Colourful Vegetable Recipes for Every Season

Guide

Simple vegetable recipes for every day

Vegetables can be a side dish, sauce, filling or the center of a complete meal. In the pan, fast everyday dishes are created, in the oven strong roasted aromas and in the pot soups, curries and stews. Decisive are the appropriate cut size, the order of cooking and a seasoning that supports the own taste.

On this page you will find vegetable recipes for everyday life, family and guests. Use the recipe selection directly or combine vegetables with ideas from the categories Noodles, Rice, Potatoes and Legumes.

Correctly classify vegetable species and cooking times

Solid root and cabbage vegetables usually need more time than delicate leaves, mushrooms or water-rich summer vegetables. Cut long cooking ingredients smaller and add sensitive varieties later on. Thus, colour, bite and aroma are preserved without individual pieces being hard or already decayed.

• Root vegetables: Carrots, pastine, celery and beetroot are suitable for ovens, soups, purées and stews.
• Cabbage vegetables: Broccoli, cauliflower, cauliflower, cauliflower, Brussels sprouts and kohlrabi work steamed, fried, roasted or in the casserole.
• Fruiting vegetables: Tomatoes, peppers, zucchini, aubergines and pumpkin fit with pan, grill, oven and sauce.
• Leaf vegetables: Spinach, mangold and salads need short cooking times or are used raw.
• Onion vegetables: Onions, leeks and garlic form an aromatic basis for many dishes.

Select Seasonal Vegetables

Vegetables from the high season bring variety and are often particularly aromatic. In spring, asparagus, spinach, radishes and kohlrabi fit. In summer, tomatoes, zucchini, peppers, cucumbers and beans characterise the cuisine. Autumn dishes use pumpkin, mushrooms, beetroot and cabbage, while in winter, leeks, cabbage, Brussels sprouts and root vegetables are in demand.

Harvest times vary according to region, variety and weather. Season calendar of the Federal Center for Nutrition offers a reliable orientation. Seasonal shopping also helps to change the menu automatically, instead of cooking the same combinations all year round.

Fresh and frozen vegetables shopping

Fresh vegetables should be solid, coloured and free from rotten or moldy areas. Welch leaves, soft pressure points and leaked juice show that the product must be processed soon. In the case of frying vegetables, fresh leaves and juicy cut surfaces provide additional information.

Frozen vegetables are a practical supply solution for peas, spinach, broccoli, beans or mixed vegetables. It is already cleaned and can often be directly frozen in soup, curry, casserole or pan. Note the package specification, especially for products that need to be completely heated. Canned with tomatoes, corn, peas or already gardened legumes also save preparation time.

Wash, clean and cut vegetables evenly

Wash vegetables as far as possible under running water and then cut them. This means that less water reaches the cut areas. Remove withering leaves, hard strünks, seeds or damaged areas. Peeling is not always necessary; carrots, cucumbers or young kohlrabi often do well cleaning, depending on the quality.

The cut shape determines the cooking time. Small cubes cook quickly in pan and soup, even wedges roast in the oven, thin slices are suitable for gratin and raw vegetables. Prepare all ingredients before heating if a dish has short cooking times.

Fry vegetables in the pan with roasted aromas

For a good vegetable pan it takes a large pan, sufficient heat and not too many ingredients at once. Dry washed vegetables, heat the pan first and then add little oil. Solid varieties such as carrots or broccoli start earlier, zucchini, mushrooms, spinach and fresh herbs come later.

Do not stir continuously to keep the surface in contact with the hot pan. In case of very solid vegetables, a small amount of water or broth helps after frying and short cooking with a lid. Finally, fry open again until excess liquid is evaporated.

Oven vegetables browned outside, juicy inside

In the oven, pumpkin, carrots, cauliflower, paprika, zucchini, eggplant and Brussels sprouts develop strong aromas. Cut the pieces similarly large, dry them and mix them evenly with oil and spices. Distribute everything in just one layer; steam accumulates on an overcrowded sheet and the vegetables remain soft.

Solid and delicate vegetables can come one after the other on the sheet. Carrots, pumpkin and cabbage start first, tomatoes, zucchini or delicate herbs later. Feta, nuts, seeds, lemon juice or yoghurt dip make the sheet a complete meal.

Steaming, steaming, cooking and blanching

Both methods are suitable for broccoli, cauliflower, carrots, kohlrabi and delicate cabbages. When cooking in water, pieces should be the same size and cook only until the desired bite is reached.

Blanchieren means short cooking in boiling water, followed by quick cooling. This is helpful when preparing vegetables for salad, freezing or a later pan dish. However, not every vegetable can be cooked for a short time: Raw garden beans must not be eaten and must be cooked completely. Note the respective recipe or pack specification and the Notes of the Federal Institute for Risk Assessment.

Soups, stews and curries with vegetables

For soup and stew, onions and spices are first sautéed, followed by solid vegetables, liquid and finally fast cooking ingredients. Potatoes, pumpkin or legumes give binding, while leafy vegetables and fresh herbs are added just before serving.

Vegetable cream soups do not necessarily need a lot of cream. Part of the gardened ingredients can be pureed while the rest retains piecemeal. Curries are served with broth, tomatoes or coconut milk for a full meal. Acidity from lemon or lime and fresh herbs come to an end.

Combine raw vegetables and salads varied

Cucumber, tomato, paprika, carrot, kohlrabi, radishes, lettuce and many cabbages are good raw. Cut hard vegetables finely, rasple them or knead cabbage briefly with dressing so that the texture becomes more pleasant. Not every vegetable variety is suitable for raw consumption; check this with unknown ingredients and stick to product-specific instructions.

A filling salad needs a basis and contrasts in addition to vegetables. Potatoes, pasta, rice, couscous or bread give substance; cheese, egg, tofu, fish or legumes complement the dish. Mix dressing, leaf salads and crispy toppings just before serving.

Vegetarian vegetable dishes that fill up

Vegetables alone are often light as a main dish. Combine them with a protein component and a filling basis. Lentils, beans, chickpeas, tofu, eggs, cheese, yoghurt or nuts fit with potatoes, rice, pasta or cereals.

• Quickly out of the pan: Vegetables with tofu, egg, rice or pasta.
• From the oven: stuffed vegetables, casserole, quiche or tin vegetables with cheese and dip.
• From the pot: Curry, chilli, soup or stew with legumes.
• Cold served: Bowl or salad with cereals, beans, cheese and seeds.

More meatless ideas can be found at Vegetarian dinner.

Vegetables with noodles, rice and potatoes

Pasta takes vegetables from tomatoes, peppers, pumpkins, mushrooms or zucchini well. Part of the vegetables can be pureed, the rest fried as a texture added. Rice fits with curry, wokge vegetables, stuffed peppers and bowls. Potatoes combine with cabbage, leek, spinach, mushrooms and root vegetables in soup, casserole and pan.

Plan the order of cooking time: Rice and potatoes start first, solid vegetables follow, delicate varieties last. This creates a common cooking point instead of a mixture of hard and boiled ingredients.

Season vegetables properly

Salt, acidity, fat, herbs and spices should complement each other. Mediterranean vegetables harmonise with garlic, rosemary, thyme, basil and olive oil. For Asian-inspired pans, ginger, chilli, soy sauce, sesame and lime fit. Cumin, coriander, paprika and yoghurt accompany oven vegetables and legumes.

In the end, roasted aromas often need a fresh counterpol. Lemon juice, vinegar, yoghurt, herbs or a crisp topping bring excitement. Fresh herbs are usually only added after cooking, so that colour and aroma are preserved.

Prepare vegetables and use them for several meals

Meal Prep works particularly well with components. Roast a sheet of vegetables, cook a basis of rice or potatoes and prepare a dip separately. This results in bowl, salad, wrap, pasta or soup, without having to taste the same food.

Keep cooked and raw ingredients covered in the refrigerator. Dressings, herbs and crispy toppings remain separate. Cool hot food quickly and later heat only the required portion completely.

Store and freeze vegetables properly

Many types of vegetables belong in the vegetable compartment of the refrigerator, but not all like the same conditions. Tomatoes often lose flavour there, potatoes need a cool, dark and dry place and onions should be stored airy. Leaf vegetables, herbs and cut pieces are kept cool and used quickly.

The BZfE provides art-related information for the purchase, storage and preparation of many vegetables. For freezing many varieties are blanched briefly, well cooled and packed dry portions. Tomatoes, zucchini and cucumbers change their texture after thawing and are then more suitable for sauce, soup or stew than for raw vegetables.

Common errors in vegetable recipes

• All cooked at the same time: Solid and delicate varieties do not reach the right cooking point together.
• Too full pan or baking tray: Steam prevents roasting.
• Inequal pieces: Small parts become soft while large ones are still hard.
• Too much fluid: Water-rich vegetables cook in their own juice instead of frying.
• Too long cooked: Colour, bite and fresh flavours are lost.
• Fresh ingredients added too soon: Herbs, dressing and crispy toppings lose their character.

Use vegetable residues sensibly

Small quantities of gardened vegetables fit in omelet, frittata, soup, curry, casserole, noodle sauce or bowl. Salad, raw vegetables, oven vegetables or vegetable broth are produced from raw residues. Welche herbs can be processed in pesto, herbal oil or sauce as long as they are perfect.

Plan dishes flexibly to look for pantry staples instead of a single recipe for each ingredient. With a suitable basis, a protein component and a sauce, a complete set of vegetables Dinner.