Any way you slice it, when it comes to vegetables, you really can’t go wrong, whether you eat them raw, steamed, or otherwise. Try these serving suggestions or these recipes for some variety:

• Roasted. Scatter green beans, cauliflower and broccoli florets, zucchini wedges, beets, halved Brussels sprouts, or other hearty vegetables in a roasting pan. Drizzle with olive oil, add a splash of low-sodium vegetable or chicken broth, and season with fresh herbs. Place in a 400-degree oven until cooked through and slightly crisp. (Cooking time will vary depending on the density of the vegetable.)

• Grilled. Corn, asparagus, Portobello mushrooms, and thick wedges of zucchini or summer squash are all delicious when cooked on the grill. Lightly brush with olive oil, sprinkle with spices, and place over indirect flame. (Smaller vegetables, such as asparagus, can be wrapped in tinfoil.)

Remember to go light on sauces and toppings — they can pile on the calories. Check out KP’s own Dr. Preston Maring’s top 15 cooking tricks and learn how to get the most out of your produce.