One Pot Summer Vegetable Pasta Recipe Summer recipes dinner from www.pinterest.com
Introduction
Summer is the perfect season for fresh, light, and healthy vegetarian meals. Whether you're a vegetarian, vegan, or just looking for some meatless meal inspiration, this article will provide you with some delicious vegetarian recipes to enjoy during the summer.
Ingredient
- 1 cup quinoa - 2 cups vegetable broth - 1 can black beans, drained and rinsed - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 small red onion, diced - 1 cup corn kernels - 1 avocado, diced - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice - 1 tablespoon olive oil - Salt and pepper to taste
Instructions
1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. 2. In a large bowl, combine cooked quinoa, black beans, bell peppers, red onion, and corn kernels. 3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. 4. Pour dressing over quinoa mixture and stir to combine. 5. Add avocado and cilantro to the bowl and gently toss to combine. 6. Serve immediately, or refrigerate until ready to serve.
Nutrition
This recipe makes 4 servings. Each serving contains approximately: - Calories: 362 - Fat: 13g - Carbohydrates: 51g - Fiber: 14g - Protein: 13g
Ingredient
- 1 large eggplant, sliced into 1/2-inch rounds - 1/4 cup extra-virgin olive oil - Salt and pepper to taste - 1/2 cup marinara sauce - 1/2 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 1/4 cup fresh basil leaves, chopped
Instructions
1. Preheat oven to 400°F. 2. Brush eggplant slices with olive oil and season with salt and pepper. 3. Place eggplant slices on a baking sheet and bake for 20-25 minutes, or until tender and lightly browned. 4. Remove from oven and top each eggplant slice with marinara sauce, mozzarella cheese, and Parmesan cheese. 5. Return to oven and bake for an additional 10-15 minutes, or until cheese is melted and bubbly. 6. Remove from oven and sprinkle with fresh basil leaves. 7. Serve hot.
Nutrition
This recipe makes 4 servings. Each serving contains approximately: - Calories: 234 - Fat: 19g - Carbohydrates: 8g - Fiber: 3g - Protein: 8g
Ingredient
- 2 cups cooked quinoa - 1 can chickpeas, drained and rinsed - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 small red onion, diced - 1 cup cherry tomatoes, halved - 1/4 cup Kalamata olives, pitted and halved - 1/4 cup crumbled feta cheese - 1/4 cup fresh parsley, chopped - 2 tablespoons red wine vinegar - 1 tablespoon olive oil - Salt and pepper to taste
Instructions
1. In a large bowl, combine cooked quinoa, chickpeas, bell peppers, red onion, cherry tomatoes, and Kalamata olives. 2. In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper. 3. Pour dressing over quinoa mixture and stir to combine. 4. Add feta cheese and parsley to the bowl and gently toss to combine. 5. Serve immediately, or refrigerate until ready to serve.
Nutrition
This recipe makes 4 servings. Each serving contains approximately: - Calories: 284 - Fat: 10g - Carbohydrates: 39g - Fiber: 9g - Protein: 12g
Ingredient
- 1 large zucchini, sliced into 1/4-inch rounds - 1 large yellow squash, sliced into 1/4-inch rounds - 1 red onion, sliced into 1/4-inch rounds - 1 red bell pepper, sliced into thin strips - 1 yellow bell pepper, sliced into thin strips - 2 tablespoons olive oil - 1/4 teaspoon garlic powder - Salt and pepper to taste - 1/4 cup grated Parmesan cheese
Instructions
1. Preheat grill to medium heat. 2. In a large bowl, combine zucchini, yellow squash, red onion, red bell pepper, yellow bell pepper, olive oil, garlic powder, salt, and pepper. 3. Toss to coat vegetables evenly with oil and spices. 4. Place vegetables on hot grill and cook for 5-7 minutes per side, or until lightly charred and tender. 5. Remove from grill and sprinkle with Parmesan cheese. 6. Serve hot.
Nutrition
This recipe makes 4 servings. Each serving contains approximately: - Calories: 124 - Fat: 8g - Carbohydrates: 10g - Fiber: 3g - Protein: 5g
Ingredient
- 1 cup quinoa - 2 cups vegetable broth - 1 can chickpeas, drained and rinsed - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 small red onion, diced - 1/4 cup fresh parsley, chopped - 2 tablespoons lemon juice - 1 tablespoon olive oil - Salt and pepper to taste
Instructions
1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. 2. In a large bowl, combine cooked quinoa, chickpeas, bell peppers, red onion, and parsley. 3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. 4. Pour dressing over quinoa mixture and stir to combine. 5. Serve immediately, or refrigerate until ready to serve.
Nutrition
This recipe makes 4 servings. Each serving contains approximately: - Calories: 283 - Fat: 6g - Carbohydrates: 46g - Fiber: 10g - Protein: 12g
Conclusion
These vegetarian recipes are perfect for the summer season. They are light, healthy, and packed with flavor. Whether you're looking for a quick lunch, a side dish for your barbecue, or a complete meal, these recipes will not disappoint. Try them out and let us know what you think!