Typical backyard gardens produce easy-to-grow vegetables such as tomatoes, carrots, squash, green beans and various peppers. More ambitious gardeners may add corn, broccoli, cauliflower or potatoes to their harvest, which are more difficult to maintain while growing. Whatever the variety of the crop, garden vegetables taste great when combined in soups, salads or roasted together to create a side dish.
Scrub the vegetables thoroughly to remove dirt and any bugs that may have attached to the vegetable.
Peel the vegetables using a vegetable peeler. However, if you have grown a totally organic garden, peeling the vegetables is not necessary.
Chop the vegetables the same size for them to cook evenly. If adding broccoli or cauliflower to the mixture, cut them into bite-size florets.
Bake, roast, steam or grill the vegetables, according to the recipe directions.