Tired of the boring taste of veggie-based dishes? You’re about to change that. Using your garden crops to prepare mouthwatering food isn’t as hard as you think.
I’ll share with you three of my favorite super nutritious recipes that taste incredibly delicious. You can have these recipes as main dishes or sides. Either way, you’ll thank me for it.
Ratatouille: Rich in Vitamins (A, B6, E, C, K), Magnesium, and Iron
I’ll start the list with my preferred veggie dish, the popular ratatouille. It’s packed with multiple vitamins and minerals.
There are a lot of recipes for this dish; all contain various colorful and flavorful veggies. However, I prefer to use the following one:
Ingredients (For 6 Servings)
- 1 small eggplant
- 3 Roma tomatoes
- 2 small zucchini
- 14 oz of crushed tomatoes
- 4 tablespoons of olive oil (divided)
- 2 teaspoons of dried basil
- ½ teaspoon of dried parsley
- Half of a small chopped onion
- ⅓ cup of shredded carrots
- 4 minced garlic cloves
- A pinch of salt
- A pinch of black pepper
Instructions
- Preheat the oven to 375°F while preparing the other ingredients.
- Slice the eggplant, Roma tomatoes, and zucchini into thick circles.
- Add two tablespoons of olive oil to a large non-stick pan and place it over medium heat.
- Add the carrot, garlic, and onion to the pan and cook them until tender. This will take around 5 minutes.
- Now, pour the crushed tomatoes into the pan and add the seasonings. Then, simmer the Ingredients for a quarter of an hour.
- Once the sauce thickens, pour it into a baking dish.
- Place the sliced vegetables over the sauce in the baking dish. Keep them standing upright, forming circular patterns.
- Brush the baking dish with the remaining two tablespoons of olive oil, then cover and bake it for half an hour.
- After 30 minutes, uncover the baking dish and keep it cooking until the vegetables are tender.
- When done, let it rest for only a few minutes before serving it.
8-Color Superfood Salad: Packed with 13 Vitamins and Minerals
This salad is different from any other one you might have ever tried. Look up the nutritional facts for each of its ingredients, and you’ll be amazed by how beneficial they are.
The ingredients of this salad are meticulously picked to provide the highest nutritional value.
It contains a significant amount of vitamins A, B6, C, E, and K. In addition, it’s rich in various minerals, including iron, calcium, magnesium, potassium, copper, and manganese.
Plus, as I promised in the intro, it’s a delectable dish.
Now, let’s prepare the salad:
Ingredients (For 4 Servings)
For Salad:
- 4 cups of kale
- 1 ½ cups of broccoli slaw
- 1 ½ cups of carrots (shredded)
- 1 ½ cups of blueberries
- 1 ½ cups of unshelled edamame
- 1 cup of walnuts
- ½ cup of cashews
- ½ cup of dried cranberries
- ¼ cup of sunflower seeds
For Dressing:
- The juice of 2 small lemons
- 3 tablespoons of apple cider vinegar
- ¼ cup of olive oil
- 1 teaspoon of garlic (minced)
- ¼ teaspoon of chili powder
- 1 inch of grated fresh ginger
- 1 teaspoon of dried parsley
- A bit of Himalayan salt to taste
Instructions
- Prepare all the veggies and fruits (except kale) by shredding and slicing. Then, set them aside.
- In a large bowl, slice Kale into small pieces.
- In a glass jar with a lid, prepare the dressing by mixing all its ingredients and adding the preferred salt amount.
- Close the jar and shake it continuously to blend all the ingredients well.
- Pour the dressing over the kale and spread it evenly while massaging the plant with your hands.
- Then, start squeezing the kale with your fingers until you notice it has reduced to around half its original size.
- Add chopped and sliced veggies and fruits to the kale bowl and toss them.
- Taste to figure out whether the dish is salty enough. If not, you can add a bit of salt.
- Serve and enjoy.
Stir-Fried Vegetables: Rich in Vitamins (A, C, K), Magnesium, Potassium, and Fiber
Stir-fried vegetables is another irresistible recipe containing a considerable dose of veggies in a single dish.
It pairs well with a variety of other dishes, such as brown and white rice, noodles, and zoodles.
Better still, you can prepare it in less than 15 minutes by following these instructions:
Ingredients (For 6 Servings)
- 2 cups of broccoli
- 1 cup of baby corn
- 1 cup of sugar snap peas
- ½ cup of water chestnuts
- ½ cup of chicken broth
- 1 sliced yellow bell pepper
- 1 sliced red bell pepper
- 1 cup of sliced carrots
- 1 cup of sliced mushrooms
- ¼ cup of soy sauce
- 1 tablespoon of olive oil
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 3 tablespoons of brown sugar
- 3 minced garlic cloves
- A handful of sesame seeds and chopped green onions for garnish
Instructions
- Add a tablespoon of olive oil to a large skillet and place it over medium-high heat. Then, put in the peas, bell peppers, mushrooms, carrots, baby corn, water chestnuts, and broccoli.
- Sauté the veggies for around 3 minutes until they’re nearly tender.
- In a small bowl, mix garlic, soy sauce, sesame oil, brown sugar, chicken broth, and cornstarch.
- Once the mixture is ready, pour it over the veggies in the skillet.
- Keep cooking until the sauce is thick, and then remove it from the heat.
- Before serving, garnish the dish with sesame seeds and chopped green onions if you prefer.
You now have my three preferred recipes. Hope you’ve liked the post. If so, tell us in the comments which recipe you’re eager to try.
Growing up with a mom who filled her home (inside and out) with all sorts of plants, Lisa got her start in gardening at a young age. Living now on her own with a home and yard full of plants (including an indoor greenhouse), she shares all the gardening tips she’s gained over the years.