One-Pan Roasted Vegetables with Halloumi

Weeknight dinners don’t get much easier than this. Toss your favorite vegetables – broccoli, bell peppers, zucchini, red onion – with olive oil, herbs (rosemary and thyme work wonderfully), salt, and pepper. Spread them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes. Add thick slices of halloumi cheese to the pan during the last 10 minutes of cooking for a salty, satisfying addition. Serve immediately. This is a fantastic way to use up leftover vegetables, too! Feel free to experiment with different vegetable combinations; sweet potatoes and Brussels sprouts are also delicious roasted.

Quick Black Bean Burgers

Skip the lengthy burger-making process with this speedy recipe. Combine canned black beans (rinsed and drained), breadcrumbs, chopped onion, garlic powder, chili powder, cumin, and a little olive oil in a bowl. Form into patties and cook in a skillet over medium heat for about 5 minutes per side, or until heated through and slightly browned. Serve on buns with your favorite toppings – lettuce, tomato, avocado, cheese – for a hearty and flavorful meal. These burgers are also great served on top of a salad for a lighter option.

Speedy Vegetarian Chili

A comforting bowl of chili is always a winner, and this recipe is ready in under 30 minutes. Sauté chopped onion, bell pepper, and garlic in a large pot. Add canned diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, and vegetable broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld. Top with your favorite chili toppings – shredded cheese, sour cream (or Greek yogurt for a healthier option), avocado, or chopped cilantro. Serve with cornbread for a complete meal.

Pasta Primavera in a Flash

Pasta Primavera is a classic for a reason – it’s fresh, vibrant, and incredibly easy to make. Cook your favorite pasta according to package directions. While the pasta cooks, sauté a mixture of your favorite spring vegetables – asparagus, peas, broccoli florets, and snap peas – in olive oil with garlic and a pinch of red pepper flakes for a little heat. Toss the cooked vegetables and pasta together, adding a little pasta water to create a light sauce. Finish with grated Parmesan cheese and fresh herbs like basil or parsley.

Creamy Tomato and Spinach Pasta

This creamy pasta dish is surprisingly simple and satisfying. Sauté minced garlic in olive oil, then add a can of crushed tomatoes, a handful of fresh spinach, and vegetable broth. Simmer until the spinach is wilted. Stir in a dollop of cream cheese or ricotta cheese until melted and creamy. Toss with cooked pasta (penne or rotini work well) and season with salt, pepper, and a sprinkle of Parmesan cheese. You can also add a pinch of nutmeg for a touch of warmth.

Easy Vegetarian Quesadillas

Quesadillas are a quick and easy weeknight meal that’s always a hit with the whole family. Spread refried beans (or black beans mashed with a little lime juice) on one half of a large flour tortilla. Top with shredded cheese (Monterey Jack, cheddar, or a Mexican blend are all good choices), and your favorite vegetables – sautéed onions and peppers, spinach, mushrooms, or even leftover roasted vegetables. Fold the tortilla in half and cook in a skillet over medium heat until the cheese is melted and the tortilla is golden brown. Serve with salsa, guacamole, and sour cream.

Lentil Soup for Busy Nights

This hearty lentil soup is packed with flavor and nutrients, and it’s surprisingly easy to make. Sauté diced carrots, celery, and onion in a large pot. Add red lentils, vegetable broth, diced tomatoes, and your favorite spices (cumin, turmeric, and curry powder are all great options). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender. Season with salt and pepper to taste. This soup is even better the next day, so feel free to make a big batch and enjoy leftovers throughout the week.

Breakfast for Dinner: Veggie Omelets

A fun and customizable meal, veggie omelets are a great way to use up leftover vegetables. Whisk together eggs with a splash of milk or cream. Sauté your favorite vegetables – mushrooms, onions, peppers, spinach – and add them to the whisked eggs. Pour the mixture into a lightly oiled skillet and cook until set, flipping halfway through. Serve with toast and a side salad for a complete meal. Feel free to add cheese, herbs, or spices to customize your omelets. Please click here for healthy vegetarian family recipes.