Connect with us

Recipes with Whole Wheat Pasta

15 Nutritious, Easy, and (Most Importantly) Delicious Vegetable Sheet Pan Recipes



Sometimes (after a weekend of pampering) I only want to shovel as many vegetables into my body as is humanly possible with the least possible effort. And while soup often fits that bill, it’s not always what I feel. When this happens, there is nothing better than turning to a handy list of vegetable tray recipes to satisfy my need for a healthy, delicious, and easy meal.

Throwing up a pan of vegetables is a breeze, but a bit of inspiration will help so that you don’t get stuck in a vegetable rut making you angry about eating vegetables. A good starting point is a seasonal vegetable or two, add starch, protein, and something green. From there, you can season it as you like. Or keep it simple and toss your all-time favorite veggies on the tray and get started. You really can’t go wrong here!

You will definitely want to bookmark these recipes, they are incredibly delicious, creative, and nutritious. And one of my favorite things about vegetable pan recipes is that the leftovers are usually great for lunch the next day and easily turn into a salad or grain bowl. It’s essentially a meal that doubles as a meal prep, which I think is the ideal situation.

Read on for some of our favorite vegetable pan recipes!

1 of 15

Why we love it: This is the perfect example of how a sheet pan recipe can be pieced together into a delicious bowl, whether that is your original intention or not. It uses an abundance of seasonal vegetables like baby carrots, radishes, and sweet shallots. It is a positively solemn dish.

Hero Ingredient: Chickpeas give this vegetable stir-fry recipe delicious vegetable protein and texture.

Get the recipe here.

2 of 15
Aloo Gobi sheet pan

Why we love it: Do you fancy Indian flavors? Then you have come to the right place with this sheet pan Aloo Gobi. It’s a warming, cozy, rich dish that is made easy. Potatoes and cauliflower taste good on their own or with a little rice as a side dish. Drizzle on some yogurt if you feel like it!

Hero Ingredient: Get some Tava Fry Masala for the ultimate in spice goodness.

Get the recipe here.

3 of 15
Poblano corn enchiladas from half-baked harvest

Why we love it: Add an enchilada twist to your next tin-pan dinner with these delicious and oh-so-satisfying enchiladas. Sweet corn, poblano peppers and zucchini combine with some salsa verde, tortillas and some cheese to make a really delicious pan of vegetables. All you need is a sheet pan and less than an hour.

Hero Ingredient: Top these healthy vegetarian enchiladas with a dash of avocado for a real treat.

Get the recipe here.

4 of 15
Parmesan roasted cauliflower from a gourmet crush

Why we love it: I can’t get enough of this caramelized, toasted cauli. Its subtle sweetness, crispy edges and delicate interior make it the perfect addition to any meal. Best of all, it couldn’t be easier to do it and clean up afterwards.

Hero Ingredient: The parmesan coating on this toasted cauliflower is almost too good to be true.

Get the recipe here.

5 of 15
Sheet pan veggie frittata from the kitchen

Why we love it: The classic frittata is also an excellent vessel for placing vegetables in the body, and this recipe doesn’t disappoint. It’s a veggie-heavy version of an egg dish that always gets to the point. Eat it as is, or put it in some bread or tortilla for a meal to enjoy.

Hero ingredient: Cheese makes this delicious dish even tastier.

Get the recipe here.

6 of 15
Salted vegetable tray pizza made from sugar

Why we love it: Tin pizza! Have you ever heard something nicer? I can’t get enough of the creative vegetable mix in this recipe. Zucchini, peppers and corn? Yes, please!

Hero Ingredient: The addition of sun-dried tomatoes is brilliant, it gives the pizza an extra salty, almost meaty component that will make you want to come back again and again.

Get the recipe here.

7 of 15
Curry sweet potato and vegetables from the minimalist baker

Why we love it: Not only is this simple dish quick to put together, it’s also incredibly versatile and customizable, depending on the season and the ingredients, sauces, and condiments you have on hand. Eat it alone or on a few grains for a delicious, hearty, healthy meal.

Hero Ingredient: Curry powder enhances this hard-working vegetable and makes it even more delicious than you ever thought possible.

Get the recipe here.

8 of 15
Tofu and vegetables from eating with feeling

Why we love it: As a tofu obsessive, I am always looking for new ways to incorporate it into my meals. With or without dietary restrictions, this vegan dish is a great option for this as it’s healthy, tastes amazing, and just isn’t any easier to make on a busy weekday evening.

Hero Ingredient: While cilantro and sesame seeds are technically considered a garnish, they add to that simplicity and give it the feel of restaurant quality.

Get the recipe here.

9 of 15
Balsamic herb fried vegetables ambitious cuisine

Why we love it: The bright colors in this vegetable pan recipe speak for themselves! It’s a beautiful collection of roasted vegetables, including butternut squash, carrots, Brussels sprouts, and red onions. It’s practically iconic.

Hero Ingredient: The balsamic herb dressing gives this dish a touch of flavor that makes this dish irresistible.

Get the recipe here.

10 of 15
Eat ratatouille well

Why we love it: Even the most passionate ratatouille fan will enjoy this special version of the classic Provencal stew. And believe me when I say it’s worth baking the tomatoes in a separate pan so the steam doesn’t affect the other tender, charred vegetables.

Hero Ingredient: Spicy goat cheese just makes everything better, doesn’t it?

Get the recipe here.

11 of 15
crispy terikayi tofu and broccoli from the recipe runner

Why we love it: I’ve been looking for a vegan and gluten-free recipe for a vegetarian sheet pan, then check out this simple, healthy, and hearty delight. The crispy teriyaki tofu is perfectly paired with tender broccoli in a familiar and calming way. Yum! Give it a try next time you’re in the mood for Asian flavors.

Hero Ingredient: Don’t be afraid to add some sriracha for a peppy little kick of flavor and flavor.

Get the recipe here.

12 of 15
Gnocchi from the sheet pan and vegetables from the kitchen

Why we love it: Do you love gnocchi but find yourself overcooking it and leaving a mushy mess? Then this is the gnocchi recipe for you. Skip the cooking altogether and toss it on a sheet pan with these delicious fresh vegetables for a colorful array of delicious flavors. Best of all: the tomatoes burst when frying and give the dish a juicy sauce.

Hero Ingredient: Be generous with some chopped basil for an herbaceous, aromatic treat.

Get the recipe here.

13 of 15
Rainbow roasted vegetables made from coconuts and kettlebells

Why we love it: It’s a simple, straightforward dish that is just as tasty as it is colorful. If you’re on a Paleo or Whole 30 diet, you don’t want to miss out on this simple dinner recipe. Just make sure you cut your vegetables to similar sizes so the cooking time doesn’t vary, and drizzle some lemon juice over them for a little extra brightness.

Hero Ingredient: I like peppers, but whatever your favorite vegetable is the star of this lovely dish.

Get the recipe here.

14 of 15
Mediterranean pan frying

Why we love it: Can’t make it all the way to Santorini? Then take a look at this delicious vegan pan fry, inspired by classic Mediterranean flavors. Tofu, potatoes, and veggies with a creamy yogurt and tahini sauce that steals the show make for a flavorful, easy dinner that’s ready in under an hour.

Hero Ingredient: The yogurt tahini sauce is well worth the extra effort.

Get the recipe here.

15 of 15
Grilled tofu and vegetables from the kitchen

Why we love it: The ingenious and often neglected combination of tofu and BBQ sauce makes for a delicious, bold taste and texture that has to be experienced to be believed. Try shredding your tofu instead of cutting it into neat squares for more delicious, jagged, crispy edges. It makes a difference!

Hero Ingredient: The BBQ sauce brings everything home.

Get the recipe here.

Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipes with Whole Wheat Pasta

This summer salad is perfect for a work packed lunch



HHow do you cook corn on the cob?

There seem to be as many methods as there are cooks. Steam, cook, microwave? Do you grill, and if so, in the bowls or outside? (Or get in the mood and pull back the shells, add butter or an ice cube, wrap it up, and move on?)

You may prefer your corn raw, especially when it’s as fresh as possible.

I like to shake things up, and I’ve cooked (or not cooked) corn in all of the above ways, and lots more. But my go-to method is to microwave the corn in the (soaked) husk, which steams it slightly and the husk and silk slide off easily. It takes barely a second to remove these husks and cook the corn in a red-hot, dry pan, rolling it every few minutes. Some of the kernels will turn brown and charred, while the rest will turn a bright yellow, adding a touch of nuttiness and even a hint of smoke. You can butter them and serve them just like that, or you can cut the kernels off and really use them anywhere you want.

These kernels are at home on cereal bowls, tacos, and pasta dishes, but their highest and best use could only be in a salad.

Every year I audition several options for the location of my lamb’s lettuce recipe of the summer. A few years ago it was a Maggie Battista number that intelligently used shredded tortilla chips for texture. Last year it was Gaby Dalkin’s colorful combination of raw corn, watermelon radishes and snow peas.

This time the winner is from Molly Baz’s Cook This Book, and it depends on a base of cereal and quick pickled onions in a zesty dressing. Other elements: Queso fresco, chopped almonds, a generous amount of mint – and those corn kernels charred in the pan. The salad has several of my favorite summer qualities: it can be eaten at room temperature or cold, right after preparation or after a few days in the refrigerator. It’s quick and it’s adaptable.

Perhaps best of all, it is another way to enjoy this cute, golden star of the season.

Farro and charred lamb’s lettuce

This prep salad makes for fabulous summer lunches

(Laura Chase de Formigny / Washington Post)

total time: 40 minutes

Makes: 4 servings

This summer salad combines fried fresh corn with farro and pickled onions. Feel free to use any other grain instead of Farro; brown rice and barley would be an easy substitute. To get the most of your time, let the farro cook before you start preparing the other ingredients.

Go on: The farro and corn can be cooked (separately) and refrigerated for up to 1 week before combining with the dressing and other ingredients.

warehouse: The salad can be refrigerated in an airtight container for up to 5 days.


225g Farro (can replace barley, wheat berries, brown rice or your favorite whole grain)

80ml sherry vinegar or red wine vinegar, plus more to taste

80ml cup of extra virgin olive oil

1 tbsp honey or agave nectar

½ teaspoon of fine sea salt or table salt, plus more to taste

½ small red onion, thinly sliced

4 large ears of fresh corn, peeled

115g Queso Fresco or Feta, drained and crumbled

70g roasted almonds, chopped

15g lightly wrapped fresh mint or basil leaves, torn into small pieces

Freshly ground black pepper


1. Bring a medium saucepan of salted water to a boil. Add the farro and cook until it is through and al dente but not mushy, 20 to 35 minutes.

2. In the meantime, pickle the onion: mix the vinegar, oil, honey and salt in a large bowl. Add the onion and toss to combine, lightly squeeze to dip if necessary.

3. As soon as the Farro is al dente, drain into a fine-mesh sieve and rinse with cold water to cool. Put the drained farro with the pickled onions in the bowl and mix.

4. To char the corn, heat a large, dry cast iron pan over medium heat for a few minutes. Add the corn and cook every few minutes until charred in spots and light yellow, 11 to 13 minutes. Transfer the corn to a cutting board to cool. Cut the corn crosswise in half with an ear of wheat at a time, then place each half on the board with the cut side down and cut the kernels off the cob with a sharp knife. Repeat with the remaining corn.

5. To make the salad add the queso fresco, almonds, mint and charred corn and mix. Season with plenty of black pepper, season to taste and add more salt or vinegar if necessary. Serve at room temperature or cover and refrigerate to cool and eat cold.

Nutritional value per serving | Calories: 691; Total fat: 37g; saturated fat: 7g; Cholesterol: 20 mg; Sodium: 525 mg; Carbohydrates: 74g; Dietary fiber: 8g; Sugar: 13g; Protein: 19g.

Recipe based on “Cook This Book” by Molly Baz (Clarkson Potter, 2021).

© The Washington Post

Continue Reading

Recipes with Whole Wheat Pasta

Hailey Bieber Tells 36 Million Fans She “Has Never Felt Better” After Ditching Meat



Hailey Bieber is actively removing animal products from her diet, the model told her 36 million fans in a recent Instagram story. “In the last two and a half months I have completely eliminated meat (except fish) from my daily food and stuck to vegetarian / vegan dishes,” Bieber posted next to a photo of a gluten-free (and probably vegan) lemon poppy seed cake and latte.

The model, who is married to pop star Justin Bieber, said she noticed significant health benefits after removing some animal products from her diet. “I’ve never felt better,” said Bieber. “[I] feel so clear and energetic. Only for sharing for anyone thinking about leaving out meat. “

Hailey Bieber’s vegan trip

The 24-year-old model first became interested in plant-based foods after trying burgers, tater tots, and milkshakes from the Los Angeles area’s vegan mainstay Monty’s Good Burger – a favorite among vegan celebs like Joaquin Phoenix and Rooney Mara. After trying the bounty at Monty’s Good Burger, Bieber headed over to her Instagram Stories to rave about the experience. “So I’m neither a vegan nor a vegetarian. I’m half Brazilian, so trust me, I love a good pichana (a piece of beef), “wrote Bieber in 2019.” But I’ll say in the last week or so I’ve tried some of the most incredible vegan foods I’ve ever tried have. I’ve ever had and I want to keep researching plant-based. Send me all your suggestions. ”

In July 2020, Bieber’s interest in the plant-based lifestyle took a turn, thanks in part to the Netflix documentary The Game Changers, a film sponsored by Jackie Chan, Arnold Schwarzenegger, James Cameron, and many others that highlights top athletes who thrive on a plant. based diet and the performance benefits of not using animal products.


Before she saw the hit film, Bieber reached out to her then 28 million Instagram followers for advice on how to be vegan. “I’m trying to switch to a mostly plant-based diet to watch The Game Changers,” Bieber wrote on an Instagram story. “When you have suggestions for other things to see [and] read, send it to me. “

It looks like crowdsourcing vegan advice helped get Bieber where she is today, and with the new documentary Seaspiracy exposing the horrors of the global fishing industry, Bieber may be inspired to try all animal products, including fish to leave out for good.

Celebrities on the verge of vegan

Bieber is among a group of celebrities who have actively reduced their consumption of animal products and are so close to being entirely herbal. Katy Perry and her husband Orlando Bloom are both almost there. “I’m 95 percent ready to be 100 percent vegan,” Perry – an Impossible Burger superfan – told her 109 million Twitter followers in January, adding that her dog, Nugget, has also been on a plant-based diet for the past four months .


For his part, Bloom revealed that he eats meat because he has a thing for cows. “I’m 90 percent plant-based, so maybe I only eat a really good piece of red meat once a month,” Bloom said during an interview with the Sunday Times in March. “Sometimes I look at a cow and think: ‘This is the most beautiful thing there is.'”

And the Kardashian / Jenner clan is also part of the almost vegan club. Kim Kardashian West has been experimenting with plant-based diets since 2019, and this year the 40-year-old reality star and business mogul committed to giving up animal products entirely. In doing so, she also convinced her sisters to eat a plant-based diet. In May, Kourtney Kardashian announced in a post on her blog Poosh Your Wellness, along with a vegan food diary, that she was “95 percent vegan”. Kourtney Kardashian is currently dating Blink-182 drummer and longtime vegan. Travis Barker. If all goes well, Barker could bring Kourtney Kardashian 100 percent.

Love the vegetable lifestyle as much as we do?
Get the best vegan recipes, To travel, Celebrity interviews, Product selection, and so much more in every issue of VegNews magazine. Find out why VegNews is the worldwide one # 1 plant magazine by subscribing today!

Subscribe to

Continue Reading

Recipes with Whole Wheat Pasta

Hometown Focus Recipes | Hometown Focus



In line with our Health Edition this week, I was looking for recipes that offer the possibility of a healthier choice. The recipes are also designed to be made for just two people, although simple math should guide the chef on how to make a recipe for more. These are all from the cookbook Diabetes & heart-healthy meals for two

As I’ve lamented in the past, I’ve always enjoyed cooking for a crowd, but these opportunities are rare. It would be okay to prep just two, but I always like leftovers, so I would most likely at least double these recipes to have something left over for a lunch or second dinner the next day.


These are also lighter eating options as we continue with our hot weather and no rain. Not to mention, they’re good for you!

Chopped salad with Italian dressing


• 2 TBSP. Apple juice concentrate
• 2 TEA SPOONS. Apple Cider Vinegar
• 1 teaspoon. fresh lemon juice
• 1 teaspoon. Olive oil (extra virgin preferred)
• 1/4 tsp. dried oregano, crumbled
• 1/4 tsp. Salt-
• 1/8 tsp. Garlic powder
• 1/8 tsp. paprika
• 1/8 tsp. dry mustard
• 1/8 tsp. pepper


• 2c. green leafy lettuce, torn into bite-sized pieces
• 1/4 c. chopped broccoli florets
• 1/4 c. chopped cauliflower florets
• 2 TBSP. chopped carrot
• 2 TBSP. chopped radishes
• 2 TBSP. chopped cucumber
• 2 medium-sized cherry tomatoes, halved

Mix the dressing ingredients in a small bowl. Put the salad in flat salad bowls. Spread the remaining ingredients on the salad. Pour the dressing over it

Salad. (Yield: For 2 people; 1/2 cup of lettuce and 2 tablespoons of dressing per serving)

Salad with cucumber and blue cheese

• 1/2 large cucumber, peeled and diced
• 2 TBSP. finely chopped red onion
• 2 TBSP. chopped fresh parsley
• 1 TBSP. Apple Cider Vinegar
• 2 TEA SPOONS. sugar
• 2 TBSP. crumbled low fat blue cheese
• 1 medium tomato, cut into four slices

In a small bowl, stir together the cucumber, onion, parsley, vinegar and sugar. Stir in blue cheese. Let stand for 5 minutes to allow the flavors to mix. Place 2 tomato slices on each plate. Pour the cucumber mixture over it. (Yield: 2 servings; 1/2 cup per serving)

Ginger tuna patties

• 2 large egg whites
• 2 TBSP. thinly sliced ​​spring onions
• 2 TEA SPOONS. finely chopped peeled ginger root
• 1 teaspoon. Soy sauce (lowest sodium)
• 1/2 tsp. toasted sesame oil
• Cayenne pepper
• 9 ounces. low-sodium light tuna in
Water, drained and cut into small up
medium pieces
• 1 teaspoon rapeseed or corn oil

In a medium bowl, whisk together egg whites, spring onions, ginger root, soy sauce, sesame oil, and cayenne pepper. Add the tuna and stir gently.

In a large non-stick pan, heat the oil over medium heat while swirling to coat the bottom. Divide the tuna mixture in half, making sure each has an equal amount of liquid so that the egg whites hold each patty together. Put one of the halves in a 1/2 cup measuring cup. Turn over on the pan and flatten the mound slightly. Repeat with the remaining mixture. Cook for 4 minutes on one side. Flip gently and cook for 3 to 4 minutes, or until firm. (Yield: 2 servings; 1 patty per serving)

Grilled Tuscan Chicken

• 2 TBSP. fresh lemon juice
• 1 TBSP. white balsamic vinegar or white

Wine vinegar
• 1 medium clove of garlic, chopped
• 1/4 tsp. dried oregano, crumbled
• 1/4 tsp. dried sage
• 1/8 tsp. Pepper (coarsely ground)
• 2 boneless and skinless chicken breasts
Halves (about 4 ounces each), all visible
Discarded fat, chopped to 1/2 inch
• Cooking spray

In a medium-sized non-metallic bowl, stir together the lemon juice, vinegar, garlic, oregano, sage, and pepper. Add the chicken and turn it over to the coat. Cover and chill for 30 minutes, turning once. Transfer the chicken to a plate and discard the marinade.

In the meantime, spray the grill grate lightly with cooking spray. Preheat the grill on medium level. Grill the chicken for 4 to 5 minutes on each side or until it is no longer pink in the center. (Yield: Makes 2 servings; 3 ounces of chicken per serving)

Cajun chicken pasta

• 1-1 / 2 ounce. uncooked wholemeal penne
• 1 teaspoon rapeseed or corn oil
• 8 ounces. Boneless chicken breast, skinless,
all visible fat discarded, but bite-sized
• 1/2 small onion, diced
• 1/2 small red pepper, chopped
• 1/2 small green bell pepper, chopped
• 2 ounces. Baby portobello mushrooms, sliced
• 2 medium-sized garlic cloves, chopped
• 2 TBSP. fat-free sour cream
• 2 TBSP. light tub cream cheese
• 2 TBSP. non-fat milk
• 1/2 tsp. salt-free, extra spicy
• 2 TBSP. grated or grated reduced fat
Parmesan cheese

Prepare the pasta according to the package instructions, omitting the salt and oil. Drain well in a colander.

In the meantime, in a medium-sized non-stick pan, heat the oil over medium heat and swirl to coat the bottom. Cook the chicken for 4 to 5 minutes, or until it is golden brown on the outside and no longer pink on the inside, stirring frequently. Transfer to a plate and set aside.

Mix the onion, bell pepper, mushrooms and garlic in the same pan. Simmer over medium heat for about 3 minutes or until tender, stirring frequently. Stir in chicken and pasta.

Whisk the remaining ingredients except for the parmesan. Pour into the pan and stir to heat it. Sprinkle with parmesan cheese. (Yield: Makes 2 servings; 1-1 / 2 cups per serving)

French toast with orange and strawberry sauce

• 1c. Egg substitute
• 1/2 tsp. Vanilla extract
• 4 slices of light wholemeal bread
• 1 teaspoon rapeseed or corn oil
• 1/4 tsp. grated orange peel
• 1/3 c. fresh orange juice
• 1 TBSP. sugar
• 1/2 tsp. Cornstarch
• 1c. whole medium-sized strawberries,
• 1 (6 oz.) Container of non-fat vanilla yogurt

Whisk egg substitute and vanilla in a shallow bowl. Dip each slice of bread in the mixture and brush on both sides. Allow excess material to drain off. Set aside on a plate.

In a large non-stick pan, heat the oil over medium heat while swirling to coat the bottom. Bake the bread for 4 minutes on each side or until golden brown.

In the meantime, mix the orange peel, orange juice, sugar and cornstarch in a small saucepan and stir until the cornstarch has dissolved. Bring to a boil over medium heat. Cook for 1 minute, stirring frequently. Take off the heat. Allow to cool slightly.

Just before serving, stir the strawberries into the orange sauce until coated. Spoon over the bread. Top up with the yogurt. (Yield: For 2 people; 2 slices of toast, 1/2 cup plus 2 tablespoons of sauce and 1/4 cup of yogurt per serving)

Do you have recipes to share? We’d love to hear from you. Email your recipes to Please enter your name, place of residence and a telephone number. For those who do not have internet access, you can get your prescriptions at Hometown Focus, 401 6th Ave. Send N., Suite 1111, Virginia, MN, 55792.

Continue Reading


Copyright © 2017 Zox News Theme. Theme by MVP Themes, powered by WordPress.