The following Mark's Daily Apple article was written by Mark Sisson,

and is narrated by Tina Lehman.

Eight tips for cooking vegetables.

This spring, when I asked what nutrition topics folks would be interested in reading about

on the blog, the subject of vegetables came up repeatedly.

Specifically, several readers wanted more ideas for how to cook them, with a mind to preserving

or enhancing both nutrition and taste. As much as I love my big-ass salads,

I get it. Sometimes you need to mix it up, and moving toward the cooler seasons only underscores

the point. With that in mind, let me offer you a few points that help folks have their

vegetables and a hot meal too. See what you think and if it might offer some ideas

for this week's primal dinners. Number one, don't overcrowd the skillet. Almost any vegetable can be

prepared by slicing the vegetable thinly, heating oil in a pan over medium high heat, and then

sauteing it until tender. Add a little garlic if you like, and finish with sea salt.

Easy, right?

However, if you want the sauteed vegetables to be genuinely tasty instead of mediocre,

here's the trick you need to know.

Don't overcrowd the skillet.

Use a wide skillet and only saute a single layer of vegetables at a time.

Vegetables release water as they cook, especially softer vegetables like zucchini and mushrooms.

If you put too many veggies in a pan at once, they'll steam and turn to mush in their own liquid instead of sauteing to golden brown.

The same goes for roasting vegetables. Don't pile vegetables on a

sheet pan. Spread them out evenly in a single layer. Take the plunge and buy another sheet pan so you can make

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