Recipes with Vegetables and Greens

Eating more vegetables doesn’t have to be boring or complicated! This collection of recipes showcases a variety of creative, delicious ways to incorporate vegetables into your meals, whether you’re looking for something light, filling, or packed with flavor. Each recipe is designed to make the most of fresh ingredients, offering healthy and vibrant dishes that are quick and easy to prepare.

From quinoa salads and roasted vegetables to refreshing soups, these options bring out the best in every ingredient. Explore these nutritious recipes that will transform everyday vegetables into standout dishes!

1 – Quinoa Salad with Roasted Vegetables

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 grated carrot
• Olive oil, salt, and pepper to taste
• Chopped parsley for garnish

Preparation:

1. Preheat the oven to 200°C (400°F).
2. In a baking dish, toss the zucchini, bell pepper, and carrot with olive oil, salt, and pepper. Roast for about 20 minutes.
3. Cook the quinoa in water until tender (about 15 minutes).
4. Mix the cooked quinoa with the roasted vegetables and garnish with parsley.

2 – Steamed Vegetables with Yogurt Sauce

Ingredients:

• 1 head broccoli, cut into florets
• 1 sliced carrot
• ½ cauliflower, cut into florets
• 1 container plain yogurt
• Juice of ½ lemon
• Salt and pepper to taste

Preparation:

1. Steam the vegetables until tender.
2. In a bowl, mix the yogurt, lemon juice, salt, and pepper.
3. Serve the vegetables with the sauce on top.

3 – Stuffed Zucchini

Ingredients:

• 2 zucchinis, halved
• 1 cup chopped mushrooms
• ½ chopped onion
• 2 chopped tomatoes
• Grated cheese (optional)
• Olive oil, salt, and pepper to taste

Preparation:

1. Preheat the oven to 180°C (350°F).
2. Sauté the onion and mushrooms in olive oil until golden. Add tomatoes and cook for a few more minutes. Season with salt and pepper.
3. Stuff the zucchini halves with the mushroom mixture.
4. Place in a baking dish, sprinkle with cheese if desired, and bake for about 25 minutes.

4 – Vegetable Soup

Ingredients:

• 1 diced carrot
• 1 diced potato
• 1 diced zucchini
• 1 diced onion
• 2 garlic cloves, minced
• 4 cups vegetable broth
• Olive oil, salt, and pepper to taste

Preparation:

1. In a pot, heat the olive oil and sauté the onion and garlic until golden.
2. Add the carrot, potato, and zucchini, and cook for a few minutes.
3. Pour in the vegetable broth and cook until the vegetables are tender.
4. Season with salt and pepper to taste.

5 – Zucchini Noodles with Tomato Sauce

Ingredients:

• 2 zucchinis, cut into thin strips (like spaghetti)
• 2 ripe tomatoes, diced
• 1 garlic clove, minced
• Olive oil, salt, and pepper to taste
• Fresh basil for garnish

Preparation:

1. In a skillet, heat the olive oil and sauté the garlic until golden.
2. Add the diced tomatoes and cook until they break down. Season with salt and pepper.
3. In another skillet, sauté the zucchini noodles for about 2-3 minutes.
4. Serve the zucchini with the tomato sauce on top and garnish with basil.

6 – Carrot and Orange Salad

Ingredients:

• 2 medium carrots, grated
• 1 orange (juice and segments)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Preparation:

1. In a bowl, mix the grated carrots and orange segments.
2. Add the orange juice, olive oil, salt, and pepper. Mix well.
3. Garnish with parsley and serve.

7 – Roasted Carrots with Herbs

Ingredients:

• 4 carrots, cut into sticks
• 2 tablespoons olive oil
• 1 teaspoon dried thyme (or herbs of your choice)
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 200°C (400°F).
2. In a bowl, toss the carrots with olive oil, thyme, salt, and pepper.
3. Spread on a baking sheet and roast for about 25-30 minutes, until tender and slightly caramelized.

8 – Carrot and Ginger Soup

Ingredients:

• 3 medium carrots, chopped
• 1 chopped onion
• 1 garlic clove, minced
• 1 small piece of grated ginger
• 4 cups vegetable broth
• Olive oil, salt, and pepper to taste

Preparation:

1. In a pot, heat the olive oil and sauté the onion, garlic, and ginger until golden.
2. Add the chopped carrots and vegetable broth. Cook until the carrots are tender.
3. Blend the soup until smooth. Season with salt and pepper to taste.

9 – Baked Carrot Balls

Ingredients:

• 2 medium carrots, grated
• ½ cup oat flour (or other preferred flour)
• 1 egg
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped parsley or chives (optional)

Preparation:

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix all the ingredients until a smooth dough forms.
3. Shape into small balls and place on a greased baking sheet.
4. Bake for about 20-25 minutes until golden.

10 – Breaded Carrots

Ingredients:

• 2 carrots, cut into sticks
• ½ cup breadcrumbs
• 1 beaten egg
• ½ cup flour (or oat flour for gluten-free)
• Salt and pepper to taste

Preparation:

1. Cook the carrots in salted water for about 5 minutes until slightly tender. Drain and let cool.
2. Dip the carrot sticks in flour, then in beaten egg, and finally in breadcrumbs.
3. Place on a baking sheet and bake at 200°C (400°F) for about 15-20 minutes until crispy.

11 – Broccoli with Garlic and Lemon

Ingredients:

• 1 bunch broccoli (about 300g)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Juice of ½ lemon
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Preparation:

1. Cook the broccoli in salted water for about 5 minutes until tender but still crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat and add the minced garlic. Sauté until the garlic begins to turn golden.
3. Add the cooked broccoli to the skillet and toss to coat with the garlic and oil. Cook for another 2-3 minutes.
4. Drizzle with lemon juice, season with salt and pepper, and toss again.
5. If desired, sprinkle grated Parmesan cheese on top before serving.

Enjoy these simple, healthy, and flavorful recipes!