Dietitian’s tip: Granola is a cereal-like combination of dried fruits, grains and nuts. Though it’s a good source of protein and fiber, granola can also be high in fat and calories, especially the store-bought varieties. Watch your portion sizes or create your own granola to limit the amount of fat, calories and sugar in each serving.

Dietitian’s tip: Green beans, also known as string beans or snap beans, are good sources of fiber and vitamin C. To preserve their fresh flavor and texture, blanch (parboil) the beans, immerse them in ice water to set their color, then saute briefly.

Dietitian’s tip: A splash of olive oil with thyme and garlic brings out the mushrooms’ smoky flavor and meaty texture. Serve them as a side dish or on toasted whole-grain bread.

Dietitian’s tip: Radicchio, with its distinctive burgundy leaves, is commonly used in fancy salads. This vegetable is high in folate — one serving provides nearly half of your daily needs of folate (197 micrograms).

Dietitian’s tip: Instead of topping canned sweet potatoes with a glaze and miniature marshmallows, this version uses fresh sweet potatoes and a lighter sweet coating, which brings out the flavor of the sweet potatoes and saves calories.

Dietitian’s tip: Slow cooking brings out the sweetness of yellow onions in this rustic dish, while balsamic vinegar adds depth.

Dietitian’s tip: Traditionally, ratatouille is a blend of eggplant, onions, zucchini, bell peppers and tomatoes simmered into a stew with garlic and herbs. This version adds roasted peppers and grated lemon zest.

Dietitian’s tip: The secret to perfect roasting is a hot oven and a pan large enough to eliminate crowding. This ensures a crisp, evenly browned exterior. Cut the vegetables to a uniform size for even cooking.

Dietitian’s tip: Instead of bacon, this recipe uses prosciutto — a seasoned Italian ham — which has less fat and calories. If you prefer, substitute lean luncheon ham or smoked turkey for the prosciutto.

Dietitian’s tip: Instead of breaded and fried, these zucchini slices are lightly sauteed and tossed with herbs. This reduced-fat version also features olive oil, which is mainly monounsaturated fat.