Vegetables

3. A purple or black-skinned vegetable with a meaty texture, often used in Mediterranean dishes.
6. A leafy green vegetable with a mild, earthy flavor, often used in salads and cooked dishes. It is known to shrink a lot when cooked.
9. A versatile, cruciferous vegetable characterized by its compact, creamy-white curd-like head, often used as a low-carb alternative in various dishes, including rice and pizza crusts.
10. An edible starchy tuber, available in various colors, commonly served in fried long strips.

1. A red or purple root vegetable known for its sweet and earthy flavor, used in salads, pickles, and as a side dish when cooked.
2. A bulbous vegetable with layers of skin and a pungent aroma, used as a flavoring in many dishes.
4. Small, round green seeds found in pods, commonly used as a side dish or in soups.
5. A green vegetable with a tree-like appearance, rich in vitamins and fiber.
7. A long, orange root vegetable known for its sweet flavor and high vitamin A content.
8. A cylindrical, green vegetable with a crisp texture, often eaten fresh or in salads.