Tomatoes

Tomatoes are our most common source of lycopene, an antioxidant that may protect against heart disease and breast cancer. But we generally eat them in the form of sugar-loaded jarred spaghetti sauce or a use only a thin slice in a sandwich.

Make them dazzling

• Tomato tower Stack slices of tomatoes with thin slices of fresh mozzarella and fresh basil. Drizzle with extra virgin olive oil and balsamic vinegar. (Try orange tomatoes, found in gourmet grocery stores: Their lycopene is more easily absorbed than the red variety's.)
• Roasted tomato-topped chicken Quarter plum tomatoes and coat with olive oil, garlic powder, salt, and pepper. Roast in a 400¡ãF oven for 20 minutes. Serve over grilled chicken breasts.
• Southwestern rice Toss canned diced tomatoes and mild canned chile peppers with instant brown rice, and cook. Add shredded cheese.

Or Try
Red bell peppers

One bell pepper packs more than 100% of your daily dose of vitamin C; in texture and color, the red or orange varieties are good tomato alternates. Roast and puree for a tangy pasta sauce, stuff with saut¨¦ed ground turkey and bake, or sub slices for chips with dip.

Broccoli

The antioxidants in this vegetable may prevent colon and lung cancer--and its calcium is more easily absorbed than the calcium from milk, so it's a natural bone builder. But we usually serve this veggie raw (a major turnoff for most kids) or, even worse, overcooked to an unappetizing olive hue.

Make it kid friendly

• Guilt-free dips Microwave broccoli florets and cool. Serve with low-fat ranch dressing or protein-rich hummus for adults or kids with more sophisticated tastes.
• Pasta primavera Mix microwaved florets with cooked penne pasta, saut¨¦ed chicken tenders, marinara sauce, and a dash of red-pepper flakes.
• Super salad Microwave florets and cool. Combine with halved grape tomatoes, lemon juice, and olive oil--the healthy fat helps your body absorb more vitamins.

Or Try
Asparagus

This broccoli cousin is milder and more pleasant to young palates. Buy several bunches, coat with olive oil, and roast. Leftovers are great hot or cold and can be used in pastas, sandwiches, and salads.