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Vegetarian Dinner

If you’re looking for a meatless meal that satisfies, look no further. This isn’t exactly a recipe but is meant to inspire you for our next vegetarian dish — perfect for the Lenten season if you’re not into yet another fish fry.

Vegetarian Dinner

In this photo, the vegetables are pattypans, peppers, onions and tomatoes.

Vegetarian Dinner

Vegetarian Dinner

A meatless meal that is easily customizable to your tastes.
Course Main Course
Cuisine American
Keyword vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 to 4


  • Aluminum foil


  • Fresh vegetables
  • Fresh herbs
  • 1 Tablespoon olive oil


  • Preheat oven to 350 degrees F. Line baking pan with aluminum foil.
  • Clean and chop vegetables into bite-sized pieces. Place in a large bowl.
  • Finely chop herbs and add them to the bowl with the vegetables.
  • Drizzle with olive oil and toss to mix
  • Pour out onto the prepared baking dish.
  • Bake for 40 minutes, turning vegetables over at the 20-minute mark. Root vegetables will take a little longer to bake than non-root vegetables.


Tip: If you use root vegetables, you might want to make those pieces smaller than the non-root vegetable, or pre-cook them part-way before tossing them with the olive oil. That way they won't be undercooked or the non-root vegetable overcooked.

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The beauty of this recipe is that it can be made as a side dish or a main dish, it all depends on the quantity served and the vegetables used. If you want to use this recipe for a main dish, I suggest selecting high-protein vegetables to include in the mix. Here are some suggestions:

  • Soybean Sprouts: 9.2 grams protein per cup
  • Brussels sprouts: 5.64 grams protein per cup (boiled from frozen)
  • Spinach: 5.3 grams protein per cup cooked
  • Portabello mushrooms: 4 grams protein per cup
  • Broccoli: 3.7 grams protein per cup
  • Shiitake mushrooms: 3.5 grams protein per cup

Another way to increase the protein of the meal is what you serve the vegetables with. These highly favorable veggies can taste great when served over these high protein vegetarian options:

  • Quinoa: 8.14 grams of protein per cup when cooked
  • Wild rice: 6.54 grams protein per cup when cooked

Mixin’s can also add some additional protein, such as:

  • Pistachios: 5.97 grams protein per ounce when dry roasted
  • Almonds: 5.94 grams protein per ounce when dry roasted

The herbs you choose all make a big difference in how this dish turns out. Here are some suggestions:

  • Basil
  • Parsley
  • Oregano
  • Thyme
  • Sage
  • Rosemary
  • Garlic

Other vegetables that will roast well in this dish include:

  • Any root vegetable, such as carrots, potatoes, and onions
  • Squash – both winter and summery, although summer squash requires a much shorter cooking time
  • Asparagus, artichoke, and green beans

However you choose to mix and match your flavors, proteins, herbs, and other add-ins, this “recipe” will probably never be the same twice, which will make it your go-to vegetarian choice, especially when you have fresh produce on hand.

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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