Vegetables

2. Long, orange root vegetable that grows underground. It's crunchy and sweet, often eaten raw or cooked.
5. Purple, egg-shaped vegetable with a spongy texture. It's mild in flavor and can be grilled, roasted, or fried.
10. Small bulb vegetable with cloves encased in a papery skin. It has a strong, pungent flavor and is used to add depth to dishes.
11. White, flower-like vegetable with a mild, slightly nutty flavor. It's versatile and can be steamed, roasted, or mashed.
12. Long, green vegetable with a watery flesh and edible seeds. It's crisp and refreshing, often eaten raw in salads or pickled.
14. Starchy tuber vegetable with brown skin. It can be boiled, mashed, baked, or fried, and is a staple in many dishes.
15. Green summer squash with a mild flavor and tender texture. It can be eaten raw or cooked and is often used in savory dishes.

1. bean Long, slender vegetable with a crisp texture and mild flavor. It's often steamed, stir-fried, or added to soups and stews.
3. Leafy green vegetable with dark, glossy leaves. It's tender and mild in flavor, often used in salads or cooked dishes.
4. Bulb vegetable with layers of papery skin. It can be white, yellow, or red and has a pungent flavor when raw, sweet when cooked.
6. Round, red fruit that is often considered a vegetable in cooking. It's juicy and slightly sweet with a tangy flavor.
7. Green vegetable with thick, stalky stems and small, tightly packed florets. It's crunchy and slightly bitter, often steamed or stir-fried.
8. Crisp, green vegetable with long, fibrous stalks and a mild, slightly salty flavor. It's often eaten raw or used to flavor soups and stews.
9. potato Root vegetable with orange flesh and brown skin. It's sweet and creamy when cooked and is often baked, mashed, or fried.
13. pepper Large, colorful vegetable with a mild flavor. It can be green, red, yellow, or orange and is often used raw in salads or cooked in dishes.