6 recipes to use up lots of vegetables to help cut down on food waste

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Do you love vegetables and want to know how to make the most of what’s in your fridge while also helping out our planet? Reducing food waste can be easy when you’ve got the right recipes! Here are 6 delicious dishes that will help use up extra veg before it goes bad – all without sacrificing flavor.

Not only is this better for our environment, but it also encourages creativity in meal planning as we learn to maximize and customize meals using options from local farmers markets or home gardens. Let’s get started with cooking up some sustainable goodness!

Roasted Vegetables with Pesto and Parmesan Cheese

Roasted vegetables are the perfect addition to any meal, especially when paired with a flavorful pesto and delicious Parmesan cheese. The combination of the tender and caramelized vegetables, the bold and bright pesto, and the nutty and salty cheese creates a dish that is both satisfying and bursting with flavor.

Whether you’re serving this dish as a side or a main course, it’s sure to be a crowd-pleaser. Plus, the bright colors of the roasted vegetables will make any plate look like a work of art. So don’t be afraid to unleash your inner chef and whip up this tasty and visually stunning dish.

Ingredients:

• 1 medium-sized zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons of olive oil
• Salt and pepper
• 2 tablespoons of pesto sauce
• 2 tablespoons of grated parmesan cheese

Directions:

1. Preheat the oven to 425°F.
2. Arrange the sliced zucchini, red and yellow bell peppers, and red onion on a baking sheet.
3. Drizzle the vegetables with olive oil and sprinkle with salt and pepper.
4. Roast the vegetables in the oven for 25-30 minutes, or until they are tender and just beginning to brown.
5. Remove the vegetables from the oven and let them cool for a few minutes.
6. In a small bowl, mix together the pesto sauce and grated parmesan cheese.
7. Drizzle the pesto cheese mixture over the roasted vegetables.
8. Serve warm and enjoy!

Creamy Spaghetti Squash Carbonara

Creamy Spaghetti Squash Carbonara is the perfect dish for those who love the classic pasta carbonara but want to switch things up a bit. The combination of the roasted spaghetti squash and the creamy, cheesy sauce make this dish a flavorful and satisfying meal. The addition of crispy bacon and fresh parsley create an explosion of flavors that will leave everyone at the table wanting more.

Not only is this dish delicious, but it’s also a healthier alternative to traditional carbonara as it replaces the pasta with spaghetti squash. You won’t believe how easy and quick it is to make this restaurant-quality meal in the comfort of your own home. Give it a try and impress your family and friends with your culinary skills!

Ingredients:

• 1 medium-sized spaghetti squash, halved and seeded
• 6 slices of bacon, diced
• 1/2 cup of heavy cream
• 1/2 cup of grated parmesan cheese
• 2 large egg yolks
• 2 cloves of garlic, minced
• Salt and pepper
• Fresh parsley, chopped (optional)

Directions:

1. Preheat the oven to 400°F.
2. Place the spaghetti squash halves cut-side down on a baking sheet and roast for 45-50 minutes, or until the flesh is tender.
3. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from the skillet and set aside.
4. In the same skillet, add minced garlic and cook until fragrant.
5. In a small bowl, whisk together the egg yolks, heavy cream, and grated parmesan cheese.
6. Using a fork, scrape the flesh of the spaghetti squash into the skillet with the garlic. Toss to combine.
7. Add the cooked bacon to the skillet and toss again.
8. Remove the skillet from heat and pour the egg mixture over the squash and bacon. Mix well until the sauce is thick and creamy.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped parsley if desired.

Mediterranean Baked Eggplant with Chickpeas and Feta

Looking for a hearty and flavorful meal that’s perfect for dinner tonight? Look no further than this Mediterranean baked eggplant dish, which is loaded with healthy and delicious ingredients. From the tender and savory eggplant to the protein-packed chickpeas and tangy feta, every bite of this dish will leave you feeling satisfied and nourished.

Plus, the rich blend of herbs and spices really brings out the best in every ingredient, giving you a complex and satisfying flavor that’s perfect for any occasion.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 can of chickpeas, drained and rinsed
• 1/2 cup of crumbled feta cheese
• 1/4 cup of chopped Kalamata olives
• 2 cloves of garlic, minced
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon of chopped fresh oregano
• 1/4 teaspoon of red pepper flakes
• Salt and pepper
• 2 tablespoons of olive oil

Directions:

1. Preheat the oven to 400°F.
2. Brush the eggplant slices with olive oil on both sides and season with salt and pepper.
3. Arrange the eggplant slices in a single layer on a baking sheet and roast in the oven for 20-25 minutes, or until they are soft and lightly browned.
4. In a large bowl, mix together the chickpeas, feta cheese, Kalamata olives, garlic, parsley, oregano, red pepper flakes, and a pinch of salt and pepper.
5. Spread the chickpea mixture evenly over the roasted eggplant slices.
6. Return the baking sheet to the oven and bake for an additional 10-12 minutes or until heated through and the feta cheese is melted and lightly browned.
7. Remove from the oven and let cool for a few minutes before serving.
8. Garnish with additional chopped parsley, if desired.

Zucchini Noodle Bowls with Peanut Sauce

When it comes to healthy and flavorful meals, zucchini noodle bowls with peanut sauce are a game changer! Not only do they offer a fantastic alternative to traditional pasta, but they’re also jam-packed with nutrients and bursting with flavor. Plus, with a creamy and savory homemade peanut sauce, they’re a total crowd-pleaser that will leave you feeling satisfied and energized.

Whether you’re a vegan, vegetarian, or simply looking to switch things up in the kitchen, these zucchini noodle bowls are a must-try!

Ingredients:

• 4 medium-sized zucchinis, spiralized
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup of shredded carrots
• 1/2 cup of chopped fresh cilantro
• 1/2 cup of chopped scallions
• 1/2 cup of chopped peanuts
• 1/4 cup of vegetable oil
• Salt and pepper
• Lime wedges (optional)

For the Peanut Sauce:

• 1/2 cup of creamy peanut butter
• 1/4 cup of soy sauce
• 1/4 cup of rice vinegar
• 2 tablespoons of honey (or maple syrup for vegan option)
• 1 teaspoon of grated ginger
• 2 cloves of garlic, minced
• 1/4 teaspoon of red pepper flakes (optional)

Directions:

1. In a medium-sized bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes until smooth. Set aside.
2. In a large skillet, heat vegetable oil over medium-high heat. Add the spiralized zucchinis, sliced red and yellow bell peppers, and shredded carrots. Season with salt and pepper and stir-fry for about 2-3 minutes, or until the vegetables are tender but still crisp.
3. Pour the peanut sauce over the vegetables and toss well to coat.
4. Transfer the zucchini noodle mixture to serving bowls, and top with chopped cilantro, scallions, and chopped peanuts.
5. Serve with lime wedges on the side, if desired.

Mushroom and Asparagus Quiche

If you’re looking for a dish that’s a little bit fancy but still comforting and filling, look no further than mushroom and asparagus quiche. This delicious savory pie is packed with flavor and texture, from the earthy mushrooms and tender asparagus to the custardy egg filling and flaky crust.

Whether you’re serving it for brunch or as a light dinner, everyone at the table is sure to be impressed by the beautiful presentation and the satisfying taste.

Ingredients:

• 1 pre-made pie crust
• 1 bunch of asparagus
• 8 ounces of sliced mushrooms
• 1 medium onion, chopped
• 4 cloves of garlic, minced
• 4 large eggs
• 1 cup of milk
• 1 cup of shredded cheddar cheese
• 1/4 cup of grated parmesan cheese
• 2 tablespoons of olive oil
• Salt and pepper
• Fresh thyme leaves (optional)

Directions:

1. Preheat the oven to 375°F.
2. Place the pre-made pie crust into a 9-inch pie dish and set aside.
3. Snap off the woody ends of the asparagus and cut the remaining spears into 1-inch pieces.
4. Heat the olive oil in a large skillet, and sauté the sliced mushrooms and chopped onion over medium heat for 5-7 minutes, or until the mushrooms are golden brown and the onions are soft and translucent.
5. Add minced garlic and asparagus and sauté for another 3-4 minutes or until the asparagus is crisp-tender.
6. In a large bowl, whisk together the eggs, milk, shredded cheddar cheese, grated parmesan cheese, salt, and pepper.
7. Add the mushroom and asparagus mixture to the egg mixture and stir to combine.
8. Pour the egg mixture into the pie crust.
9. Bake the quiche in the oven for 45-50 minutes, or until the center is set and the top is golden brown.
10. Let the quiche cool for a few minutes before slicing and serving.
11. Garnish with fresh thyme leaves, if desired.

Sautéed Kale and Brussels Sprouts with Balsamic Glaze

If you’re looking for a nutritious and flavorful addition to your weeknight dinner, look no further than sautéed kale and Brussels sprouts with balsamic glaze. These two superfoods come together in perfect harmony, with the nuttiness of the sprouts complementing the slightly bitter taste of the kale.

The balsamic glaze provides just the right amount of sweetness and acidity to tie everything together. Plus, with kale and Brussels sprouts being packed with vitamins and minerals, you can feel good about serving this dish to your family.

Ingredients:

• 4 cups of Brussels sprouts, halved
• 4 cups of kale, chopped
• 1/4 cup of balsamic vinegar
• 2 tablespoons of honey
• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and sauté for 1-2 minutes or until fragrant.
3. Add the halved Brussels sprouts and sauté for 5-7 minutes or until they are lightly browned and starting to soften.
4. Add the chopped kale and sauté for an additional 3-4 minutes or until the kale is wilted and tender.
5. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper.
6. Pour the balsamic glaze over the vegetables and stir well to coat.
7. Cook for another 1-2 minutes or until the glaze has reduced and the vegetables are evenly coated.
8. Remove the skillet from heat and serve immediately.

Use Your Leftover Vegetables in Tasty Ways

In conclusion, these amazing vegetable recipes take ordinary vegetables to a new level! You can easily transform zucchinis, asparagus and kale into magnificent dishes. So, what’s your favorite recipe to use up vegetables? Experimenting in the kitchen can be super fun – why not try out all of these recipes now?