Vegetables is a category that includes many of the edible parts of a plant,

like stems, roots, flowers, and leaves.

Rich and creamy avocados are quite versatile. You can dice them
into salads, stuff them with fillings, or mash them to make
guacamole or sandwich spreads. Their only big drawback is that
they're also high in calories and fat, though the fat is mostly
monounsaturated.
Bacon avocado Fuerte Hass avocado
avocado

Mexican avocado Pinkerton avocado Reed avocado

Red and yellow peppers are riper, more flavorful, and pricier
than the more common green ones. You can occasionally find
bell peppers in other colors as well, like brown, white, pink,
orange, and purple.
Cuban pepper

Pimento

European sweet pepper

Chilly peppers differ in flavor and in heat intensity depending on the
type. Among the most familiar chilies, the mildest is the Anaheim
and the most fiery is the Habanero. Even those of the same type vary
in heat intensity.

Cayenne
Banana pepper pepper
Anaheim chilly
Thai chilly
Fresno pepper Cherry pepper
 This is a spongy, mild-tasting vegetable that's meaty yellow in
colour. It's never eaten raw, but it can be baked, grilled, or
sauted. The best eggplants are firm and shiny eggplants with
unbroken skin.

American eggplant
Dried eggplant Pea eggplant

White eggplant

Thai eggplant Green goddess eggplant

 Grape
tomatoes
Cherry tomatoes Teardrop tomatoes

Vine tomatoes Green tomatoes Sauce tomatoes

 Summer squash

Unlike winter squash, summer squash can be eaten rind, seeds,

and all. The different varieties vary in size, shape, and color,
but they can be used interchangeably in recipes.
Winter squash
Winter squash come in many sizes and shapes, but all have hard outer rinds
that surround sweet, often orange flesh. Winter squash arrive late in the
growing season and they have a long shelf life, so they've long been a staple
in winter, when other vegetables are harder to come by. Unlike summer
squash, winter squash must be cooked. They're usually baked or steamed,
and then sometimes pured.
 Cucumber

Scallopini
Veg Marrow Patty pan
Zucchini

Butternut squash

Golden nugget squash

Oriental pumpkin
 The many varieties of cabbage can be wildly dissimilar, but most
have a short, broad stem and leaves or flowers that form a
compact head.

Red Chinese cabbage

Savoy cabbage cabbage
 Cauliflower

Pak choi Broccoli

Brussel sprouts

Kale

Kohl
rabi
 Known as "Japanese horseradish",
Wasabi japonica its root is used as a spice and has
an extremely strong flavor. Its
hotness is more akin to that of a
hot mustard than the capsaicin in a
chili pepper, producing vapors that
irritate the nasal passages more
than the tongue.The plant grows
naturally along stream beds in
mountain river valleys in Japan
Wasabi is generally sold either in
the form of a root (real wasabi),
which must be very finely grated
before use, or as a ready-to-use
paste (horseradish, mustard and
food coloring), usually in tubes
approximately the size and shape
of travel tooth paste tubes.
 Choy sum is a Chinese
CHOI SUM phrase meaning stems
and flowers. It is used
to refer to a flowering
vegetable closely
related to bok choy
which produces thick,
crunchy stalks, yellow
flowers, and lush green
leaves. It is used in a
variety of Chinese
foods, usually stir fries
and soups .
Guy Choi
A deep green, broad-
leafed cabbage with a
pungent, mustardlike
flavor. Gai choy is
available in Asian
markets and some
specialty produce
markets. Chop gai choy
and use in soups or stir
fried dishes.
 Globe artichoke
Artichokes are the unopened flowers and stems of a kind of
thistle. You cook them, then peel off and eat the bases of the
thick green petals (called leaves). At the center is the heart,
the choicest portion of the artichoke, covered by the choke, a
part that should be peeled off and discarded.

Palm hearts
Tender terminal shoots of some varieties of palm
Plant. Sold precooked & canned.
Asparagus
Asparagus has a wonderfully distinctive flavor and a meaty
texture. It's often served as a side dish, after being steamed or
briefly boiled.
Bamboo shoots

Bulb fennel

Fennel tastes like licorice or anise, and it's commonly used in

Italian dishes. It's very versatile; you can saut it and add it
to sauces, braise it as a side dish, or serve it raw as a crudit.
Celery Chinese celery

Fiddlehead fern

When a fern first emerges from the ground, its uncoiled

frond is called a fiddlehead. Edible varieties of fiddleheads
include those from the Ostrich fern and the less common
Wood fern.
 Italian red onion Yellow Spanish
These are sweet enough to eat raw, and they're
often used to add color to salads.
onion

Spanish red onion

Spring
onion
Or Scallion
 Shallots
They have a more delicate, flavor than other cooking onions,
and are a common ingredient in French sauces. Many people
find them too hot to eat raw.

Leeks

Garlic
Almost every cuisine on our planet has found an important
role for garlic.
Types of garlic include the mild green garlic, the purple-
skinned Italian garlic, and the common white-skinned garlic,
which is the most pungent of all.