Here are some of my stand-by vegetable additions to obentos. All of these are easy to prepare the night before, except the lettuce and cucumbers, which are best to cut fresh in the morning.
Cut into manageable pieces and top with a little bit of mayonnaise.
Cut into manageable pieces and top with a little mayonnaise, a tiny bit of butter, and cheese. Grill until cheese is golden brown. Spinach can also be served this way.
Wash fresh spinach, drain, chop, and sauté in a little olive oil and a small amount of sesame seeds and salt.
Cut to fit the box. You can also wrap them in ham strips, as you can see in the photo above.
Lettuce with other vegetables on top.
Asparagus or green beans:
Steam and lightly salt.
Wrap in ham strips after steaming.
Rinse, dry, and lightly salt. Either the type in pods or just the beans are great.
Grill, lightly salt.
Steam and top with equal parts wasabi and soy sauce.
Pretty much any steamed vegetables works well in an obento. You can use leftovers from your dinner the night before, too.
Click here to see the many Japanese Obento boxes available from Amazon.