Looking for simple vegetable recipes

Comentarios

• u/thingonething·1·1 ago 2026, 13:25

  Just roast your veggies. Toss with a little olive oil and salt, roast in the oven @ 400° or on the grill. They will caramelize and taste great. You can melt shredded cheese on top if you want.

  • u/Chemical_Pomelo_2831·3·1 ago 2026, 14:13

    If you have an air fryer and don’t need a huge serving (like for a family), that works great, too. That way you’re not heating up your kitchen/house.

  • u/mlachick·1·1 ago 2026, 14:26

    This is the way. Nearly everything is better roasted.

  • u/Randomwhitelady2·1·1 ago 2026, 14:32

    Add a squeeze of lemon and a sprinkling of parmesan to finish

  • u/curiousleen·1·1 ago 2026, 16:01

    FR! I am a middle aged woman who hated veg for life… and then someone force fed me roasted asparagus. 🤯 then roasted Brussels… roasted squash… it’s all about the preparation!

• u/Fun_in_Space·1·1 ago 2026, 13:26

  Minestrone. It takes a while to make a big batch, but you can freeze portions for later.

• u/trancegemini_wa·1·1 ago 2026, 13:28

  I just add vegies to everything. I rarely do meat and sides though. theyre easy to add to curries, soups, stews, rice, pasta sauce etc. also roasted root vegetables with a roast chicken is a regular at my house

• u/VixxSynn·1·1 ago 2026, 13:28

  Vegetables can be really easy to add in to chilis, soups, and casseroles. You can add in lots of different vegetables to all three. Vegetables are also in things like pot pie, stir fry, a taco bowl, shishkebab, add them on grilled sandwiches, make fish tacos, and August is definitely the perfect time for grilled corn!🌽 You might consider things like grilled stuffed peppers, 🫑 too. Good luck!

• u/cookingismything·1·1 ago 2026, 13:38

  Roasting is the easiest. But throw in veggies whatever you make. Soups, stews Obviously salads

• u/Old_Requirement3858·1·1 ago 2026, 13:40

  Just pick your veggies. Clean and serve with a Touch of salt and pepper

• u/green_eyed_cat·1·1 ago 2026, 13:48

  I love grilled zucchini or summer squash, cut into disks about an inch thick put on skewers brush with oil and season with salt and garlic powder grill until slightly charred and crisp tender

• u/[deleted]·1·1 ago 2026, 13:48

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• u/Abject_Priority6858·1·1 ago 2026, 13:49

  One of my favorite super simple sides is a sweet potato. I throw it in the over for 1-2 hours wrapped in foil. Eventually the natural sugars in it caramelize and it tastes like you’ve added brown sugar without the effort.

• u/PepperCat1019·2·1 ago 2026, 13:53

  Buy a variety, chop them and roast them. Top with grated Parmesan cheese. You're welcome.

• u/Hopeful-Function4522·1·1 ago 2026, 13:55

  Veg soup, you can add beans, throw in some ham to beef it up a bit.

• u/signsaysapplesauce·2·1 ago 2026, 13:57

  Chick pea stew: Saute an onion and some garlic in olive oil. Add 1 can chopped tomatoes and one can of chickpeas, drained. Add a carton of vegetable broth. Cook until the chickpeas are tender, 20 min or so. Add a bunch of fresh baby spinach. Serve over couscous and sprinkle with feta.

• u/signsaysapplesauce·0·1 ago 2026, 13:59

  Throw a handful of fresh spinach into everything. Sandwiches, stews, soups - easy and tasty!

  • u/Beginning-Invite5951·1·1 ago 2026, 14:33

    I can't imagine why this was downvoted! Spinach is incredibly versatile.

• u/Rude_Kaleidoscope641·1·1 ago 2026, 14:01

  We like stir fry with a protein and a vegetable. Always tasty. Check out Woks of Life. Excellent resource!

• u/sisterfunkhaus·1·1 ago 2026, 14:04

  I love roasted carrots with garlic butter, salt, and pepper.

• u/urluckymistake·1·1 ago 2026, 14:10

  Roasting was a game changer for me. Broccoli, zucchini, asparagus, and Brussels sprouts are all great with just olive oil, salt, pepper, and garlic. If you're already grilling meat, throw the veggies on too. Super easy and way more flavorful.

• u/CyberEsqCat·1·1 ago 2026, 14:27

  Toasted pearl couscous with sautéed red onion, zucchini, yellow squash, corn, and sliced grape tomatoes (added at the end) plus garlic and Parmesan!

• u/Londin2021·1·1 ago 2026, 14:32

  I love brassicas, cabbage, broccoli, cauliflower, Brussels sprouts. Line baking sheet with parchment paper. Add similar size chunks of one of the above with the same size chunks of potatoes to a sheet pan, drizzle with oil, some garlicky seasoning mix, Parmesan cheese (optional), and bake on 400 degrees for 45m add the cheese 15m before pulling it out of the oven.

• u/demona2002·1·1 ago 2026, 14:39

  I grabbed an undressed quinoa salad at Costco yesterday and threw in some roasted veggies, chicken, chili crisp, rice vinegar and sesame oil. Quick, easy, delicious!

• u/Skandling·1·1 ago 2026, 15:18

  Many dishes combine meat and vegetables, generally to make the meat stretch further but also to combine flavours in a pleasing way, as well as provide a more complete, balanced meal. It can be cheaper too, or at least saves on cleaning if everything is cooked in one pan. Curry e.g. might include onions, other vegetables with meat and spices. Chinese dishes such as sweet and sour include vegetables, as do many stews. You can use pre-made sauces from the supermarket, or build up your own sauce in the pan.

• u/wheelienonstop12·1·1 ago 2026, 15:19

  Stuffed and Baked Eggplants with ground meat, onions & cheese

  Ingredients (serves 2–3)

  2 large eggplants

  300–400 g ground meat (beef or mixed)

  1 large onion, finely diced

  2–3 garlic cloves, chopped (optional but highly recommended)

  150–200 g grated cheese (e.g., mozzarella, gouda, Emmental, or a mix)

  2 tbsp tomato paste

  150 ml tomato purée or a bit of broth

  1 tsp sweet paprika

  Salt, pepper

  Olive oil

  Optional: a little oregano, thyme, or parsley

  Preparation

  1. Prepare the eggplants

  Cut the eggplants in half lengthwise.

  Scoop out the flesh with a spoon, leaving a border so the halves keep their shape.

  Dice the scooped-out flesh and set aside.

  Lightly salt the inside of the eggplant halves and let them sit for 10 minutes. Then pat dry.

  Brush with a little olive oil and pre-bake at 200 °C for about 15 minutes until they soften.

  1. Make the filling

  Heat some oil in a pan and sauté the onions until translucent.

  Add the ground meat and cook until browned and crumbly.

  Add the garlic and the diced eggplant flesh and sauté briefly.

  Stir in the tomato paste and let it roast lightly.

  Deglaze with tomato purée or a bit of broth.

  Season with salt, pepper, paprika, and herbs.

  Let the mixture simmer for 5–10 minutes until thick and saucy.

  1. Fill & bake

  Fill the pre-baked eggplant halves with the meat mixture.

  Generously sprinkle with cheese.

  Bake at 200 °C for another 15–20 minutes, until the cheese is golden brown.

  You can make this without the ground meat and just some thinly sliced pork belly, bacon or ham or even without any meat at all and it will be fine. It tastes pretty intense, some rice tastes great as a side dish and will remove some of the intensity.

• u/[deleted]·1·1 ago 2026, 15:29

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• u/Such-Mountain-6316·1·1 ago 2026, 15:43

  Sheet pan dinners are your answer. Meat on top. Vegetables roast on the bottom. They're especially good with green beans.

• u/chillcroc·1·1 ago 2026, 16:06

  Sliced zuch, baby corn, carrots, sugar snap peas, onions. Tossed in hot oliveoil w minced garlic, salt and pepper.

• u/Dive_Bar_Choir·1·1 ago 2026, 16:07

  I am loving a Japanese style stir fried braised vegetables. It’s a quick under 20 min meal you can serve it with rice or just have the veggies on their own. So yummy. Just thinly sliced some carrots and some beans or broccoli and stirfry these first after you’ve stirfry roughly chopped onions and some garlic and some ginger. Then throw in some roughly chopped Napa cabbage, and maybe some spinach or bok choy if you have them on hand. And then you make a little easy sauce with soy sauce, rice vinegar, and some sort of veggie stock, maybe 3/4 of a cup of this sauce and then throw it into the stirfry once the vegetables are softened, and there you have a magnificent Japanese stirfry vegetable dish.

• u/JabasMyBitch·1·1 ago 2026, 16:53

  I love steamed broccoli with a bit of salt. only takes 5 minutes.

• u/CatteNappe·1·1 ago 2026, 16:56

  My super easy go-to is to steam frozen veggies in the microwave. But for recipes:

  https://www.girlgonegourmet.com/sheet-pan-chicken-ratatouille/

  https://www.themediterraneandish.com/greek-green-beans-fasolakia/

  https://www.pickuplimes.com/recipe/gulpea-afghan-tomato-cauliflower-curry-296

• u/msmaynards·1·1 ago 2026, 17:09

  Prep is a pain for veggies. Buy frozen greens so you don't have to wash, chop and use a giant pot to get a minuscule serving of the stuff much as I love greens. Veggies that don't need to be peeled are easier so broccoli, cucumber and zucchini are easier than carrots. Brussels sprouts are a pain to prep, Trader Joe's frozen are an excellent substitute. I will spend any amount of time and tears on onion however. Roasting is IT. Roast everything possible. Best to do single species so you can get it precisely right though. Gateway to Brussels sprouts is to roast with bacon grease and sprinkle crispy bacon bits on top or go all the way and add onion as well. Had a grill pan, hated it with a passion because I couldn't flip the amount of veggies I needed in it without losing lots over the side, it's gone now. A fish basket or grill basket with much higher sides might work. Old school kabobs for the win. Double skewers so they don't spin and cut according to how long each veggie takes to cook. Bigger chunks of zucchini and mushroom as they cook fast, use a couple layers of an onion chunk so it has time to cook through and always chunks of sweet pepper. Basting sauce can be as simple as Italian salad dressing. You can pack veggies into sauces easily, use a food processor to get into a small dice. 2 parts onion, 1 part carrot and 1 part celery is good. Make up a big batch and cook in some oil until the onion is translucent and freeze in 1/8-1/2 cup portions so it can be added to pasta sauce, stew, chili, frittata, omelets... Corn on the cob. Remove torn up ugly husks leaving as many pieces on as possible and cut off the icky looking silks on tops and surplus stalk. Pop in oven or on the grill with indirect heat. Do not remove the silk inside, do not need to soak but go ahead if you prefer corn steamed. Roast/grill until kernels have changed color which takes about 20 minutes, turning as needed. Peel and the silk is wilted and comes right off. The husks add a lot of flavor to this. All the years I've picked every bit of silk off. All the water boiled. Never again.

• u/nifty-necromancer·1·1 ago 2026, 17:41

  I think soup is a great and tasty way to get your veggies in. I like making hot and sour soup once in a while, although I wing it instead of following a recipe. I literally throw a bag of frozen mixed veg into a pot with broth and seasonings, and simmer until tender. The seasonings I typically use are black vinegar and a splash of white for an extra sour kick, soy sauce, a couple drops of toasted sesame oil, ginger, garlic, black pepper, white pepper, Thai chili flakes, sliced/diced jalapeños, and whatever herbs strike my fancy.

• u/SquishyNoodles1960·1·1 ago 2026, 19:52

  Sheet pan meals. Can do on the grill. Tons of variations of meat/veggies/marinades.