Has anyone else noticed that most recipes out there are really short on vegetable content? I don't just mean for things like lemon chicken or grilled fish, but I find that even stew recipes contain mostly meat, a lot of stock/wine/etc, perhaps one onion and a couple of cloves of garlic and the requisite extra seasonings.
When I'm improvising something in my kitchen, I always ramp up the veg content, not to be healthy but simply because I feel that it needs it! I will always use at least two, if not three, large onions because they add such a tangy savoury background to the dish; I almost always add diced carrot and celery to give some extra dimension and body to the stew base; sliced bell peppers are often a good addition as they seem to suit most cuisines; a tablespoon of tomato paste is always replaced by a can of tomatoes; a good handful of frozen peas, canned beans or something often adds much-needed colour and variety to the dish. I usually end up with a rounded dish and never think, "I wish I'd followed the recipe and just used meat and an onion." Plus the added vegetables make the dish go further and taste...well, juicier...!
So why do people think so many recipes skimp on the veggy goodness?