25+ Delicious Spring Vegetable Dinner Recipes to Try This Season

As the weather warms and the days grow longer, spring brings an abundance of fresh, vibrant vegetables that are perfect for creating light and flavorful meals.

From crisp asparagus and sweet peas to tender carrots and earthy spring onions, these seasonal vegetables are packed with nutrients and full of flavor.

Whether you’re looking for quick weeknight meals, healthy side dishes, or a complete dinner spread, there’s no shortage of inspiration when it comes to spring vegetable recipes.

In this article, we’ve curated a list of over 25 spring vegetable dinner recipes that highlight the best of the season’s bounty.

Each dish is designed to be easy to prepare, showcasing the delicate flavors of spring veggies while offering a satisfying and wholesome meal.

Whether you’re a seasoned chef or a beginner in the kitchen, these recipes will make the most of the season’s freshest produce and bring the taste of spring right to your dinner table.

25+ Delicious Spring Vegetable Dinner Recipes to Try This Season

Spring is the perfect time to embrace lighter, fresher meals that showcase the vibrant vegetables the season has to offer.

These 25+ spring vegetable dinner recipes provide a range of options that cater to different tastes and dietary preferences, from hearty salads and soups to roasted and grilled vegetable dishes.

With these recipes, you can create delicious and nutritious meals that celebrate the flavors of spring while keeping things fresh, healthy, and exciting.

So, gather your favorite spring vegetables, get cooking, and enjoy the bounty of the season in every bite!

Spring Veggie Stir-Fry with Lemon Garlic Sauce

This vibrant, colorful stir-fry is a perfect way to celebrate spring’s bounty of fresh vegetables. With a mix of tender asparagus, peas, bell peppers, and zucchini, all tossed in a zesty lemon garlic sauce, this dish is quick to prepare and packs a punch of flavor. Ideal for a weeknight dinner, it’s healthy, light, and filling, with the addition of tofu or chicken for extra protein.

Ingredients:

• 1 cup asparagus, chopped into 2-inch pieces
• 1 cup peas (fresh or frozen)
• 1 red bell pepper, thinly sliced
• 1 medium zucchini, sliced into half-moons
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 block firm tofu or 2 chicken breasts (optional for protein)
• Salt and pepper to taste
• Cooked rice or noodles, for serving

Instructions:

1. If using tofu, press out excess moisture and cut into cubes. If using chicken, slice it into thin strips.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. If using tofu, cook for about 5-7 minutes until golden brown on all sides. For chicken, sauté for about 4-6 minutes until fully cooked through. Remove from the pan and set aside.
3. In the same pan, add the remaining tablespoon of olive oil and heat. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
4. Add the asparagus, bell pepper, and zucchini to the pan, stirring occasionally. Cook for about 5 minutes, until they start to soften.
5. Add the peas, soy sauce, honey, and lemon juice. Stir well and cook for another 2-3 minutes until the vegetables are tender but still vibrant and crisp.
6. Return the tofu or chicken to the pan, tossing everything to combine. Season with salt and pepper to taste.
7. Serve the stir-fry over cooked rice or noodles, and garnish with a sprinkle of fresh herbs like parsley or cilantro.

This Spring Veggie Stir-Fry is not only a delicious way to use up fresh seasonal produce but also an incredibly versatile dish. You can easily swap in your favorite vegetables or proteins depending on what you have on hand. The lemon garlic sauce provides a refreshing zing that enhances the natural flavors of the vegetables, making it an uplifting dish for any springtime dinner. Plus, it’s a perfect candidate for meal prepping – simply make a larger batch and store it in the fridge for a tasty lunch the next day.

Roasted Spring Vegetable and Quinoa Salad

Roasted Spring Vegetable and Quinoa Salad is a wholesome, satisfying dish that combines the earthy flavors of roasted root vegetables with the light, nutty texture of quinoa. The addition of fresh herbs, tangy feta cheese, and a lemony dressing gives this salad a refreshing twist. It’s perfect as a main course or a side dish for any spring meal, offering a nutrient-packed, gluten-free option that everyone will love.

Ingredients:

• 1 cup quinoa
• 1 tablespoon olive oil
• 2 carrots, peeled and diced
• 1 small sweet potato, peeled and diced
• 1 cup Brussels sprouts, trimmed and halved
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• ½ cup crumbled feta cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the diced carrots, sweet potato, and Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper. Spread the vegetables evenly on the baking sheet.
3. Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and golden, tossing halfway through cooking for even roasting.
4. While the vegetables roast, prepare the quinoa. Rinse it under cold water, then cook according to package instructions (typically 1 cup quinoa to 2 cups water, simmer for about 15 minutes).
5. In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
6. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
7. In a large bowl, combine the quinoa, roasted vegetables, crumbled feta, parsley, and mint. Drizzle the dressing over the salad and toss gently to combine.
8. Serve immediately or refrigerate for up to 2 days.

This Roasted Spring Vegetable and Quinoa Salad is a celebration of all things fresh and vibrant in spring. The roasted vegetables bring out a depth of flavor, while the quinoa adds a light, nutty texture that pairs perfectly with the creamy feta and herby dressing. This dish is both a feast for the eyes and the palate, with its beautiful array of colors and balanced flavors. Whether served as a main or side dish, it’s guaranteed to be a hit at your next dinner gathering or as a meal prep option for the week.

Spring Pea and Asparagus Pasta

This Spring Pea and Asparagus Pasta is a creamy, dreamy dish that’s both comforting and light. The combination of sweet peas and tender asparagus, paired with a luscious lemon and cream sauce, makes for a simple yet elegant meal. Finished with a sprinkle of parmesan and fresh basil, this pasta embodies the essence of spring and is a great option for a weeknight dinner or a special occasion.

Ingredients:

• 12 oz pasta (such as spaghetti, penne, or fusilli)
• 1 tablespoon olive oil
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 cup fresh peas (or frozen peas, thawed)
• 2 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Fresh basil leaves, chopped, for garnish

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain, reserving 1 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
3. Add the chopped asparagus to the skillet and sauté for 3-4 minutes, until slightly tender but still crisp. Add the peas and cook for another 2 minutes.
4. Lower the heat, then add the heavy cream, parmesan, lemon zest, and lemon juice. Stir until the cheese is melted and the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.
5. Toss the cooked pasta into the skillet, adding a bit of the reserved pasta water to help the sauce coat the pasta evenly.
6. Serve the pasta with a sprinkle of fresh basil and extra parmesan cheese.

This Spring Pea and Asparagus Pasta is the ultimate springtime comfort food. The creamy sauce envelops the pasta in richness, while the fresh vegetables add a crisp, natural sweetness that perfectly balances the dish. The bright notes of lemon elevate the flavors, making each bite a refreshing experience. This pasta is a wonderful way to showcase the season’s best vegetables, and it’s a quick yet sophisticated option that will leave you craving more. It’s a versatile recipe that can be adapted with different vegetables or even proteins, making it a staple for spring dinners.

Roasted Spring Vegetable and Chickpea Bowl

This Roasted Spring Vegetable and Chickpea Bowl is a hearty and nourishing meal perfect for spring. The roasted vegetables – including carrots, cauliflower, and radishes – are paired with crispy chickpeas for added protein and texture. With a tangy lemon tahini dressing, this bowl is not only packed with fresh flavors but is also a vegan and gluten-free option that can be enjoyed by everyone.

Ingredients:

• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 2 tablespoons olive oil, divided
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 medium carrots, peeled and cut into sticks
• 1 small cauliflower, cut into florets
• 1 cup radishes, halved
• 1 tablespoon olive oil
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• 2 tablespoons water (or more for desired consistency)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the chickpeas with 1 tablespoon olive oil, paprika, cumin, salt, and pepper. Spread them out on one side of the baking sheet.
3. On the other side of the baking sheet, toss the carrots, cauliflower, and radishes with the remaining tablespoon of olive oil and season with salt and pepper. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.
4. While the vegetables and chickpeas roast, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, and water until smooth. Adjust with more water for a thinner consistency if needed.
5. Once roasted, assemble the bowls by dividing the vegetables and chickpeas between serving bowls. Drizzle the tahini dressing over the top and garnish with fresh parsley.
6. Serve immediately for a satisfying lunch or dinner.

This Roasted Spring Vegetable and Chickpea Bowl is a wholesome, flavorful dish that celebrates the best of the season. The caramelized vegetables and crispy chickpeas are perfectly balanced by the creamy lemon tahini dressing, making each bite full of texture and flavor. This bowl is not only nutritious but also incredibly versatile – you can easily swap in other vegetables or protein sources. It’s a great option for meal prepping, and it can be enjoyed warm or cold, making it ideal for spring picnics or packed lunches.

Spring Vegetable Risotto with Peas and Mint

This Spring Vegetable Risotto with Peas and Mint is a comforting dish that captures the essence of the season. The creamy, velvety risotto is made with fresh spring vegetables like peas, asparagus, and leeks, complemented by the refreshing aroma of mint. This dish is perfect for a light dinner or as an elegant side to a larger meal, and its simple yet rich flavors are sure to impress.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small leek, thinly sliced
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 4 cups vegetable broth, kept warm
• ½ cup dry white wine (optional)
• 1 tablespoon butter
• 1/3 cup grated Parmesan cheese
• 1 tablespoon fresh mint, chopped
• Salt and pepper, to taste

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the leek and sauté for 2-3 minutes until soft.
2. Add the asparagus and cook for another 3 minutes. Stir in the peas and cook for an additional 2 minutes. Set the vegetables aside.
3. In the same pan, add the Arborio rice and cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
4. Pour in the white wine (if using) and cook until absorbed. Then, begin adding the warm vegetable broth, 1 ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle of broth. Continue until the rice is tender and creamy, about 20-25 minutes.
5. Once the rice is cooked, stir in the sautéed vegetables, butter, and Parmesan cheese. Season with salt and pepper to taste.
6. Remove from heat and stir in the fresh mint. Let the risotto sit for a couple of minutes before serving.
7. Serve immediately, garnished with extra mint or Parmesan if desired.

This Spring Vegetable Risotto with Peas and Mint is a delightful way to bring the flavors of spring to your dinner table. The creamy risotto is a perfect base for the tender vegetables, and the addition of mint elevates the dish with a burst of freshness. This recipe is comforting yet light, making it ideal for a cozy dinner that doesn’t feel heavy. Whether enjoyed on its own or as a side to a protein, this dish is a true celebration of the season’s best ingredients. It’s easy to make yet impressive enough for a dinner party, and leftovers make for a delicious next-day meal.

Grilled Spring Vegetable Skewers with Herb Marinade

Grilled Spring Vegetable Skewers with Herb Marinade are a fun and easy way to enjoy fresh spring vegetables. Perfect for a casual dinner or outdoor grilling, these skewers feature a mix of bell peppers, zucchini, mushrooms, and onions, all marinated in a vibrant herb sauce. The smoky grill flavor combined with the herbaceous marinade makes these skewers a flavorful and satisfying dish that can be served as a main or side.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into thick rounds
• 8 oz mushrooms, cleaned and trimmed
• 1 red onion, cut into chunks
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 garlic clove, minced
• Salt and pepper, to taste
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, thyme, garlic, salt, and pepper to make the marinade.
3. Thread the vegetables onto the skewers, alternating the bell peppers, zucchini, mushrooms, and onion.
4. Brush the skewers generously with the herb marinade, making sure to coat all the vegetables.
5. Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Remove from the grill and serve immediately, garnished with extra fresh herbs or a drizzle of balsamic glaze if desired.

These Grilled Spring Vegetable Skewers with Herb Marinade are a perfect way to enjoy the fresh, vibrant vegetables of the season. The smoky grill flavor complements the tender, caramelized veggies, while the herb marinade adds a burst of flavor that enhances every bite. This dish is wonderfully versatile – you can serve it alongside a protein, over a bed of quinoa or rice, or even on its own for a lighter meal. These skewers are also great for outdoor gatherings, making them a go-to recipe for spring barbecues and cookouts. The simplicity and freshness of this dish make it an ideal addition to any spring menu.

Spring Vegetable Frittata with Spinach and Feta

This Spring Vegetable Frittata with Spinach and Feta is a light, yet satisfying meal perfect for brunch or dinner. Loaded with vibrant seasonal vegetables like bell peppers, asparagus, and spinach, and complemented by the rich, creamy flavor of feta cheese, this frittata is both healthy and delicious. It’s an easy-to-make dish that can be served warm or at room temperature, making it ideal for gatherings or meal prep.

Ingredients:

• 8 large eggs
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 cup asparagus, chopped
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh herbs (like parsley or basil) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and bell pepper and sauté for about 4-5 minutes, until softened.
3. Add the garlic and asparagus, cooking for another 3-4 minutes until the asparagus is just tender.
4. Stir in the spinach and cook until wilted, about 1-2 minutes.
5. In a bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture over the vegetables in the skillet, ensuring even distribution.
6. Sprinkle the crumbled feta cheese evenly over the top.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden on top.
8. Remove from the oven and let it rest for a few minutes. Garnish with fresh herbs before slicing and serving.

This Spring Vegetable Frittata with Spinach and Feta is a vibrant dish that’s perfect for showcasing seasonal produce. The creamy feta cheese adds a delightful richness that pairs beautifully with the fresh vegetables, while the eggs provide a satisfying base. This frittata is wonderfully versatile, so feel free to swap in other spring vegetables like peas or zucchini. Whether served as a quick weeknight dinner or as part of a brunch spread, it’s a dish that’s sure to please everyone. It’s also great for meal prepping and can be enjoyed throughout the week.

Spring Vegetable and Quinoa Salad with Lemon Dressing

This Spring Vegetable and Quinoa Salad with Lemon Dressing is a refreshing and nutritious dish that’s perfect for a light lunch or as a side to your favorite spring entrée. The nutty quinoa pairs perfectly with roasted spring vegetables like sweet potatoes, carrots, and green beans, all dressed in a tangy lemon vinaigrette. This salad is full of flavor and texture, making it a satisfying option for vegetarians and those looking for a gluten-free meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium carrots, peeled and cut into rounds
• 1 small sweet potato, peeled and diced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 tablespoons olive oil (for the dressing)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 garlic clove, minced
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrots, sweet potato, and green beans with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on the baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
3. While the vegetables roast, cook the quinoa. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, reduce to a simmer, and cover. Cook for 12-15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and fluff with a fork.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper to make the dressing.
5. Once the vegetables and quinoa are ready, combine them in a large mixing bowl. Pour the lemon dressing over the salad and toss to combine.
6. Garnish with fresh parsley and serve warm or at room temperature.

This Spring Vegetable and Quinoa Salad with Lemon Dressing is a light yet hearty dish that’s bursting with fresh spring flavors. The nutty quinoa provides a satisfying base, while the roasted vegetables bring warmth and sweetness to the salad. The tangy lemon dressing adds a refreshing brightness that ties the dish together. This salad is not only perfect for spring but can also be made ahead for meal prepping. It’s a versatile recipe that can be enjoyed as a main dish or as a side, and it’s sure to impress with its bold, vibrant flavors.

Grilled Lemon Herb Spring Vegetables with Couscous

Grilled Lemon Herb Spring Vegetables with Couscous is an easy, flavorful dish that brings together seasonal vegetables like zucchini, eggplant, and bell peppers, all grilled to perfection with a zesty lemon herb marinade. Paired with light and fluffy couscous, this dish is great as a side or a light main course. It’s a great way to showcase the bright, fresh flavors of spring and is perfect for outdoor dining or picnics.

Ingredients:

• 1 zucchini, sliced
• 1 yellow bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 small eggplant, sliced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup couscous
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper to make the marinade.
3. Place the sliced vegetables in a large bowl and toss them with the marinade. Let them sit for 10-15 minutes to soak in the flavors.
4. Grill the vegetables for 3-4 minutes per side, or until tender and slightly charred.
5. Meanwhile, prepare the couscous according to package instructions. Fluff with a fork and drizzle with 1 tablespoon of olive oil.
6. Once the vegetables are grilled, remove them from the grill and chop into bite-sized pieces.
7. To serve, arrange the grilled vegetables over a bed of couscous and garnish with fresh parsley.

Grilled Lemon Herb Spring Vegetables with Couscous is a simple, healthy dish that perfectly captures the essence of spring. The vegetables are full of smoky flavor and complemented by the bright, citrusy lemon herb marinade. The couscous provides a light, fluffy base that balances the vegetables’ richness. This dish is perfect for outdoor grilling and can be made ahead for meal prep or packed lunches. It’s a versatile recipe that works as a light main course or as a side to your favorite protein, making it an ideal choice for springtime meals.

Spring Vegetable Risotto with Peas and Asparagus

This Spring Vegetable Risotto with Peas and Asparagus is a creamy and comforting dish that highlights the freshness of spring produce. Arborio rice, cooked slowly to perfection with vegetable broth, is enriched with the sweet flavor of peas and the tender crunch of asparagus. Finished with a touch of Parmesan and a squeeze of lemon, this risotto is a versatile, elegant dish that’s perfect for a light dinner or as a side to grilled meats.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• ½ cup white wine (optional)
• ½ cup grated Parmesan cheese
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes, until softened.
2. Add the Arborio rice and stir for 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine (if using) and cook until it is mostly absorbed.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and tender.
5. In the last 5 minutes of cooking, add the peas and asparagus, cooking until they are tender but still vibrant.
6. Stir in the Parmesan cheese and lemon juice, and season with salt and pepper to taste.
7. Garnish with fresh parsley and serve warm.

This Spring Vegetable Risotto with Peas and Asparagus is a hearty and nourishing dish that perfectly showcases the beauty of spring vegetables. The creamy texture of the risotto, paired with the vibrant green vegetables, creates a delightful balance of flavors. The addition of Parmesan adds richness, while the lemon juice provides a refreshing zing. This dish makes an elegant side for a spring dinner or a satisfying vegetarian main course. It’s the perfect comfort food with a light, fresh twist, ideal for celebrating the season’s bounty.

Roasted Spring Vegetables with Garlic and Thyme

Roasted Spring Vegetables with Garlic and Thyme is a simple yet flavorful dish that brings out the natural sweetness of seasonal vegetables. Roasting the vegetables—such as carrots, parsnips, and spring onions—enhances their flavor while garlic and thyme add an aromatic touch. This dish is incredibly versatile and can be served as a side to any main course or enjoyed on its own with a light salad.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 1 bunch spring onions, trimmed and halved
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrots, parsnips, and spring onions with olive oil, minced garlic, thyme, salt, and pepper. Spread the vegetables out evenly on the baking sheet.
3. Roast for 25-30 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
4. Remove from the oven and transfer to a serving dish. Garnish with fresh thyme and serve immediately.

Roasted Spring Vegetables with Garlic and Thyme is a celebration of simple ingredients and natural flavors. The roasting process intensifies the sweetness of the carrots and parsnips, while the garlic and thyme infuse the vegetables with a savory aroma. This dish is perfect for a spring dinner, pairing well with roasted meats or a light grain salad. Its versatility also makes it an excellent side dish for any occasion, and it’s easy enough to prepare for weeknight meals. Fresh, aromatic, and full of spring’s essence, these roasted vegetables will become a favorite on your table.

Spring Vegetable and Goat Cheese Tart

The Spring Vegetable and Goat Cheese Tart is a savory, flaky pastry filled with a rich mixture of goat cheese, eggs, and seasonal vegetables like zucchini, asparagus, and peas. With its buttery crust and vibrant filling, this tart is perfect for a light dinner or an elegant brunch. The tangy goat cheese pairs beautifully with the sweetness of the vegetables, creating a deliciously balanced dish that’s both comforting and fresh.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade)
• 4 ounces goat cheese, crumbled
• 1 egg, beaten
• 1 cup zucchini, thinly sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• ½ cup peas (fresh or frozen)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh herbs (like basil or thyme) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the puff pastry on top.
2. In a small bowl, mix the crumbled goat cheese with the beaten egg. Season with salt and pepper.
3. Spread the goat cheese mixture evenly over the puff pastry, leaving a border around the edges.
4. In a skillet, heat the olive oil over medium heat. Add the zucchini and asparagus, sautéing for 3-4 minutes until just tender. Add the peas and cook for another minute.
5. Spoon the sautéed vegetables over the goat cheese mixture on the puff pastry.
6. Fold the edges of the puff pastry over the filling, creating a rustic tart shape.
7. Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
8. Garnish with fresh herbs and serve warm.

The Spring Vegetable and Goat Cheese Tart is a perfect way to enjoy the season’s best vegetables in a rich and indulgent yet light dish. The combination of goat cheese and seasonal produce is a harmonious blend of creamy, tangy, and fresh flavors, while the crisp puff pastry adds a delightful texture. Whether served for a spring brunch or dinner, this tart is sure to impress your guests and family. It’s an easy, make-ahead dish that’s both elegant and versatile—ideal for any occasion where you want to bring a little taste of spring to your table.

Spring Vegetable Stir-Fry with Tofu

This Spring Vegetable Stir-Fry with Tofu is a vibrant, flavorful dish that brings together a medley of seasonal vegetables, including snap peas, bell peppers, and carrots, sautéed in a savory sauce with tender cubes of tofu. This dish is quick to make and packed with plant-based protein, making it an ideal option for a light dinner or as a healthy meal prep. The crisp vegetables and the crispy tofu are complemented by the sweet and tangy stir-fry sauce, creating a deliciously satisfying dish.

Ingredients:

• 1 block firm tofu, drained and cut into cubes
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 medium carrot, julienned
• 1 small zucchini, sliced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• Sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. In a large skillet or wok, heat the olive oil over medium-high heat. Add the tofu cubes and sauté until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
2. In the same skillet, add the bell pepper, snap peas, carrot, and zucchini. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.
4. Add the tofu back to the skillet along with the sauce, and toss everything together until well coated and heated through.
5. Garnish with sesame seeds and fresh cilantro. Serve hot over rice or noodles.

The Spring Vegetable Stir-Fry with Tofu is an easy-to-make, nutrient-dense dish that’s packed with color, flavor, and texture. The crispy tofu and fresh, crunchy vegetables create a satisfying contrast, while the soy and sesame sauce adds depth and umami. This stir-fry is not only a great way to incorporate seasonal produce into your meals but also a deliciously healthy option for a weeknight dinner. The balance of protein, fiber, and veggies makes it a well-rounded dish that’s perfect for anyone looking to enjoy a fresh, plant-based meal.

Spring Veggie Frittata

This Spring Veggie Frittata is a light and flavorful dish that combines eggs with a colorful array of fresh spring vegetables like asparagus, peas, and spinach. It’s simple to prepare, full of healthy ingredients, and can be enjoyed for breakfast, brunch, or dinner. The creamy texture of the eggs, combined with the crisp-tender vegetables, creates a satisfying dish that’s perfect for any occasion.

Ingredients:

• 8 large eggs
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup fresh spinach, chopped
• ½ cup peas (fresh or frozen)
• ½ cup shredded cheese (optional, such as cheddar or feta)
• 1 small onion, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh herbs (such as parsley or chives), for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the onion and cook for 2-3 minutes, until softened.
3. Add the asparagus, spinach, and peas to the skillet. Cook for another 3-4 minutes, until the vegetables are tender.
4. In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs over the cooked vegetables in the skillet. Let it cook undisturbed for 2-3 minutes to set the edges.
5. If using cheese, sprinkle it on top of the egg mixture.
6. Transfer the skillet to the oven and bake for 10-15 minutes, until the frittata is fully set and lightly browned on top.
7. Garnish with fresh herbs and serve warm.

The Spring Veggie Frittata is a quick and versatile dish that can be enjoyed at any time of day. The eggs provide a rich and creamy base, while the spring vegetables bring freshness and crunch. This dish is also highly customizable—feel free to add your favorite vegetables or herbs to make it your own. Whether served for breakfast, brunch, or dinner, the frittata is a nutritious and flavorful way to celebrate the season’s bounty. It’s a great option for meal prepping as well, keeping well in the fridge for a few days.

Grilled Spring Vegetable Salad with Lemon Dressing

This Grilled Spring Vegetable Salad with Lemon Dressing is a refreshing and healthy dish that brings together the smoky flavors of grilled vegetables like zucchini, asparagus, and bell peppers, tossed with a tangy lemon dressing. The simplicity of grilling the vegetables enhances their natural sweetness and makes this salad a perfect dish for a spring dinner or barbecue. The lemon dressing adds a bright, citrusy kick, making the vegetables shine.

Ingredients:

• 1 zucchini, sliced
• 1 bunch asparagus, trimmed
• 1 red bell pepper, sliced into strips
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• 3 tablespoons olive oil
• Fresh basil for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the zucchini, asparagus, and bell pepper with olive oil, salt, and pepper. Grill the vegetables for 4-5 minutes on each side, or until they are tender and have nice grill marks.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and olive oil to make the dressing.
4. Remove the vegetables from the grill and let them cool slightly. Slice the grilled vegetables into bite-sized pieces.
5. Toss the grilled vegetables with the lemon dressing and garnish with fresh basil.
6. Serve immediately or refrigerate for a chilled version.

This Grilled Spring Vegetable Salad with Lemon Dressing is a light yet satisfying dish that brings out the natural sweetness of spring produce. The smoky flavors from the grilled vegetables, paired with the tangy lemon dressing, create a wonderful contrast in each bite. This salad is a great addition to any outdoor gathering or as a fresh side to a main dish. It’s not only healthy and flavorful but also easy to prepare, making it the perfect dish to enjoy during the vibrant spring season.

Spring Vegetable Soup with Lemon and Herbs

This Spring Vegetable Soup with Lemon and Herbs is a light and refreshing soup that showcases the season’s freshest produce. With peas, carrots, asparagus, and spinach, this soup is both vibrant and nourishing. The addition of fresh herbs like parsley and thyme, along with a squeeze of lemon, elevates the flavors, making it a perfect dish to enjoy when the weather warms. It’s a versatile and healthy soup that works as a light lunch or a starter for dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 4 cups vegetable broth
• 2 cups fresh spinach
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the carrots, asparagus, and peas to the pot. Stir to combine, and cook for another 5 minutes.
3. Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes, until the vegetables are tender.
4. Add the spinach, thyme, and parsley, and cook for another 2-3 minutes, until the spinach has wilted.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve warm, garnished with additional fresh herbs or a lemon wedge if desired.

This Spring Vegetable Soup with Lemon and Herbs is a vibrant and light option that brings out the best of spring’s fresh produce. The citrusy lemon and fragrant herbs add a refreshing zing to the soup, while the vegetables provide a variety of textures and flavors. It’s the perfect balance of comfort and freshness, making it an ideal dish for a healthy lunch or light starter. The easy preparation and versatility of this soup make it a go-to recipe for any spring meal, and it’s a great way to embrace the season’s offerings.

Spring Vegetable and Quinoa Salad with Mint

This Spring Vegetable and Quinoa Salad with Mint is a wholesome and flavorful salad that combines the nutty taste of quinoa with a variety of spring vegetables, including radishes, peas, and cucumbers. The mint adds a refreshing, aromatic touch, while the lemon vinaigrette ties everything together. This salad is not only filling but also light and healthy, making it the perfect option for a quick lunch or a side dish for dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 cup peas (fresh or frozen)
• 1 cup radishes, thinly sliced
• 1 cucumber, diced
• 1 tablespoon fresh mint, chopped
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool to room temperature.
2. While the quinoa is cooling, heat a small amount of olive oil in a pan over medium heat. Add the peas and sauté for 2-3 minutes, just until tender. Remove from heat and set aside.
3. In a large bowl, combine the quinoa, radishes, cucumber, and peas. Toss in the chopped mint.
4. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss until everything is evenly coated.
6. Serve chilled or at room temperature.

This Spring Vegetable and Quinoa Salad with Mint is a bright, colorful dish that combines a variety of textures and flavors. The quinoa serves as a hearty base, while the fresh vegetables add crunch and vibrancy. The mint and lemon vinaigrette provide a refreshing and zesty finish, making the salad feel light yet satisfying. It’s an ideal dish for a warm spring day, and it works wonderfully as a standalone meal or as a side dish to grilled meats. This salad is also great for meal prep, as it stores well in the fridge for several days.

Lemon and Herb Roasted Spring Vegetables

Lemon and Herb Roasted Spring Vegetables are a simple and flavorful side dish that brings out the natural sweetness of seasonal vegetables like carrots, parsnips, and spring onions. Roasting the vegetables with fresh herbs, lemon zest, and a drizzle of olive oil results in a dish that’s both aromatic and satisfying. This is an easy-to-make recipe that pairs beautifully with almost any main course, making it a great choice for a light spring dinner.

Ingredients:

• 2 medium carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 bunch spring onions, trimmed
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots, parsnips, and spring onions with olive oil, lemon zest, thyme, rosemary, salt, and pepper.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast in the oven for 25-30 minutes, or until the vegetables are golden and tender, stirring halfway through.
5. Once roasted, drizzle with fresh lemon juice and serve warm.

Lemon and Herb Roasted Spring Vegetables are a fantastic way to celebrate the freshness of spring. The roasting process brings out the natural sweetness of the vegetables, while the lemon and herbs add a fragrant and zesty touch. This dish is incredibly versatile and pairs well with a variety of proteins or can be enjoyed as a standalone vegetarian meal. It’s easy to prepare, requiring minimal ingredients but delivering maximum flavor. These roasted vegetables are the perfect side dish for any spring dinner, adding both color and freshness to your plate.

Spring Vegetable Fettuccine with Pesto

This Spring Vegetable Fettuccine with Pesto is a vibrant and refreshing pasta dish that celebrates the season’s fresh vegetables. Tender fettuccine is tossed with a medley of spring veggies like asparagus, peas, and zucchini, all coated in a rich, herby pesto sauce. The basil pesto adds depth and a fresh, aromatic flavor that perfectly complements the natural sweetness of the vegetables. This dish is both light and satisfying, making it a perfect choice for a spring dinner or a delightful brunch.

Ingredients:

• 12 oz fettuccine pasta
• 1 tablespoon olive oil
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1 small zucchini, sliced
• ½ cup basil pesto (store-bought or homemade)
• Freshly grated Parmesan cheese, for garnish
• Salt and pepper, to taste

Instructions:

1. Cook the fettuccine according to package instructions, then drain and set aside, reserving ½ cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the asparagus, peas, and zucchini, and sauté for 4-5 minutes, until the vegetables are tender but still vibrant.
3. Add the cooked fettuccine to the skillet, and pour in the pesto sauce. Toss everything together, adding a bit of reserved pasta water to loosen the sauce if necessary.
4. Season with salt and pepper to taste, and serve the pasta warm, garnished with freshly grated Parmesan cheese.

Spring Vegetable Fettuccine with Pesto is a wonderful dish that perfectly balances the earthy flavors of the vegetables with the bright, herbaceous pesto. The tender pasta and crisp-tender veggies create a satisfying contrast, and the pesto ties everything together in a flavorful, aromatic way. This dish is quick and easy to prepare, making it a perfect weeknight dinner or an elegant meal to serve at gatherings. Whether you’re serving it as a main course or as a side, this pasta is a delicious celebration of spring.

Grilled Spring Vegetable Tacos with Avocado Salsa

These Grilled Spring Vegetable Tacos with Avocado Salsa are a fresh and flavorful take on traditional tacos, using seasonal vegetables like bell peppers, zucchini, and corn. Grilled to perfection and topped with a creamy avocado salsa, these tacos are vibrant, healthy, and packed with flavor. The smoky grilled vegetables complement the creamy avocado and zesty lime, creating a light yet satisfying meal. Perfect for a springtime dinner or a fun taco night with friends.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 ear of corn, husked and kernels removed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1 small red onion, diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Optional toppings: sour cream, crumbled queso fresco

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the bell pepper, zucchini, and corn with olive oil, salt, and pepper. Grill the vegetables for 5-7 minutes, turning occasionally, until they’re slightly charred and tender.
3. While the vegetables are grilling, prepare the avocado salsa. In a small bowl, combine the diced avocado, red onion, cilantro, lime juice, chili powder, cumin, and salt. Gently toss to combine.
4. Once the vegetables are done, remove from the grill and slice them into bite-sized pieces.
5. Warm the tortillas on the grill for a minute or two, then fill each one with the grilled vegetables and top with the avocado salsa.
6. Optional: Add a dollop of sour cream or crumbled queso fresco for extra flavor.
7. Serve immediately and enjoy!

These Grilled Spring Vegetable Tacos with Avocado Salsa are a bright, fresh, and exciting way to enjoy the flavors of spring. The grilled vegetables bring a smoky depth, while the creamy avocado salsa adds a cooling, tangy contrast. The combination of textures and flavors creates a satisfying taco that’s light but full of character. This recipe is perfect for a spring dinner, whether you’re entertaining guests or enjoying a casual meal with family. It’s a fun, healthy alternative to traditional tacos, and it’s bound to become a favorite in your rotation.

Roasted Spring Vegetables with Garlic and Balsamic Glaze

Roasted Spring Vegetables with Garlic and Balsamic Glaze is a simple yet flavorful side dish that showcases the best of the season’s produce. Carrots, parsnips, and asparagus are roasted to perfection, bringing out their natural sweetness, while garlic adds aromatic depth. The balsamic glaze drizzled over the top gives the vegetables a tangy-sweet finish, making this dish a perfect companion to any main course. It’s an easy-to-make dish that’s elegant enough for dinner parties but simple enough for weeknight meals.

Ingredients:

• 2 medium carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots, parsnips, and asparagus with olive oil, garlic, salt, and pepper.
3. Spread the vegetables out in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are golden and tender.
4. While the vegetables are roasting, combine the balsamic vinegar and honey in a small saucepan. Heat over low heat until it thickens slightly into a glaze, about 5 minutes.
5. Once the vegetables are done, remove them from the oven and drizzle with the balsamic glaze.
6. Garnish with freshly chopped parsley and serve warm.

Roasted Spring Vegetables with Garlic and Balsamic Glaze is a simple yet incredibly flavorful side dish that lets the natural flavors of the vegetables shine. The roasting process enhances their sweetness, while the balsamic glaze adds a deliciously tangy finish. This dish pairs wonderfully with grilled meats, pasta, or even as a standalone vegetarian meal. It’s a perfect way to celebrate the fresh produce of spring while adding a touch of elegance to your table. Whether for a weeknight dinner or a special occasion, this recipe is sure to impress.

Note: More recipes are coming soon!