30+ BEST Vegetable Recipes (Side Dishes & Mains)

If you’re looking for some new and exciting vegetable recipes to try, you’ve come to the right place! Here’s our favorite vegetable recipes, from simple side dishes to hearty main courses.

Vegetables are a delicious and nutritious way to add flavor and variety to your meals. They are also a great source of vitamins, minerals, and antioxidants. Plus, they can be absolutely delicious!

They can also be prepared in so many ways! Grilled, steamed, air fried, sauteed, roasted, or even in the instant pot or sous vide.

Here are a few tips for cooking vegetables:

  • Cut your vegetables into uniform pieces so that they cook evenly.
  • Season your vegetables with salt and pepper before cooking.
  • Cook vegetables until they are tender, but not overcooked.
  • Add a splash of lemon juice or vinegar to vegetables at the end of cooking to brighten their flavor.

The BEST Vegetable Dishes

Roasted brussel sprouts in bowl drizzled with balsamic glaze and sprinkled with cranberries.
These Roasted Brussels Sprouts with Balsamic Reduction & Cranberries make a simple and elegant side dish that both kids and adults love!
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These are the BEST Glazed Carrots! Lightly sweetened, delicately seasoned & perfectly glazed. They make an amazing side dish that both kids & adults love. | platingsandpairings.com
These are the BEST Glazed Carrots – Lightly sweetened, delicately seasoned, and perfectly glazed. These carrots make an amazing side dish that both kids and adults can’t get enough of!
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Sauteed spinach in white bowl.
Add a healthy boost of nutrients to your dinner with this easy Sauteed Spinach. Baby spinach is added to a skillet along with garlic and olive oil, then sauteed gently to create a simple side dish that pairs with any meal!
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Bowl of Kung Pao Brussels Sprouts with chopsticks.
Kung Pao Brussels Sprouts are crispy on the outside, tender on the inside, and covered in a sweet and spicy kung pao sauce. Toss with roasted peanuts and red chilis for a crazy delicious spin on a classic roasted vegetable.
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Arugula Salad ready to be served.
This Arugula Salad recipe with red wine vinaigrette is my go-to green salad. The arugula has a peppery bite to it which pairs wonderfully with the acid in the vinaigrette. It’s the perfect salad for pairing with rich dishes.
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This Ginger Veggie Stir Fry is bursting with lots of fresh vegetables and coated with a spicy sauce flavored with garlic and ginger. Plus, it comes together in under 30 minutes!
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Overhead shot of roasted broccoli next to bowl of basil tahini sauce.
This Roasted Broccoli with Garlic & Basil Tahini Sauce will seriously knock your socks off. Who knew that veggies could taste so good! Warning: You will want this sauce on everything… 
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Overhead shot of smashed brussel sprouts drizzled with lemon tahini dressing.
These Smashed Brussel Sprouts are flattened so that they become extra crispy when roasted in the oven. Drizzled with the most amazing Lemon Tahini Sauce. 
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Shaved brussels sprouts salad in large bowl with serving spoon.
This Shaved Brussel Sprout Salad with Mustard and Parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish.
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Roasted carrots in bowl with spoon.
I’m serving up these Oven Roasted Mexican Carrots elote style. Similar to how you’d dress grilled street corn, these delicious tender carrots are topped with lime, crumbled cheese, jalapenos and cilantro. So crazy good! 
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Overhead shot of roasted cauliflower salad in grey bowl with spoon next to small bowl of tahini dressing.
This Cauliflower Salad with Creamy Tahini Dressing combines roasted cauliflower & chickpeas with fluffy quinoa and creamy avocados. It’s a healthy, protein-packed salad that can be made ahead of time. 
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Overhead shot of bowl of mashed cauliflower in grey bowl with swirls of butter.
Mashed Cauliflower is a delicious, low carb & keto friendly side dish. With 5 flavor variations and instructions for making Stovetop Mashed Cauliflower or Instant Pot Mashed Cauliflower.
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Miso roasted cauliflower in grey bowl shot from overhead and garnished with lime wedges.
Roasted Miso Cauliflower is a buttery, umami-filled delicious and healthy side dish. Cauliflower is tossed in a glaze of miso, soy and red pepper flakes and roasted until perfectly browned and crisp. {Vegan + Gluten Free}
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Ears of corn on serving plate with pat of butter.
Upgrade your summer dinners with Sous Vide Corn on the Cob! Slowly cooking corn and butter in a vacuum-sealed bag in a water bath results in tender, extra-juicy, and super-sweet kernels. It’s the best side dish for weeknights, barbecues, and Southern seafood boils!
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Serving spoon in bowl of tomato cucumber salad.
This Tomato Cucumber Salad features fresh cucumbers, juicy tomatoes, and crisp red onion. Dressed in a tangy homemade red wine vinaigrette, every bite is bursting with refreshing Mediterranean flavors!
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Overhead shot of din tai fung cucumber salad on grey plate with chopsticks.
This copycat Din Tai Fung Cucumber Salad is bursting with flavor. Beautifully marinated cucumbers drizzled in chili oil is an outstanding vegetarian appetizer you can enjoy for any special occasion!
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Overhead shot of shaved fennel salad in green serving bowl on pink table.
This Shaved Fennel Salad comes together quickly and has such a delicious light lemon vinaigrette and wonderful crunch. It's the perfect side salad for rich and hearty dishes like pasta or braised short ribs.  
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Overhead close up of daikon salad in grey bowl with chopsticks.
This daikon radish recipe is dressed simply in a garlic vinaigrette and sprinkled with Korean red pepper powder for a bit of heat.
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Overhead close up of bowl of kale caesar salad in white bowl with serving spoon.
This Kale Caesar Salad is topped with crispy homemade croutons and parmesan cheese. Massaging the creamy garlic dressing into the kale makes it extra tender and delicious.
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Lebanese cabbage salad in bowl with white serving spoon.
Lebanese Cabbage Salad (Malfouf Salad) is packed with crunchy cabbage, fresh herbs, and a tangy lemon dressing. Quick, easy & delicious! It makes a perfect side dish or light meal.
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Overhead close up of combined vinegar slaw in large white mixing bowl.
Red Cabbage Slaw is a super simple side dish recipe made without mayo. It’s tangy, delicious and crunchy. 
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Sauteed zucchini and squash in skillet.
You can serve Sauteed Zucchini and Squash with practically anything! It’s a simple side dish that showcases sliced and seared summer squash and savory Italian flavors.
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Overhead close up of zucchini fries on platter.
Air Fryer Zucchini Fries with Lemon Tarragon Aioli are perfect for snacking. Strips of zucchini, coated in panko cook up perfectly crispy in the air fryer. Dip them in an easy-to-prepare creamy aioli flavored with tarragon and lemon. 
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Blistered shishitos in bowl with lemon slices and togarashi.
If you need a fun and flavorful finger food for the party, make it these Air Fryer Shishitos! They’re easy to make in 10 minutes, have a mild heat and sweet flavor, and are completely addictive. Bet you can’t eat just one!
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Peppers with grill marks scattered on counter.
Learn how to make perfectly tender and blistered Grilled Bell Peppers at home! It’s one of the best and easiest side dishes you can add to burrito bowls, fajitas, or pair with grilled meats.
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Smoked asparagus spears on baking sheet with parchment and charred lemons.
Learn how to smoke asparagus on a Traeger or pellet grill/smoker! This Traeger Asparagus recipe is foolproof and yields tender-crisp, delightfully smoky asparagus every time.
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Spears of asparagus cooked sous vide topped with parmesan shavings.
How to cook perfect asparagus sous vide. Bright green, perfectly cooked spears. With three options for flavoring – garlic, parmesan or lemon.
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These copycat Din Tai Fung Green Beans are deliciously crispy and coated with lots of savory garlic and a spicy chili crisp. It’s the best umami-forward side dish to pair with all of your takeout-inspired favorites!
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Close up of green bean fries on baking sheet lined with parchment.
Crispy parmesan Green Bean Fries are baked in the oven for a healthy, delicious treat. Served up with three dipping sauces – green goddess, honey mustard & creamy sriracha. A secret ingredient makes them extra delicious! Air Fryer directions included. 
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Artichokes in instant pot liner.
Instant Pot Artichokes are quick and easy to make with the help of your electric pressure cooker. Plus, this recipe gives them SO much flavor!
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Platter of grilled broccolini
This grilled broccolini is topped with a tangy apple cider vinaigrette and marcona almonds for a delicious crunch. It’s a perfect side dish for autumnal menus or Thanksgiving. 
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For even more ideas, check out these 15+ sauces for roasted vegetables!

More vegetable guides

Did you Make Any of These Vegetable Recipes?

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Collage of vegetable recipes.

30+ BEST Vegetable Recipes

Looking for some new & exciting vegetable recipes? Here's 30+ favorite vegetable recipes. From simple side dishes to hearty main courses! Try this Sauteed Zucchini and Squash. It’s a simple side dish that showcases sliced and seared summer squash and savory Italian flavors.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6 people

Ingredients

  • 2 Tablespoons olive oil (divided)
  • 2 medium yellow squash (sliced into 1/4-inch-thick rounds)
  • 2 medium zucchini (sliced into 1/4-inch-thick rounds)
  • 2 Tablespoons unsalted butter
  • 6 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • Salt + Pepper (to taste)

Instructions

  • Heat 1 TBSP olive oil in a large skillet over medium-high heat. Add the yellow squash slices and sautee for 3-4 minutes, undisturbed, until golden brown.
  • Flip the squash and cook for another 2 minutes, until the squash is tender crisp. Transfer the cooked squash to a plate.
  • Add the remaining 1 TBSP olive oil to the now empty skillet, and repeat this process with the zucchini slices. Transfer the cooked zucchini to the plate with the squash.
  • Melt the butter and cook the garlic and Italian seasoning for 30 seconds, or until fragrant.
  • Return the cooked squash and zucchini slices to the pan.
  • Season with salt and pepper, to taste. Enjoy!

Notes

Sauteed squash and zucchini are best served immediately, but leftovers will last for 2 to 3 days in the fridge.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Large Skillet
Knife

Nutrition

Calories: 102kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 8mg | Potassium: 359mg | Fiber: 2g | Sugar: 3g | Vitamin A: 384IU | Vitamin C: 24mg | Calcium: 32mg | Iron: 1mg

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