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Ten utterly delicious vegetarian recipes

Tasty doesn't always mean unhealthy. Our desire to grab a burger or something fried whenever convenient is just a matter of habit. 

Bright Side presents you with some short and easy vegetable recipes. After having mastered them, you will be wondering how this delicious food can be so healthy.

Bruschetta with fresh vegetables

Ingredients:

  • baguette - 1 pcs.
  • medium-sized tomatoes - 4 pcs.
  • green bell pepper - 1 pcs.
  • radish - 6 pcs.
  • garlic - 3 cloves
  • shallots - 1 pcs.
  • a small bunch of parsley
  • olive oil - 3 tbsp
  • balsamic vinegar - 2 tbsp
  • salt and pepper to taste
  • grated parmesan - 1 tbsp

How to cook it:

  1. Mix 2 tablespoons of olive oil with one chopped or pressed garlic clove. Cut a baguette in halves, and then cut them lengthwise into two parts.
  2. Spread garlic butter on each slice of baguette, and then lay them on a baking sheet and roast for 10 minutes in an oven preheated to 180°C (350°F).
  3. While the baguette slices are roasting, take a salad bowl and add finely chopped tomatoes, bell peppers, radishes, shallots, and parsley. Press the rest of the garlic cloves and add them to the other vegetables, then salt, pepper, and season with olive oil and balsamic vinegar.
  4. As soon as the toast is ready, take it out of the oven, put the vegetables on top, and sprinkle with parmesan cheese.

Roasted vegetables in tomato sauce

Ingredients:

  • eggplant - 1 pcs.
  • small zucchini - 1 pcs.
  • red bell pepper - 2 pcs.
  • medium-sized onion - 2 pcs.
  • olive oil - 3 tbsp
  • garlic - 3-4 cloves
  • a pinch of cumin
  • a pinch of dried oregano
  • a pinch of ground coriander
  • tomato paste - 2 tbsp
  • medium-sized tomatoes - 4 pcs.
  • salt and pepper to taste

How to cook it:

  1. Wash the vegetables. Slice the eggplant and zucchini into medium-sized rings, and cube the bell peppers.
  2. Mix the chopped onions and garlic in a bowl, add butter, and fry in a preheated frying pan for about 5 minutes.
  3. While the mixture is frying, wash and steam the tomatoes. Peel them and blend. Add them and the tomato paste into the frying pan and simmer for about 5 minutes.
  4. Lay the eggplant and zucchini rings out on a baking dish, pour the tomato mixture from the pan on top, and add salt and pepper.
  5. Cover the dish with foil and place it in the oven. Roast at 200°C (400°F) until the vegetables are soft (about 40 minutes).
  6. When the dish is ready, sprinkle it with finely chopped greens. Serve hot.

Farfalle Pasta with vegetables

Ingredients:

  • Farfalle - 250 g (8.82 oz)
  • medium-sized onions - 2 pcs.
  • medium-sized carrots - 2 pcs.
  • celery root - 200 g (7.05 oz)
  • olive oil - 2 tbsp
  • salt and pepper to taste
  • paprika - 1/2 tsp

How to cook it:

  1. Peel onions, carrots, and celery root. Finely chop onions and grate the celery and carrots.
  2. Fry the vegetables in a pan with olive oil over high heat for 5 minutes, stirring them regularly.
  3. Boil pasta in salted water, following the instruction on the package.
  4. After farfalle pasta is cooked, add it to the vegetables, salt and pepper, and fry for several minutes. Sprinkle with paprika before serving.

French quiche with courgettes and carrots

Ingredients:

  • medium-sized zucchini - 2 pcs.
  • large carrots - 4 pcs.
  • cream - 200 ml (7.05 oz)
  • milk - 100 ml (3.53 oz)
  • eggs - 4 pcs.
  • flour - 200 g (7.05 oz)
  • butter - 90 g (3.17 oz)
  • water - 80 ml (2.82 oz)
  • salt to taste

How to cook it:

  1. Blend softened butter with flour. Add 80 ml (2.82 oz) of water, a pinch of salt, and an egg. If the dough is too sticky, just add more flour. It should be easy to scrape.
  2. Knead the dough into a ball, wrap in cling film, and put it in the fridge until you prepare the filling.
  3. Prepare the vegetables: use a vegetable knife to cut the zucchini and carrot into thin, long slices.  
  4. Put carrot slices in boiling water for no longer than one minute, just enough time to make them flexible.
  5. Get the dough out of the fridge. Roll it on a floured work surface.
  6. Oil the baking dish and sprinkle it with flour. Lay out the rolled dough and gently wrap the edges. Lay out the vegetables on the dough in a circle. If the zucchini slices are much higher than carrot ones, you can cut them in halves.
  7. Take a separate bowl and beat 3 eggs, milk, and cream. Salt the mixture. You can add other spices, such as ground pepper or curry powder to taste. Pour this mixture on top of the cake to cover the vegetable flower.
  8. Bake in an oven preheated to 180°C (350°F) for about 50 minutes.

Tomato soup with roasted bell pepper

Ingredients:

  • tomatoes (it's better to use oxheart) - 750 g (26.46 oz)
  • red bell pepper - 3 pcs.
  • red onion - 1 pcs.
  • garlic - 6 cloves
  • vegetable broth - 500-600 ml (17.64 - 21.16 oz)
  • a small bunch of fresh basil
  • olive oil - 3 tbsp
  • Tabasco sauce to taste
  • salt and pepper to taste

How to cook it:

  1. Peel and cut the onion into 4 pieces. Don't peel the garlic, just separate the cloves. Grease peppers with olive oil and lay them out on a baking sheet.
  2. Take another baking sheet and put tomatoes, onion, and garlic on it. Sprinkle with olive oil and cover with foil. Put the vegetables in an oven preheated to 180°C (350°F) and roast for 35-40 minutes.
  3. Cool the vegetables. Peel peppers and remove the seeds, then peel the roasted garlic.
  4. Place all ingredients in a blender, add salt, pepper, Tabasco, and basil to taste, pour in vegetable broth, and blend at top speed until smooth. Before serving the soup, you can heat it or just serve it cold.

Roasted cauliflower and broccoli with garlic

Ingredients:

  • cauliflower - 250 g (8.82 oz)
  • broccoli - 250 g (8.82 oz)
  • garlic - 2 cloves
  • coriander seeds - 1 tsp
  • olive oil - 2 tbsp
  • salt to taste
  • ground black pepper to taste

How to cook it:

  1. Divide cauliflower and broccoli into florets. Place them in a large bowl and sprinkle with crushed coriander seeds.
  2. Mash the garlic in a mortar with some oil and 1 teaspoon of salt.
  3. Sprinkle the vegetables with this mixture and stir thoroughly.
  4. Add salt and pepper to taste and lay the dish out on a baking sheet. Roast for 30 minutes.

Vegetable stew with garlic and pepper

Ingredients:

  • olive oil - 1 tbsp
  • butter - 1 tbsp
  • garlic - 3 cloves
  • chili pepper - 1 pcs.
  • zucchini - 2 pcs.
  • yellow bell pepper - 1 pcs.
  • red bell pepper - 1 pcs.
  • shallots - 1 pcs.
  • salt and pepper to taste

How to cook it:

  1. Cut vegetables into large pieces. Finely chop the garlic and chilli pepper.
  2. Heat the olive oil and butter together in a large frying pan. Fry chopped garlic and chili pepper for about 5 minutes.
  3. Add zucchini, yellow and red bell peppers, and shallots. Fry, cover, and simmer until tender. Add salt and pepper.

Mushroom salad with beans

Ingredients:

  • canned mushrooms - 1 can
  • сanned beans - 1 jar
  • white onion - 1 bulb
  • garlic - 1 clove
  • mayonnaise to taste
  • salt and pepper to taste

How to cook it:

  1. Cut the onion into half rings and fry them a little.
  2. Mix this with beans and mushrooms.
  3. Squeeze the garlic into the frying pan and season the salad with mayonnaise.
  4. Add salt and pepper to taste.
  5. Let it brew a little before serving.
  6. If you wish, you can serve this dish on lettuce leaves, decorated with bright vegetable slices, such as yellow bell pepper and chopped greens.

Pea and leek cream soup

Ingredients:

  • green peas - 200g (7.05 oz)
  • leek - 1/2 stalk
  • water - 2 L (0.26 gal lqd)
  • garlic - 3 cloves
  • olive oil - 1 tbsp
  • salt to taste

How to cook it:

  1. Cover the peas with water and cook until done. If you use dry green peas, then they must be pre-soaked.
  2. Slice leek and fry in olive oil with finely chopped garlic.
  3. Mix cooked peas with fried onions, salt them, and blend until smooth.
  4. Serve with croutons, a spoon of sour cream, or a handful of finely chopped vegetables like yellow bell pepper.

Eggplant cakes with bell pepper

Ingredients:

  • eggplant - 2 pcs.
  • red bell pepper - 1 pcs.
  • breadcrumbs - 5 tbsp
  • flour - 1 cup
  • salt to taste
  • lettuce to taste
  • olive or sunflower oil to taste

How to cook it:

  1. Roast vegetables in an oven preheated to 220°C (428°F) for 25-30 minutes. Then, put them into a bowl and cover with cling film for 10 minutes. Let them cool, and then peel and remove the peppers' seeds.
  2. Cut peppers into small cubes and add salt to taste.
  3. Blend the eggplant pulp, and then put it in a bowl. Add breadcrumbs, flour, and salt to taste. Gently stir until smooth.
  4. Divide the eggplant mixture into 8 parts. Roll each of them and put some pepper filling in the middle. Form cakes and roll them in flour. Fry in hot oil for 2-3 minutes on each side.
  5. Serve with lettuce leaves.


 

Preview photo credit Olga Nayashkova / shutterstock
Based on materials from Kitchenmag