I'm guessing you're looking for an herb or spice ? I'm gonna go a little different avenue. Nothing exciting in my method, but does make for delicious veggies.

Do you have a grill ? I use my gas grill as much as my stove and oven. Year round.

I grill a lot of veggies. It adds a nice flavor to them. Simply prep veggies larger so they don't fall thru the grates. Some veggies I prefer to be a little charred. Yum.

Broccoli and cauliflower : slice stalks into larger pieces with short stalks (not florets). Drizzle with olive oil, salt and pepper, seasoning of your choice and grill.

Squash/zucchini : same way...slice into larger pieces...olive oil and seasoning of your choice.

Corn on the cob : if in the husk I soak in cool water adding a little sugar to water. I soak cobs for at least 20 minutes up to 12 hours if time allows. Simply put soaked ears on grill grate. The reason for soaking in water is to keep husks from catching fire so easily....plus the extra moisture in husk keeps corn moist and juicy during grilling process.

As for veggies that are smaller (peas, sliced carrots, beans, etc ) simply put them in foil pouches. I add veggies, olive oil and seasoning to foil pouches. I take heavy duty foil. Tear off large sheet. Place veggies in middle of foil sheet. Bring up ends/edges of sheet. Fold over two or three times, crease ends. Then I use a toothpick to pierce holes in foil pack on top and bottom. I usually add 2-3 holes to top and bottom of pouch. The foil pouch seals in flavor and steams veggies to perfection. I usually only flip over foil pouch once or twice during grilling process.

I usually only flip veggies in foil or not in foil once or twice. This helps keep the integrity of veggies whole.

If you have a fish basket to use on the grill, they work well for veggies also.

You can also use skewers on the grill. I'm not a fan of this style simply cause there's more "work" to them. Cutting veggies right size...then keeping them on skewer during grilling process.

The possibilities are endless.

Enjoy

Tammy

How about cowboy caviar...a salad of black beans an equal amount of corn chopped onion, chopped bell pepper, seeded and diced tomatoes, cilantro and dresses with a mix of sugar, olive oil, garlic salt and some sweet ground red pepper. I like to add a couple of crushed cloves of garlic and 1 finely chopped jalapeno.

Sauteeing or stir frying veggies with butter and soy sauce puts a whole new spin on things.

The cauliflower recipe sounds delicious. Thanks for sharing.

Can you have lentils? I have several lentil casserole recipes that we enjoy for a meatless meal.

Stuffed mushrooms or zucchini or peppers or tomatoes, black (or other bean) burgers. Cooking Light usually has a tasty dish each month. Nancy