Cooking Veggies with Herbs

Veggie Recipes

Creamy Italian Herb Cucumber Salad

A cool, tangy side dish with creamy mayo and zesty dressing.

INGREDIENTS:

  • 2 large cucumbers, sliced thin
  • ¼ cup mayonnaise
  • 2 tbsp Italian dressing
  • 1 tbsp fresh parsley (or 1 tsp dried)
  • 1 tsp dill weed
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • Pinch of salt
  • 2 tbsp red onion, thin sliced (optional)

INSTRUCTIONS:

Slice cucumbers and pat dry with paper towel. In a bowl, mix mayo, Italian dressing, parsley, dill, garlic powder, pepper, and salt. Add cucumbers (and onion if using). Toss until coated. Chill 20–30 minutes before serving.

EXTRA HERB IDEAS:

  • Chives for mild onion flavor
  • Basil for sweeter Italian taste
  • Oregano for stronger savory flavor

Make It Lighter: Use half mayo & half plain Greek yogurt.

Great With: Grilled chicken, burgers, sandwiches, or Buffalo-style chicken rice.

Garlic Herb Roasted Veggie Medley

INGREDIENTS:

  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 3 carrots, peeled and cut into sticks
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp parsley
  • ½ tsp rosemary
  • Salt & pepper

INSTRUCTIONS:

Toss vegetables with oil, garlic, and herbs.

Spread on baking sheet.

Roast at 425°F for 25–30 min, stirring halfway.

Serve warm.

Great with chicken, fish, or rice bowls.

Skillet Butter Herb Vegetables

INGREDIENTS:

  • 1 zucchini, sliced
  • 1 squash, sliced
  • 2 carrots, thinly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp dill
  • 1 tsp parsley
  • Garlic powder
  • Salt & pepper

INSTRUCTIONS:

Heat butter & oil in skillet.

Add carrots first (cook 5 min).

Add zucchini and squash.

Season and sauté until tender.

Perfect side dish for steak or pork.

Lemon Herb Garden Veggies

INGREDIENTS:

  • Zucchini, squash, carrots sliced
  • 2 tbsp olive oil
  • Juice of ½ lemon
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp parsley
  • Salt & pepper

INSTRUCTIONS: 

Roast or sauté vegetables, then finish with fresh lemon juice.

Bright fresh summer flavor.

Parmesan Herb Baked Vegetables

My Favorite Combo: (with Eggs & Dijon), squash, carrots, garlic, thyme & parmesan. 

INGREDIENTS:

  • 2 zucchini
  • 2 squash
  • 2 carrots
  • Olive oil
  • Garlic powder
  • Italian seasoning
  • ¼ cup parmesan cheese

INSTRUCTIONS:

Toss vegetables with oil and seasoning.

Bake at 400°F for 25 min.

Sprinkle parmesan last 5 min.

Restaurant-style side dish.

Garlic Herb Roasted Baby Potatoes with Onion

INGREDIENTS:

  • 1.5–2 lbs baby potatoes, halved.
  • 1 small onion, diced
  • 2–3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 tsp dried dill weed
  • Salt & black pepper to taste
  • 2 tbsp fresh parsley, chopped (for finishing)

INSTRUCTIONS: Preheat oven to 425°F. If you have time, soak halved potatoes in cold water for 20–30 minutes, then dry well (helps crispiness). Toss potatoes and diced onion with margarine or olive oil, garlic powder, rosemary, thyme, dill, salt, and pepper. Make sure everything is well coated. Dump everything into baking pan. Cover & Roast 35–40 minutes, flipping once halfway through. Sprinkle with fresh parsley right after they come out. Taste and adjust salt if needed.

OPTIONAL BOOSTS

Add a squeeze of lemon at the end for brightness. Toss with a little butter after roasting for richer flavor. Sprinkle parmesan in the last 5 minutes for a crispy top. 

Creamy Dill Potato Salad

(with Eggs & Dijon)

INGREDIENTS

  • 3 lbs red potatoes (cut into bite-sized chunks)
  • 7 hard-boiled eggs (chopped)
  • 5 celery stalks (finely chopped)
  • 1 cup dill pickles (chopped)
  • 1 cup mayonnaise
  • 2-4 tbsp Dijon mustard
  • 2-4 tbsp pickle juice (this is key for flavor!)

HERBS & SEASONING:

  • 2-3 tbsp fresh dill (or 2 tsp dried)
  • 2 tbsp fresh parsley (optional but brightens flavor)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & black pepper to taste

INSTRUCTIONS:

Cook the potatoes. Place in salted water, bring to a boil, then simmer 10–15 minutes until fork-tender. Don’t overcook. Drain and let cool slightly. In a large bowl, mix mayo, Dijon mustard, and pickle juice until smooth. Add warm (not hot) potatoes to the dressing so they soak up flavor. Gently fold in eggs, celery, and pickles. Stir in dill, parsley, garlic powder, onion powder, salt, and pepper. Refrigerate at least 1 hour (better after a few hours).

Vegetable Herb Stir Fry

A quick, colorful, and flavorful side dish or light meal.

INGREDIENTS:

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 2 carrots, thinly sliced
  • 1 bell pepper, sliced
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp butter (optional for flavor)

HERBS & SEASONINGS:

  • 1 tsp dried basil
  • 1 tsp parsley
  • ½ tsp oregano
  • ½ tsp thyme
  • Salt & pepper to taste
  • Pinch red pepper flakes (optional)

OPTIONAL ADD INS: Mushrooms, Broccoli, Snap peas, Cooked chicken or shrimp.

INSTRUCTIONS:

Heat olive oil in a large skillet or wok over medium-high heat.

Add carrots and onion first; cook 3–4 minutes.

Add bell pepper, zucchini, and squash.

Stir fry 5–7 minutes until crisp-tender.

Add garlic, herbs, salt, pepper, and butter.

Toss everything together for 1–2 more minutes. Serve hot.

Serve With: Rice, Noodles, Quinoa, Grilled chicken, Steak strips.

Flavor Boost Finish with: Fresh lemon juice, Parmesan cheese, Splash of soy sauce, Balsamic glaze.

Healthy Tip: Keep vegetables slightly crisp for best texture and nutrients.

Cauliflower, Broccoli, Peppers & Herbs

A colorful, flavorful veggie dish that can be roasted, sautéed, or served as a healthy side.

INGREDIENTS:

  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil

HERBS & SEASONING::

  • 1 tsp dried basil
  • 1 tsp parsley
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp garlic powder
  • Salt & pepper to taste
  • Optional: pinch red pepper flakes.

ROASTED VERSION (Best Flavor)

Preheat oven to 425°F. Toss vegetables with olive oil, garlic, and seasonings. Spread on baking sheet. Roast 25–30 minutes, stirring halfway.

SKILLET VERSION:

Heat oil in skillet. Add cauliflower first for 5 minutes. Add broccoli and peppers. Cook another 6–8 minutes. Add garlic and herbs last 2 minutes.

Flavor Boosters: Lemon juice, Parmesan cheese, Butter, Balsamic glaze, Soy sauce splash.

Serve With: Chicken, Steak, Rice bowls, Pasta, Eggs

Red, Yellow, Orange Peppers With Veggies & Herbs

A colorful, sweet, and savory vegetable dish that works as a side, topping, or light meal.

INGREDIENTS:

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 2 carrots, thinly sliced
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil

HERBS & SEASONINGS:

  • 1 tsp of dried basil
  • 1 tsp parsley
  • ½ tsp oregano
  • ½ tsp thyme
  • Salt & pepper to taste
  • Pinch red pepper flakes (optional)

INSTRUCTIONS:

Heat olive oil in a large skillet over medium-high heat. Add carrots and onion first; cook 4 minutes. Add peppers, zucchini, and squash. Stir fry or sauté 6–8 minutes until tender-crisp. Add garlic and herbs. Cook 1–2 more minutes until fragrant. Season with salt and pepper.

OPTIONAL FLAVOR BOOSTERS:

Fresh lemon juice, Parmesan cheese, Balsamic glaze, Splash of soy sauce, Butter for richness

SERVE WITH:

Grilled chicken - Steak - Rice bowls - Pasta - Eggs for breakfast hash

PRO TIP:

The mix of red, yellow, and orange peppers gives natural sweetness, so this dish tastes amazing with garlic and herbs.

Lemon Herb Baby Potatoes with Onion

INGREDIENTS:

  • 1½ lbs baby potatoes, halved
  • 1 medium yellow or sweet onion, sliced
  • 2–3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp oregano
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley
  • Optional: parmesan cheese

Delicious Add-Ins: Mushrooms ~ Bell peppers ~ Green beans ~ Smoked sausage or chicken ~ Butter for extra richness.

 


INSTRUCTIONS:

Preheat oven to 425°F.

Toss potatoes and onions with olive oil, garlic, salt, pepper, thyme, rosemary, and oregano.

Spread evenly on a baking sheet.

Roast 40–45 minutes, stirring halfway through, until potatoes are crispy and onions are caramelized.

Toss with lemon zest, lemon juice, and parsley before serving. ~ Add parmesan if desired.

Best Onion Choices

Sweet onion → mellow and caramelized

Red onion → slightly tangy and colorful

Yellow onion → classic savory flavor