It’s not at all an easy task to keep you healthy and fit. Our busy and hectic lifestyle does not allow us to pay attention to what we are eating and whether it is good for our health or not. We are sharing some healthy vegetable recipes to help you keeping yourself healthy and provide your body all necessary nutrition. You can try these easy vegetable recipes at home with effortless ease without compromising the taste.
Given below are a few vegetable recipes that combine green vegetables and other essential nutrients –
Eggplant, Zucchini, and Tomato Tian
If your kids do not veggies and always separate them out from plates, you must try this dish. Eggplant, zucchini and tomato tian is amongst healthy vegetable recipes and something that you could keep in center stage. You will need fresh squash, eggplant, and tomatoes for this recipe. Crunchy, salty, breadcrumb coating on the top of eggplant, zucchini, and tomato increases the beauty and taste of the dish.
Lemony Orzo- Veggie Salad with Chicken
It might be disappointing to have meant without chicken. Lemony orzo is one of easy vegetable recipes that let you enjoy delicious chicken without avoiding the green vegetables. This recipe includes green onions, herbs, cucumber, and bright red bell pepper. Add chicken chunks to the salad and enjoy the mouth watering veg salad.
Charred vegetables Salad
In case, you are searching for grilled vegetable recipes, charred vegetables salad should be your choice. Even though, you must have prepared this alluring salad in summer on a gas grill, but try it with charcoal which will imbue the vegetables with extra flavors. You can use white wine vinegar or champagne vinegar to add more flavors to the dish.
Zucchini with Peppermint
A refreshing and healthy dish- zucchini with Peppermint, May seems like an unlikely pair to many, but once you try these healthy vegetable recipes, you will become a fan of it. Add zucchini, peppermint and any seasonal fruit of your choice and enjoy the mind-blowing taste of the recipe.
All the above listed vegetable recipes are not only good in looks, but also taste well and good for health. Such healthy vegetable recipes should be part of everyone’s meal in order to keep them healthy, energetic and also maintain the level of fat in the body. As said, these easy vegetable recipes do not consume much time and can be made in home without investing much effort; you should try it and keep yourself healthy.
This dish is a great example of how tasty and nutritious a vegetarian dish can be. One serving provides 166% of the Daily Value (DV) for molybdenum, 119%DV for vitamin C, 64% DV for manganese, and 62% DV for fiber.
Prep and Cook Time: 35 minutes
• 1 large onion cut in half and sliced thin
• 5 medium cloves garlic, pressed
• 1 medium red bell pepper cut in 1 inch squares
• 1 medium eggplant cut into 1 inch pieces
• Pinch of red pepper flakes
• 2 tsp turmeric
• 1/2 tsp garam masala
• 1 15oz can garbanzo beans
• 1 15oz can lentils, drained
• 1/2 cup tomato sauce
• 1 1/4 cups + 1 TBS vegetable broth
• 1/2 cup raisins
• 1 TBS chopped fresh cilantro
• Salt & black pepper to taste
- Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
- Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally or until peppers and eggplant are tender. This is our Stove Top Braising cooking method.
- Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Serve sprinkled with chopped cilantro.
Healthy Cooking Tips:
Cutting the eggplant and peppers into 1 inch pieces gives the spices a chance to come through in cooking without the vegetables overcooking. This recipe is organized so it can be made quickly. However, when adding the garam masala and turmeric, stir well and give it time to heat up, at least 1 minute, before adding liquid. You will get much more flavor by doing so.
It is only in recent years that I have developed a rather intense affection for caraway seeds (though I have always liked the flavor in a good pastrami on rye). My mother did not cook with caraway and, indeed, you would think this assertive spice would be out of place in an Italian pasta dish. On the other hand, it is not unlike fennel in its assertiveness, and so one evening I decided to go with a notion I had that caraway might pair nicely with braised cabbage and earthy whole wheat type of pasta. The result was even better than I had imagined, especially when I added diced pancetta and cream to the mix.
• 1 tbsp extra virgin olive oil
• 4 oz/115g pancetta, diced
• 1shallot finely chopped
• 2 tbsp caraway seeds, lightly crushed (pressing on then with a small cast iron pan works well)
• Freshly ground black papper
• ½ head Savoy cabbage quartered through the stem end, cored, and finely shredded crosswise
• ½ cup/120ml homemade chicken broth or best quality low sodium, fat free commercial chicken broth
• Kosher or fine sea salt (optional)
• 1 cup/240ml heavy/double cream
• 1 batch white whole wheat pasta dough (variation), cut into fettuccine type of pasta or • 1 lb/455g dried whole wheat/meal fettuccine or fusilli
• 1 cup/115g freshly grated parmesan cheese
- Warm the olive oil in a large, deep frying pan or sauté pan over medium heat. Add the pancetta, stir to coat with the oil, and sauté for 5 to 7 minutes, or until it is sizzling and has begun to render its fat and become just a little crisp around the edges but is still mostly soft. Stir in the shallot, caraway seeds, and a generous grind of pepper. Saute for about 5 minutes, or until the shallot is translucent and has begun to soften.
- Add as much cabbage as will fit in the frying pan. Pour ¼ cup/60 ml of the chicken broth over the cabbage and cover. Let the cabbage cook for a few minutes, or until it has started to wilt.
- Use tongs to turn it in the frying pan. When the cabbage has wilted, add more cabbage and a splash more broth. Cover and let cook until wilted. Continue until you have added the last of the cabbage and broth. Cook, stirring from time to time, for about 15 minutes, or until the cabbage is just tender but still slightly crunchy.
- Taste and adjust the seasoning with salt, if you like. Stir in the cream, raise the heat to medium high, and bring to a boil. Reduce the heat to medium and simmer for no more than 10 minutes, or until the sauce is slightly thickened.
- While the sauce is cooking, bring a large pot of water to a rolling boil and salt generously. Add the pasta and stir to separate the noodles. If using fresh pasta, cover the pot until the water returns to a boil, then uncover and cook the pasta for 3 to 5 minutes, or until al dente. If using dried pasta, cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup/240 ml of the cooking water.
- Transfer the pasta to the frying pan and turn the heat to the lowest possible setting. Toss gently to combine the pasta and sauce thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to a warmed serving bowl or shallow individual bowls. Sprinkle a little of the parmesan cheese over the top and serve immediately. Pass the remaining cheese at the table.
Want to experiment more with your rice recipes. Browse the internet for more simple rice recipes and Indian rice recipes and make your menu more enticing.
Sweet saffron rice recipe
• 1 cup basmati or long grain rice
• 2 tablespoons ghee or butter
• 1 3/4 cup water
• 2 tablespoons milk
• 1/2 cup sugar
• 1″ piece of cinnamon stick
• 1/4 teaspoon of saffron threads
• 4 whole cloves (laung)
• 1/2 teaspoon coarsely crushed cardamom seeds
• Pinch of salt
• 3 tablespoons sliced or crushed pistachios and almonds
• 1 tablespoon raisins
1. Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
2. Put the rice, water, cinnamom stick, and salt in a saucepan over medium high heat.
3. When the rice comes to boil, reduce the heat to low and cover.
4. Let the rice cook for about 15 minutes, or until the water has evaporated.
5. While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
6. Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
7. Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.
• 1 cup rice
• 2 cups water
• 1 cup shredded zucchini (with skin)
• 1 tablespoon of oil
• 1 teaspoon of butter
• 1/2 teaspoon cumin seed (jeera)
• 1/2 teaspoon black mustard seed (rai)
• 4 red peppers whole
• 2 Bay leaves
• 1/2 teaspoon of salt
• Small piece of cinnamon stick about 1/2 inch
• 1 teaspoon of lemon juice
1. Heat the oil and butter in a heavy saucepan over medium high heat.
2. Add cumin seeds and mustard seeds to the oil. After seeds crack add red pepper and bay leaves.
3. Add rice and stir-fry for about 2 minutes.
4. Add water, zucchini, salt and lemon juice. Stir and bring to boil.
5. After rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
It’s time to reinvent your menu, ad more Indian rice recipes especially simple rice recipes and make your meal more nutritious, healthy and tasty.