Don't think a trip to a restaurant is necessary for a good plate of vegetables. Not with all the fine produce hitting its stride at the store.
To help with inspiration, sample some of these favored vegetables from around the world; mix them with hot or cold favorites of your own:France - Grilled leeks, cured black olives, zucchini augratin,braised pearl onions, roasted fennel, artichokes, roasted garlic bulbs, sliced red and yellow tomatoes with olive oil, braised endive.
Italy - Sauteed spinach with currants, sweet and sour onions, baked asparagus with Parmesan cheese, chopped radicchio leaves with olive oil, roasted pepper slices.
Lebanon - Tabbouleh salad, baba ghanoush, black and green olives, braised lentils and onions, chickpeas with diced tomatoes, spinach pies with pine nuts and lemon, fried eggplant slices.
Spain - Grilled mushrooms, eggplant baked with herbs and bread crumbs, fava beans with fresh mint, new potatoes with parsley and garlic, cured olives, roasted red pepper strips.
Russia - Sweet and sour red cabbage, carrots spiced with cumin and paprika, eggplant stuffed with walnuts, new potatoes in sour cream, sliced steamed beets.
West Africa - Spiced okra with onion and red pepper, fried plantains, stewed tomatoes with peanuts, mashed sweet potatoes.
India - Sauteed cauliflower and green peas, curried chickpeas, green beans spiced with cumin and mustard seed, sesame potatoes in yogurt, spinach sauteed with butter and chiles.
Brazil - Rice with tomatoes and onion, braised kale, stewed okra and peanuts, pimento-stuffed olives, black beans.
Turkey - Grilled eggplant and zucchini, cucumbers in minted yogurt, fava beans in olive oil, sliced tomatoes, rice and lentil stuffed-grape leaves.
Scandinavia - Grated rutabagas in vinaigrette, steamed carrots, boiled potatoes or fried potato cakes, steamed cauliflower florets, dilled cucumbers in sour cream.
