10 Vibrant Veggie Side Dishes

Grilled Zucchini with Lemon and Feta

This grilled zucchini dish is elevated with a zesty lemon dressing and crumbled feta, making it the perfect vibrant veggie side.

Ingredients:

• 3 medium zucchinis, sliced lengthwise
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1/2 cup crumbled feta cheese
• Salt and pepper, to taste

Cooking method:

1. Preheat the grill to medium-high heat.
2. Brush the zucchini slices with olive oil and season with salt and pepper.
3. Grill the zucchini for 3-4 minutes per side until charred and tender.
4. In a bowl, mix the lemon juice with a bit of olive oil, and drizzle over the grilled zucchini.
5. Top with crumbled feta cheese before serving.

Roasted Carrot and Cumin Salad

This vibrant salad combines the natural sweetness of carrots with the earthy spice of cumin.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrot sticks with olive oil, cumin, salt, and pepper.
3. Spread the carrots on a baking sheet and roast for 20-25 minutes, turning occasionally, until tender and slightly caramelized.
4. Transfer to a serving bowl and garnish with fresh cilantro.

Garlic and Herb Roasted Potatoes

These crispy, golden potatoes are infused with the aromatic flavors of garlic and fresh herbs.

Ingredients:

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste

Cooking method:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine baby potatoes, olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 30-35 minutes, tossing halfway through, until golden brown and crispy.

Spicy Sautéed Green Beans

Add a kick to your meal with these spicy and crunchy sautéed green beans.

Ingredients:

• 1 pound green beans, trimmed
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 2 cloves garlic, minced
• Salt, to taste
• 1 tablespoon soy sauce

Cooking method:

1. Heat olive oil in a large skillet over medium heat.
2. Add the green beans and sauté for about 5 minutes, until they start to blister.
3. Stir in red pepper flakes, garlic, and salt, and cook for another 2-3 minutes.
4. Drizzle with soy sauce, toss to coat, and serve immediately.

Mediterranean Stuffed Peppers

These colorful peppers are packed with a flavorful mix of Mediterranean ingredients.

Ingredients:

• 4 bell peppers, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped Kalamata olives
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix cooked quinoa, cherry tomatoes, olives, feta, olive oil, salt, and pepper.
3. Stuff each bell pepper half with the quinoa mixture.
4. Place the stuffed peppers in a baking dish and bake for 25-30 minutes until the peppers are tender.

Honey Glazed Roasted Brussels Sprouts

These roasted Brussels sprouts are sweetened with honey and caramelized to perfection.

Ingredients:

• 1 pound Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 tablespoons honey
• Salt and pepper, to taste

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, honey, salt, and pepper.
3. Arrange on a baking sheet in a single layer.
4. Roast for 20-25 minutes, stirring halfway through, until golden and tender.

Balsamic Roasted Beets

These beets are roasted to bring out their natural sweetness and then drizzled with tangy balsamic vinegar.

Ingredients:

• 4 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste
• 1 tablespoon fresh thyme leaves

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss the beets with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 30-35 minutes, until tender.
4. Drizzle with balsamic vinegar and sprinkle with fresh thyme before serving.

Creamy Avocado and Lime Coleslaw

This refreshing coleslaw combines creamy avocado with the tang of lime for a zesty side dish.

Ingredients:

• 1 small cabbage, shredded
• 2 avocados, pitted and mashed
• 3 tablespoons lime juice
• Salt and pepper, to taste

Cooking method:

1. In a large bowl, combine the shredded cabbage and mashed avocado.
2. Mix in lime juice, salt, and pepper.
3. Toss until well coated, then serve chilled.

Sweet Potato and Black Bean Salad

This hearty salad features roasted sweet potatoes paired with fiber-rich black beans and a citrus dressing.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1/4 cup chopped red onion
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper, and spread on a baking sheet.
3. Roast for 20-25 minutes until tender and golden.
4. In a bowl, combine roasted sweet potatoes, black beans, red onion, and lime juice. Toss to combine.

Cucumber and Dill Greek Yogurt Salad

This crisp and refreshing salad combines cool cucumbers with the creamy tang of Greek yogurt and aromatic dill.

Ingredients:

• 2 cucumbers, thinly sliced
• 1 cup Greek yogurt
• 1/4 cup chopped fresh dill
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Cooking method:

1. In a large bowl, combine cucumbers, Greek yogurt, dill, lemon juice, salt, and pepper.
2. Mix well until cucumbers are evenly coated.
3. Chill in the refrigerator for at least 30 minutes before serving.