An extremely simple vegetable dish which I sometimes have for lunch is carrots and peas with feta. To make it, cook a diced onion and minced garlic over medium-low heat in olive oil. At the same time boil diced carrots in salted water until they are cooked, then drain them and set them aside. Add frozen peas, a little vegetable bouillon powder and a tiny bit of water to the onions. Cook until the peas are warmed completely through and are soft, about 10 minutes. Add the carrots to the peas and add salt and pepper to taste. Serve with feta.