vegetarian spring recipes for dinner

Spring is here and what better way to welcome it than with some delicious and healthy vegetarian recipes! With the weather getting warmer and the sun shining brighter, it’s time to swap those heavy winter dishes for lighter and fresher options. Here are some amazing spring vegetarian recipes that are sure to satisfy your taste buds:

Spring Vegetarian Recipes

• Spring Vegetable Minestrone
• Asparagus and Mushroom Quiche
• Spinach and Feta Stuffed Portobello Mushrooms
• Grilled Eggplant and Halloumi Salad
• Mango and Avocado Spring Rolls

Spring Vegetable Minestrone

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 carrots, chopped
• 2 celery sticks, chopped
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1 can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1/2 cup small pasta
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
2. Add the carrots, celery, zucchini, and green beans and sauté for another 5 minutes.
3. Add the cannellini beans, vegetable broth, diced tomatoes, pasta, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pasta is cooked and the vegetables are tender.
4. Taste and adjust seasoning as necessary. Serve hot.

Asparagus and Mushroom Quiche

Ingredients:

• 1 pie crust, store bought or homemade
• 1 tbsp olive oil
• 1 onion, chopped
• 8 oz mushrooms, sliced
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 4 eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 cup shredded Gruyere cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch pie dish.
3. In a skillet, heat the olive oil over medium heat. Add the onion and mushrooms and sauté until golden brown, about 5 minutes.
4. Add the asparagus and sauté for another 5 minutes, or until tender.
5. In a separate bowl, whisk together the eggs, milk, heavy cream, shredded cheese, salt, and pepper.
6. Spread the sautéed vegetables over the bottom of the pie crust and pour the egg mixture over the top.
7. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
8. Let cool for 10 minutes before slicing and serving.

Spinach and Feta Stuffed Portobello Mushrooms

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 5 oz baby spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the chopped spinach and sauté until wilted, about 3 minutes.
4. Remove from heat and stir in the crumbled feta cheese, chopped parsley, salt, and pepper.
5. Place the Portobello mushrooms on a baking sheet and fill each one with the spinach and feta mixture.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Serve hot.

Grilled Eggplant and Halloumi Salad

Ingredients:

• 1 large eggplant, sliced into rounds
• 8 oz Halloumi cheese, sliced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1 garlic clove, minced
• 2 tbsp chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, minced garlic, chopped parsley, salt, and pepper.
3. Brush the eggplant and Halloumi slices with the olive oil mixture.
4. Grill the eggplant and Halloumi for 2-3 minutes per side, or until lightly charred and tender.
5. Arrange the grilled eggplant and Halloumi on a serving platter and drizzle with the remaining olive oil mixture.
6. Serve hot or at room temperature.

Mango and Avocado Spring Rolls

Ingredients:

• 8 rice paper wrappers
• 1 ripe mango, sliced
• 1 avocado, sliced
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts
• Salt and pepper, to taste

Instructions:

1. Fill a large bowl with warm water.
2. Dip one rice paper wrapper into the water and let soak for 5-10 seconds, or until pliable.
3. Place the soaked rice paper wrapper on a flat surface and layer the mango, avocado, carrot, cucumber, mint, cilantro, and chopped peanuts on top.
4. Season with salt and pepper, to taste.
5. Roll the spring roll up tightly, tucking in the sides as you go.
6. Repeat with remaining rice paper wrappers and filling ingredients.
7. Serve the spring rolls immediately or refrigerate until ready to serve.

These delicious spring vegetarian recipes are perfect for a light and healthy meal. They are easy to make and bursting with flavor and nutrition. Try them out today and enjoy the fresh and vibrant flavors of spring!

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