Vegetables

4. Long, green stalks with a tender texture, often steamed or roasted and enjoyed as a side dish.
8. A long, green vegetable with a crisp texture, often eaten raw in salads or used in pickles.
10. A green, flowering vegetable with a tree-like structure, packed with nutrients and often steamed or stir-fried.
12. A purple or white vegetable with a glossy skin, commonly used in Mediterranean and Asian cuisines.
13. A round or oval fruit with a red or yellow skin, used in salads, sauces, and a variety of dishes.
14. A bulbous vegetable with layers, used for flavoring in various dishes when raw or cooked.
15. Leafy, green vegetables with a mild flavor, commonly used in salads, smoothies, and cooked dishes.

1. A long, orange vegetable with a sweet and crunchy taste, often eaten raw or cooked in various dishes.
2. A white vegetable with a mild flavor, often used as a low-carb substitute for rice or mashed potatoes.
3. A green summer squash with a mild flavor and versatile uses, often grilled, sautéed, or baked.
5. A yellow or white cereal grain with sweet kernels, enjoyed fresh on the cob or as a canned or frozen vegetable.
6. Fungi with various shapes and sizes, used in a wide range of dishes for their unique flavor and texture.
7. An underground tuber with a starchy texture, commonly cooked by boiling, baking, or frying.
9. Pepper A colorful and sweet-tasting vegetable with a bell shape, often used in salads, stir-fries, and as a snack.
11. Leafy greens with a mild flavor, used as a base for salads and often included in sandwiches.
16. Small, round green seeds found in pods, commonly used in soups, stews, and as a side dish.