Ingredients:
2 zucchini
1/2 small onion, diced
1 red bell pepper, diced
1/2-1 c broccoli, chopped
1/2-1 c cauliflower, chopped
1/2-1 c feta cheese, crumbled
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 tsp fresh basil

Directions:
Put zucchini through spiral cutter to make into zoodles.  Then combine all ingredients in a dish and chill for at least 30 min to 1 hr before serving. 

Ingredients
5-6 cups broccoli florets 1 lb, this was about 2 ½ heads of broccoli for me (450g)
1 cup sharp cheddar cheese thicker, not finely shredded (115g)
⅔ cup dried cranberries (85g)
½ cup crumbled bacon² (60g)
½ cup salted sunflower seeds (60g)
⅓ cup red onion diced into small pieces (50g)

Dressing
¾ cup mayo I use olive oil mayo (175g)
¼ cup sour cream³ (70g)
1 ½ Tablespoon white wine vinegar⁴
3 Tablespoons sugar (40g)
¼ teaspoon salt
¼ teaspoon pepper

Directions:

Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
Pour dressing over broccoli combination and toss or stir well.
Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.Keep refrigerated if not consuming right away.

NotesI never blanch my broccoli when making broccoli salad. If you wish to, blanch it in boiling water for 60 seconds. Drain and rinse with cold water immediately until broccoli has cooled, and then dry well before using.

²If cooking and crumbling your own bacon, you'll need about 8 strips. If you prefer to use pre-cooked/crumbled bacon, make sure you buy the kind made with real bacon (it should say it on the label) and not "bacon flavored bits" with imitation flavor.

³Some or all of the sour cream may be substituted with plain Greek yogurt.

⁴White wine vinegar is my preference, but red wine vinegar, apple cider vinegar or champagne vinegar will also work great here.

https://sugarspunrun.com/broccoli-salad/#recipe​

Ingredients:
1 Tbsp unsalted butter
1/2 c sliced or chopped almonds
2 broccoli head, florets chopped and blanched, stems removed
1-2 Tbsp lemon juice
1/4 tsp salt
pepper to taste

Directions:
Place a large skillet over med-hi heat and add the butter.  When the butter has melted, add almonds and broccoli.  Cook until the almonds are lightly toasted and the broccoli is heated through, 5 min.  Add the lemon juice, salt and pepper.  Toss and serve immediately. 

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Ingredients:
1 red bell pepper, trimmed, seeded and diced into 1” pieces
1 large carrot, peeled, sliced into rounds
1 yellow bell pepper, trimmed, seeded and diced into 1” pieces
3 c broccoli florets
½ -1 med red onion, sliced into 1” wedges
2-3 Tbsp olive oil                                                 
1-2 tsp salt or to taste
1 tsp ground black pepper                           
fresh parsley, optional
 
Directions:
1) Preheat oven to 425°F. Line a baking sheet with foil.
2) In this order add red peppers, carrots, yellow peppers, broccoli, red onion.  Keep them each in their own row to make the rainbow.
3) Drizzle oil over all the vegetables.  Then sprinkle salt and pepper. 
4) Bake for ~20 min or until veggies are crips-tender.  May need to stir each row during roasting to make for even cooking.
5) Optionally garnish with fresh parsley and serve immediately.

Could add minced garlic and Italian seasoning for more flavor.
 
Source: https://www.averiecooks.com/rainbow-roasted-vegetables/#mv-creation-1268-jtr
 
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​INGREDIENTS
2 package crescent rolls
8 oz cream cheese, softened
8oz carton Sour Cream
1 pkg. ranch-style dressing mix
4 cups chopped or sliced vegetables
· carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc.
2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite)

DIRECTIONS
Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool

Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust.

Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy.