Welcome to a recipe roundup filled with vibrant colors and wholesome flavors with this medley of dinner–worthy vegetable ideas.
With each recipe, we want to promote the natural goodness of vegetables, turning them into the stars of your dinner table.
Get ready to embrace the simplicity of cooking with seasonal produce as we guide you through step–by–step instructions, helpful tips, and creative twists on classic favorites.
These recipes cater to vegetarians and vegans and appeal to anyone seeking a delightful and wholesome dinner option.
Whether you’re looking to incorporate more plant–based dishes into your diet or simply exploring the world of vegetables in a new light, this collection has something for everyone.
1. Whole roasted cauliflower
We start this vegetable roundup with a family–friendly meal: whole roasted cauliflower with chermoula sauce.
Make it in about 40 minutes with simple seasonal ingredients and serve it as a colorful addition to your meal with tahini sauce and a drizzle of cilantro-garlic chermoula.
2. Caramelized roasted carrots
You will love these roasted carrots as it’s easy to turn them into a unique side dish.
Drizzle with your favorite toppings, such as chimichurri dressing or yogurt tahini sauce, and dress up your carrots to become a flavorful side dish.
3. Roasted Brussels sprouts
If you have a special dinner planned, you’ve got to try these roasted Brussels sprouts with our mustard-maple syrup dressing, tahini drizzle, and pomegranate seeds.
The dressings coat and penetrate the crevices of the oven-roasted Brussels sprouts with sweet, tangy, acidic, and slightly spicy notes. It’s a luxurious yet easy-to-make vegetable side!
4. Steamed artichokes
Tender, soft, and buttery smooth! This recipe for braised artichokes is an Italian appetizer of braised artichokes that are simmered in a pot with water, olive oil, and herbs.
Serve this vegetable side dish with chimichurri sauce, vegan mayonnaise, and fresh mint leaves.
5. Sauteed mushrooms
Here’s how to make perfect sauteed mushrooms on the stovetop with a few simple ingredients in about 15 minutes.
It’s an easy, tasty, juicy side dish and a versatile topping idea for pasta, soups, salads, and bruschetta.
6. Easy kale salad
Our kale salad with honey mustard dressing is a refreshing and nutritious recipe you can serve as a side dish for a special meal or as a main for a light and tasty lunch.
The fresh flavor of kale is softened by a creamy, tangy, and slightly sweet dressing made with olive oil, mustard, and maple syrup.
7. Microwaved sweet potato
Microwave sweet potato is one of the easiest meals you’ll ever make and by far the easiest and fastest way of cooking sweet potato.
You can enjoy this vegetable-rich meal for lunch and dinner, as a side dish, main dish, and even as a healthy dessert with cinnamon and maple syrup.
8. Fennel orange salad
Fennel and orange salad is an easy and delicious winter salad that is very popular in Italy and especially Sicily, where oranges are sweet and ripe throughout fall and winter.
You can make this quick salad in a few minutes with easy-to-find ingredients. It’s an excellent recipe for a delicate appetizer or side dish for a special occasion.
9. Shaved Brussels sprout salad
This shaved salad is the perfect side dish for the fall and winter when Brussels sprouts are readily available.
It’s a beautiful side dish for a quick lunch or everyday dinner, and it’s excellent for a memorable holiday meal from Thanksgiving through Christmas.
10. Potato mash
With only five ingredients, we find this to be the creamiest mashed potato recipe we’ve tested.
We took inspiration from my Italian grandma’s recipe book; this mash has been a family favorite for generations. It’s easy to make, light, and creamy to eat vegetables next to a meatless main or high protein dish.
11. Moroccan carrot salad
Serve this Moroccan carrot salad as a side, or upgrade it to a main dish by adding a grain or legume of your choice.
For example, serve it with our delicious Moroccan couscous and a dollop of Greek-style yogurt or tzatziki for a tasty, wholesome, delicious Mediterranean-inspired meal.
12. Aloo Gobi (potatoes and cauliflower)
This aloo gobi recipe is the essence of Indian home cooking (in this case, Northern India, Punjab, and up to Pakistan), where simple ingredients create a nourishing and satisfying dish.
Our interpretation of aloo gobi is that the potatoes and the cauliflower are roasted in the oven before being mixed with the curry sauce.
13. Roasted butternut squash
Oven-roasted butternut squash has a pleasant, naturally sweet, and nutty taste; it’s tender and melts in your mouth.
We show you how to make it savory and sweet and use the roasted vegetables for salads and soups.
14. Stir fry green beans
You can serve sautéed green beans as a side dish on most occasions, from Thanksgiving and Christmas to summer night dinners.
The best thing about this vegetable recipe is that it’s easy to make and great for a healthy and delicious weeknight dinner.
15. Air fryer zucchini
These air fryer zucchini bits are tender-crisp, chunky zucchini wedges that are a pleasure to bite into.
Each air-fried zucchini piece is a little charred on the outside but still perfectly juicy and “meaty” inside.
TIP: serve with your favorite condiments, such as chipotle or romesco sauce.
16. Steamed asparagus
Asparagus is one of the easiest vegetables to steam, air fry, and stir fry.
Their flavor blossoms, and they get tender and juicy when steamed. You can serve them with a pinch of salt, a twist of freshly ground black pepper, and a squeeze of lemon.
17. No-bacon broccoli salad
In one tasty bowl, this broccoli salad combines indulgence and health, creamy and light.
We use almonds and sun-dried tomatoes instead of sharp cheddar cheese and bacon bits. The result is a crunchier, nuttier, and healthier broccoli salad that everyone will love.
18. Roasted bell pepper
Oven roasting is a simple, clean, and healthy way to make smokey and juicy roasted peppers.
Roasted peppers are easy to make, and you can serve them as an appetizer or side dish and use them in other recipes like pasta, salads, hummus, wraps, and more.
19. Stuffed zucchini
These tender and stuffed grilled zucchini are excellent for potlucks, meal prep, and family dinners.
We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden.
20. Sauteed eggplant
Our next vegetable recipe is easy to make on the stovetop in just 20 minutes, and it’s great as a last-minute dinner.
Serve sautèed eggplant as a side dish, on bruschetta, or use it as a delicious sauce similar to Italian pasta alla Norma.
21. Roasted eggplant
Roasted eggplant is an easy side dish you can serve with most mains or use to make other wonderful eggplant recipes.
From stuffed eggplants to eggplant pizza and creamy Baba ghanoush, roasting eggplants is an essential cooking skill you’ll want to master.
22. Avocado tomato salad
Tomato and avocado salad is refreshing, easy to put together, and perfect to cool you down during those scorching summer months.
Serve it with crostini or focaccia bread to soak up all the flavorful tomato juices for a simple light lunch or as a dinner side dish.
23. Dill potato salad
You’ll love this creamy dill potato salad recipe with simple and healthy-ish ingredients. It’s comforting with classic flavors and creamy yet light and refreshing.
The star of this dish is, without a doubt, the dressing. We combine mayo and Greek–style yogurt for an egg–free summer salad.
24. Watermelon salad
The crisp, sweet, and juicy watermelon is meant to be combined with creamy, savory feta cheese.
The tanginess and saltiness of the Feta highlight the crisp and sweet nature of the summer fruit. The flavors meld together so perfectly that it’s a great vegetable side for a summer dinner.
25. Tabbouli salad
We recommend serving this delicious salad on a mixed meze platter in romaine lettuce leaves with other small Middle-Eastern or Mediterranean dishes.
Try it with hummus, grilled eggplant, olives, falafel, warm pita bread, olive tapenade, and more.
How to make vegetables more interesting
If you want to add more flavor to your vegetables, we recommend using fresh herbs, spices, and condiments. For cooked vegetables, dry drizzle with a green sauce, such as:
- Basil pesto: creamy, warm, basil-packed, and nutty.
- Chimichurri: for a spicy, tangy feel – a perfect match with any cooked vegetable.
- Italian salsa verde: for a fresh parsley and olive oil flavor.
- Green goddess dressing: it’s a creamy and aromatic green sauce for herb lovers.
- Cilantro lime dressing: for a tangy Mexican-inspired flavor.
You can also always experiment with dips or a side of marinara sauce, ketchup, and mayonnaise.
How to store these easy vegetable recipes
- Store leftovers in an air-tight container in the refrigerator for up to 48 hours.
- Reheat them in a preheated oven at 360°F or 180°C for 10 minutes or in the microwave.
- Alternatively, you can reheat the vegetables on a nonstick pan with a drizzle of olive oil.
25 Easy Vegetable Recipes
Ingredients
- 2 cups cauliflower cut in small florets
- 2 cups mushrooms (white or brown) cut into fourths
- 1½ cup Brussels sprouts cut in half
- 1 cup carrots cut in 1-inch pieces
- 1 large red onion cut in 1-inch pieces
- 1 heaping cup bell pepper cut in 1-inch pieces
- 1 sprig rosemary
- 3 sprigs thyme
- 3 cloves garlic crushed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 4 twists black pepper
Instructions
- Preheat the oven to 400°F or 200°C. Line a baking sheet or sheet pan with parchment paper.Wash and peel the vegetables if necessary. Then, chop them into dice of about the same size.For instance, cut Brussels sprouts in half, cut the cauliflower into small florets, mushrooms, carrot, onion, and yellow pepper into 1-inch pieces.
- Add the chopped veggies to a mixing bowl, and toss them with extra virgin olive oil, salt, black pepper, rosemary needles, thyme leaves, and crushed garlic.
- Arrange on baking sheet on a single layer.
- Bake at 400°F or 200°C for 25 to 30 minutes or until the veggies are golden brown and slightly charred.
- Transfer onto a serving platter and serve immediately. Optionally you can sprinkle with freshly chopped parsley and add a squeeze of lemon juice.
Notes
- Store leftovers in an air-tight container in the refrigerator for up to 48 hours.
- Reheat them in a preheated oven at 360°F or 180°C for 10 minutes or in the microwave.
- Alternatively, you can reheat the vegetables on a nonstick pan with a drizzle of olive oil.
Nutrition
What to serve with vegetables for dinner
- High-protein vegetarian recipes
- Easy chickpea recipes
- Easy lentil meal ideas
- 40 meatless meals
- Best vegetarian dinner ideas
[adthrive-in-post-video-player video-id=”iRRqtL05″ upload-date=”2023-11-21T13:53:05.000Z” name=”Moroccan Carrot Salad” description=”Moroccan carrot salad is an easy and flavorful recipe that combines the pleasant sweetness of tender boiled carrots with warm spices, tangy lemon, and fresh herbs.
The dressing is the star of this dish. You can make it with olive oil, harissa paste or red pepper flakes, lemon, cumin, and garlic.” player-type=”default” override-embed=”default”]
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.
Easy right?
So glad I found you! Was looking for recipes with VEGETBLES,,,,,,,,,,not Frankenfood disguised to look like real food. once you manipulate ‘stuff’ to look like a steak & baked potato with all the toppings, you have lost the ‘vegetable’. Let the vegetables speak for themselves…..no disguises; Don’t disguise tofu to look like brussel sprouts. Let the vegetables be real vegetables……yes, enhance with seasonings or drizzle of a flavor- enhancing gem like pomegranate seeds, but don’t hide the vegetable.
THANK YOU!
Hi Sandee, I’m delighted you have found some inspiration here.
Thank you so very much for taking the time to leave a comment. Warm welcome, and a great weekend to you ☀️
Recipe looks delicious and ingredients easily available.
As a self confessed meat eater I will be serving this over the week end!