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This is meant to account for not only the vegetables that you like to eat, but also like to cook, so as a result you eat them more than any other vegetables. Of course this only applies to you if you cook your own food a lot.
And also, do you think you are getting enough nutrition if you mainly eat those few vegetables for long term? (not counting protein or carbs, just with regard to vegetable part)
I think I cook zuccini/squash, eggplant, bell peppers, tomatoes a lot because they are easy to wash, cut, and cook, and I won't be tired of the dishes made from them.
But I don't think I'd get enough nutrition from them since I'd be lacking leafy vegetables.
OK well FIRST OF ALL, I don't eat few vegetables. I eat mass quantities of vegetables, all the time, every day.
I eat vegetables that are in season. So right now I have been eating a lot of asparagus. I love salads. I have MANY favorite vegetables. I like to cook them, and eat them.
So my favorite vegetables to cook and eat? Here goes - in semi-alphabetical order.
On my grocery list every week: Mushrooms, green onions, onions, mushrooms, broccoli, cauliflower, snap peas, green peppers, red or orange peppers, lettuce, cherry tomatoes.
Once in awhile, potatoes, sweet potatoes, avocadoes.
as an organic veggie farmer ive got access to a wide variety of veg year round. my fave is roast brussels sprouts but cole crops cant grow organic easily here. same w red cabbage. Some faves that grow well for us, specialties at the farm are:
golden zucchini,
cucumbers esp National Pickling, Suyo Long and Parisan Pickling
asparagus,
purple potatoes,
fennel
CORN, we grow a great non gmo called Honey Select and a heirloom, Painted Hills used as baby corn
kale , blue scotch
watermelon or other melon types such as snow leopard melons
lettuce, usually red
purple carrots
cubanelle peppers
red ghost chili
full range of heirloom tomato but faves are tigerella, and yellow brandywine
Tatume squash heirloom which has awesome hulless seeds for toasting as snack, family fav
waltham butternut excellent grilled or soups
green haricot beans var. Maxibel and dragons tongue
snow peas
baby leeks
purple plum radishes, lacks spicy radish hit
perennial green onion Evergreen hardy
baby turnips
mustard greens and collards
Parsley root
okra
Early Italian Purple garlic, is it a veggie tho? heh
radicchio
edamame
tomatillos great for authentic mexican cooking and bottled sauces
Italian celery, smaller stalks more intense taste
Zucchini and asparagus marinated and grilled on George. There are nights one of those is my entire dinner.
My best friend and I have bulk cooking weekends every few months and we use a lot of bell peppers (all colors), spinach and kale and leeks (in place of onions, which I am intolerant to) for that. We also make our own salsa, so tomatoes and jalapenos for that.
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I'm not counting potatoes or sweet potatoes as a vegetable. I love them.
