17 Vegetarian Recipes Featuring Seasonal Produce You’ll Love

Seasonal produce is a secret ingredient that can make vegetarian dishes super delicious. It adds unique flavors and textures that will make you want to try more. Using seasonal produce can completely change your meals and make them more exciting.

Discovering these 17 vegetarian recipes will take your meals to a whole new level. You'll learn how to use fresh and tasty ingredients to create amazing dishes. From fresh fruits to colorful vegetables, get ready to elevate your vegetarian cooking with these easy and fun recipes.

1. Hearty Vegetable Stews

Hearty Vegetable Stews are a comforting and nutritious meal option.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 cup diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced carrots and potatoes, cooking for 5 minutes.
5. Stir in the diced tomatoes, vegetable broth, and dried thyme.
6. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.

2. Roasted Winter Squash Recipes

Roasted winter squash is a delicious and healthy side dish perfect for the cold season.

Ingredients

• 1 large winter squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the winter squash in half and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up.
4. Drizzle the olive oil over the squash and sprinkle with onion, garlic, salt, pepper, and nutmeg.
5. Roast the squash in the preheated oven for 45 minutes, or until tender and caramelized.
6. Serve the roasted squash hot, garnished with fresh herbs if desired.

3. Springtime Salads

Fresh springtime salads featuring seasonal vegetables and herbs.

Ingredients

• Mixed greens
• Cherry tomatoes
• Cucumber
• Carrots
• Radishes
• Balsamic vinaigrette
• Crumbly feta cheese

Instructions

1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, carrots, and radishes.
2. Drizzle balsamic vinaigrette over the salad and toss to coat.
3. Top the salad with crumbly feta cheese.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy.

4. Grilled Summer Vegetables

Grilled summer vegetables are a delicious and healthy side dish perfect for warm weather.

Ingredients

• 1 zucchini
• 1 bell pepper
• 1 onion
• 2 cloves of garlic
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Slice the zucchini, bell pepper, and onion into 1/2 inch thick rounds.
3. In a small bowl, mix together olive oil, minced garlic, salt, and pepper.
4. Brush the mixture onto both sides of the sliced vegetables.
5. Grill the vegetables for 3-4 minutes per side, or until tender and lightly charred.
6. Serve hot and enjoy.

5. Autumnal Soups

Roasted butternut squash soup is a delicious and comforting autumnal treat.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon paprika
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half and roast for 45 minutes.
3. Scoop out the squash flesh and puree in a blender.
4. Heat olive oil in a large pot over medium heat.
5. Add onion and garlic and cook until softened.
6. Add cumin and paprika and cook for 1 minute.
7. Add vegetable broth and pureed squash and bring to a boil.
8. Reduce heat and simmer for 15 minutes.
9. Stir in heavy cream and season with salt and pepper.
10. Serve hot and enjoy.

6. Stuffed Bell Peppers

Stuffed Bell Peppers are a flavorful and nutritious vegetarian dish.

Ingredients

• 4 bell peppers
• 1 cup cooked rice
• 1 cup black beans
• 1 cup corn
• 1 cup shredded cheese
• 1/2 cup chopped onion
• 1/2 cup chopped tomato
• 2 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, combine cooked rice, black beans, corn, shredded cheese, chopped onion, chopped tomato, and garlic.
4. Stuff each bell pepper with the rice mixture and place in a baking dish.
5. Drizzle olive oil over the bell peppers and season with salt and pepper.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, until the bell peppers are tender.

7. Quiches and Frittatas

Delicious vegetarian quiche perfect for brunch or dinner.

Ingredients

• 1 pie crust
• 3 eggs
• 1 cup milk
• 1 cup shredded cheese
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 2 cloves garlic
• Salt and pepper

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a baking dish.
3. In a bowl, whisk together eggs, milk, and a pinch of salt.
4. Add shredded cheese, diced bell peppers, onions, and garlic to the bowl and mix well.
5. Pour the egg mixture into the pie crust.
6. Bake for 35-40 minutes or until the quiche is set.
7. Remove from oven and let cool for a few minutes before serving.

8. Vegetable Curry Recipes

Delicious vegetable curry made with a variety of spices and vegetables.

Ingredients

• 2 medium onions
• 3 cloves garlic
• 1 medium ginger
• 2 medium carrots
• 2 medium potatoes
• 1 large red bell pepper
• 1 can coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste

Instructions

1. Heat oil in a large pan over medium heat.
2. Add onions, garlic, and ginger and sauté until the onions are translucent.
3. Add carrots, potatoes, and red bell pepper, and cook for 5 minutes.
4. Add curry powder, turmeric, salt, and pepper, and stir well.
5. Pour in coconut milk and bring to a boil.
6. Reduce heat and simmer for 20 minutes or until the vegetables are tender.
7. Serve hot over rice or with naan bread.

9. Baked Eggplant Parmesan

Baked Eggplant Parmesan is a classic Italian dish with a vegetarian twist.

Ingredients

• 2 large eggplants
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup marinara sauce
• 1/4 cup olive oil
• Fresh basil leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a shallow dish, mix together flour, salt, and pepper.
4. Dip each eggplant slice into the flour mixture, then into the breadcrumbs.
5. Place the breaded eggplant slices on a baking sheet lined with parchment paper.
6. Drizzle the olive oil over the eggplant slices and bake for 20-25 minutes.
7. In a separate saucepan, heat the marinara sauce over medium heat.
8. In a 9x13-inch baking dish, create a layer of marinara sauce.
9. Arrange a layer of baked eggplant slices on top of the sauce.
10. Sprinkle with mozzarella and parmesan cheese.
11. Repeat the layers until all ingredients are used, ending with a layer of cheese.
12. Bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
13. Garnish with fresh basil leaves and serve hot.

10. Lentil and Mushroom Stews

Hearty lentil and mushroom stew for a comforting meal.

Ingredients

• 1 cup dried green or brown lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Heat olive oil in a large pot over medium heat.
3. Add the onion, garlic, mushrooms, carrot, and celery, and cook until the vegetables are tender.
4. Add the lentils, diced tomatoes, thyme, salt, and pepper, and stir well.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
7. Serve hot, garnished with fresh herbs if desired.

11. Spicy Pumpkin Recipes

Spicy pumpkin recipes offer a delicious and unique twist on traditional dishes.

Ingredients

• 1 small pumpkin
• 1 onion
• 2 cloves of garlic
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half and scoop out the seeds.
3. In a bowl, mix together cumin, cayenne pepper, salt, and pepper.
4. Brush the pumpkin with olive oil and sprinkle with the spice mixture.
5. Roast the pumpkin in the oven for 30 minutes.
6. Sauté the onion and garlic in a pan until softened.
7. Serve the roasted pumpkin with sautéed onion and garlic on top.

12. Green Bean and Potato Gratin

Creamy green beans and potatoes baked in a rich gratin.

Ingredients

• 2 pounds fresh green beans
• 3 large potatoes
• 2 tablespoons butter
• 1/2 cup grated cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Slice potatoes into 1/8-inch thick rounds.
3. Trim green beans and cut into 1-inch pieces.
4. In a large saucepan, boil green beans in salted water until tender.
5. In a separate saucepan, combine heavy cream and butter, heating until butter melts.
6. In a greased 9x13-inch baking dish, create a layer of potatoes.
7. Add a layer of green beans on top of the potatoes.
8. Pour some of the cream mixture over the green beans.
9. Sprinkle with grated cheese.
10. Repeat layers until all ingredients are used, ending with a layer of cheese on top.
11. Bake for 30-40 minutes, or until top is golden brown and potatoes are tender.
12. Season with salt and pepper to taste.

13. Butternut Squash and Sage Risotto

Creamy butternut squash and sage risotto, a perfect vegetarian dish.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup white wine
• 2 tablespoons butter
• 2 tablespoons fresh sage, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, de-seed, and chop the butternut squash into 1-inch cubes.
3. Roast the squash in the oven with olive oil, salt, and pepper for 30 minutes, or until tender.
4. In a large skillet, sauté the onion and garlic until softened.
5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
6. Add the white wine and cook until absorbed, stirring constantly.
7. Add 1/2 cup of warmed broth to the rice and cook, stirring constantly, until absorbed.
8. Repeat step 7, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
9. Stir in the roasted squash, butter, and chopped sage.
10. Season with salt and pepper to taste.
11. Serve the risotto hot, topped with grated Parmesan cheese.

14. Carrot and Ginger Soups

Creamy and comforting carrot and ginger soup perfect for any time of the year.

Ingredients

• 2 medium carrots
• 1 medium onion
• 2 inches of ginger
• 4 cups of vegetable broth
• 1/2 cup of heavy cream
• 1 tsp of dried thyme
• Salt and pepper to taste

Instructions

1. Chop the carrots and onion into medium-sized pieces.
2. Grate the ginger using a fine grater.
3. In a large pot, sauté the chopped onion and grated ginger in a little bit of oil until softened.
4. Add the chopped carrots to the pot and cook for 5 minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat and let simmer until the carrots are tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the heavy cream and dried thyme.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy.

15. Zucchini and Cheese Fritters

Crispy zucchini and cheese fritters make a delicious vegetarian snack.

Ingredients

• 1 medium zucchini
• 1 cup grated cheese
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup panko breadcrumbs
• 1 egg
• 1 tablespoon olive oil

Instructions

1. Grate the zucchini and squeeze out excess moisture.
2. In a bowl, combine grated zucchini, cheese, flour, salt, pepper, and garlic powder.
3. Mix well to combine the ingredients.
4. Add the panko breadcrumbs and egg to the bowl and mix until a dough forms.
5. Divide the dough into 6-8 portions and shape into patties.
6. Heat the olive oil in a non-stick pan over medium heat.
7. Add the patties to the pan and cook for 3-4 minutes on each side, until golden brown and crispy.
8. Serve the fritters hot and enjoy.

16. Caprese Salads With Fresh Mozzarella

Fresh mozzarella, tomatoes, and basil come together in a simple salad.

Ingredients

• 8 oz fresh mozzarella
• 2 large tomatoes
• 1/4 cup extra virgin olive oil
• 1/4 cup basil leaves
• Salt and pepper to taste

Instructions

1. Slice the fresh mozzarella into 1/4-inch thick rounds.
2. Cut the tomatoes into 1/4-inch thick slices.
3. Arrange the mozzarella and tomato slices on a plate.
4. Drizzle the extra virgin olive oil over the salad.
5. Sprinkle salt and pepper to taste.
6. Top with basil leaves.
7. Serve immediately.

17. Braised Red Cabbage With Apples

Braised red cabbage with apples is a sweet and savory side dish perfect for fall.

Ingredients

• 1 medium red cabbage, thinly sliced
• 2 medium apples, peeled and sliced
• 2 tablespoons butter
• 1 onion, chopped
• 1 teaspoon caraway seeds
• Salt and pepper, to taste
• 2 tablespoons apple cider vinegar

Instructions

1. In a large pot, melt butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced apples and cook for an additional 5 minutes.
4. Add the sliced red cabbage, caraway seeds, salt, and pepper.
5. Pour in the apple cider vinegar and stir to combine.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the cabbage is tender.
7. Serve warm, garnished with additional caraway seeds if desired.

Conclusion

You've got a plethora of options with these 17 veggie recipes, a true cornucopia of flavors. As you peruse them, don't be a dinosaur - get with the times and whip up a Caprese salad or braised red cabbage with apples, it's a blast from the past with a modern twist, perfect for any epoch.