Eggplant has to be one of my favourite vegetables, it is so versatile and its purple skin contains phytonutrients which are powerful antioxidants that help fight off free radicals and protect our cells from damage. Eggplant is able to take on-board many different flavours without being over powering and can easily be hidden into many recipes.
I really like eating hummus as a snack with vegetable sticks so I often play around with what else I can do to change it up.

Zucchini is technically a fruit botanically, however considered a vegetable around the world. It can be eaten in raw or cooked form. It is rich in manganese and vitamin C and a good source of potassium, folate and vitamin A. Alone it doesn’t have a huge amount of flavour, however is very versatile and can be hidden into a variety of different dishes.
I enjoy snacking on zucchini if seasoned nicely or I usually grate and hide into dishes such as bolognaise.