Suppose you were concocting a mix of vegetables to go along with some
barbecued steak (about an hour and a half from now).

Suppose you had some boiled small white potatoes that you were
planning to quarter and toss in a skillet with a little olive oil,
some sliced leeks, some green bell pepper, and a little red bell
pepper for color and zest.  Maybe some button mushrooms, but you
haven't decided yet.

(Would you even do this??)

If that were your recipe for your family tonight, how would you season
it?  That is my question.

I've been getting bold and creative (by my standards, anyway) with
vegetable mixes lately, such as zucchini and spinach with garlic, or
green beans and chard with onions, once I found out how nice it is to
cook in a little oil instead of always boiling or steaming.  But I
fall down when it comes to adding herbs and spices, and often things
come out too blah.

Advice?

I don't like hot spices, by the way.

Since this is a top-of-the-head question and probably won't require
any research, I'm not pricing it high, but when it comes to bonuses,
you never know!

Thank you,
Archae0pteryx

Hi Apterix!!!

Long time no see you here on the boards or mabe I just missed you.
Hope all is well in your neck of the woods :)

Steph53

Hi, Steph--

I've been around, but I don't think we've been on the same page since
I changed my name.  Nice to see you!

Tryx

Hi, Everyone

Haven't seen Missy around for YEARS ... 

I do hope she's alright.

Anyhow, if Missy fails to appear then I'll happily deputise but I
suggest that for now, you get a takeaway because I won't be able to
oblige within 'about an hour and a half from 16:50 PDT'. because it's
already 23:20 PDT.

Sorry about that.

Prep0stero

Oh, no, Bryan, what do you mean--Missy's gone??  (Yes, I penetrated
your clever disguise, you tricky thing, you.)  I don't have very many
cooking questions, but I liked her answers.

Well, I guess I ought to have left this one open to all just in case
she wasn't waiting by her keyboard for my call.

I went ahead on my own, and the dish came out fine, but I would have
appreciated an expert's advice.  Maybe next time.

Tryx