Are you tired of the same old recipes that lack flavor and excitement? Look no further! In this article, we’ll be exploring 20 delicious and nutritious recipes that are packed with vegetables and fresh herbs. From hearty stews to vibrant salads, these dishes are sure to tantalize your taste buds and leave you wanting more.
Whether you’re a vegetarian or just looking for ways to incorporate more veggies into your diet, these recipes have got you covered. With ingredients like roasted garlic, ginger, soy sauce, and saffron, these dishes are not only healthy but also bursting with flavor. So, let’s get started!
**Recipe 1: Roasted Vegetable Medley with Garlic and Thyme**
In this first recipe, we’ll be showcasing the rich flavors of roasted vegetables paired with the savory goodness of garlic and thyme. This dish is perfect for a cozy night in or as a side to your favorite main course.
Roasted Vegetable Medley with Garlic and Thyme
Roasted Vegetable Medley with Garlic and Thyme: A flavorful and colorful dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2-3 cups mixed vegetables (such as Brussels sprouts, carrots, red bell peppers, zucchini, and cherry tomatoes)
– 4 cloves garlic, peeled and minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, garlic, thyme, salt, and pepper in a large bowl until they’re evenly coated.
3. Spread the vegetable mixture on a baking sheet lined with parchment paper in a single layer.
4. Roast for 25-30 minutes or until the vegetables are tender and caramelized, stirring occasionally.
5. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 25-30 minutes
Vegetable Stir-Fry with Ginger and Soy Sauce
This flavorful and healthy stir-fry is a perfect combination of Asian-inspired flavors, featuring a medley of colorful vegetables, pungent ginger, and savory soy sauce. Serve over rice or noodles for a quick and satisfying meal.
Ingredients:
– 2 tablespoons vegetable oil
– 1-inch piece fresh ginger, grated
– 1 cup broccoli florets
– 1 cup sliced bell peppers (any color)
– 1 cup sliced mushrooms
– 2 cloves garlic, minced
– 2 teaspoons soy sauce
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add grated ginger and cook for 30 seconds until fragrant.
3. Add broccoli, bell peppers, and mushrooms. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender-crisp.
4. Add garlic and soy sauce. Stir-fry for an additional minute to combine flavors.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Rainbow Veggie Tacos with Avocado Crema
Celebrate the colors of the rainbow on a plate with this vibrant and flavorful vegetarian taco recipe. A medley of colorful vegetables, crunchy tortillas, and creamy avocado crema come together to create a truly satisfying meal.
Ingredients:
– 1 cup mixed bell peppers (any color)
– 1 cup cooked black beans
– 1 cup cooked corn kernels
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Crema (recipe below)
– Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, cilantro
Instructions:
1. Preheat oven to 375°F.
2. Toss bell peppers with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by filling warm tortillas with roasted vegetables, black beans, corn, and red onion.
5. Top with Avocado Crema (recipe below) and any desired optional toppings.
Avocado Crema:
– 2 ripe avocados, mashed
– 1/2 lime, juiced
– 1 clove garlic, minced
– Salt to taste
Combine all ingredients in a bowl until smooth. Serve chilled or at room temperature.
Grilled Vegetable Skewers with Lemon-Herb Marinade
Elevate your outdoor gatherings with these flavorful and colorful grilled vegetable skewers, infused with the brightness of lemon and herbs. Perfect for a quick and easy meal or as a side dish.
Ingredients:
– 1 pound mixed vegetables (bell peppers, zucchini, cherry tomatoes, mushrooms, onions)
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat grill to medium-high heat.
2. Thread vegetables onto skewers, leaving a small space between each piece.
3. In a large bowl, whisk together lemon juice, olive oil, garlic, rosemary, salt, and pepper.
4. Add the vegetable skewers to the marinade, turning to coat evenly. Let sit for at least 30 minutes or up to 2 hours in the refrigerator.
5. Grill skewers for 8-10 minutes per side, or until vegetables are tender and lightly charred.
Cooking Time: 16-20 minutes
Vegetable Paella with Saffron and Bell Peppers
This classic Spanish dish gets a vibrant twist with the addition of saffron and colorful bell peppers. This recipe serves 4-6 people.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup mixed vegetables (e.g., zucchini, mushrooms, cherry tomatoes)
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add bell peppers; cook until tender (5-6 minutes).
4. Add mixed vegetables; cook until they start to soften (3-4 minutes).
5. Stir in Arborio rice, saffron mixture, and warmed broth.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Spicy Eggplant and Zucchini Curry
This flavorful curry is a perfect blend of spices and roasted vegetables, making it a great option for a quick and satisfying meal. The combination of eggplant, zucchini, and aromatic spices will leave you wanting more.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 medium zucchinis, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (adjust to taste)
– Salt and pepper, to taste
– 1 can (14 oz) diced tomatoes
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant and zucchini with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender.
4. In a large pan, sauté onion and garlic in olive oil until softened.
5. Add cumin, curry powder, cinnamon, and cayenne pepper. Cook for 1 minute.
6. Stir in roasted vegetables, diced tomatoes, salt, and pepper.
7. Simmer for 10-15 minutes or until the flavors have melded together.
8. Garnish with cilantro leaves.
Cooking Time: 45-50 minutes
Stuffed Bell Peppers with Quinoa and Spinach
This recipe combines the natural sweetness of bell peppers with the nutty flavor of quinoa and the earthiness of spinach, creating a nutritious and delicious main dish. Perfect for a weeknight dinner or a special occasion, this recipe is easy to make and packed with flavor.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 2 cups fresh spinach leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (vegetarian) or 1/4 cup cooked ground beef (non-vegetarian)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine quinoa, spinach, onion, garlic, and olive oil. Mix well.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Cover baking dish with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes or until bell peppers are tender.
Cooking Time: 45-50 minutes
Vegetable Lasagna with Layers of Zucchini and Eggplant
This vegetarian lasagna is a flavorful twist on the classic, featuring layers of tender zucchini and eggplant instead of meat. The result is a rich, satisfying dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium zucchinis
– 2 medium eggplants
– 1 onion
– 3 cloves garlic
– 1 cup tomato sauce
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella
– 1/4 cup grated Parmesan
– 6 lasagna noodles
– Fresh basil leaves, chopped (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Slice zucchinis and eggplants into 1/8-inch thick rounds.
3. In a large skillet, sauté onion and garlic until softened. Add tomato sauce and bring to a simmer.
4. Arrange lasagna noodles in a 9×13-inch baking dish.
5. Spread half of the tomato sauce on top of noodles, followed by layers of zucchini, eggplant, ricotta cheese, mozzarella, and Parmesan.
6. Repeat layers, finishing with a layer of mozzarella.
7. Bake for 35-40 minutes or until cheese is melted and bubbly.
8. Sprinkle with chopped basil leaves, if desired.
Cooking Time: 35-40 minutes
Moroccan Vegetable Tagine with Chickpeas
This hearty and flavorful tagine is a staple of Moroccan cuisine, packed with tender vegetables and creamy chickpeas. Perfect for a cozy night in or as a show-stopping main course.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, sliced
– 2 medium zucchinis, sliced
– 1 can diced tomatoes (14.5 oz)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large clay or ceramic tagine over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, bell peppers, and zucchinis; cook for an additional 5 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper.
5. Add chickpeas, diced tomatoes, and 1 cup water.
6. Bring to a boil, then cover and simmer for 30-40 minutes or until the vegetables are tender.
7. Garnish with parsley, if desired.
Cooking Time: 35-45 minutes
Ratatouille with Fresh Basil and Parmesan
This iconic Provençal dish from southern France is a flavorful celebration of summer’s bounty, featuring tender vegetables, aromatic herbs, and the perfect balance of savory and sweet.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh tomatoes (or 2 cups canned), diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant slices with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet; roast for 20 minutes.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onion, bell pepper, zucchini, and garlic; cook until tender, about 10 minutes.
4. Add roasted eggplant to the skillet along with diced tomatoes, salt, and pepper. Simmer for an additional 5-7 minutes or until vegetables are tender.
5. Stir in Parmesan cheese; taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped fresh basil leaves if desired.
Cooking Time: Approximately 40-45 minutes
Vegetable Fried Rice with Scallions and Sesame Oil
A simple and flavorful Chinese-inspired dish that combines cooked rice with a variety of vegetables, scallions, and a hint of sesame oil.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1/4 cup chopped scallions
– 2 tablespoons vegetable oil
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the mixed vegetables, onion, and garlic; stir-fry until the vegetables are tender-crisp (about 3-4 minutes).
3. Push the vegetables to one side of the pan. Crack in 1 egg; scramble until cooked through, then mix with the vegetables.
4. Add the cooked rice to the other side of the pan; stir-fry for about 2-3 minutes, breaking up any clumps.
5. Combine the rice and vegetable mixture; stir in chopped scallions and sesame oil.
6. Season with salt and pepper to taste.
Cooking Time: Approximately 10-12 minutes
Baked Vegetable Frittata with Cherry Tomatoes
Start your day off right with this colorful and flavorful baked vegetable frittata, packed with sweet cherry tomatoes and a medley of vegetables.
Ingredients:
– 6 eggs
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers, diced
– 1 cup zucchini, sliced
– 1/2 cup cherry tomatoes, halved
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese (Cheddar or Mozzarella work well)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, salt, and pepper.
3. Heat the olive oil in a 9-inch (23cm) non-stick skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add bell peppers and zucchini to the skillet; cook until tender, about 5 minutes.
5. Pour the whisked eggs over the vegetables in the skillet.
6. Arrange cherry tomatoes on top of the eggs.
7. Bake for 25-30 minutes or until the frittata is set and golden brown.
Cooking Time: 25-30 minutes
Vegetable Soup with Kale, Carrots, and Celery
This recipe is a delicious and nutritious way to use up your favorite vegetables and get a boost of vitamins from the kale. With a blend of carrots, celery, and potatoes, this soup is perfect for a cozy night in.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 large potato, peeled and chopped
– 4 cups vegetable broth
– 2 cups kale leaves, stems removed and chopped
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the carrots, celery, and potato; cook for an additional 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until vegetables are tender.
6. Stir in the kale leaves and season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Stuffed Portobello Mushrooms with Spinach and Feta
Elevate your dinner game with these savory, cheesy mushrooms packed with fresh spinach and crumbled feta.
Ingredients:
– 4 large Portobello mushrooms
– 2 cups fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by gently wiping them with a damp cloth.
3. In a bowl, mix together spinach, feta, garlic, salt, and pepper.
4. Stuff each mushroom cap with the spinach-feta mixture, dividing it evenly among the four caps.
5. Drizzle the tops with olive oil and season with additional salt and pepper if desired.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 20-25 minutes
Vegetable Pot Pie with Flaky Crust
A hearty and comforting dish perfect for a cozy night in, this vegetable pot pie is filled with a medley of sautéed vegetables and topped with a flaky crust that’s sure to impress.
Ingredients:
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and onions)
– 1 cup all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 cup grated cheddar cheese
– 1/4 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mixed vegetables in a little oil until tender.
3. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Place the cooked vegetables in a 9×13-inch baking dish and top with the grated cheddar cheese.
5. Roll the remaining puff pastry over the filling, pressing gently to seal.
6. Brush the pastry with milk and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Spiralized Vegetable Salad with Lemon-Tahini Dressing
Brighten up your mealtime with this refreshing salad, featuring spiralized vegetables and a creamy lemon-tahini dressing.
Ingredients:
– 1 large zucchini, spiralized
– 1 medium yellow squash, spiralized
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon tahini
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the spiralized zucchini and yellow squash.
2. Add the cherry tomatoes, parsley, lemon juice, tahini, garlic, salt, and pepper. Toss until well combined.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: 10 minutes (prep time) + chilling time
Vegetable Kebabs with Halloumi and Mint Yogurt
Elevate your outdoor cooking game with this vibrant and flavorful kebab recipe, featuring halloumi cheese and a refreshing mint yogurt dip. Perfect for warm weather gatherings or quick weeknight meals.
Ingredients:
– 1 block of halloumi cheese, cut into 1-inch cubes
– 1 red bell pepper, seeded and cubed
– 1 yellow bell pepper, seeded and cubed
– 1 onion, peeled and cubed
– 2 cloves of garlic, minced
– 1 zucchini, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh mint leaves for garnish
– Mint yogurt dip (see below)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread vegetables and halloumi onto skewers, leaving a small gap between each piece.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes, turning occasionally, until cheese is golden brown and vegetables are tender.
5. Serve hot with mint yogurt dip (see below).
Mint Yogurt Dip:
– 1 cup plain Greek yogurt
– 2 tablespoons chopped fresh mint leaves
– 1 tablespoon lemon juice
– Salt to taste
Combine all ingredients in a bowl and refrigerate until serving.
Cooking Time: 10-12 minutes
Roasted Root Vegetables with Rosemary and Balsamic Glaze
Elevate your vegetable game with this flavorful and aromatic roasted root vegetable recipe, perfectly balanced by the earthy notes of rosemary and the tanginess of balsamic glaze.
Ingredients:
– 2 large carrots, peeled and chopped
– 2 large parsnips, peeled and chopped
– 1 large red beet, peeled and chopped
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
– 1/4 cup balsamic glaze (see note)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together carrots, parsnips, and beet.
3. Drizzle with olive oil and sprinkle with chopped rosemary. Season with salt and pepper to taste.
4. Spread the vegetable mixture on a baking sheet in a single layer.
5. Roast for 30-35 minutes or until tender and caramelized, flipping halfway through.
6. Brush with balsamic glaze during the last 10 minutes of roasting.
Cooking Time: 30-35 minutes
Vegetable Pad Thai with Bean Sprouts and Peanuts
This quick and easy recipe combines the classic flavors of Pad Thai with the added crunch of bean sprouts and peanuts. A perfect vegetarian twist on a beloved dish.
Ingredients:
– 1 cup rice noodles
– 2 cups mixed vegetables (bell peppers, carrots, zucchini)
– 1/4 cup tamarind paste
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon vegetable oil
– 1/2 cup bean sprouts
– 1/4 cup chopped peanuts
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add mixed vegetables and cook until tender, about 3-4 minutes.
3. In a small bowl, whisk together tamarind paste, soy sauce, and brown sugar. Pour the mixture into the wok and stir to combine.
4. Add cooked noodles, bean sprouts, and peanuts to the wok. Stir-fry for an additional 2-3 minutes or until well combined.
5. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Summer Vegetable Gazpacho with Cucumber and Cilantro
Beat the heat with this refreshing summer gazpacho, packed with the flavors of ripe vegetables, cucumber, and cilantro. This chilled soup is perfect for hot days when you need a light and revitalizing meal.
Ingredients:
– 2 cups diced bell peppers (any color)
– 1 cup diced cucumber
– 1 cup diced tomatoes
– 1/2 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cups vegetable broth
Instructions:
1. In a blender or food processor, combine bell peppers, cucumber, tomatoes, onion, cilantro, jalapeño, garlic, and smoked paprika (if using).
2. Blend until smooth, then season with salt and pepper to taste.
3. Heat olive oil in a large bowl over low heat. Pour in the vegetable mixture and stir to combine.
4. Add vegetable broth and stir until well combined.
5. Chill gazpacho in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15 minutes (plus chilling time)
Summary
Discover a world of flavors with these 20 delicious recipes that feature lots of vegetables and fresh herbs. From roasted vegetable medleys to stir-fries, tacos, and curries, there’s something for every palate. Try your hand at grilled skewers, paella, lasagna, tagines, frittatas, and more. Each recipe is carefully crafted to showcase the natural sweetness of its ingredients, with a focus on herbs like thyme, ginger, and basil that add depth and complexity. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire your next meal.
