We all know veggies are good for us – high in fibre, vitamins and minerals, low in kilojoules and containing unique antioxidants and phytochemicals which can boost immunity and help protect us against disease.

However, many of us don’t realise how good they can taste. I know, I live with two of them.

Below are some tips to help make veggies a little more attractive.

ROAST VEG Smear capsicum, zucchini, root vegies, tomato, eggplant, brussel sprouts or broccoli with pesto, hummous or spicy salsa dip, drizzle with olive oil and bake.

CAULIFLOWER MASH For one person, take 3 large florets, steam (microwave or stove), then mash with a dash of butter and pepper and salt to taste. A quick go with a hand blender will make a smooth and delicious low carb accompaniment.

FROZEN VEG Cheap, convenient in the freezer, already chopped and snap frozen so can often contain more nutrients than the “fresh” stuff that has been sitting in transit/the warehouse/the supermarket shelf

ODDS AND ENDS At the end of the week, chuck what’s left in the crisper into a minestrone soup, casserole or slow cooker. Zucchini and carrot can be grated into pasta sauce, meatballs, muffins or risotto and no-one will ever know!

USE HERBS AND SPICES Bake carrots with a drizzle of olive oil, honey and cumin. Mushrooms go well with thyme, tomato with basil, and pumpkin with cinnamon and a sprinkle of brown sugar.

USE NUTS AND SEEDS Sprinkle vegies with sesame, pumpkin or sunflower seeds, pinenuts, toasted flaked almonds or hazelnuts.

SAVORY YOGURT Try Greek yogurt mixed with chopped cherry tomatoes, cucumber and olives and a tsp pesto as a snack

CREAMED SPINACH Saute 1 onion and 1 clove garlic in olive oil, add 200 g low fat cream cheese and ½ cup milk and stir till cream cheese is melted. Add two pkts frozen spinach (thawed and water squeezed out) and cook 5 minutes. Sprinkle with nutmeg and pepper.

CORN ON THE COB Topped with melted cheese, or smeared with pesto

DIPS Smear cooked veg with tzatziki, hummous, salsa dip

MAKE EXTRA Make extra vegies at dinner, then add to an omelette or fritatta for breakfast, or to liven up your salad at lunchtime

PORTOBELLO MUSHROOM BREKKIE Carefully remove the stalk from a Portobello mushroom, then crack an egg inside. Top with grated cheese, or chopped tomato and herbs and bake in the oven.

SWEET POTATO CHIPS Use a vegetable peeler to make thin slices, spray with olive oil and sprinkle with herb salt and bake till crisp (around 40 mins – you may need to turn them halfway)

SALSA OR SAUCE Chop grape tomatoes, olives, capers and red onion to make a salsa to have with meat or fish. Or you could make a sauce by sautéing onion and garlic, add 4 chopped Roma tomatoes and cook 15-20 minutes, then add parsley and capers and stir through.

BBQ Thread button mushrooms, sliced capsicum and zucchini, cherry tomatoes, Spanish onion and pineapple onto skewers, alternate with some cubes of meat, chicken, fish, or tofu or haloumi as you prefer, brush with olive oil, season and grill over the hot coals.

STIR FRY This is a win-win. Quick, easy, you can use any veg you want, and any flavour you want – ginger, coriander, sweet chilli and soy sauce, oyster sauce, plum sauce, hoisin sauce etc.

Finally, some good olive oil, lemon juice and cracked pepper improves just about any dish!