#Vegetable Recipes

For the past few years, I’ve committed to eating more veggie and proteins dinners, skipping out on potatoes, rice, and pasta during the week. Since veggies take up majority of my plate, I like to make them with extra love and flavor so I’m not missing the side dishes I choose to not include. Friendly side note: I know that carbs are not bad but this is a dinner routine that works really well for me. Since making multiple diet changes in 2023, I am nearly 30 pounds lighter and happy with my food choices! 💕 Mixed Veggies Ingredients: 1 broccoli crown (steamed) 1 small red bell pepper 1/2 yellow onion 1/2 zucchini 3 chopped garlic cloves Avocado oil for sauteeing Butter (optional) 1/2 squeezed lemon Seasoned with salt, pepper, garlic powder, paprika #veggies #dinneridea #mixedveggies #vegetables

"Mediterranean Herb‑Roasted Vegetable Medley" Ingredients: - 400 g baby carrots, whole or halved - 400 g small yellow potatoes, halved - 2 medium zucchini, cut into 1‑inch rounds - 3 tbsp extra‑virgin olive oil (divided) - 1 tsp dried oregano - 1 tsp fresh thyme leaves (or ½ tsp dried) - Juice of ½ lemon - Salt & black pepper, to taste - 2 tbsp fresh parsley, chopped Method: 1. Preheat oven to 200 °C (400 °F). 2. Toss carrots, potatoes & zucchini with 2 tbsp olive oil, oregano, thyme, salt & pepper. 3. Roast on a sheet 25–30 min, turning halfway, until golden & tender. 4. Mix remaining 1 tbsp olive oil with lemon juice; drizzle over hot veggies and toss for a glaze. 5. Sprinkle chopped parsley on top and serve warm. __________________

This zucchini trick will make your family fight over vegetables.
They’re golden, garlicky, a little cheesy (if you want), and so melt-in-your-mouth good they never make it past the serving platter. If you think zucchini is bland, this technique will change your mind. All you need: Ingredients
2 medium zucchin
Kosher salt
3 TBS olive oil
2 garlic cloves
1 TBS fresh thyme leaves
¼ tsp sea salt
Freshly ground black pepper
2 TBS grated parmesan or pecorino cheese
Fresh basil leaves + crushed red pepper flakes for garnish Save this for when your zucchini drawer is overflowing. 💚 IB: @thomaskeller Type RECIPE in the comments and I’ll DM you the link! OR go directly to my website here → https://pamelasalzman.com/cheesy-zucchini-planks-recipe/ OR click in the link in my profile and tap the image of the recipe. #zucchinirecipe #summerrecipes #farmersmarketfinds #seasonaleating #healthycooking #quickhealthymeals #vegetablerecipes #easyweeknightmeals #simpleanddelicious #pamelasalzmanrecipes

Vegetable salad. The original salad most of know. 😍⁣ ⁣ Here's a great combination of ingredients you can use for your next salad recipe. ⁣ ⁣ Drop a Thumbs up if you're going to try this. ⁣ ⁣ Video credit;@buzzfeedtasty ⁣ .⁣ Ingredients (for 2 servings)⁣ - 1 large head romain lettuce, chopped⁣ - 1 cup cherry tomatoes, halved⁣ - 1 cup carrot, shredded⁣ - 1 yellow bell pepper, diced⁣ - 1 cucumber, sliced & halved⁣ - ½ red onion, diced⁣ HONEY MUSTARD VINAIGRETTE⁣ - 3 tablespoons red wine vinegar⁣ - 3 tablespoons honey⁣ - 3 tablespoons dijon mustard⁣ - 1 tablespoon dried oregano⁣ - 1 garlic clove, minced⁣ - 3 tablespoons olive oil⁣ - salt, to taste⁣ - pepper, to taste⁣ .⁣ Preparation⁣ 1) On a cutting board, chop head of lettuce.⁣ In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.⁣ 2) To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.⁣ 3) Pour the dressing over the salad just before serving.⁣ 4) Enjoy! 💕⁣ ⁣ ⁣ #salad #saladrecipe #eatyourveggies #eattherainbow #food #foodie #foodporn #foodies #foodislife #foodpics #foodlover #foodprep #foodblogger #foodblog #foodstagram #foodgasm #fooddiary #deliciousfood #yummyfood #proteinfood #foodstyle #foodaddict #stayhome #staysafe #foodvideo #food #recipe #homecooking

🥕 Roasted Vegetables with Garlic & Herbs (Quick Recipe) ⏱️ Time: 25–30 minutes 🍽️ Serves: 3–4 🧾 Ingredients 3 cups mixed vegetables (carrots, potatoes, bell peppers, zucchini, broccoli, onions) 3 tbsp olive oil 3–4 garlic cloves, minced 1 tsp dried rosemary or thyme (or mixed herbs) ½ tsp paprika (optional) Salt & black pepper to taste Optional: chili flakes or lemon juice 👩‍🍳 Instructions Preheat oven to 200°C (400°F). Chop vegetables into even-sized pieces. In a bowl, toss veggies with olive oil, garlic, herbs, salt, pepper, and paprika. Spread evenly on a baking tray (don’t overcrowd). Roast for 20–25 minutes, flipping once, until golden and tender. Finish with a squeeze of lemon juice if desired. ✅ Tips Add mushrooms or sweet potatoes for extra flavor. Serve as a side, or over rice/quinoa for a light meal. Crispy edges, garlicky aroma, and herby goodness—simple & delicious 😋 #mediterraneandietrecipes #mediterraneanrecipes #mediterraneanfood #mediterraneandiet #mediterraneanlife #healthyrecipes #mediterranean

Oven Roasted Vegetables with Chickpeas 🥦🥕✨ Colorful, hearty, and full of flavor—these roasted vegetables with chickpeas are perfectly seasoned and roasted until tender and golden. A wholesome, satisfying dish you’ll keep coming back to. Credit: @ikosun_kitchen Ingredients: 1 cauliflower, cut into florets 1 broccoli, cut into florets 3–4 potatoes, thinly sliced 1–2 red peppers, sliced 2 carrots, thinly sliced 1.5 cups cooked chickpeas For the Sauce: 70 ml olive oil 3 garlic cloves, grated 1 tsp black pepper 1 tsp oregano 1 tsp curry powder 1/2 tsp paprika 1/2 tsp chili flakes Salt to taste Instructions: Preheat the oven to 200°C (400°F). Cut the cauliflower and broccoli into florets. Lightly boil them for a few minutes, then drain (optional step). Slice the potatoes, carrots, and red peppers. Place all vegetables and chickpeas on a baking tray. In a bowl, mix olive oil, garlic, and all spices. Pour the sauce over the vegetables and toss well to coat evenly. Roast for about 45 minutes, stirring once halfway through, until golden and tender. Tips • Serve with a simple yogurt dip mixed with garlic, herbs, salt, and pepper. • You can skip pre-boiling the vegetables for a firmer texture. Follow @mediterranean.diet.plan for more Mediterranean-inspired recipes 💙 #roastedvegetables #chickpearecipes #healthyrecipes #plantbasedmeals #easydinner

Vibrant Vegetable Stir Fry Ingredients 2 tbsp vegetable oil (or sesame oil for extra flavor) 3 cloves garlic, minced 1 tbsp fresh ginger, grated 1 cup broccoli florets 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 cup snap peas or snow peas 1 carrot, thinly sliced 1 zucchini, sliced ½ cup mushrooms, sliced 3 tbsp soy sauce 1 tbsp oyster sauce (optional) 1 tbsp hoisin sauce (optional, for sweetness) 1 tsp chili flakes (adjust to taste) 1 tsp sugar or honey 1 tsp cornstarch mixed with 2 tbsp water (for thickening) Salt & pepper to taste Sesame seeds & chopped green onions for garnish 🍳 Instructions Prep everything first Stir-frying moves fast, so chop all veggies and mix sauces beforehand. Heat the pan Use a wok or large pan over high heat. Add oil. Aromatics first Toss in garlic and ginger. Stir for ~30 seconds until fragrant. Hard vegetables go in Add carrots and broccoli. Stir-fry for 2–3 minutes. Add the rest Toss in bell peppers, zucchini, peas, and mushrooms. Cook another 3–5 minutes. Keep veggies slightly crisp. Sauce it up Pour in soy sauce, oyster sauce, hoisin, chili flakes, and sugar. Mix well. Thicken the sauce Add cornstarch slurry. Stir until glossy and slightly thickened (about 1 minute). Finish & garnish Taste and adjust seasoning. Top with sesame seeds and green onions.

**Recipe Name** ***Mediterranean Roasted Vegetable Medley*** **Ingredients** - 2 cups broccoli florets - 2 cups cauliflower florets - 1 red bell pepper, cut into 1‑inch chunks - 1 yellow bell pepper, cut into 1‑inch chunks - 2 medium carrots, sliced ½‑inch thick - 3 tbsp extra‑virgin olive oil - 1 tsp dried oregano - 1 tsp salt - ½ tsp black pepper - 1 tbsp lemon juice - 2 tbsp fresh parsley, chopped **Method** 1. Preheat oven to 425°F (220°C). 2. Toss all vegetables with olive oil, oregano, salt & pepper until coated. 3. Spread in a single layer on a sheet pan. Roast 20‑25 min, flipping once, until tender with charred edges. 4. Drizzle with lemon juice, garnish with parsley, and serve warm.

This is actually one of my new favorite side dishes!!! Mmmmm 😋 Oh and use a potato peeler to remove the skin from the squash! It’s wayyy quicker than anything else. • • • • • • • #butternutsquash #squash #veggierecipes #veggiedetox #dryjanuary

Sautéed vegetables 🥦 Recipe 👇 INGREDIENTS: 1 red bell pepper 1 yellow bell pepper 4 baby corns 4-6 button mushrooms 1 carrot 1 small broccoli 3 garlic coves 2 tbsp cooking oil 1/2 tsp salt (or as needed) 1 tsp dried oregano 1/2 tsp red chilli flakes 2 tbsp butter (if using salted, add salt after adding butter) 1 tsp lemon juice PROCESS: 1. Slice all vegetables into similar sizes 2. Heat a wide pan/skillet on medium high flame 3. Infuse 3 crushed garlic cloves into 2 tbsp oil. Adding chopped garlic might end up in burnt garlic. This way we can add garlic flavour to the vegetables without burning the garlic 4. Once the oil is fragrant, add the mushrooms and sauté until browned 5. Next add the broccoli and sauté for 2 minutes. If you like soft broccoli, add parboiled broccoli instead of raw 6. Next add in carrots and sauté for 2 minutes 7. Next add in bell peppers and baby corn. Sauté for 1 minute. By now the vegetables will be tender yet crunchy 8. Add salt as needed, 1/2 tsp dried oregano, 1/2 tsp red chilli flakes and sauté for 1 minute 9. Switch off the flame, add 2 tbsp butter, 1 tsp lemon juice and mix well 10. Optional: garnish with sesame seeds and serve with grilled meat, seafood or tofu #recipe #recipes #veggies #asmr #asmrcooking #easyrecipes

Ratatouille Like Pixar What you’ll need:
🍅 Tomatoes + 🌶️ red bell pepper
🧅 Red & white onion + 🧄 garlic
🫒 Olive oil + 🌿 oregano, thyme, basil
🔥 Chili flakes + 🧂 salt & pepper
🍆 Eggplant + 🥒 green & yellow zucchini + 🍅 extra tomatoes Roast tomatoes/pepper/onions/garlic till caramelized, blend with basil into a silky sauce, spread in the dish. Layer thin veggie rounds in a spiral, drizzle oil, cover → bake, then uncover to finish. Garnish with basil and serve with crusty bread 🙌 𝐅𝐔𝐋𝐋 𝐑𝐄𝐂𝐈𝐏𝐄 𝐎𝐍 𝐌𝐘 𝐁𝐋𝐎𝐆
𝐝𝐫𝐯𝐞𝐠𝐚𝐧𝐛𝐥𝐨𝐠 𝐝𝐨𝐭 𝐜𝐨𝐦 (𝐋𝐈𝐍𝐊 𝐈𝐍 𝐁𝐈𝐎) ⠀ #roasted #veggierecipes #healthysalad #vegetables #vegan #smashedpotatoes #veganrecipes #healthy #roastedveggies #healthyfood #simplesalad #easymeals #vegetarianrecipe #easysalad #plantbasedfood #healthylifestyle #veganfood #veganrecipe #veganerezepte #healthy #healthyrecipe #veganlunch #vegetarianrecipes #simplesalad#salads #ratatouille🐭 #ratatouille #healthyfoods #saladrecipe #veganerezepte #vegandinner #vegan

Roasted Veggie Bowl This hearty and flavorful vegan bowl brings together crispy roasted potatoes, spiced chickpeas, and tender cauliflower, all tossed in a dreamy, herby tahini dressing. It’s a perfect weeknight dinner or meal-prep option that’s nourishing, satisfying, and bursting with bold flavors. Ingredients: 400 g chickpeas (drained and rinsed) 1 pc small head cauliflower (broken into florets) 600 g potatoes cut into wedges (or smaller for faster cooking) 3 tbsp extra virgin olive oil (optional) Seasoning for Roasting: 2 tbsp paprika 1 tsp garlic powder 1 tsp cumin 1/2 tsp smoked paprika (optional) 1/4 tsp chili powder (optional) Salt & pepper (to taste) Tahini Herb Dressing: 120 g tahini 120 g vegan yogurt 1 tbsp pickle juice 1 tbsp chili sauce (like sriracha) 3 tbsp water (or more, to thin) Seasoning for Dressing: 1 tsp paprika 1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp cumin 1/4 tsp dried oregano Salt & pepper (to taste) Instructions: 1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. 2. Add the chickpeas, potatoes, and cauliflower to the pan. Toss with olive oil and all the roasting seasonings until evenly coated. 3. Roast for 45-60 minutes, tossing halfway through, until the potatoes are tender and the cauliflower is crispy. 4. While the vegetables roast, prepare the dressing: Mix all the dressing ingredients in a bowl, adding water 1 tablespoon at a time until it reaches your desired consistency. 5. To serve, pour the dressing onto a plate, then top with the roasted vegetables. 6. Garnish with chopped parsley and a drizzle of chili oil. 7. Enjoy immediately or store separately in the fridge for up to 4 days. Nutrition: Calories: 573kcal Carbohydrates: 65g Protein: 18g Fat: 30g Credit to @dr.vegan