In Need Of New Ways To Use Vegetables?
Never will the request to “eat your veggies” be anticipated with more fervor than when you’re whipping up one of these recipes. Don’t think you’re a fan of Brussels Sprouts? Can’t imagine every enjoying eggplant? Believe you’ve exhausted ways to make cauliflower delicious? Think again with all these ways to use vegetables. With the right preparation and complimentary ingredients, your veggie sides can become a Cinderella story. Don’t worry if you don’t have a lot of time on your hands. These recipes also require very little prep. Bibbidi Bobbidi Boo!
13 Quick And Easy Ways To Use Vegetables
1. Paul Bertolli’s Cauliflower Soup from Food 52
The creamiest, most delicious cauliflower soup ev-ah! And, it only has three ingredients: cauliflower, onion and olive oil. Say, wha?
2. Kale Chips from Minimalist Baker
We love to make them for you and we love supporting you to achieve kale perfection in your own kitchen. These chips are one good thing it’s impossible to get too much of.
3. Curried Carrot Soup
Got a bounty of carrots? They’re basically begging to be whipped into this soup. Carrots and curry were made for each other.
4. Brussels Sprout Chips from Eating Well
One of the easiest ways to use vegetables. This recipe requires only salt, pepper and olive oil and has a 99-percent success rating of turning anyone into a Brussels Sprout’s fan.
5. Roasted Tomatoes from Ina Garten
Ok, so they’re technically a fruit, buuut we couldn’t not include this recipe. Roasting is the secret to getting that fresh-from-the-garden tomato flavor any time of year. It’s also a great way to rescue a tomato that’s past its prime.
6. Zucchini Chips from The Spruce Eats
Like, the real deal from a fast food joint but baked and dairy free. Now, there’s really no excuse not to eat these, like, daily.
7. Smashed Potatoes from Domestic Super Hero
Crispy, salty and full of flavor, these are seriously addictive. You do have to parboil the potatoes before smashing and baking so make sure to get started before you’re starving.
8. Garlicky Kale Salad from Eating Bird Food
If you have only one kale salad in your repertoire make it this one. It’s just kale and an amazing dressing you’ll want to put on everything.
9. Alice Waters’ Ratatouille from Food 52
If anyone is going to be an expert on making eggplant delicious it’s the architect of the farm-to-table movement. We’re bowing down Alice.
10. Whole Roasted Cauliflower from Nom Nom Paleo
This recipe is literally too easy – just rub a cauliflower head with olive oil and pop it in the oven. But the result is anything but mundane. Prepare for delicate, crispy, “meaty” perfection.
11. Roasted Sesame Asparagus Toasts with Poached Eggs from How Sweet Eats
Let’s face it, roasted asparagus is straight-up delicious. Add a poached egg and you’ve got an easy sauce for those spears. Mop it all up with a hearty toast point.
12. Collard Wraps with Brown Rice and Dried Cranberries
File this under practical meal solutions. Collards are the easiest (and healthiest) way to wrap up your sandwich fixins. Just fold like a burrito and voila!
13. Sichuan Eggplant from Simply Recipes
Garlic, ginger and scallions meet perfectly cooked stir-fried eggplant. This dish is basically why we eat Chinese food. Now we can bring it home.