15+ Hearty Olive Garden Vegetable Recipes to Impress Your Guests

Olive Garden is known for its vibrant, flavorful dishes that feature fresh vegetables, rich sauces, and comforting Italian-inspired flavors.

Whether you’re a vegetarian or simply looking to add more vegetables to your meals, Olive Garden offers a wealth of options that are sure to please your palate.

From savory soups and pastas to roasted vegetables and hearty salads, the possibilities are endless when it comes to creating delicious vegetable-centric meals.

In this blog, we’re bringing you over 15 mouthwatering Olive Garden-inspired vegetable recipes that you can easily recreate at home.

These recipes are perfect for any occasion—whether you’re preparing a casual weeknight dinner or hosting a gathering with friends and family.

Let’s dive into these flavorful dishes that bring the taste of Olive Garden straight to your kitchen!

15+ Hearty Olive Garden Vegetable Recipes to Impress Your Guests

From rich, creamy soups to fresh salads and flavorful roasted vegetables, these 15+ Olive Garden-inspired vegetable recipes offer something for everyone.

With an abundance of herbs, cheeses, and fresh produce, these dishes are packed with flavor and make it easy to enjoy healthy, satisfying meals that are both comforting and delicious.

Whether you’re serving them as a main course or a side dish, these recipes will elevate your next meal and bring the iconic taste of Olive Garden right to your dining table.

So, grab your apron, gather your ingredients, and start cooking—these vegetable dishes are sure to become your new favorites!

Olive Garden-Inspired Roasted Vegetable Primavera

This delicious Roasted Vegetable Primavera captures the essence of Olive Garden’s vibrant flavors. Perfect for a cozy dinner or a flavorful side dish, it combines a mix of seasonal vegetables such as bell peppers, zucchini, and eggplant, all seasoned and roasted to perfection. Tossed with a creamy garlic Alfredo sauce, it’s a hearty yet healthy choice for vegetable lovers.

Ingredients:

• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 bell pepper, chopped into chunks
• 1 eggplant, cubed
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tsp dried Italian seasoning
• 1 cup Olive Garden’s Alfredo sauce (or homemade)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the zucchini, squash, bell pepper, eggplant, onion, and tomatoes with olive oil, salt, pepper, and Italian seasoning.
3. Roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
4. While the vegetables roast, heat the Alfredo sauce in a small pan over medium heat.
5. Once the vegetables are roasted, toss them with the Alfredo sauce until well coated.
6. Serve immediately, garnished with fresh basil.

This Roasted Vegetable Primavera is the perfect dish for those who crave a comforting yet vegetable-forward meal. The combination of caramelized, roasted vegetables paired with the creamy Alfredo sauce creates a dish that feels indulgent while still being light and healthy. Whether served as a main dish or as a side, this recipe brings a taste of Olive Garden to your table with a veggie-packed twist.

Olive Garden’s Grilled Vegetable Skewers

Grilled Vegetable Skewers, inspired by Olive Garden’s love for fresh, vibrant ingredients, are an easy and flavorful way to enjoy a variety of garden vegetables. Marinated in a blend of olive oil, balsamic vinegar, and herbs, these skewers are grilled to perfection, giving them a smoky, charred flavor that complements the natural sweetness of the vegetables.

Ingredients:

• 1 red bell pepper, cut into large chunks
• 1 yellow bell pepper, cut into large chunks
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup mushrooms, whole or halved
• 1 pint cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper.
2. Thread the vegetables onto skewers, alternating between different types of vegetables for color and variety.
3. Brush the skewers with the marinade and let them sit for at least 15-20 minutes to absorb the flavors.
4. Preheat the grill to medium-high heat.
5. Grill the vegetable skewers for about 10-12 minutes, turning occasionally until the vegetables are tender and have nice grill marks.
6. Once grilled, remove the skewers from the grill and garnish with fresh parsley before serving.

Olive Garden’s Grilled Vegetable Skewers are an easy, crowd-pleasing dish that brings together an assortment of fresh, charred vegetables with a tangy balsamic marinade. The grilling process enhances the natural flavors, creating a smoky depth that’s hard to resist. Serve them with your favorite dipping sauce or as a side to pasta, and you’ll have a beautiful, healthy addition to your meal that everyone will enjoy.

Olive Garden’s Veggie-Stuffed Portobello Mushrooms

These Veggie-Stuffed Portobello Mushrooms are a savory and satisfying dish that’s perfect as an appetizer or a light entrée. Inspired by Olive Garden’s hearty Italian fare, these mushrooms are stuffed with a flavorful mix of spinach, garlic, and Parmesan cheese, offering a wonderful balance of earthy flavors and creamy textures. Perfect for a special occasion or a healthy weeknight meal.

Ingredients:

• 4 large Portobello mushroom caps, stems removed and gills scraped
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp dried thyme
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the mushroom caps with olive oil and season with salt, pepper, and thyme.
3. Place the mushrooms, gill-side up, on a baking sheet and roast for 10-15 minutes until tender.
4. While the mushrooms are roasting, heat a pan over medium heat and sauté the garlic until fragrant, about 1 minute.
5. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat.
6. In a bowl, mix the sautéed spinach with ricotta cheese and Parmesan until well combined.
7. Remove the mushrooms from the oven and carefully spoon the spinach mixture into each mushroom cap.
8. Return to the oven and bake for an additional 10-12 minutes, until the filling is heated through and slightly golden.
9. Garnish with fresh parsley before serving.

Olive Garden’s Veggie-Stuffed Portobello Mushrooms are an indulgent yet nutritious option for mushroom lovers. The rich combination of spinach, ricotta, and Parmesan, stuffed into the meaty mushroom caps, creates a flavor-packed bite that feels decadent yet is light enough to enjoy without guilt. Whether served as an appetizer or main dish, these stuffed mushrooms are sure to impress guests and satisfy vegetarians and non-vegetarians alike.

Olive Garden’s Spinach and Artichoke Stuffed Bell Peppers

Inspired by Olive Garden’s iconic Spinach and Artichoke Dip, these Spinach and Artichoke Stuffed Bell Peppers are a perfect combination of creamy, savory goodness and fresh vegetables. The bell peppers are stuffed with a rich filling of spinach, artichokes, cream cheese, and Parmesan, then baked to golden perfection. It’s a unique take on a classic dish that will satisfy both comfort food cravings and veggie lovers alike.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp red pepper flakes (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a pan over medium heat. Sauté the garlic for 1-2 minutes, until fragrant.
3. Add the spinach and artichokes to the pan and cook for 2-3 minutes, stirring occasionally.
4. In a bowl, combine the spinach-artichoke mixture with the cream cheese, Parmesan, mozzarella, salt, pepper, and red pepper flakes (if using). Stir until well blended.
5. Stuff the bell peppers with the mixture and place them in a baking dish.
6. Cover with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is golden.
7. Garnish with fresh basil before serving.

These Spinach and Artichoke Stuffed Bell Peppers are a delightful twist on the classic dip that Olive Garden is known for. The creamy filling contrasts beautifully with the tender bell peppers, making each bite irresistible. This dish is perfect as a vegetarian entrée or a satisfying side to complement your favorite pasta dish. It’s packed with flavor, and the addition of artichokes and spinach gives it an added nutritional boost, ensuring that every bite is as healthy as it is delicious.

Olive Garden-Inspired Vegetable Risotto

This Olive Garden-Inspired Vegetable Risotto is a creamy, comforting dish filled with seasonal vegetables like peas, carrots, and mushrooms. The risotto is slow-cooked to achieve a rich, velvety texture and is finished with Parmesan cheese and fresh herbs for extra depth of flavor. It’s a perfect dish for a cozy dinner or as a flavorful side to pair with a main course.

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1/2 cup mushrooms, sliced
• 1/2 cup frozen peas
• 1/4 cup white wine (optional)
• 4 cups vegetable broth, kept warm
• 1/2 cup Parmesan cheese, grated
• 2 tbsp butter
• 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 garlic, sautéing until softened, about 3-4 minutes.
2. Add the carrots and mushrooms to the pan and cook for another 5 minutes until the vegetables are tender.
3. Stir in the Arborio rice and cook for 2-3 minutes, allowing it to lightly toast.
4. Pour in the white wine (if using) and stir until absorbed.
5. Begin adding the warm vegetable broth, 1/2 cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 20-25 minutes.
6. Stir in the peas, Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

Olive Garden’s Vegetable Risotto is a decadent yet satisfying dish that highlights the natural sweetness of the vegetables and the richness of the creamy risotto. The slow-cooked rice absorbs the broth, creating a luxurious texture that’s complemented by the nutty flavor of Parmesan. This dish is versatile enough to be served as a main course or a side to your favorite entrée. With its savory flavor and creamy consistency, it’s a perfect comfort food that still feels fresh and light.

Olive Garden-Inspired Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a light, refreshing, and healthy dish inspired by Olive Garden’s use of fresh ingredients. Packed with protein-rich chickpeas, cucumber, red onion, and kalamata olives, this salad is tossed with a tangy lemon-oregano vinaigrette for a burst of flavor. It’s perfect as a standalone meal or a side dish to complement any Mediterranean or Italian-inspired meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and halved
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, olives, and cherry tomatoes.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Top with crumbled feta cheese and garnish with fresh parsley.
5. Chill in the refrigerator for 30 minutes before serving for the best flavor.

This Mediterranean Chickpea Salad is a vibrant and nutritious dish that embodies the flavors of the Mediterranean while staying light and healthy. The chickpeas provide a satisfying texture, while the fresh vegetables and tangy dressing brighten up every bite. With its combination of savory olives, feta, and lemony vinaigrette, this salad makes a refreshing side dish or a perfect light lunch. It’s a wonderful option for those looking for a quick, easy, and nutritious meal that’s full of flavor.

Olive Garden-Inspired Creamy Tomato Basil Soup

Olive Garden’s Creamy Tomato Basil Soup is a comforting and flavorful dish, perfect for a cozy evening. With its rich, velvety texture and fragrant basil, this soup is a beautiful balance of sweetness from the tomatoes and the creamy depth of the cream and Parmesan. Paired with a piece of crusty bread, this soup can stand as a meal on its own or serve as a warming starter.

Ingredients:

• 4 cups canned crushed tomatoes
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• 1/2 tsp sugar (optional, to balance acidity)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and sauté for an additional minute until fragrant.
3. Pour in the crushed tomatoes and vegetable broth, and bring to a simmer. Let cook for 15-20 minutes, allowing the flavors to meld together.
4. Stir in the heavy cream and fresh basil. Season with salt, pepper, and sugar (if using).
5. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a regular blender.
6. Return the soup to the pot and cook for an additional 5-10 minutes to heat through. Stir in the Parmesan cheese and adjust seasoning to taste.
7. Serve hot, garnished with additional basil or grated Parmesan.

Olive Garden-Inspired Creamy Tomato Basil Soup is a rich and satisfying dish that offers the perfect balance of savory, creamy, and tangy flavors. The fresh basil brings a fragrant lift to the soup, while the cream and Parmesan add a comforting, velvety finish. This soup is a go-to favorite for anyone craving a cozy, flavorful meal. It’s simple to prepare and is ideal for pairing with a grilled cheese sandwich or a crisp salad for a well-rounded, satisfying meal.

Olive Garden’s Zucchini Fritters

These Zucchini Fritters, inspired by Olive Garden’s ability to make simple ingredients shine, are crispy on the outside and tender on the inside. They’re filled with grated zucchini, herbs, and Parmesan, then fried to golden perfection. These fritters make a wonderful appetizer, snack, or side dish, and they pair beautifully with a light dipping sauce, like tzatziki or marinara.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 tbsp fresh parsley, chopped
• 1 garlic clove, minced
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, flour, Parmesan cheese, eggs, parsley, garlic, salt, and pepper. Stir until everything is well incorporated.
3. Heat olive oil in a skillet over medium heat.
4. Scoop about 1-2 tablespoons of the zucchini mixture and drop it into the hot oil, flattening slightly with a spatula. Fry for 2-3 minutes on each side, until golden brown and crispy.
5. Remove the fritters from the pan and place them on a paper towel-lined plate to drain excess oil.
6. Serve hot with a dipping sauce of your choice.

Olive Garden’s Zucchini Fritters are a delightful, crispy treat that captures the essence of Italian flavors with simple ingredients. The combination of Parmesan cheese and fresh herbs gives these fritters a savory depth, while the zucchini keeps them light and fresh. They’re a fantastic option for a party appetizer, a quick snack, or even a side dish. Crispy on the outside and soft on the inside, these fritters are a fun way to enjoy zucchini and are sure to be a hit at your next meal.

Olive Garden-Inspired Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that Olive Garden has perfected, and this version brings the flavors of the restaurant into your home. Crispy breaded eggplant slices are layered with marinara sauce, mozzarella, and Parmesan, then baked until bubbly and golden. This dish is a comforting, hearty meal that’s great for vegetarians or anyone looking for a filling yet light alternative to traditional meat-based Parmesan dishes.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (preferably Italian-style)
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Olive oil, for frying
• Fresh basil, chopped, for garnish
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
3. Season the eggplant slices with salt and pepper, then dip them in the flour, followed by the egg, and finally the breadcrumbs.
4. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices for 2-3 minutes on each side, or until golden and crispy. Drain on a paper towel-lined plate.
5. In a baking dish, layer the fried eggplant slices with marinara sauce, mozzarella, and Parmesan. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh basil and serve hot.

Olive Garden-Inspired Eggplant Parmesan is the ultimate comfort food—crispy, cheesy, and rich in flavor. The layers of eggplant, marinara, and melted cheese create a mouthwatering dish that’s satisfying and indulgent. Whether you’re serving it as a main dish for a family dinner or a vegetarian option for guests, this recipe brings the essence of Olive Garden to your table. It’s easy to make and can be paired with a side salad and garlic bread for a truly Italian experience.

Olive Garden-Inspired Garlic Mashed Potatoes

These creamy and garlicky mashed potatoes, inspired by Olive Garden’s famous side dish, are the ultimate comfort food. The perfect balance of rich butter, roasted garlic, and smooth texture makes them a delightful addition to any meal. Paired with grilled vegetables, chicken, or a juicy steak, this dish will become a go-to favorite for family gatherings or dinner parties.

Ingredients:

• 4 large russet potatoes, peeled and chopped
• 4 cloves garlic, peeled
• 1/2 cup butter, cubed
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Place the potatoes and garlic cloves in a large pot. Cover with water and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and garlic, then return them to the pot.
3. Add the butter and mash the potatoes and garlic together until smooth and creamy.
4. Gradually stir in the heavy cream until the desired consistency is reached.
5. Season with salt and pepper to taste.
6. Garnish with freshly chopped parsley before serving.

Olive Garden-Inspired Garlic Mashed Potatoes are a decadent, smooth, and savory side dish that perfectly complements any meal. The addition of roasted garlic and butter makes these potatoes creamy and flavorful, while the fresh parsley adds a vibrant touch. With just a few simple ingredients, you can elevate your meal to the next level, making it a comforting, satisfying dish that everyone will love.

Olive Garden-Inspired Tuscan White Bean Salad

Olive Garden’s Tuscan White Bean Salad is a refreshing and wholesome dish that combines creamy white beans with a vibrant mix of vegetables and a tangy dressing. Perfect as a light lunch or as a side to grilled meats or pasta, this salad is bursting with flavor, freshness, and nutrition. The simple ingredients come together to create a Mediterranean-inspired dish that’s both satisfying and heart-healthy.

Ingredients:

• 2 cans (15 oz) cannellini beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cannellini beans, cherry tomatoes, cucumber, red onion, olives, and basil.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper until the dressing is well combined.
3. Pour the dressing over the salad and toss to coat.
4. Refrigerate for 30 minutes to allow the flavors to meld together before serving.

Olive Garden-Inspired Tuscan White Bean Salad is a light yet flavorful dish that’s perfect for warm weather or any time you’re craving a fresh, health-conscious meal. The combination of creamy beans, tangy olives, and vibrant vegetables makes each bite satisfying, while the lemony dressing adds just the right amount of zing. This salad is not only delicious but also a great option for meal prep or a quick side dish that pairs wonderfully with pasta or grilled meats.

Olive Garden-Inspired Baked Ziti with Vegetables

This Baked Ziti with Vegetables is a hearty, comforting dish that combines pasta, marinara sauce, and a medley of fresh vegetables, topped with gooey mozzarella and Parmesan. Inspired by Olive Garden’s dedication to fresh, flavorful ingredients, this recipe is both satisfying and nourishing. Perfect for a family dinner or a special occasion, it’s easy to prepare and always a crowd-pleaser.

Ingredients:

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 1 cup spinach, chopped
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions, draining and setting aside.
3. In a large skillet, heat olive oil over medium heat. Add the garlic, zucchini, bell pepper, and mushrooms, cooking until tender, about 5-7 minutes. Stir in the spinach and cook until wilted, about 2 minutes.
4. In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and marinara sauce. Stir to combine.
5. Transfer the pasta mixture to a baking dish and top with shredded mozzarella and Parmesan cheeses.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Olive Garden-Inspired Baked Ziti with Vegetables is the perfect combination of pasta, vegetables, and cheese that makes for a hearty and filling meal. The roasted vegetables add flavor and texture to the classic baked ziti, while the melted mozzarella and Parmesan bring richness and comfort. This dish is an easy, flavorful way to get more vegetables into your meal and is great for family dinners, potlucks, or when you simply want a comforting Italian-inspired dish.

Olive Garden-Inspired Roasted Vegetable Medley

This Olive Garden-Inspired Roasted Vegetable Medley brings together a vibrant mix of seasonal vegetables, roasted to perfection with olive oil, garlic, and Italian herbs. The roasting process enhances the natural sweetness and flavor of the vegetables, making them a great side dish to accompany any main course. Full of nutrients and bursting with flavor, this vegetable medley is a simple yet elegant way to enjoy the fresh produce of the season.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the zucchini, bell peppers, onion, and cherry tomatoes with olive oil, garlic, oregano, basil, salt, and pepper until the vegetables are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
5. Garnish with fresh parsley or basil before serving.

This Roasted Vegetable Medley is a delightful side dish that embodies the essence of Olive Garden’s dedication to fresh, flavorful ingredients. The roasting process caramelizes the vegetables, bringing out their natural sweetness and creating a perfect contrast to the aromatic herbs. It’s a healthy and simple dish that pairs well with pasta, grilled meats, or even as a stand-alone vegetarian option. It’s an easy way to enjoy the fresh, vibrant flavors of the season in every bite.

Olive Garden-Inspired Vegetable Lasagna

This Vegetable Lasagna, inspired by Olive Garden’s vegetable-centric dishes, layers tender pasta, a rich tomato sauce, and a mixture of fresh vegetables like spinach, mushrooms, and zucchini. The creamy ricotta cheese filling complements the vegetables, creating a hearty and comforting meal that’s perfect for both vegetarians and those looking for a lighter twist on the classic lasagna. It’s an ideal dish for family gatherings or meal prepping.

Ingredients:

• 12 lasagna noodles
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1 cup spinach, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, drain, and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Add the zucchini and mushrooms, and cook for an additional 5-7 minutes, until the vegetables are tender. Stir in the spinach and cook until wilted. Season with salt and pepper.
4. In a mixing bowl, combine the ricotta cheese, 1 cup mozzarella, and Parmesan. Season with salt and pepper.
5. Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer 4 lasagna noodles, followed by a third of the ricotta mixture, a third of the sautéed vegetables, and a third of the remaining marinara sauce. Repeat the layers two more times, finishing with a layer of marinara sauce and the remaining mozzarella on top.
6. Cover the lasagna with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden.
7. Garnish with fresh basil before serving.

Olive Garden-Inspired Vegetable Lasagna is a comforting and satisfying meal that showcases the best of Italian-inspired cooking with wholesome vegetables and cheesy goodness. The layers of tender pasta, savory marinara sauce, and creamy cheese make for a mouthwatering dish that’s both hearty and light. This vegetable-packed lasagna is perfect for anyone craving a meatless meal that doesn’t compromise on flavor. Whether served for a family dinner or for meal prep, this dish is sure to please all.

Olive Garden-Inspired Lemon Herb Grilled Vegetables

Olive Garden’s Lemon Herb Grilled Vegetables are a simple yet flavorful way to bring out the natural sweetness and smokiness of fresh veggies. Grilled to perfection and marinated in a zesty lemon herb dressing, these vegetables make the perfect side dish for any summer meal, barbecue, or Italian-inspired dinner. The bright citrus and fresh herbs give the vegetables a refreshing burst of flavor, making them the perfect complement to grilled meats or pasta.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 small red onion, sliced into rings
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, oregano, basil, garlic, salt, and pepper to make the marinade.
2. Place the sliced zucchini, yellow squash, bell pepper, onion, and cherry tomatoes in a large bowl or resealable bag. Pour the marinade over the vegetables, tossing to coat. Let marinate for at least 30 minutes in the refrigerator.
3. Preheat your grill or grill pan to medium-high heat.
4. Grill the vegetables for 4-6 minutes on each side, or until they are tender and have grill marks.
5. Remove from the grill and garnish with fresh parsley before serving.

Olive Garden-Inspired Lemon Herb Grilled Vegetables are the perfect way to enjoy the natural flavors of summer produce. The tangy lemon and aromatic herbs elevate the vegetables, giving them a light and refreshing flavor profile that pairs wonderfully with any Italian dish. This recipe is quick, healthy, and packed with flavor, making it a perfect choice for outdoor meals or as a side to your favorite pasta or grilled protein. The simplicity and freshness of the ingredients make it an easy, go-to dish for any occasion.

Note: More recipes are coming soon!