Colourful Vegetable Recipes for Every Season

Guide

Easy Vegetable Recipes for Every Day

Vegetables can be a side dish, sauce, filling or the centre of a complete meal. Fast everyday dishes are created in the pan, strong roasted flavours in the oven and soups, curries and stews in the pot. The right cut size, the order in which they are cooked and a seasoning that supports the taste are crucial.

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.

Getting vegetables and cooking times right

Solid root and cabbage vegetables usually take longer than tender leaves, mushrooms or watery summer vegetables. Cut long cooking ingredients into smaller pieces and add delicate varieties later. This preserves colour, bite and aroma without individual pieces being hard or already broken down.

• Root vegetables: Carrots, parsnips, celery and beetroot are suitable for oven, soup, purée and stews.
• Cabbage vegetables: Broccoli, cauliflower, savoy cabbage, Brussels sprouts and kohlrabi work well steamed, fried, roasted or in a casserole.
• Fruit vegetables: Tomatoes, peppers, zucchini, eggplant and pumpkin go well with pan, grill, oven and sauce.
• Leafy vegetables: Spinach, Swiss chard and salads need short cooking times or are used raw.
• Onion vegetables: Onions, leeks and garlic are an aromatic base for many dishes.

Seasonal vegetables select

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

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

Purchase fresh and frozen vegetables

Fresh vegetables should be firm, colourful and free from rotten or mouldy spots. Withered leaves, soft pressure marks and leaking juice show that the product must be processed soon. In the case of bundled vegetables, fresh leaves and juicy cut surfaces provide additional information.

Frozen vegetables are a handy storage solution for peas, spinach, broccoli, beans or mixed vegetables. They are already cleaned and can often be put directly frozen in soup, curry, casserole or pan. Please note the package instructions, especially for products that need to be heated completely. Canned tomatoes, corn, peas or already cooked legumes also save preparation time.

Wash, clean and cut vegetables evenly

Wash vegetables as a whole under running water if possible and then cut them. This way less water gets to the cut surfaces. Remove wilted leaves, hard stems, seeds or damaged areas. Peeling is not always necessary; depending on the quality, thorough cleaning is often sufficient for carrots, cucumbers or young kohlrabi.

The cut shape determines the cooking time. Small cubes cook quickly in a pan and soup, even slices 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.

Roast vegetables in a pan with roasted aromas

A good vegetable pan requires a large pan, enough heat and not too many ingredients at once. Dry washed vegetables, heat the pan first and then add a 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. If vegetables are very firm, a small dash of water or broth and a short cooking with a lid will help. Finally, fry open again until excess liquid has evaporated.

Oven vegetables browned outside, juicy inside

In the oven, pumpkin, carrots, cauliflower, peppers, zucchini, eggplant and Brussels sprouts develop strong flavours. Cut the pieces into similar sizes, dry them and mix them evenly with oil and spices. Spread everything in just one layer; steam builds up on a crowded baking tray and the vegetables remain soft.

Firm and tender vegetables can be placed on the tray one after the other. Carrots, pumpkin and cabbage start first, tomatoes, zucchini or delicate herbs later. Feta, nuts, seeds, lemon juice or yoghurt dip make a complete meal out of the tray.

Steaming, steaming, cooking and blanching

Vegetables cook in little liquid when steaming, and in water steam when steaming. Both methods are suitable for broccoli, cauliflower, carrots, kohlrabi and tender cabbages. When boiling in water, pieces should be of the same size and should only cook until the desired bite is achieved.

Blanching means short cooking in boiling water followed by quick cooling. This is useful when preparing vegetables for salad, freezing or a later pan dish. However, not every vegetable should be cooked only briefly: Raw garden beans must not be eaten and must be cooked completely. Please note the respective recipe or package information as well as the Information from the Federal Institute for Risk Assessment.

Soups, stews and curries with vegetables

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

Vegetable cream soups do not necessarily need much cream. Some of the cooked ingredients can be pureed, while the rest retains lumpiness. Curries are made with broth, tomatoes or coconut milk for the complete meal. Lemon or lime acidity and fresh herbs finish off.

Combine raw vegetables and salads in a varied way

Cucumber, tomato, pepper, carrot, kohlrabi, radish, lettuce and many cabbage varieties are suitable raw. Finely slice hard vegetables, grate them or knead cabbage briefly with dressing to make the texture more pleasant. Not every vegetable is suitable for raw consumption; check for unknown ingredients and follow product-specific instructions.

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

Vegetarian vegetable dishes that fill you up

Vegetables alone are often easy to serve as a main course, so combine them with a protein component and a filling base. Lentils, beans, chickpeas, tofu, eggs, cheese, yoghurt or nuts are good with potatoes, rice, pasta or cereals.

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

More meatless ideas can be found at Vegetarian Dinner.

Vegetables with pasta, rice and potatoes

Pasta is good for vegetable sauces made from tomatoes, peppers, pumpkin, mushrooms or zucchini. Some of the vegetables can be mashed and the rest fried to add texture. Rice goes well with curries, wok vegetables, stuffed peppers and bowls. Potatoes combine with cabbage, leeks, spinach, mushrooms and root vegetables in soup, casserole and pan.

Plan the order over the cooking times: Rice and potatoes start first, firm vegetables follow, tender varieties last. This creates a common cooking point instead of a mixture of hard and boiled ingredients.

Season vegetables correctly

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

Toasted aromas often need a fresh antidote in the end. Lemon juice, vinegar, yoghurt, herbs or a crisp topping bring tension. Fresh herbs are usually added only after cooking, so that colour and aroma are retained.

Prepare vegetables and use them for several meals

Meal Prep works particularly well with components. Roast a tin of vegetables, cook a base of rice or potatoes and prepare a dip separately. This results in a bowl, salad, wrap, pasta or soup one after the other, without every meal tasting the same.

Keep cooked and raw ingredients covered in the fridge. Dressings, herbs and crispy toppings remain separate. Cool warm dishes quickly and heat only the portion you need completely later.

Store and freeze vegetables correctly

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

The BZfE offers species-related advice for purchasing, storing and preparing many vegetables. For freezing, many varieties are blanched briefly, well cooled and packed dry in portions. Tomatoes, zucchini and cucumbers change their texture after defrosting and are then more suitable for sauce, soup or stew than raw vegetables.

Common mistakes with vegetable recipes

• All cooked at the same time: Solid and delicate varieties do not reach the right cooking point together.
• Too full pan or too full sheet: Steam prevents roasting aromas.
• Dissimilar pieces: Small parts become soft, while large parts are still hard.
• Too much fluid: Vegetables rich in water cook in their own juice instead of frying.
• Overcooked: Colour, bite and fresh flavours are lost.
• Fresh ingredients complemented too early: Herbs, dressing and crispy toppings lose their character.

Sensible use of vegetable leftovers

Small quantities of cooked vegetables can be used in omelets, frittata, soup, curry, casserole, pasta sauce or bowl. Raw leftovers can be used to make salad, raw vegetables, baked vegetables or vegetable broth. Withered herbs can be used in pesto, herb oil or sauce, as long as they are flawless.

Plan dishes flexibly by stock rather than looking for a single recipe for each ingredient. With a suitable base, protein component and sauce, different vegetable leftovers are turned into a complete Dinner.