Vegetables often fade from the spotlight, tucked away behind the glamour of meat and seafood. Yet the flavors and potential of vegetables rival any dish, and there are real environmental perks when people swap some animal protein for plant-based options.
Those who think vegetables are dull are mistaken. The secret lies in how they are prepared, what they are paired with, and how they are seasoned to awaken their natural vibrancy.
Vegetable preparations also offer convenient options for advance prep and taking meals to work. Unlike a beef steak, vegetables can retain their flavor and texture better when reheated, preserving the quality over time.
This collection was created for World Health Day, showcasing vegetables that entice even the most skeptical palate with bright, satisfying flavors.
vegetarian lasagna
Vegetarian lasagna.
- 15 plates of lasagna
- courgette
- an eggplant
- Red pepper
- green pepper
- Onion
- A large jar of crushed tomatoes
- grated mozzarella cheese
- Garlic
- The first step is to make ratatouille, which becomes the filling for the lasagna. All vegetables should be cut into cubes: zucchini, eggplant, onions and two peppers. They are boiled over medium heat with two sliced garlic cloves.
- When the vegetables begin to soften, add the crushed tomatoes and the spices you prefer such as thyme, black pepper, cumin, and simmer on low heat for at least an hour.
- When the ratatouille is ready, the lasagna sheets are briefly cooked to prevent sticking. Cool them in cold water to slow further cooking.
- In a baking dish, layer pasta and ratatouille, repeating until all vegetables are used up.
- Top with mozzarella and bake to gratin for about fifteen minutes at high heat.
Zucchini, cheese and mushroom rolls
Zucchini rolls with goat cheese and mushrooms.
- two pumpkins
- 200 grams of portobello mushrooms
- 100 grams of shiitake mushrooms
- 150 grams of ricotta cheese
- Ketchup
- Garlic
- The zucchini is sliced with a mandolin and laid on kitchen paper to drain excess moisture for at least half an hour.
- For the filling, chop the mushrooms and sauté them with garlic and a pinch of salt until tender.
- To form the rolls, spread some ricotta on a zucchini slice, place mushroom mixture on top, roll up, and finish with a touch of tomato sauce.
Spinach and goat cheese salad
Spinach and goat cheese salad.
- A bag of baby spinach
- black olives
- a handful of nuts
- pumpkin seeds
- a roll of goat cheese
- extra virgin olive oil
- balsamic cream
- salt
- Simply combine the spinach with the walnuts, pumpkin seeds, and quartered olives in a bowl.
- For extra depth, slice the goat cheese roll and sear in a pan until lightly caramelized.
- Toss the cheese into the salad and dress with oil, salt, and a splash of vinegar to taste.
- Mix thoroughly and serve when ready.