40+ Flavorful Sunday Vegetable Recipes to Elevate Your Weekend

Sundays are meant for unwinding, savoring good food, and sharing meals with loved ones.

Whether you’re looking to prepare a comforting side dish, a hearty salad, or a full vegetarian main course, vegetables offer endless possibilities.

Fresh, seasonal vegetables are not only nutritious but can be transformed into dishes that are vibrant, satisfying, and full of flavor.

In this post, we’ve rounded up over 40 Sunday vegetable recipes that will take your weekend meals to the next level.

From simple sautéed greens to elaborate roasted vegetable medleys, these recipes are designed to suit any preference and can be adapted to fit into any Sunday brunch, lunch, or dinner.

Let’s dive into these plant-based delights that will make your Sunday meal both memorable and nourishing.

40+ Flavorful Sunday Vegetable Recipes to Elevate Your Weekend

With over 40 Sunday vegetable recipes to choose from, you have the tools to turn any Sunday into a celebration of flavors, textures, and colors.

Whether you’re preparing a quick weeknight side or an elaborate brunch dish, these recipes highlight the best of what vegetables have to offer.

The combinations of roasted, sautéed, and fresh vegetable dishes provide variety and versatility, making it easier than ever to create a menu that everyone will love.

Enjoying fresh, seasonal vegetables is not only good for the palate but also for the body.

So gather your ingredients, turn on some relaxing music, and start exploring these 40+ recipes to make your Sundays even more special.

Let these dishes inspire your next Sunday spread, and don’t forget to share your favorite recipes or your own twist on these ideas.

Roasted Vegetable Medley with Garlic and Thyme

This hearty roasted vegetable medley combines the earthy flavors of seasonal vegetables, balanced with the aromatic notes of garlic and thyme. It’s the perfect side dish to accompany any main course or can be enjoyed as a light vegetarian meal.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 zucchini, cut into thick rounds
• 1 red bell pepper, chopped
• 1 cup Brussels sprouts, halved
• 1 red onion, quartered
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine sweet potatoes, zucchini, bell pepper, Brussels sprouts, and red onion.
3. Drizzle the olive oil over the vegetables and add the minced garlic, thyme, salt, and black pepper. Toss until all the vegetables are evenly coated.
4. Spread the mixture in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.
6. Remove from the oven and transfer to a serving dish. Sprinkle with fresh parsley before serving if desired.

The roasted vegetables, with their natural sweetness and subtle herbaceous touch, are perfect for those seeking a warm, comforting dish. The slight caramelization that happens during roasting enhances the flavors, making it a vibrant, satisfying dish that can be served on its own or as a side.

Creamy Spinach and Mushroom Fettuccine

A luscious and creamy pasta dish that blends the earthy flavors of mushrooms and spinach with a smooth, velvety sauce. Perfect for a Sunday dinner that feels indulgent but isn’t overly complicated.

Ingredients

• 12 oz fettuccine
• 2 tbsp unsalted butter
• 1 lb mushrooms, thinly sliced
• 3 cloves garlic, minced
• 3 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and cook, stirring frequently, until they are golden brown and their liquid has evaporated, about 6-7 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant. Add the chopped spinach and sauté until wilted.
4. Pour in the heavy cream and bring it to a simmer. Cook for 2-3 minutes, stirring continuously.
5. Stir in the grated Parmesan cheese and season with salt and black pepper.
6. Add the cooked fettuccine to the sauce and toss until the pasta is evenly coated.
7. Serve immediately, garnished with fresh basil if desired.

The creamy texture of the sauce, combined with the umami from the mushrooms and the fresh brightness of the spinach, makes this dish irresistible. It’s a great way to enjoy vegetables in a rich, indulgent form that feels like a true Sunday treat.

Stuffed Bell Peppers with Quinoa and Black Beans

These colorful stuffed bell peppers are filled with a hearty mix of quinoa, black beans, and vegetables. Topped with melted cheese, they are satisfying and full of bold flavors.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 cup shredded cheddar or Mexican blend cheese
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper.
3. Fill each bell pepper with the quinoa mixture and place them upright in a baking dish.
4. Sprinkle the shredded cheese on top of each stuffed pepper.
5. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving, if desired.

These stuffed bell peppers are a delightful combination of flavors and textures. The quinoa provides a satisfying, nutty base, while the black beans and corn add a hearty, protein-rich touch. This dish makes for a wonderful Sunday dinner, bursting with color and flavor, and is perfect for serving a crowd.

Garlic Roasted Cauliflower Steaks

These garlic roasted cauliflower steaks are a unique and delicious way to enjoy this versatile vegetable. With a crispy exterior and tender interior, they’re perfect as a side dish or a light main course.

Ingredients

• 1 large head of cauliflower, trimmed and sliced into 1-inch thick steaks
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and black pepper to taste
• Fresh lemon wedges for serving
• Chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Arrange the cauliflower steaks on the prepared baking sheet.
3. In a small bowl, mix the olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper.
4. Brush the oil mixture over both sides of the cauliflower steaks.
5. Roast in the preheated oven for 20 minutes, flipping halfway through, until the edges are golden brown and the cauliflower is tender.
6. Serve with a squeeze of fresh lemon juice and garnish with parsley if desired.

The combination of garlic and smoked paprika elevates the natural nuttiness of the cauliflower, creating a dish that’s both satisfying and aromatic. The caramelized edges add a wonderful texture, making this dish perfect for any occasion where you want something hearty yet simple.

Vegetable Stir-Fry with Cashew Sauce

This vegetable stir-fry with cashew sauce is a vibrant, nutrient-packed dish that brings together the crunch of fresh vegetables with a creamy, nutty sauce that ties everything together.

Ingredients

• 1 cup broccoli florets
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snap peas
• 1/2 cup baby corn, sliced
• 2 tbsp vegetable oil
• 1/4 cup cashew butter
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 clove garlic, minced
• Chopped green onions for garnish

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli, bell pepper, carrot, snap peas, and baby corn. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
2. In a small bowl, whisk together the cashew butter, soy sauce, rice vinegar, maple syrup, and minced garlic until smooth.
3. Pour the cashew sauce over the cooked vegetables and toss to coat evenly. Cook for an additional 1-2 minutes, allowing the sauce to warm through and coat the vegetables.
4. Serve immediately, garnished with chopped green onions.

This stir-fry is both light and satisfying, with the cashew sauce providing a rich and creamy texture. It’s an excellent way to get a variety of vegetables in a single meal, with the flavors balanced by the touch of sweetness from the maple syrup.

Roasted Beet and Carrot Salad with Goat Cheese

This roasted beet and carrot salad is a perfect mix of earthy, sweet, and tangy flavors. The addition of goat cheese and a simple vinaigrette makes this a standout dish for your Sunday meal.

Ingredients

• 3 medium beets, peeled and cubed
• 3 large carrots, peeled and cut into sticks
• 2 tbsp olive oil
• Salt and black pepper to taste
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• Fresh arugula or spinach for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the beets and carrots with 1 tbsp of olive oil, salt, and black pepper. Spread them in an even layer on the baking sheet.
3. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
4. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and honey to create the vinaigrette.
5. In a serving dish, layer the fresh arugula or spinach, roasted beets and carrots, crumbled goat cheese, and toasted walnuts.
6. Drizzle the vinaigrette over the salad and serve immediately.

This salad is an excellent combination of sweet roasted vegetables, creamy goat cheese, and crunchy walnuts, all balanced by the tangy vinaigrette. It’s perfect as a refreshing side or a standalone dish for a light, satisfying meal. The roasted beets bring a deep, earthy flavor that pairs beautifully with the other ingredients, making it an impressive and nutritious choice for your Sunday spread.

Spaghetti Squash with Tomato Basil Sauce

This spaghetti squash dish is a healthy and low-carb alternative to traditional pasta. Served with a vibrant tomato basil sauce, it’s a perfect dish for anyone looking for a light yet flavorful meal.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tbsp of olive oil and season with salt and black pepper. Place the halves cut-side down on a baking sheet lined with parchment paper.
2. Roast in the oven for 30-35 minutes, or until the squash is fork-tender.
3. While the squash is roasting, heat the remaining olive oil in a saucepan over medium heat. Add the cherry tomatoes and cook for 5-7 minutes until they start to soften. Stir in the minced garlic and cook for an additional minute. Season with salt and black pepper and remove from heat. Stir in the chopped basil.
4. When the spaghetti squash is done, use a fork to scrape the flesh into “noodles” and transfer them to a serving dish. Top with the tomato basil sauce and sprinkle with Parmesan cheese if desired.

This dish is perfect for those looking to enjoy the familiar taste of pasta with a twist. The sweetness of the cherry tomatoes combined with the fresh basil creates a bright, fresh sauce that pairs beautifully with the tender, noodle-like texture of the spaghetti squash.

Mediterranean Chickpea Salad

This Mediterranean chickpea salad is vibrant, full of flavors, and packed with nutritious ingredients. It’s great as a side dish or a light main course, perfect for a sunny Sunday lunch.

Ingredients

• 1 can chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss until evenly combined.
4. Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

This salad is full of fresh and tangy Mediterranean flavors, making it a perfect addition to your Sunday spread. The combination of creamy feta, briny olives, and crisp vegetables provides a satisfying texture and taste in every bite. It’s easy to make and even better when prepared ahead of time.

Balsamic Glazed Brussels Sprouts with Apples

This dish combines the earthy, slightly bitter flavor of Brussels sprouts with the sweetness of apples and the rich tang of a balsamic glaze. It’s a delightful side dish that’s perfect for a cozy Sunday dinner.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1 large apple, cored and sliced into thin wedges
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and black pepper to taste
• 1/4 cup chopped pecans (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts and apple slices with olive oil, salt, and black pepper. Spread them evenly on the baking sheet.
3. Roast in the oven for 20 minutes, stirring halfway through, until the Brussels sprouts are golden and the apples are tender.
4. While the vegetables are roasting, combine the balsamic vinegar and honey in a small saucepan. Cook over medium heat for 3-4 minutes, stirring constantly, until the mixture thickens slightly.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts and apples. Sprinkle with chopped pecans if using and serve warm.

The combination of Brussels sprouts and apples creates a dish that’s both sweet and savory, with a touch of tanginess from the balsamic glaze. The pecans add a satisfying crunch, making this an elegant side that pairs well with roasted meats or can be enjoyed on its own.

Sweet Potato and Spinach Frittata

This sweet potato and spinach frittata is a hearty, nutritious dish perfect for brunch or a light dinner. It’s full of vibrant flavors, with the natural sweetness of sweet potatoes and the earthy taste of spinach complementing the fluffy eggs.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/2 cup red onion, thinly sliced
• 2 cups fresh spinach
• 6 large eggs
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Heat 1 tbsp of olive oil in an ovenproof skillet over medium heat. Add the sweet potato cubes and cook for about 8-10 minutes, stirring occasionally, until they begin to soften and lightly caramelize.
2. Add the red onion and cook for an additional 2-3 minutes until translucent. Stir in the spinach and cook until wilted. Season with salt and black pepper.
3. In a bowl, whisk the eggs and mix in the Parmesan cheese. Pour the egg mixture over the sweet potato and spinach mixture in the skillet.
4. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the top is golden brown.
5. Remove from the oven, let cool for a minute, and slice into wedges. Garnish with fresh parsley if desired and serve warm.

The combination of sweet potatoes and spinach provides a beautiful balance of sweetness and earthiness, while the Parmesan adds a touch of sharpness to the eggs. This frittata is filling, yet light, and perfect for any day when you need a comforting yet healthy meal.

Roasted Broccoli and Carrots with Tahini Dressing

This roasted broccoli and carrot dish is elevated by a creamy tahini dressing, making it a versatile side dish for your Sunday meal. The vegetables’ caramelized edges pair beautifully with the nutty, tangy dressing.

Ingredients

• 1 head of broccoli, cut into florets
• 3 large carrots, peeled and cut into sticks
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp warm water
• 1 clove garlic, minced
• 1/2 tsp cumin
• Chopped cilantro for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the broccoli florets and carrot sticks on the sheet and toss with olive oil, salt, and black pepper.
2. Roast in the preheated oven for 20-25 minutes, or until the vegetables are golden and tender.
3. While the vegetables are roasting, prepare the tahini dressing by whisking together the tahini, lemon juice, warm water, minced garlic, and cumin until smooth. Adjust the consistency with more water if needed.
4. Once the vegetables are roasted, transfer them to a serving dish and drizzle with the tahini dressing. Garnish with chopped cilantro and serve immediately.

This dish is a great way to highlight the natural sweetness of roasted carrots and the nutty, slightly bitter flavor of broccoli. The tahini dressing adds depth and richness, making it a crowd-pleasing side for any Sunday spread.

Zucchini Noodles with Pesto and Cherry Tomatoes

This dish is a light and refreshing way to enjoy summer’s bounty of zucchini, paired with a homemade pesto sauce and sweet cherry tomatoes. It’s perfect as a quick lunch or a side dish.

Ingredients

• 3 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup homemade or store-bought pesto
• 2 tbsp pine nuts, toasted
• 1/4 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat a large skillet over medium heat and add the spiralized zucchini noodles. Sauté for 2-3 minutes until the noodles are tender but still slightly firm. Be careful not to overcook to avoid soggy noodles.
2. Add the cherry tomatoes and cook for an additional 1-2 minutes, just until they begin to soften.
3. Remove from heat and stir in the pesto until the noodles and tomatoes are evenly coated.
4. Transfer to a serving dish, sprinkle with toasted pine nuts, Parmesan cheese, and black pepper. Garnish with fresh basil leaves and serve warm.

This dish has a lovely mix of textures and flavors, from the fresh crunch of zucchini noodles to the juicy cherry tomatoes and the rich, herby pesto. It’s light yet satisfying, and a perfect way to incorporate more vegetables into your Sunday meal.

Garlic Lemon Green Beans with Almonds

This simple side dish features crisp-tender green beans flavored with garlic, lemon, and toasted almonds. It’s an elegant addition to any Sunday meal, offering a delightful balance of flavors and textures.

Ingredients

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 cup sliced almonds, toasted
• Salt and black pepper to taste
• Fresh lemon wedges for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the blanched green beans to the skillet and toss to coat with the garlic oil. Stir in the lemon zest and lemon juice. Season with salt and black pepper.
4. Transfer the green beans to a serving dish and sprinkle with the toasted almonds. Serve with lemon wedges on the side for an extra burst of citrus.

The combination of garlic, lemon, and toasted almonds adds layers of flavor to this vegetable side. The green beans are tender yet crisp, making them an irresistible addition to any meal. This dish is light, refreshing, and full of bright flavors that pair well with roasted meats or grain dishes.

Roasted Beet and Arugula Salad with Goat Cheese

This beet and arugula salad is a colorful, nutrient-rich dish that’s perfect for a Sunday lunch or as a side salad. The sweetness of roasted beets, peppery arugula, creamy goat cheese, and a tangy vinaigrette make for an irresistible combination.

Ingredients

• 3 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and black pepper to taste
• 4 cups fresh arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts, chopped
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp extra-virgin olive oil

Instructions

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with 2 tbsp of olive oil, salt, and black pepper. Place them on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender and caramelized.
2. In a small bowl, whisk together the balsamic vinegar, honey, and extra-virgin olive oil to create the vinaigrette. Set aside.
3. In a large bowl, combine the arugula, roasted beets, goat cheese, and toasted walnuts. Drizzle with the vinaigrette and toss gently to combine.
4. Transfer the salad to a serving dish and serve immediately.

This salad is a harmonious blend of flavors and textures. The earthy sweetness of the beets pairs beautifully with the creamy goat cheese, while the toasted walnuts add a satisfying crunch. The arugula provides a peppery contrast, making every bite a delightful experience.

Sautéed Garlic Mushrooms with Thyme

These sautéed garlic mushrooms with thyme are a quick and delicious side dish that brings out the rich umami flavors of the mushrooms. Perfect as a side for your Sunday roast or on top of a warm grain bowl, this dish is simple yet sophisticated.

Ingredients

• 1 lb cremini or white button mushrooms, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and begin to brown.
2. Add the minced garlic and thyme to the skillet and sauté for another 2-3 minutes, or until the garlic is fragrant and the mushrooms are well-coated.
3. Season with salt and black pepper to taste and cook for an additional minute.
4. Transfer the mushrooms to a serving dish and garnish with chopped fresh parsley. Serve warm.

These garlic mushrooms with thyme are a rich, earthy side dish that pairs perfectly with roasted meats or can be served as a standalone vegetarian dish. The combination of garlic and thyme enhances the natural flavors of the mushrooms, creating a side that’s simple, savory, and satisfying.

Note: More recipes​ are coming soon!