I remember the first time I tried Veggies Made Great, and it completely changed the way I think about vegetables. There’s something magical about turning simple ingredients into a dish that’s both delicious and satisfying.
Inspired by a favorite restaurant dish, this copycat recipe brings all the flavors right into your kitchen. It’s perfect for anyone looking to elevate their veggie game without spending hours in the kitchen. Whether you’re a seasoned cook or just starting out, you’ll find this recipe easy and fun to make.
Ingredients
- 2 tablespoons olive oil
- 1 medium zucchini, sliced into ½-inch rounds
- 1 red bell pepper, cut into 1-inch strips
- 1 yellow bell pepper, cut into 1-inch strips
- 1 large carrot, peeled and sliced into matchsticks
- 1 head of broccoli, cut into florets
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
Tools And Equipment
To create this Veggies Made Great copycat recipe, having the right tools and equipment makes all the difference. Here’s what you’ll need:
- Cutting Board: A sturdy cutting board to safely chop and prepare your vegetables.
- Chef’s Knife: A sharp, high-quality chef’s knife for precise slicing and dicing.
- Mixing Bowls: Medium-sized bowls to toss and season your vegetables evenly.
- Baking Sheet: A large, rimmed baking sheet to spread out the vegetables for roasting.
- Parchment Paper or Silicone Baking Mat: To prevent sticking and make cleanup a breeze.
- Measuring Spoons and Cups: For accurate measurement of oils, spices, and herbs.
- Spatula or Wooden Spoon: To mix and turn the vegetables during cooking.
- Oven: Preheated to the specified temperature for roasting the vegetables to perfection.
- Grater (Optional): If you choose to add Parmesan cheese, a grater will help you achieve the perfect sprinkle.
Having these tools ready will streamline the cooking process, ensuring that your vegetables are perfectly prepared and seasoned every time.
Make-Ahead Instructions
Preparing some elements of this Veggies Made Great copycat recipe ahead of time can streamline your cooking process and enhance the flavors. Here’s how I like to approach make-ahead preparation:
Vegetable Prep
- Wash and Chop Vegetables
- Rinse zucchini, bell peppers, carrots, broccoli, and red onion under cold water.
- Slice zucchini and bell peppers into uniform pieces.
- Peel and chop carrots into matchsticks.
- Cut broccoli into bite-sized florets.
- Thinly slice the red onion.
- Store Properly
- Place all chopped vegetables in airtight containers.
- Refrigerate for up to 3 days.
- Alternatively, spread them in single layers on parchment-lined baking sheets and freeze. Once frozen, transfer to zip-top bags for up to 2 months.
Seasoning Mix
- Combine Dry Ingredients
- In a small bowl, mix Italian herbs, smoked paprika, salt, and pepper.
- Store the Seasoning
- Transfer the seasoning blend to a labeled jar.
- Keep it in a cool, dry place for up to 6 months.
Sauce Preparation (Optional Parmesan Topping)
- Grate Parmesan Cheese
- Use a fine grater to prepare Parmesan cheese if you plan to add it as a topping.
- Store Cheese
- Place grated cheese in an airtight container.
- Refrigerate for up to 1 week or freeze for up to 3 months.
Assembling Ahead
- Mix Vegetables with Olive Oil and Seasoning
- In a large bowl, toss the prepared vegetables with olive oil and your homemade seasoning blend.
- Store the Mixture
- Transfer the seasoned vegetables to airtight containers.
- Refrigerate for up to 24 hours to allow flavors to meld.
Baking Preparation
- Prepare Baking Sheets
- Line your baking sheets with parchment paper or silicone baking mats.
- Store lined sheets in a cabinet until ready to use to save time on baking day.
Directions
Prep
- Preheat Your Oven
- Set your oven to 425°F (220°C) and allow it to fully preheat while you prepare the vegetables.
- Wash and Chop Vegetables
- Thoroughly wash all your vegetables under cold water.
- Slice 2 medium zucchinis into half-moons.
- Core and seed 2 bell peppers, then cut them into bite-sized strips.
- Peel and slice 3 carrots into thin rounds.
- Break apart 1 head of broccoli into florets.
- Peel and slice 1 large red onion into wedges.
- Mince 4 cloves of garlic finely.
- Prepare the Seasoning Mix
- In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon of Italian herbs, 1 teaspoon of smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Mix well to ensure all spices are evenly distributed.
Cook
- Toss Vegetables with Seasoning
- In a large mixing bowl, add all the chopped vegetables.
- Pour the prepared seasoning mix over the vegetables.
- Use a spatula to toss everything together until all the vegetables are evenly coated.
- Arrange on Baking Sheet
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Spread the seasoned vegetables in a single layer on the baking sheet to ensure even roasting.
- Roast in the Oven
- Place the baking sheet in the preheated oven.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized at the edges.
Assemble
- Add Optional Parmesan Topping
- If you’re using Parmesan cheese, remove the vegetables from the oven about 5 minutes before they’re done.
- Sprinkle ¼ cup of freshly grated Parmesan over the vegetables and return them to the oven to melt.
- Serve and Enjoy
- Once roasted to perfection, transfer the vegetables to a serving dish.
- Garnish with fresh herbs like parsley or basil if desired.
- Serve warm as a side dish or enjoy them as a main course with your favorite protein.
Serving Suggestions
There are numerous ways to enjoy my Veggies Made Great copycat recipe. Here are some of my favorite ideas:
As a Side Dish
- Grilled Proteins: Pair the roasted vegetables with grilled chicken, steak, or fish for a complete meal.
- Seasonal Roasts: Serve alongside a holiday turkey or a Sunday roast for added color and flavor.
In a Grain Bowl
- Quinoa or Rice Bowl: Combine the veggies with a base of quinoa or brown rice, add a protein like chickpeas or grilled tofu, and drizzle with a tahini dressing.
- Buddha Bowl: Mix the roasted vegetables with avocado, nuts, and a squeeze of fresh lemon juice for a nourishing Buddha bowl.
In Pasta or Pizza
- Pasta Toss: Incorporate the roasted vegetables into your favorite pasta with a light olive oil or tomato sauce.
- Pizza Topping: Use the veggies as a hearty topping for homemade pizza alongside mozzarella and fresh basil.
As a Main Course
- Vegetarian Plate: Feature the roasted vegetables as the centerpiece of a vegetarian meal, accompanied by grains and a flavorful sauce.
- Stuffed Vegetables: Use the roasted veggies as a filling for stuffed peppers or zucchini boats.
Enhancing Flavors and Presentation
- Fresh Herbs: Garnish with chopped fresh parsley, basil, or cilantro for a burst of freshness.
- Lemon Zest: Add a sprinkle of lemon zest or a squeeze of lemon juice to brighten the flavors.
- Grated Parmesan: Top with freshly grated Parmesan cheese right before serving for an extra layer of richness.
These serving suggestions will help you make the most of your Veggies Made Great dish, adding versatility and enhancing every dining experience.
Storage And Reheating
After enjoying a delicious batch of my Veggies Made Great, it’s easy to store the leftovers for future meals. Proper storage ensures that the vegetables maintain their flavor and texture.
Storing Leftovers
- Cool Completely: Allow the roasted vegetables to cool to room temperature before storing. This prevents condensation, which can make them soggy.
- Use Airtight Containers: Transfer the vegetables to airtight containers or resealable plastic bags. Label them with the date for easy tracking.
- Refrigeration: Store the containers in the refrigerator for up to 4 days. Keeping them chilled preserves their freshness and taste.
- Freezing: For longer storage, place the vegetables in freezer-safe bags or containers. They can be frozen for up to 3 months. To prevent freezer burn, remove as much air as possible before sealing.
Reheating Tips
Reheating your Veggies Made Great the right way helps retain their original flavors and textures. Here are my favorite methods:
Oven Reheating
- Preheat Oven: Set your oven to 375°F (190°C).
- Arrange on Baking Sheet: Spread the vegetables in a single layer on a baking sheet. This ensures even heating.
- Reheat: Bake for 15-20 minutes or until heated through. Stir halfway for uniform warmth.
Stovetop Reheating
- Heat a Skillet: Place a large skillet over medium heat and add a splash of olive oil or a small knob of butter.
- Add Vegetables: Once the oil is hot, add the roasted vegetables.
- Stir Occasionally: Cook for about 5-7 minutes, stirring occasionally until warmed evenly.
Microwave Reheating
- Use Microwave-Safe Containers: Place the desired portion of vegetables in a microwave-safe dish.
- Cover Loosely: Use a microwave-safe cover or a damp paper towel to retain moisture.
- Heat: Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
Storage Overview
| Storage Method | Refrigerator Duration | Freezer Duration |
|---|---|---|
| Cooked Vegetables | Up to 4 days | Up to 3 months |
By following these storage and reheating tips, you can enjoy the vibrant flavors of Veggies Made Great anytime, whether as a quick side dish or incorporated into your favorite recipes.
Conclusion
Trying out the Veggies Made Great recipe has been a game changer for me. It’s amazing how simple ingredients can create such delicious dishes. I love how versatile it is, fitting perfectly into any meal. Whether you’re cooking for yourself or sharing with loved ones this recipe makes healthy eating enjoyable. Give it a try and discover your new favorite way to enjoy vegetables
