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oh oh, Carol, favourite topic

I like to microwave chopped cabbage. Any sort, I favour white, but sweetheart, savoy, any is good. I just rinse it, so no added water in the m/w, add a bit of butter and in for 4 mins or whatever your micro does

I roast vegetables a lot. I always do at least double, because they keep in the fridge incredibly well, for either reheating, or cold as a salad.............just toss in oil on a heavy baking tray. Add garlic if you like. Add potato wedges and you got the lot! Peppers, all colours are amazing this way and keep the juices as it is sublime as part of salad dressing ( and goes particularly well over quinoa or a tabbouleh type thing) Carrots and parsnips too But for the green aspect, green beans do well, zucchini, cabbage wedges, brussels sprouts. Perhaps there isn't a vegetable I haven't roasted. ... swede, celeriac, to be honest its laziness OH lets call it organisation !! If the oven is on might as well utilise it and its far less effort, less fuss and washing up

yes, hm, anything done with oil is great in a salad later on, but not so much the cabbage is done with butter so that isn't so great, that's better reheated I think

mashed celeriac is another one in favour at our house lately. Just simmer with a garlic clove and then blend with butter/ milk with a hand held blender

Mushrooms I always thought as something added to a stew, and not an actual one to serve as a side dish, but they are really savoury. I learned to just halve them in a frying pan and not move them around. Then they don't get soggy. And I tried chestnut mushrooms which are so much tastier than your ordinary white ones I think

Leeks are the most convenient and speedy. I halve lengthwise then cut into little half moons. They are so quick sautéed in either oil, butter or coconut oil - each oil adding a different note. I like them just a bit toasty on the edges

I don't see how one could ever get bored with brussels sprouts either, but my family like them mashed, which I consider weird but its another thing to try !

zucchini/ courgette zoodles ... cut with a spiraliser gadget , I have a simple julienne peeler, just sautee or stir fry them. Our favourite is a little butter and freshly grated nutmeg at the end

we also like peeling a zucchini lengthwise all round - you can use the whole thing but I am not that keen on the pips, texturally.. So you get long strips. Just show them the buttered frying pan and they go all ribbon shape and tasty. either a stir fry or leave separately to brown the edges. I tried this in the George foreman and it didn't work. Really thick slices do ok in there, but these are too thin SO delicious. I liked them plain, DD added a bit of balsamic vinegar
actually all of those I like as a cold salad. I like to add some chopped water chestnuts for the crunch

I am laughing at you being in a rut. I do love variety, but on the other hand I also adopt something and eat it for weeks on end so although I do have variety in the day, I do get happily stuck on things. At the moment its stir fry cabbage with chilli garlic and white wine vinegar at the end .

if you have good experiments let us know!