How to Make Veggies Less Boring
Print Friendly, PDF & Email

A collection of fun and delicious veggie recipes

Written by Emily Chow, University of Alberta Student in the Nutrition and Food Science program at the University of Alberta and reviewed by our Health Stand Nutrition Dietitian Team   

Easy Veggie Recipes

Are you tired of the same steamed, baked or sauteed veggies? Or perhaps you’re stuck and need some inspiration to add variety to your meals? We all know veggies are healthy, but it can be hard to keep them exciting to eat.

Here is a collection of unique veggie recipes that you need to try! These delicious veggie recipe ideas are perfect healthy side dishes that complement a wide range of meals. They might even make you love vegetables a little more! 

Cauliflower Steaks

Cauliflower Steaks recipe image

Recipe adapted from Easy Healthy Recipes 

2 servings 

What you need for the cauliflower steak recipe:

  • 1 head cauliflower 
  • ¼ cup olive oil 
  • 1 tsp sea salt 
  • 1 tsp garlic powder 
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • 1 tsp smoked paprika 
  • ½ tsp chili powder 
  • Fresh parsley 


  1. Preheat oven to 450F. 
  2. Remove the leaves from the base using a sharp knife. Slice cauliflower in half, then slice 2 steaks about 1″ thick from each half. 
  3. Mix the olive oil, sea salt, garlic powder, onion powder, smoked paprika and chili powder in a small bowl. 
  4. Place cauliflower steaks on a baking sheet and brush liberally with olive oil. 
  5. Cook 15 minutes, then flip over. 
  6. Cook additional 15 minutes. 
  7. Sprinkle with parsley and serve.  

Portobello Mushroom Burger

Portobello Mushroom Burger Image

Recipe adapted from A Couple Cooks

4 servings 

What you need for the portobello mushroom burger recipe:

  • 4 portobello mushrooms 
  • 2-3 tbsp olive oil 
  • ½ tsp garlic powder 
  • 1 tsp smoked paprika 
  • ½ tsp kosher salt 
  • Fresh ground black pepper 
  • 8 slices provolone or sharp cheddar cheese 


  1. Preheat a grill to medium-high heat or preheat an oven to 450F. 
  2. Clean portobello mushrooms and remove the stems. Place them on a baking sheet gill side up. Drizzle the tops with olive oil and use your hands to rub on the bottoms. Then place them back on the sheet gill side up and sprinkle with garlic powder, smoked paprika, kosher salt and several grinds of black pepper. Rub them until evenly coated.
  3. For the grilled method: Place the mushrooms directly on the grates gill side up, and grill 10 to 14 minutes until tender and juicy. Liquid will pool in the cap. Flip the mushrooms (this drains the liquid into the grates). Then top with the added cheese slices and cook for an additional 2 to 3 minutes until melted. Tip: Step up your burger and grill the burger buns for about 1 minute on one side until lightly toasted! 
  4. For the roasted method: Place the baking sheet in the oven and roast for 15 minutes until tender. Drain any excess liquid, then top with cheese and roast another 1 minute until the cheese melts. 
  5. Place the mushrooms on buns. Top with desired condiments.

Zucchini Boats

Veggie Recipes Zucchini Boats Image

Recipe adapted from Savoury Nothings 

6 servings 

What you need for the zucchini boats recipe:

  • 6 small-medium zucchini 
  • 1 tbsp olive oil 
  • 1 onion finely diced 
  • 1 pound ground beef or ground beef and pork 
  • 2 tbsp tomato paste 
  • 1 tsp dried oregano 
  • ½ tsp garlic powder or 2 cloves freshly minced 
  • ½ tsp salt or more to taste pepper to taste 
  • 1 tomato sauce 
  • 1.5 cups shredded cheese 


  1. Wash zucchini well, then slice in half lengthwise. Scoop out flesh with a small spoon and set aside. Place zucchini halves on baking sheet. 
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soften, then add ground beef and cook until well browned. Stir in tomato paste, oregano, garlic powder, salt and pepper. 
  3. Stir in tomato sauce and scooped-out zucchini flesh, then simmer, covered, on low heat for 10 minutes. Remove the lid, stir well and simmer for another 5 minutes. 
  4. Heat oven to 360F. Spoon filling in prepared zucchini halves. Sprinkle with cheese and bake 20-25 minutes until bubbly. 

Stuffed Peppers

Veggie Recipes: Stuffed Peppers Image

Recipe adapted from Delish

6 servings 

What you need for the stuffed peppers recipe:

  • ½ cup uncooked rice 
  • 2 tbsp extra-virgin olive oil, plus more for drizzling 
  • 1 medium onion, chopped 
  • 2 tbsp tomato paste 
  • 3 cloves minced garlic 
  • 1 lb ground beef 
  • 1 can diced tomatoes 
  • 1 ½ tsp dried oregano 
  • Kosher salt 
  • Black pepper 
  • 6 bell peppers, tops and cores removed 
  • 1 cup shredded Monterey jack 
  • Fresh chopped parsley 


  1. Preheat oven to 400°F. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat. 
  2. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes. 
  3. Place peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil. 
  4. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more. 
  5. Garnish with parsley before serving. 

Spiral Cucumber Salad

Recipe adapted from I Heart Umami

6 servings 

What you need for the spiral cucumber salad recipe:

  • 6 mini cucumbers 
  • 1 tsp coarse sea salt 
  • Sprinkle toasted black and white sesame seeds (optional) 
  • Sesame Dressing:
    • 1 tbsp white sesame seeds 
    • 4 tbsp mayo 
    • 1.5 tbsp rice vinegar 
    • 3 tbsp coconut aminos 
    • ½ to 1 tsp toasted sesame oil 
    • 2 tsp tahini 


  1. Rinse and pat dry the cucumbers. Trim the tip ends. 
  2. Place one cucumber between two chopsticks (that you don’t mind being scuffed up). 
  3. Make thin straight cuts on the top, about 2 mm slices. 
  4. Flip the cucumber over (with the unsliced surface facing you), and make thin slices on a diagonal at 45 degrees. 
  5. In a large bowl, add the cucumbers and sprinkle with salt. Use your hands to rub the salt into each piece gently. Set a timer and refrigerate for 15 minutes. 
  6. In a dry cast iron skillet, add the sesame seeds and toast over low heat for about 2-3 minutes. Stir the seeds often with a spatula or gently rock the skillet back and forth to keep the sesame from burning. 
  7. Off heat, grind the seeds with a pestle and mortar (or clean coffee grinder) until smooth.
  8. In a medium-sized bowl, add all the ingredients from sesame seeds to tahini, Whisk and stir until creamy smooth. Taste and make seasoning adjustments to your own liking. 
  9. For a thinner texture, add 1.2 tbsp water at a time until desired consistency. 
  10. Rinse cucumbers under cold tap water food 3-4 times and pat them dry with a clean kitchen towel.
  11. Combine the cucumbers with the dressing right before serving. Sprinkle with toasted sesame seeds, if desired. Serve cold.

There you have it! A list of unique veggie recipes to turn boring veggies into ones that will hopefully spark joy.  

Which ones are you most interested in trying? Comment below! 

Don’t miss out on healthy new recipes or nutrition articles, and sign up for our newsletter, today!

Looking for more healthy, convenient recipes for when you’re stuck on what to make? 

Don’t miss out on our weekly nutrition newsletter, Sound Bites. Our newsletter is a credible source of nutrition information for healthy living. It includes recipes, videos, tips and more!

As a special BONUS, we’ll email you our popular ’51 Healthy Snack Attacks’ PDF.

Check out more veggie recipes and nutrition tips on the blog here:

Print Friendly, PDF & Email

As seen in


Success stories

"I am a psychologist in private practice and it is very important to me that my clients have the best care with other health care professionals. For that reason Health Stand Nutrition is my only source for exceptional Dietitians. Andrea and her team provide highly knowledgeable, compassionate, and real world support to my clients who require assistance with food lifestyle. I trust my clients to them and you would be in excellent hands making them part of your health care team."
Adele Fox, Psychologist
“This is the first time I feel satisfied; my cravings have diminished dramatically and I have a whole new relationship with food. I am eating guilt-free for the first time in my life. My energy has also dramatically increased and I feel great!
Rhonda Jenkins, Nutrition Counseling Client
“The Dieticians at Health Stand Nutrition help you to take action on the science behind eating well by making it practical, understandable, and fun. Their office is cozy and not at all clinical or intimidating. I felt like I was sitting down with a really smart, caring friend who wanted to help me make the best choices for my lifestyle and food preferences. They really are the best in the business.”
Marty Avery, Nutrition Counseling Client
“I have come to think of the program as a one stop shopping excursion for everything one needs to know about creating a joyous relationship with food and our bodies. In a single word, the course has gifted me with freedom from the punishing rigidity of disordered eating, old stories that never were true, and body dysmorphia that did nothing but make me lose sight of a body that has done everything I've asked, despite my careless dismissal of her needs. Now when I look in the mirror I find myself shifting from harsh criticism to gentle gratitude.”
Lynn Haley, Pursuit of Healthiness Online Course Participant
“I spent 3 hours when first diagnosed with type 2 diabetes. I learned more from my Dietitian about food in those 3 hours than I had learned in all the years of my life. I also love the newsletter, there is always something to learn.”
Peter Whitehead, Nutrition Counseling Client
“I didn’t realize how strong my “diet mentality” was, and all the rules I had in my head about food. I was in a cycle of reward/punish/binge/cringe. I booked with your business very reluctantly, on the repeated advice of my doctor, to get my slowly rising cholesterol levels in check. I thought I knew everything about food, and my behaviour with food, but I was definitely re-schooled. My weight is creeping down, I feel good about my diet, exercise, body image, and lifestyle.”
Amy Floyd, Nutrition Counseling Client
“Thanks Andrea for an amazing presentation, I have heard all positive remarks from attendees and the evaluations show the same sentiment. It is really gratifying when a speaker does their “homework” and weaves in our profession’s day to day challenges within their content, you did an awesome job of this! You truly took the “die” out of Dietician! Your information on healthy eating and simplifying how we can work towards this as we are all so busy really hit the mark. Andrea connects very well with her audience; she is energetic, funny, and very approachable.”
Carole Ann LaGrange, Transfusion Medicine Safety Officer

Event Planner for Laboratory Diagnostic Imaging Annual Event

I am a family physician who sees patients with a myriad of eating concerns – from wanting to know how to plan healthy meals for active families, to weight loss, to eating disorders, and so on. I cannot recommend the Health Stand team highly enough. I have worked with (and been to!) other Dieticians in the past and too often find that they just ask for food logs and make suggestions that are easily obtained online or in books. The Dieticians at Health Stand offer much more than just telling clients what they “should be eating.” In contrast, the team really does more of a counselling practice, and they work hard to help their clients learn more about why their eating habits may be off track and not optimal for them, as well as helping people to effect change at a deep level that, most importantly, is sustainable for lifetime health.”
Dr. Deb Putnam, Family Physician

Nutrition Counseling Client & Referring Physician

“I am a busy mom, with kids in high level sports, working full-time downtown, and running our home acreage outside the City. I now have the knowledge and tools I need to plan for and manage the chaos of meal planning.”
Gillian Gray, Pursuit of Healthiness Online Course Participant
“As a construction company, we select speakers who can relate to our industry and its employees. Andrea’s message was delivered with humor and empathy. She makes people feel as though they can make changes without leaving behind every favorite food. Andrea focused her presentation on healthy eating as a way to keep energy high throughout the day. This message and the way it was delivered resonated with our predominantly male, blue collar culture. I would highly recommend Andrea as a speaker for groups such as ours. She will get your message across without alienating anyone in your audience – which is a huge hurdle when trying to introduce a wellness program in the workplace!”
Stephanie Wood, HR and Safety Manager

Fisher Construction Group, Burlington, WA

I found my Dietitian warm, funny, and skilled at teaching nutrition concepts without the overwhelm. The general approach of each session was to mix science with emotion, which was exceedingly effective in helping me shift my perspective on food from one of anxiety to one of joy and curiosity.”
Erin Kronstedt, Nutrition Counseling Client
“Excellent presentation! What a refreshing change to have a speaker inspire rather than “lecture” about nutrition. Your captivating stories, tips and overall approach to healthy eating uplifts and puts people at ease. It was great to hear we don’t need to strive to be perfect eaters, and that small changes really can make a difference in how we feel and in our health. Thanks to Andrea, we have solutions to our everyday nutrition challenges that can actually work in real life!”
Tina Tamagi, Human Resources

ARC Resources Ltd.

“Had I not joined this course I would have struggled with no focus, low energy, and mindless eating. Excellent teaching and motivation. This is not just a course, it is a nutrition club with mentorship, support, and connections with other people with similar situations.”
Lorri Lawrence, Pursuit of Healthiness online course participant

Pin It on Pinterest

Share This