Welcome to a recipe roundup filled with vibrant colors and wholesome flavors with this medley of dinnerworthy 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 stepbystep instructions, helpful tips, and creative twists on classic favorites.

Easy vegetable recipes with roasted veggies, salads, and serving suggestions

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 plantbased 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

Whole roasted cauliflower with chermoula, pita bread and fresh lemon

We start this vegetable roundup with a familyfriendly 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

Roasted carrots with a white spoon

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

Roasted Brussels sprouts with tahini sauce

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 sweettangyacidic, and slightly spicy notes. It’s a luxurious yet easy-to-make vegetable side!

4. Steamed artichokes

Steamed artichokes with mayo

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

Sauteed mushrooms and white spoon

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

Kale salad in a white bowl with lemons and avocado on the side

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 with butter and sage

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 dishmain dish, and even as a healthy dessert with cinnamon and maple syrup.

8. Fennel orange salad

Fennel salad ready to be served

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

shaved brussels sprouts 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

Mashed potatoes with butter

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 makelight, and creamy to eat vegetables next to a meatless main or high protein dish.

11. Moroccan carrot salad

Moroccan carrot salad on a white plate with a silver spoon

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)

Aloo gobi with cilantro and lemon

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

baked butternut squash with cinnamon

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

Sauteed green beans with lemon and garlic

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

Air fryer zucchini on a plate with garlic

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

steamed asparagus served on a plate with lemon wedges

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

Broccoli Salad with lemon wedges

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 crunchiernuttier, and healthier broccoli salad that everyone will love.

18. Roasted bell pepper

Roasted bell peppers with a fork

Oven roasting is a simpleclean, 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

stuffed zucchini on a platter with herbs

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

Sautèed eggplant in a bowl

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 with garlic seasoning

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

avocado 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

Dill Potato Salad with radishes

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 Greekstyle yogurt for an eggfree summer salad.

24. Watermelon salad

watermelon tomato salad with black olives

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

lettuce stuffed with tabbouleh

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 hummusgrilled eggplant, olives, falafelwarm pita breadolive 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:

You can also always experiment with dips or a side of marinara sauceketchup, and mayonnaise.

Smashed potatoes and fork
Smashed potatoes with a drizzle of chimichurri sauce.

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.
Easy vegetable recipes for dinner

25 Easy Vegetable Recipes

By: Nico Pallotta
5 from 3 votes
Roasted vegetables are colorful, tasty, tender, and aromatic, perfect as an all-year side dish.
Follow our roasted veggie mix recommendations or make this recipe yours by picking your favorite seasonal vegetables; we'll show you how.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 – 6 people
Course: Side dish, Starter
Cuisine: Italian


  • 2 cups cauliflower cut in small florets
  • 2 cups mushrooms (white or brown) cut into fourths
  • 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


  • 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, mushroomscarrotonion, and yellow pepper into 1-inch pieces.
    Roasted vegetables before baking
  • Add the chopped veggies to a mixing bowl, and toss them with extra virgin olive oilsaltblack pepperrosemary needlesthyme leaves, and crushed garlic.
    Roasted vegetables in a bowl with herbs
  • Arrange on baking sheet on a single layer.
    vegetables on a baking tray
  • Bake at 400°F or 200°C for 25 to 30 minutes or until the veggies are golden brown and slightly charred.
    vegetables after baking
  • Transfer onto a serving platter and serve immediately.
    Optionally you can sprinkle with freshly chopped parsley and add a squeeze of lemon juice.
    Roasted vegetables on a plate


Nutrition information is an estimate for 1 portion of roasted veggies out of 6 portions.
Take this recipe as an indication and change up the veggies based on the season and on your preferences.
For best results try to stay between 8 to 9 cups of chopped veggies per standard oven baking sheet. Learn more in the body of this article.
  • 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.


Calories: 93kcal, Carbohydrates: 11g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 497mg, Dietary Fiber: 3g, Sugar: 4g, Vitamin A: 4184IU, Vitamin B6: 0.3mg, Vitamin C: 67mg, Vitamin E: 1mg, Vitamin K: 57µg, Calcium: 44mg, Folate: 60µg, Iron: 1mg, Manganese: 0.4mg, Magnesium: 23mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

What to serve with vegetables for dinner

[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”]

Nico and Louise in the kitchen

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?

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating