I am a lover of vegetables and I try to eat them everyday, however there are days that I find them meticulous to make as some veggies have a different way to prep and cook to ensure they give out the best taste and food experience.

There are PLENTY of recipes for you to try, be it by googling or from books, and its always a good idea to try mix it up and use veggies with vibrant colours as they generally tend to be higher in nutrients.

On days I cannot decide what veggies to cook, I usually just steam all of the veg I have in my fridge. Steaming veggies is like killing two birds with one stone for me, because steaming them is one of the easiest ways to ensure you don’t overcook it; which will cause the vitamins and nutrients to be lost AND it’s so simple with almost zero effort to prepare, hehe.

Here are some of my simple and no brainer veggies recipes that I love to make on a daily basis:



Adapted from


Any veggies of your liking


Cutting board


Saucepan with lid

A bowl of cold water (iced water)

Steamer basket (optional)


  • Cut vegetables in almost equal size to ensure they cook at about the same time
  • Add 1 inch of water in the saucepan (optional: add steamer basket)
  • Bring the water to boil and add a pinch of salt
  • Add the veggies, reduce the heat and cover for at 3-5 mins. Once they are tender they are cooked through
  • Scoop out the veggies (or take out the steamer basket) and place the veggies in cold water so they stop cooking immediately and maintain their crunchiness


Things you could add to spice up your steamed veggies:

  • Herbs like parsley, thyme and dill
  • Olive oil
  • Garlic –sautee them or fry ‘em
  • Ginger –sautee will give it a softer taste plus ginger has a lot of benefits!
  • Lemons –add the zest or slices of lemon, but even better, do both (:

You can basically steam any veggies you want, but the sturdier and the ones that are less mushy are a better choice. Take note that leafy vegetables take less time to steam than flowery or sturdier veggies like broccoli, cauliflowers, zucchinis, carrots and my favourite is the bell pepper



Adapted from Barbeque for Summer by Love Food

Serves: 4


1 kg/2lb oz mixed baby vegetables such as carrots, asparagus, corn cobs, baby tomatoes, leeks, onions

1 lemon

115 g/4 oz unsalted butter

3 tbsp chopped mixed herbs, such as parsley, thyme, chives

2 garlic cloves

salt and pepper


  • Cut foil into approximately 4 x 30 cm OR four pieces of 12 inch squares of foil
  • Chop all veggies into your preferred bite sizes and place equally in the four foils
  • Sprinkle lemon and cut a few slices to your liking and place with the veggies
  • Divide butter equally among veggie parcels and sprinkle with salt, pepper and fresh cut herbs
  • Fold the sides and clasp/close the foil but make sure you seal it securely to not let it spill out
  • Using a fork, punch holes in the foil to allow hot air to escape
  • Cook over a barbeque or griller on a stove for 20-25 minutes, while checking and turning them occasionally turning them

Seriously easy peasy lemon squeezy and yumehhhh! Add/substitute with anything you fancy really. I added oyster mushrooms to this batch I made :d



Adapted from Ina Garten, read more at:

6 ripe tomatoes
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated mild cheese
Good olive oil


  • Preheat the oven to 200 degrees Celcius
  • Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish
  • In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture
  • Bake the tomatoes for 15 minutes, or until they’re tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature

P/S: Let me know if you try any of them! Or share if you made any improvements/upgrading to the recipe (:

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