Vegetable example sentences

"Vegetable" Example Sentences

1. We had a fresh mixed vegetable salad for dinner.
2. My grandparents grew all sorts of vegetables in their garden.
3. Carrots, celery, and tomatoes are common vegetables.
4. The doctor recommended eating more vegetable s.
5. Lentil soup with fresh diced vegetables sounds perfect on a cold day.
6. My kids will only eat a few different types of vegetables.
7. My mother spent hours preparing vegetables for our Sunday roast.
8. Stir frying vegetables with garlic and ginger adds a lot of flavor.
9. We bought organic vegetables from the local farmers market.
10. She chops vegetables for the pasta sauce.
11. The restaurant serves fresh, locally grown vegetables.
12. Vegetable prices have gone up significantly this year.
13. Stuffed peppers are a favorite vegetable dish in our home.
14. Children should eat at least three servings of vegetables per day.
15. I prefer my vegetables steamed rather than boiled.
16. The cafeteria offers a wide variety of vegetables with each meal.
17. Vegetable soup is a good choice for healthy, inexpensive meals.
18. Baby carrots and celery sticks make for a simple crudité.
19. Fresh cooked vegetables make the perfect side dish.
20. Frozen vegetables are an easy alternative when fresh ones are out of season.
21. She cut up the vegetables for the stir fry.
22. The highlight of our garden is the vegetable patch.
23. Vegetables high in fiber fill you up without a lot of calories.
24. Root vegetables such as potatoes and turnips store well over winter.
25. The basic food groups include vegetables, meats and grains .
26. Stir fried vegetables taste best when cooked quickly at a high temperature.
27. The farmer's market had an abundance of fresh seasonal vegetables.
28. Green leafy vegetables provide important vitamins and minerals.
29. Corn and green beans are commonly found summer vegetables .
30. The cookbook has a wide selection of vegetable recipes.
31. My grandmother had a vegetable garden every summer.
32. Fresh vegetables contain more vitamins and minerals than canned ones.
33. Steamed vegetables are generally lower in calories than boiled or fried.
34. I chopped celery, carrots and onions for the mirepoix.
35. Modern farmers grow a huge variety of different vegetables.
36. Our diets should include more cruciferous vegetables.
37. Colorful vegetables like peppers, carrots and squash add visual appeal to a dish.
38. The tour took us through the vegetable fields on the farm.
39. My daughter won't eat any vegetable except for carrots and potatoes .
40. Juicing fresh fruits and vegetables is a healthy habit.
41. The cafeteria offered grilled zucchini among its selection of vegetables.
42. Side dishes of stewed vegetables and boiled potatoes accompanied the roast beef.
43. Leafy green vegetables contain carotenoids that are good for eye health.
44. Asparagus and peas are popular spring vegetables.
45. Squash, peas and green beans are some of my favorite garden vegetables .
46. Cucumbers, lettuce and radishes grow well in containers on a patio.
47. The nutritionist recommended including more dark green leafy vegetables in our diets.
48. When in season, there's nothing like fresh vine-ripened tomatoes and summer squash.
49. Brussel sprouts are an example of a cruciferous vegetable.
50. The soup contained carrots, celery, potatoes and other root vegetables.
51. Artichokes, fennel and eggplant are some of the tastiest Mediterranean vegetables .
52. Gardening is a great way to ensure you have access to fresh vegetables.
53. Cook the vegetables until they are just tender but still crisp.
54. The recipe called for diced onions, peppers and zucchini.
55. The soup contained squash, carrots and celery along with barley and pasta.
56. Most doctors recommend eating several servings of vegetables every day.
57. Corn, peppers and tomatoes are examples of technically fruits but considered culinary vegetables.
58. I sauteed the onions and garlic before adding the diced vegetables.
59. Scientists are researching ways to genetically modify vegetables for optimal nutrition.
60. Steamed broccoli and asparagus make a healthy and colorful side dish.

Common Phases

1. I cooked several vegetables for the stew.
2. My favorite vegetable is broccoli.
3. She added carrots, potatoes, and beans to the vegetable soup.
4. The farmer harvested his vegetable crops.
5. The vegetable garden needs to be weeded.
6. They sautéed mushrooms, zucchini, and yellow squash with onion.
7. Eggplant is one of my least favorite vegetables.
8. My children didn't want to eat their vegetables.
9. Tomatoes are a fruit but are often categorized as a vegetable.
10. Vegetables are an important part of a balanced diet.
11. The restaurant serves fresh organic vegetables.
12. I steamed some Brussel sprouts and carrots as side vegetables.
13. She cooked the corn, green beans, and summer squash from the garden.
14. Please try some of these fresh green beans and asparagus.
15. The cafeteria offered several options of mixed vegetables.
16. Radishes, lettuce, and cabbage grow well in the springtime.
17. I topped my baked potato with butter and vegetables.
18. They roasted Brussels sprouts, beets, and cauliflower with olive oil and spices.
19. He ate a salad with cucumbers, red peppers, and cherry tomatoes.
20. I typically boil my vegetables instead of steaming them.
21. I sautéed onions, bell peppers, and mushrooms for the omelet.
22. The vegetable garden needs to be watered daily.
23. Our dinner plate had grilled chicken breast and a side of roasted vegetables.
24. They built a small greenhouse to extend their growing season for vegetables.
25. He blended spinach, celery, carrots, and apples into a vegetable smoothie.
26. My garden usually produces zucchini, tomatoes, and cucumbers.
27. The chef prepared bountiful portions of steamed asparagus and green beans.
28. The canned vegetables were packed in saltwater.
29. Leafy green vegetables like kale and spinach offer many nutrients.
30. The produce section had piles of fresh, locally grown vegetables.
31. Many cruciferous vegetables like broccoli and cauliflower are high in vitamins.
32. The fridge was stocked with peppers, zucchini, carrots, and celery.
33. The soup had an abundance of diced butternut squash, cabbage, and potatoes.
34. Stir fried vegetables with rice make a quick and healthy weeknight meal.
35. The nutritionist encouraged eating more colorful vegetables each day.
36. Frozen mixed vegetables are convenient for last minute sides.
37. We added more red peppers and mushrooms to the stir fry.
38. They pickled several jars of cucumbers, carrots, and cauliflower.
39. The farm stand sold baskets of heirloom tomatoes and artichokes.
40. Roasted root vegetables are dressed with olive oil and herbs.
41. The school served steamed carrots and peas as a vegetable side.
42. I diced zucchini, summer squash, and bell peppers for the frittata.
43. She added chopped spinach to the vegetable omelet.
44. My grandfather enjoyed tending to his tomato plants and lettuce greens.
45. The leftovers contained broccoli, cabbage, carrots, and green beans.
46. The health department recommended eating at least 5 servings of fruits and vegetables each day.
47. The soup contained an assortment of colorful diced vegetables.
48. I prefer grilling vegetables over steaming them.
49. We used fresh veggies to make stir fries and vegetable soups.
50. Spicy salsa and fresh guacamole complemented the Mexican meal of tacos and beans.
51. The gardener picked the ripe red tomatoes and cucumbers from the vines.
52. The freezer was full of bags of frozen corn, peas, and mixed vegetables.
53. I finely diced the onion, celery, and carrot for the vegetable broth.
54. He blended dark, leafy greens into his daily morning smoothie.
55. The garden required consistent weeding and watering throughout the summer.
56. They lined the windowsill with pots of thriving herbs and greens.
57. She seasoned the roasted potatoes and Brussels sprouts with rosemary and thyme.
58. The cafeteria offered spinach salads, grilled asparagus, and summer squash.
59. The produce department featured baskets of vine-ripened heirloom tomatoes.
60. I washed and chopped the bell peppers, celery, and carrots for the stir fry.