there's so many simplistic, plain 'ol ways that a veggie could be garnished/seasoned/sauced/cooked till texturally great.
-beurre noisette was a beginner sauce we used in cooking-school. browned-butter, (that being whole butter, cooked until the aroma of a hazelnut is there, poured over veggie or less frequent items. broccoli was the practical item we prepped using buerre noisette.
-beurre blanc (vinegar reduction whisked into a butter, slowly, for an emulsified sauce. we preferred tarragon vinegar & i loved that sauce despite my disdain for licorice-y tarragon.
-roasted veggies (i cook my usuals near 450-475, though they need very frequent adjustments, be that shaking the sheetpan or tinkering other stuffs.
i season/olive oil them. simpliasic seeasoning.
-polonaise. buttered/cooked crumbs, boiled egg. for, amongst others, cauliflower, broccoli.
-au gratin or creme-of veggies. make a bechamel & make an au gratin item
-visually appealing foods = interesting & enticing. when planning a dinner, keep color & the components of a balanced, yet excellent dinner item entities.
-scoop pulp from halved zucchini &/or summer squash. sliceinto 4 or less portions, on a diagonal bias.
stuffings- (buttery crumbs, seasoned
parmesan & stuffing or lack thereof,
or mozzarella/provolone/tomato sauce/basil/oregano/garlic, minced/sage/minced onion.
bake them.
these, most of them, seem so unhealthy, great food, though!
-cheese! (either a sprinkling of a cheese or a sauce)- bechamel/cheese & several seasoning items whisked into that..... frank's sauce, pepper, mustard, worchestershire, garlic/shallot (minced)
-hollandaise/bearnaise sauce