5 Flavorful Ways to Add More Veggies to Dinner
A good dinner does not have to hide the vegetables. When you build flavor first and let texture do some work, vegetables move from side dish to center plate without feeling like a compromise. Here are five low-effort, high-payoff ways to bring more produce to weeknights.
Roast for real flavor
High heat is the simplest path to deeper taste. Toss broccoli, carrots, cauliflower, fennel, or Brussels sprouts with olive oil and salt, then roast on a preheated sheet pan at 425°F until the edges char and the centers turn sweet. Add a last-minute splash of vinegar or lemon to wake everything up. For a full meal, roast veg alongside chickpeas or cubes of tofu so the tray delivers both vegetables and protein.
Blend vegetables into sauces
Pureeing cooked vegetables into sauces thickens them and adds body. Simmer zucchini, spinach, or kale with onion and garlic, then blend with a little pasta water and Parmesan for a silky green sauce. Stir roasted red peppers into tomato sauce for sweetness without extra sugar. A small knob of butter or a spoon of tahini smooths the edges and makes the sauce cling to noodles, grains, or roasted potatoes.
Make bowls with a big veg ratio
Bowls help you set the proportions. Aim for at least half vegetables by volume. Start with a base of shredded cabbage, greens, or roasted squash. Add a scoop of grains for comfort, then layer beans, lentils, or flaked salmon. Finish with something crunchy and something creamy: toasted seeds and a spoon of yogurt, or crushed pita chips and avocado. A simple dressing—olive oil, lemon, salt—pulls it together.
Use bold condiments and spice
Vegetables love strong company. Harissa, gochujang, miso, curry paste, and chili crisp bring depth fast. Toss roasted carrots with a spoon of miso and honey. Swirl chili crisp into a pan of sautéed mushrooms. Brush cauliflower steaks with curry paste before searing. Keep pickled onions or quick cucumbers in the fridge; their brightness cuts through richness and keeps a veg-heavy plate lively.
Treat vegetables like the main
Give vegetables the same attention you give a steak or a chop. Sear thick slices of cabbage or eggplant in a hot pan until browned, then baste with butter or olive oil and herbs. Stuff peppers or tomatoes with spiced rice and lentils. Form shredded zucchini, grated carrot, and chickpeas into patties and pan-fry until crisp for a satisfying sandwich. Add a sauce—a garlicky yogurt, a tangy salsa verde, or a nutty romesco—and dinner feels complete.
A little planning goes a long way. Keep a few sauces on hand, roast more vegetables than you think you need, and lean on texture—the crunch, the char, the creaminess. The plate looks generous, the flavors are clear, and vegetables stop feeling like an obligation.
