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.
In this photo, the vegetables are pattypans, peppers, onions and tomatoes.
Vegetarian Dinner
Equipment
- Aluminum foil
Ingredients
- Fresh vegetables
- Fresh herbs
- 1 Tablespoon olive oil
Instructions
- 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.
Notes
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.
