Solution: The major mistakes people make when preparing vegetables are overcooking and underseasoning. Whether you steam, sauté, or grill, cut back a little on your usual cooking time (veggies should still have some crispness when you remove them from the heat). Then toss them in what chefs call a finishing sauce and season.
For a quick sauce, try this vinaigrette: Whisk equal parts olive oil and balsamic vinegar with a half teaspoon each of minced garlic and mustard. Top with a sprinkle of toasted almonds, pumpkin seeds, or fresh herbs such as cilantro, basil, or chives.
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