Vegetable Recipe Ideas

Eating vegetables provides many health benefits. People who eat vegetables as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Vegetables provide nutrients vital for health and maintenance of your body. Vegetables pack a lot of nutrition into a minimum of calories. With vegetables you don't have to worry about counting calories. You can eat as much as you want. Since vegetables are packed with fiber you get full faster. I wanted to show you some easy and delicious vegetable recipe ideas to try out. To learn more about the recipe click on the pictures below.

Ingredients

• 2 medium zucchini

• 2 medium yellow summer squash

• 2 ounce very thinly sliced prosciutto (3 to 4 slices)

• 2 tablespoons butter

• 1 teaspoon cracked black pepper

• 4 ounces Parmesan cheese, shaved into thin slices (curls) with a vegetable peeler (1 cup)

Ingredients

• Cooking spray without flour

• 1 teaspoon olive, canola or soybean oil

• 1 bag (1 lb) frozen bell pepper and onion stir-fry

• 1 medium zucchini, cut into julienne (matchstick-size) strips

• 1 salmon fillet (1 lb), cut into 4 pieces

• 2 tablespoons chopped fresh basil leaves

• 1/2 teaspoon seasoned salt

• 1 teaspoon gluten-free lemon-pepper seasoning

• 1/4 cup Progresso™ chicken broth (from 32-oz carton)

Ingredients

• 800 g broccoli and cauliflower

• olive oil

• 1 heaped teaspoon baharat (see tip)

• 4 cloves of garlic

• 250g puy lentils

• 1 litre organic vegetable stock

• 1 fresh bay leaf

• 2 lemons

• extra virgin olive oil

• 100 g walnuts

• 1 large bunch of mixed soft herbs (parsley, mint, chervil)

• 250g halloumi cheese

• 2 tablespoons runny honey

Ingredients

• 8 ounces dried penne pasta or mostaccioli

• Parmesan Cream Sauce

• 1/2 cup chopped red sweet pepper

• 1/3 cup sliced green onions

• 1/4 cup dry sherry or chicken broth

• 1 teaspoon olive oil

• 2 1/2-3 cups assorted vegetables such as shelled English peas, sugar snap peas, 2-inch asparagus tips, green beans, chopped zucchini and sliced baby carrots

• 1 cup lightly packed mixed fresh herbs such as oregano, lemon thyme, summer savory, and Italian flat-leaf parley, snipped

• 1/4 teaspoon ground cumin

• 1 cup halved cherry tomatoes

• Fresh herb sprigs (optional)

Ingredients

• 1 1/2 teaspoons cumin seeds

• 1 large celery root (about 2 1/2 pounds)

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• Kosher salt and freshly ground black pepper

• 1 small red onion

• 1 cup fresh parsley leaves, loosely packed

Ingredients

• 8 Carrots

• 1 Red onion

• 1 tablespoon of Walnut oil

• 1/8 teaspoon Allspice

• Salt

• 1/4 Raisins

• 1/4 Walnuts

• 1 lemon

• Cilantro

• Dill