Vegetables can be made more tempting by adding herbs and spices. For example, these combinations add new and subtle flavors:

Rosemary with peas, cauliflower and squash.

Oregano with zucchini.

Dill with green beans.

Marjoram with Brussels sprouts, carrots and spinach.

Basil with tomatoes.

Start with a small quantity (1/8 to 1/2 teaspoon to a package of frozen vegetables), then let your own taste be your guide. Chopped parsley and chives, sprinkled on just before serving, also enhance the flavor of many vegetables.

Try cooking vegetables in a tiny bit of vegetable oil, adding a little water during cooking if needed, or use a vegetable oil spray. Only 1 to 2 teaspoons of oil is enough for a package of frozen vegetables that serves four. Place in a skillet with tight cover, season and cook over a very low heat until vegetables are done.