31 Recipes to Eat More Vegetables This Month

Shaved Radish, Celery & Cucumber Salad
Photo: Eva Kolenko

This Eat More Veg Challenge focuses on how to fit more vegetables into your diet and enjoy the health benefits that go along with it. We know fresh produce can get expensive, so we include canned, frozen and jarred alternatives as well as tips to extend the shelf life of the veg you buy. Here are 31 recipes to help inspire you to eat more vegetables this month.

01 of 31

Greek Muffin-Tin Omelets with Feta & Peppers

Greek Muffin-Tin-Omelets With Feta and Peppers on white plate

These Greek-inspired baked mini omelets are the perfect breakfasts on the go. Mix the batter the night before, and they'll be ready to bake in the morning. Once they're baked, you can keep these tasty omelet muffins in your fridge or freezer for future meals. Double score!

02 of 31

Radish, Celery & Cucumber Salad

Shaved Radish, Celery & Cucumber Salad
Eva Kolenko

It's worth using that special bottle of olive oil and seeking out Parmigiano-Reggiano, which is bolder than basic Parm, for this simple salad. Use a mandoline to shave the veggies if you have one.

03 of 31

Barley Salad with Sugar Snap Peas, Baby Bok Choy & Green Romesco Dressing

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You can use most types of barley for this veggie-loaded grain salad--hulled, pearled (which will cook the quickest) or hull-less. Serve this salad as a side for grilled chicken, topped with grilled shrimp or as an impressive potluck dish.

04 of 31

Healthy Carrot Cake Muffins

Tin full of Carrot Cake Muffins

Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar.

05 of 31

Slow-Cooker Spinach Artichoke Dip

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This creamy, crowd-pleasing dip comes together with ease in your crock pot. Leave it in the slow cooker all party long to keep it warm for serving with perfect, melty cheese in every bite. Whole-wheat bread and raw veggie dippers allow you to dig in without the guilt.

06 of 31

Melting Potatoes

Melting Potatoes

The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist.

07 of 31

Veggie-Packed Okonomiyaki (Japanese Pancake)

Veggie-Packed Okonomiyaki (Japanese Pancake)
Eva Kolenko

This savory Japanese pancake is typically made only with cabbage. Our version includes zucchini and carrot too. Top with fried eggs to make it a meal.

08 of 31

Really Green Smoothie

really green smoothie

The combination of kale and avocado makes this healthy smoothie recipe extra green. Chia seeds lend this creamy smoothie a heart-healthy punch of fiber and omega-3 fatty acids.

09 of 31

Charred Green Beans with Mustard Vinaigrette & Hazelnuts

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Our go-to trick for this crunchy, mustardy vegan side dish: Use a grill basket--it lets you cook all the things that would ordinarily fall through the grill grates, no skewering required. Pick one up from the hardware store or order one online for less than $15.

10 of 31

Crispy Smashed Broccoli with Balsamic & Parmesan

Crispy Smashed Broccoli with Balsamic and Parmesan
Brie Passano

Flattening broccoli florets increases their surface area, which means more space to absorb the flavors of Parmesan cheese and a sweet balsamic vinegar drizzle. Pair this quick side dish with roasted chicken or pork.

11 of 31

Fresh Asparagus-Tomato Salad

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Topped with Parmesan cheese and pine nuts, this tasty green salad is perfect for any barbeque or picnic.

12 of 31

Grilled Corn Salad with Chili-Miso Dressing

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Serve this Asian salad with grilled steak, chicken or firm white fish like halibut. You can also double the recipe and bring it to your next potluck. If you can find tatsoi, a peppery Asian leafy green, use it instead of mild-mannered spinach. Store-bought Thai sweet chili sauce and umami-packed white miso build fast flavor in this easy summer salad.

13 of 31

Homemade Kimchi

homeade kimchi

If you are looking to start fermenting your own vegetables, kimchi is a great place to start. It is easy to make, and fermentation takes just a few days. Once you have kimchi on hand, use this healthy Asian condiment to liven up brown rice, soups, stir-fries, grilled cheese sandwiches, tacos--and the list goes on!

14 of 31

Caramelized Balsamic Onions

Caramelized Balsamic Onions

As these onion halves cook, the balsamic mixture becomes syrupy and caramelizes the onions, giving them a bronzed caramel color and a luscious, rich flavor.

15 of 31

Homemade Tomato Sauce

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Sure, it's convenient to purchase ready-made tomato sauce at the grocery store, but one look at the label will show you that many brands are high in sodium and added sugars. This easy made-from-scratch tomato sauce uses fresh ingredients and has no added sugar. Make a double batch and store portions for up to 3 months in your freezer. Talk about convenience!

16 of 31

Carrot Smoothie

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This type of drink tends to be pricey in the big city juice bars. Now you can make the recipe at home.

17 of 31

Maple Roasted Carrots

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Roasting brings out the inherent sweetness in carrots--but add a little maple syrup and butter and you have a caramelized vegetable your kids (and you!) will actually want to eat seconds of.

18 of 31

Marinated Cucumber & Tomato Salad

Marinated Cucumber & Tomato Salad
Andrea Mathis

This marinated salad is such a healthy way to enjoy those fresh summer veggies and can be easily customized. Try adding in some fresh herbs or feta cheese for a little added flavor. You can also swap in seasoned pepper, which is amped up with additional seasonings, in place of the plain ground pepper for an additional flavor boost. This recipe is part of our Juneteenth Family Cookout Menu.

19 of 31

Roasted Red Pepper, Spinach & Feta Penne Pasta

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In this quick 20-minute dinner recipe, tender penne pasta is combined with garlic, roasted red peppers and spinach and topped with crumbled feta cheese for a fast and easy Mediterranean-inspired meal. This recipe was graciously shared by EatingWell reader Dottie Carpenter, who states, "Recipes are no good if they're not shared!"

20 of 31

Cauliflower Rice

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When cauliflower is pulsed in a food processor, it magically turns into a vegetable that really resembles white rice. In this easy recipe, cauliflower rice is made into an herbed pilaf.

21 of 31

Artichokes with Lemon & Dill

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These simply prepared artichokes can be served at room temperature or chilled. Serve as a first course or as a side dish with grilled chicken or fish.

22 of 31

Balsamic Roasted Cabbage

Balsamic Roasted Cabbage

These roasted cabbage wedges with honey and balsamic vinegar make an attractive and healthy side dish that's also very easy to prepare. You can use red or green cabbage--or make a double batch with one of each for a pretty presentation.

23 of 31

Sautéed Broccoli with Peanut Sauce

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Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time.

24 of 31

Cauliflower Rice-Stuffed Peppers

Cauliflower Rice-Stuffed Peppers

Slash the calories and carbs of traditional stuffed peppers by swapping white rice for cauliflower "rice." The riced cauliflower is hearty and won't turn to mush during baking. Use an assortment of red, yellow, orange and green peppers to make an appealing presentation.

25 of 31

Crispy Smashed Beets with Goat Cheese

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Cooked beets are lightly pressed and pan-fried for a charred, crispy outer crust--similar to that of smashed potatoes. The herbed goat cheese dip makes this healthy appetizer or easy side dish even more delicious.

26 of 31

Loaded Sweet Potatoes

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Cheddar cheese, scallions and bacon flavor these "twice baked" sweet potatoes. Cooking the sweet potatoes in the microwave first (instead of baking them) helps keep this easy loaded sweet potato recipe quick.

27 of 31

Spinach-Strawberry Salad with Feta & Walnuts

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Sweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you'll find in any commercial dressing.

28 of 31

Hasselback Eggplant Parmesan

Hasselback Eggplant Parmesan

The coolest way to make classic eggplant parm--and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.

29 of 31

Big Beautiful Summer Salad

plate with microgreens, radishes, avocado

This gorgeous and healthy summer vegetable salad is loaded with pretty produce, including golden beets, avocado, corn, microgreens and radishes. Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special. Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.

30 of 31

Zucchini Noodle "Pasta" Salad

a bowl of zucchini noodles and vegetables

This healthy zucchini noodle salad has all the flavors you love in a classic Mediterranean pasta salad but we've swapped in zoodles for wheat pasta, which makes the salad lighter, lower in carbs and gluten-free. Serve it with grilled chicken or fish for a light and healthy summer dinner.

31 of 31

Watermelon, Cucumber & Feta Salad

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Here's a healthy salad recipe to make at the height of summer when watermelon and cucumbers are at their juiciest and most flavorful. Feta adds the perfect creamy, salty, tangy edge, and mint makes this salad taste even brighter. This is one easy side salad you'll want to serve at all your summer BBQs.

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