Almost all plant products can be cooked in many ways: frying, boiling, baking, grilling, and of course, consuming raw. However, it is important to know the specifics of each vegetable (or at least those you use most often) to extract the maximum benefit from them.
1. Green Beans
Frozen fried: 15 minutes over medium heat with a lid.
Fresh fried: 10 minutes over medium heat without a lid.
Frozen boiled: 10–12 minutes after boiling.
Fresh boiled: 5–7 minutes.
Steamed: 15–25 minutes depending on firmness.
Baked: 30–40 minutes at 200°C.
2. Sweet Pepper
Whole fried: 15 minutes over low heat without a lid.
Chopped fried: 10 minutes over low heat.
Boiled: 3 minutes.
Steamed: 2–4 minutes.
Baked: 15 minutes at 200°C.
3. Eggplant
Cubed fried: 10 minutes.
Sliced fried: 5–7 minutes.
Boiled: 20–30 minutes depending on the size of the pieces.
Steamed: 20–30 minutes depending on the size of the pieces.
Baked whole medium size: 30 minutes at 200°C.
Baked whole large size: 40 minutes at 200°C.
Baked cubed: 30 minutes at 190°C.
4. Artichoke
Fried: until golden brown.
Whole boiled: 25–30 minutes.
Boiled heart: soak for 1 hour in water with lemon juice, then boil for 15–20 minutes.
Steamed whole: 30–40 minutes.
Steamed heart: 15–25 minutes.
Baked: 60 minutes at 180°C.
5. Onion
Fried: 10 minutes.
Boiled: 10 minutes.
Steamed: 5 minutes.
Baked: 30–35 minutes at 200°C.
6. Zucchini
Fried: 5–7 minutes on each side.
Boiled in large pieces: 15–20 minutes.
Boiled in small pieces: 10 minutes.
Steamed: 20–25 minutes.
Baked whole: 30 minutes at 200°C.
Baked cubed: 20 minutes at 200°C.
7. Broccoli
Fried: 5–7 minutes.
Boiled: 4–8 minutes.
Steamed: 5–10 minutes.
Baked: 25 minutes at 180°C.
8. Asparagus
Fried: 5–8 minutes over medium heat.
Boiled: 7–10 minutes.
Steamed: 8–12 minutes.
Baked: 15–20 minutes at 200°C.
9. Potatoes
Fried: about 10 minutes until golden brown.
Boiled: 20–25 minutes.
Steamed: 35 minutes.
Baked in pieces: 25–30 minutes at 180°C.
Baked whole: 60–90 minutes at 180°C.
10. Corn
Fried kernels: 3–5 minutes.
Whole fried: 30–40 minutes.
Whole boiled (young): 10–15 minutes.
Whole boiled (mature): 1–2 hours.
Steamed: 15–30 minutes depending on maturity.
Baked: 30–40 minutes at 200°C if wrapped in foil.
11. Cabbage
Fried: 30–40 minutes over low heat.
Boiled in pieces: 15–25 minutes depending on maturity.
Steamed in pieces: 20–30 minutes depending on maturity.
Baked chopped: 35–45 minutes at 180°C.
12. Brussels Sprouts
Fried in pieces: 2–3 minutes.
Fresh boiled: 5–7 minutes.
Frozen boiled: 10–12 minutes.
Steamed: 7–10 minutes.
Baked: 30–35 minutes at 200°C.
13. Pumpkin
Fried in pieces: 15 minutes without a lid.
Boiled in pieces: 20–30 minutes.
Steamed in pieces: 20–30 minutes.
Baked in pieces: 20–25 minutes at 180°C.
14. Beans
Fried: if already cooked, then 5–10 minutes, or 2 hours if soaked for a day in water.
Boiled without soaking: 5–6 hours.
Boiled, soaked for a day: 40–80 minutes.
Steamed soaked: 2–3 hours.
Baked soaked: 1 hour at 150°C.
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