Take some help from the store: Feta and pesto dress up grilled zucchini.

Submitted by CHEF_MEG

The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans.

Submitted by SP_STEPF

Submitted by AMANDAPACE

Saved this recipe from Cooking Light magazine. many years agi, Regularly use this for Thanksgiving & other Holidays. Family raves about it.

Submitted by 60SIXTY

Submitted by GREG3527

Let me start by saying I HATE brussel sprouts...actually "Despise" would be a better word. But this recipe is so finger licking good I can't get enough of them - SERIOUSLY! You won't be able to either! And talk about easy? This is a good as it gets folks!

Submitted by BIGOLEDIVA