Healthy veggie recipes??

posted 3 years ago in Cooking
Post # 3
3677 posts
Sugar bee

Invest in a garlic press and buy a few heads of fresh garlic! Seriously, it will open up a whole new world.

Pretty much any vegetable tastes wonderful after a light saute’ with a little olive oil, a crushed clove of fresh garlic, and a tiny sprinkle of salt.

Sumac has an amazing tangy, lemony flavor. Try sprinkling a little bit on various vegetables for some kick.

Another favorite is roasted curried cauliflower. I can’t find the site where I got my recipe – these two I’ve linked are slightly different – but they will definitely do the trick! You can also switch out the cauliflower for broccoli, or mix both together. Delicious.

And I wouldn’t worry too much about roasting being less healthy than steamed. Bottom line: if roasting them gets you to form a sustained habit and eat more veggies in the long run (as opposed to eventually getting tired of eating steamed veggies and dropping them or only eating them rarely), you will be in better shape. Plus, many of the nutrients in vegetables are fat-soluble and will be absorbed much better when you eat them with olive oil than if you were to eat them without any fat.

ETA: Here is the roasted curried cauliflower recipe I like best!

Post # 4
7286 posts
Busy Beekeeper

@SeaTurtle88:  What about swapping meat dishes for veggie dishes. That way it wont just be boring old vegies as a side dish but as the main  dish.

Vegetarian cottage pie, vegetable curries, vegetable pies, vegetable ratatouille, morrocan begetable casserole etc etc.

Post # 5
234 posts
Helper bee

Many ethnic foods contain vegetables that are wonderfully flavourful. Try looking up some french, mediterranean or indian recipes as a starting point. They have a plethora of recipes.


Post # 6
3677 posts
Sugar bee

A few other ideas:

Vegetable sandwiches (tomatoes, cucumbers, onions, lettuce, sprouts, green peppers, etc., possibly with cheese or without if you prefer)

Hummus, baba ghanoush, and other veggie- and bean-based dips with raw vegetables for dipping. (Sumac, by the way, is amazing sprinkled over hummus!)

Post # 7
2627 posts
Sugar bee
  • Wedding: November 1999

@SeaTurtle88:   So many!

I recommend getting this book 

Some great suggestiong from the PP.


Convenience will help you eat more as well (Ie taking leftovers for lunch, snack)

I love a good slaw recipe and not all slaw recipes are the same before you scrunch your face and think coleslaw???? ewww. I dont follow a recipe, but this looks like a good Apple Slaw recipe. 

Eggplant stacks! So tasty.  (and versatile, switch up the veggies, herbs etc

    1. Preheat the oven with a cookie sheet in it to 375 with a light coating of oil.
    2. Slice eggplant about 1/4 inch thick and then place on the preheated pan and bake until softened
    3. finely chop basil, garlic, salt, fresh pepper and mix with a bit of oil (alternatively buy or make pesto)
    4. Slice large tomatoes about 1/4 inch thick and layer with the precooked eggplant and basil mixture.  Make them as tall as you want! My stacks often have 8 layers.
    5. Place back in oven until the tomato is heated through and the flavors begin to meld together.
    6. Optional: top with just a tiny bit of cheese

     Spinach stuffed roasted red peppers

      1.  (for fastest pepper and great for weekday nights) Throw whole red peppers in the microwave to cook until soften.  Cut of top and remove seeds. Only make one slice down one side so that it lays flat
      2. sautee onion, garlic and spinach (You can use frozen, but defrost first and squeeze out all the moisture).  Add salt, pepper, and a few dashes of hot sauce
      3. layer the spinach mixture on top of the flat pepper and sprinkle a few crumbs of blue cheese (you dont need a lot for the flavor punch)
      4. Roll up the pepper and place in the oven on broil until the top starts to brown slightly. 

      Post # 8
      3519 posts
      Sugar bee
      • Wedding: March 2012

      I love roasting veggies!  I know you already do it, but if you make a bigger batch with a mix of veggies, it will last longer.  I will make a cookie sheet supper about twice a month.  I cut up into chunks:


      2 potatoes


      2 zucchinis


      1 vidalia onion


      1 cauliflower


      Preheat the oven to 400.  Toss the potatoes with a bit of EVOO, salt, pepper, and garlic powder.  Roast for about 5 minutes, add the cauliflower, toss and add more seasoning, roast for another 10 minutes, then add the onion and zucchini and roast for another 10 minutes.  If I’m adding kielbasa, I slice it and add it when I add the onion and zucchini.


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