101.   The meat is the star, the vegetable is Miss Congeniality.

102.   The other vegetable is my choice.

103.   The portions are big, the vegetables are fresh.

104.   The spiky vegetables are hand-harvested.

105.   The stiff but slimy vegetable is a favorite among Creole cooks, who certainly have a reputation for rollicking, sexy food.

106.   The vegetables are the most variable of variables, both in terms of kind and quantity.

107.   The vegetables should be moist but not swimming in liquid.

108.   The vegetables are pot-au-feu perennials, sturdy root vegetables.

109.   The turkey adds a meaty texture, but the vegetables are definitely the main attraction.

110.   There are few vegetables that mark the divide between a restaurant chef and a home cook as sharply as the fava bean.