18 Flavorful Mixed Vegetables Recipes for Every Occasion

Looking to jazz up your veggie game? Whether you need a quick weeknight side, a cozy comfort dish, or a vibrant seasonal standout, we’ve got you covered with 18 Flavorful Mixed Vegetables Recipes that’ll please every palate. From roasted rainbow bowls to saucy stir-fries, these dishes prove veggies are anything but boring. Ready to dig in? Let’s get cooking!

Garlic Butter Sautéed Mixed Vegetables

This vibrant side dish comes together in minutes, with garlicky butter coating crisp-tender veggies for a flavor-packed bite every time.

Ingredients:

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 4 cups mixed vegetables (such as broccoli florets, sliced bell peppers, zucchini, and carrots)
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant.
2. Add 4 cups mixed vegetables to the skillet, tossing to coat in the garlic butter. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
3. Sauté for 5–7 minutes, stirring occasionally, until veggies are crisp-tender (carrots should still have a slight bite).
4. Remove from heat and stir in 1 tbsp fresh parsley and 1 tbsp lemon juice.

The lemon juice brightens the rich butter, while the red pepper flakes add just a whisper of heat—perfect for balancing heavier mains like grilled steak or roast chicken.

Tip: For extra depth, swap half the butter for olive oil and finish with a sprinkle of grated Parmesan.

Cheesy Baked Mixed Vegetables Casserole

This cozy casserole turns humble veggies into a creamy, cheesy crowd-pleaser—perfect for potlucks or weeknight comfort food.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup diced carrots (1/4-inch pieces)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Toss broccoli, cauliflower, and carrots with 2 tbsp melted butter, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in the dish.
3. Pour 1 cup heavy cream evenly over the veggies, then sprinkle with 1 cup cheddar cheese and 1/2 cup Parmesan.
4. Bake for 25–30 minutes until the cheese is bubbly and the veggies are tender when pierced with a fork.

The magic here? The cream soaks into the veggies as they bake, making them luxuriously tender without turning mushy.

Tip: For a crispy top, broil for 1–2 minutes at the end—just watch closely!

Spicy Thai Mixed Vegetables Stir-Fry

This vibrant stir-fry packs a punch with bold Thai flavors and crisp-tender veggies—ready in under 20 minutes for a weeknight win!

Ingredients:

• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp lime juice
• 1 tsp brown sugar
• ¼ cup fresh basil leaves, torn

Instructions:

1. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds until fragrant.
2. Add bell pepper, broccoli, snap peas, and carrot. Stir-fry 5–6 minutes until veggies are bright but still crisp.
3. Whisk together soy sauce, sriracha, lime juice, and brown sugar in a small bowl. Pour over veggies; toss to coat evenly.
4. Remove from heat and fold in basil. Serve immediately over rice or noodles.

The magic here? The sriracha-lime sauce caramelizes slightly on the veggies, giving them a sticky-sweet heat that’s totally addictive.

Tip: For extra crunch, sprinkle with chopped peanuts right before serving.

Mediterranean Roasted Mixed Vegetables

This vibrant, herb-kissed medley is a foolproof way to bring sunshine to your table—no fancy techniques required!

Ingredients:

• 1 medium zucchini, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 425°F. On a large baking sheet, toss zucchini, bell peppers, red onion, and cherry tomatoes with 3 tbsp olive oil, 2 tsp oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread vegetables in a single layer. Roast for 20–25 minutes, stirring once halfway, until edges are caramelized and tomatoes burst.
3. Drizzle with 1 tbsp lemon juice and sprinkle with 2 tbsp feta (if using) just before serving.

The magic here? High heat coaxes out the veggies’ natural sweetness while keeping them crisp-tender—no mushy middles!

Tip: For extra depth, add a pinch of smoked paprika with the seasonings.

Creamy Coconut Curry Mixed Vegetables

This creamy coconut curry mixed vegetables dish is a cozy, flavor-packed meal that comes together in under 30 minutes—perfect for busy weeknights!

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp ground turmeric
• 1/2 tsp salt
• 4 cups mixed vegetables (bell peppers, carrots, broccoli, and snap peas work great)
• Fresh cilantro and lime wedges, for serving

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic, ginger, and 1 tbsp red curry paste; cook for 1 minute until fragrant.
2. Pour in the coconut milk, then add the 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp turmeric, and 1/2 tsp salt. Stir well to combine.
3. Add the mixed vegetables and simmer for 8–10 minutes, stirring occasionally, until the veggies are tender but still vibrant.
4. Garnish with cilantro and serve with lime wedges for a bright finish.

The magic here? The coconut milk creates a luxuriously silky sauce that clings to every bite of veggie—no cream required!

Tip: For extra protein, toss in cubed tofu or chickpeas with the veggies.

Teriyaki Glazed Mixed Vegetables

This sweet and savory Teriyaki Glazed Mixed Vegetables is a weeknight lifesaver—ready in 20 minutes and packed with glossy, caramelized flavor.

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup sliced carrots
• 1 cup snap peas
• 2 tbsp vegetable oil
• 1/3 cup teriyaki sauce
• 1 tbsp honey
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1 tbsp sesame seeds (optional)

1. Heat vegetable oil in a large skillet over medium-high. Add broccoli, bell pepper, carrots, and snap peas. Stir-fry for 5–6 minutes until crisp-tender.
2. Push veggies to one side; add garlic and ginger to the empty space. Sauté for 30 seconds until fragrant.
3. Pour in teriyaki sauce and honey, tossing to coat evenly. Cook for 2–3 more minutes until the sauce thickens and glazes the veggies.
4. Sprinkle with sesame seeds (if using) and serve immediately.

The magic here? The honey balances the salty teriyaki for a sticky-sweet glaze that clings perfectly to every veggie bite.

Tip: For extra crunch, add a handful of cashews with the veggies in step 1.

Lemon Herb Steamed Mixed Vegetables

Bright, fresh, and fuss-free, these lemon-herb steamed veggies are the easiest way to dress up any weeknight meal.

Ingredients:

• 4 cups mixed vegetables (such as broccoli florets, carrot slices, and green beans), cut into even 1-inch pieces
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp chopped fresh dill
• 1 tsp chopped fresh parsley
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a boil over high heat.
2. Add the mixed vegetables to the steamer basket, cover, and steam for 5–7 minutes until crisp-tender (broccoli will be bright green).
3. Meanwhile, whisk together the melted butter, lemon juice, lemon zest, dill, parsley, garlic powder, salt, and black pepper in a small bowl.
4. Transfer the steamed vegetables to a serving bowl and drizzle with the lemon-herb butter. Toss gently to coat.

The lemon zest and fresh herbs add a pop of summery flavor without overpowering the veggies—perfect for letting their natural sweetness shine.

Tip: For extra crunch, sprinkle with toasted sliced almonds right before serving.

Vegetable Paella with Mixed Vegetables

This vibrant Vegetable Paella is a one-pan wonder, packed with smoky paprika and tender veggies—perfect for weeknights or impressing guests!

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 ½ cups short-grain rice (like Arborio or Bomba)
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp salt
• 3 cups vegetable broth
• 1 cup frozen peas
• 1 cup artichoke hearts (quartered)
• ½ cup roasted red peppers, sliced
• Lemon wedges (for serving)

1. Heat 2 tbsp olive oil in a wide skillet over medium. Add the onion and red bell pepper; cook for 5 minutes until softened. Stir in 3 cloves garlic and cook 1 minute until fragrant.
2. Add the rice, 1 tsp smoked paprika, ½ tsp turmeric, and ½ tsp salt, stirring to coat. Pour in 3 cups vegetable broth and bring to a simmer.
3. Reduce heat to low, cover, and cook for 15 minutes. Uncover, scatter peas, artichoke hearts, and roasted red peppers on top. Cook 5 more minutes until liquid is absorbed and rice is tender.
4. Remove from heat, cover, and let rest 5 minutes. Serve with lemon wedges.

The crispy-bottomed rice (hello, socarrat!) and smoky-sweet veggie combo make this dish feel indulgent yet wholesome.

Tip: For extra depth, toast the rice in the dry pan for 1 minute before adding broth.

Mixed Vegetables and Quinoa Salad

This vibrant Mixed Vegetables and Quinoa Salad is a protein-packed, flavor-loaded meal that comes together in under 30 minutes—perfect for busy weeknights or meal prep!

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp salt, divided
• 1 cup diced bell peppers (any color)
• 1 cup chopped cucumber
• 1/2 cup shredded carrots
• 1/4 cup finely chopped red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. In a large bowl, whisk together olive oil, lemon juice, honey, remaining 1/4 tsp salt, and black pepper.
3. Add cooked quinoa, bell peppers, cucumber, carrots, and red onion to the bowl. Toss gently to coat in the dressing.
4. Sprinkle with feta cheese (if using) just before serving.

The magic here? The warm quinoa soaks up the tangy-sweet dressing while staying fluffy, and the crisp veggies add the perfect crunch. It’s a texture dream!

Tip: For extra zing, add a pinch of dried oregano or a handful of chopped fresh herbs like parsley or dill.

Vegetable Stir-Fried Rice with Mixed Vegetables

This veggie-packed stir-fried rice is a quick, flavorful way to turn leftover rice into a satisfying meal—ready in under 20 minutes!

Ingredients:

• 3 cups cooked and cooled white or brown rice (day-old works best!)
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup diced carrots (about 2 medium)
• 1 cup frozen peas, thawed
• 1/2 cup diced red bell pepper
• 3 green onions, thinly sliced (white and green parts separated)
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pan. Stir-fry carrots, peas, bell pepper, and white parts of green onions for 3–4 minutes until crisp-tender. Add garlic and cook 30 seconds until fragrant.
3. Increase heat to high. Add rice, breaking up clumps with a spatula. Stir-fry for 3 minutes until lightly toasted.
4. Reduce heat to medium. Stir in soy sauce, sesame oil, salt, and black pepper. Fold in scrambled eggs and green parts of onions. Cook 1 minute more to combine.

The secret? Toasting the rice on high heat gives it that irresistible smoky wok flavor—no takeout box required!

Tip: For extra crunch, toss in a handful of bean sprouts or chopped water chestnuts with the veggies.

Mixed Vegetables Frittata

This hearty frittata is packed with colorful veggies and makes the perfect fuss-free brunch or weeknight dinner—ready in under 30 minutes!

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup chopped zucchini
• 1/4 cup thinly sliced red onion
• 1/2 cup baby spinach
• 1/4 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, salt, and black pepper until smooth. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add red bell pepper, zucchini, and red onion. Cook for 5 minutes, stirring occasionally, until veggies soften.
3. Add baby spinach and cook just until wilted, about 1 minute.
4. Pour egg mixture evenly over the vegetables. Sprinkle cheddar cheese on top. Cook undisturbed for 2 minutes until edges set.
5. Transfer skillet to the oven and bake for 12–15 minutes until the center is just set and the top is lightly golden.

The magic here? The edges get crispy while the center stays gloriously fluffy—plus, it’s endlessly adaptable with whatever veggies you have on hand.

Tip: Let it rest for 5 minutes before slicing for cleaner cuts.

Vegetable Lasagna with Mixed Vegetables

This hearty veggie lasagna is packed with layers of tender noodles, creamy ricotta, and a rainbow of roasted vegetables—perfect for a comforting meatless meal.

Ingredients:

• 12 lasagna noodles (uncooked)
• 2 cups mixed vegetables (zucchini, bell peppers, mushrooms, spinach), diced
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Toss the mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender.
2. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, 1 tsp garlic powder, and 1 tsp dried basil until combined.
3. Spread 1/2 cup marinara in a 9×13-inch baking dish. Layer 4 noodles, half the ricotta mixture, half the roasted vegetables, and 1/2 cup marinara. Repeat layers, ending with noodles, remaining marinara, and 1 cup mozzarella.
4. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until bubbly and golden. Let rest 10 minutes before slicing.

The roasted veggies add a caramelized depth that pairs perfectly with the creamy ricotta—no one will miss the meat!

Tip: For extra flavor, swap marinara for a roasted garlic tomato sauce.

Mixed Vegetables and Tofu Stir-Fry

This vibrant stir-fry is a weeknight lifesaver—packed with crisp-tender veggies and golden tofu, all tossed in a savory-sweet sauce that comes together in minutes.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 2 tbsp water
• 1 tsp red pepper flakes (optional)

Instructions:

1. Toss tofu with 2 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook for 4–5 minutes per side until crispy. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add red bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until veggies are bright but still crisp.
3. Push veggies to one side; add garlic and ginger to the empty space. Cook for 30 seconds until fragrant, then mix into vegetables.
4. Whisk together 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp sesame oil, 2 tbsp water, and 1 tsp red pepper flakes (if using). Pour over veggies, add tofu back to the pan, and toss to coat. Cook for 1–2 minutes until sauce thickens slightly.

The magic here? The cornstarch coating gives the tofu an irresistible crunch, while the maple syrup adds a subtle caramelized depth to the sauce—no takeout compares!

Tip: For extra texture, sprinkle with toasted sesame seeds or chopped peanuts before serving.

Vegetable Soup with Mixed Vegetables

This comforting veggie-packed soup is a breeze to throw together and lets the natural sweetness of fresh produce shine.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced into rounds
• 2 celery stalks, chopped
• 1 medium zucchini, diced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 cup frozen green beans
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally.
3. Pour in diced tomatoes (with juices) and vegetable broth. Stir in thyme, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
4. Add green beans and simmer for 5 more minutes until all vegetables are tender.
5. Ladle into bowls and garnish with fresh parsley.

The splash of fresh parsley at the end brightens up this cozy, chunky soup perfectly—no blender required!

Tip: For extra richness, stir in a Parmesan rind while simmering (remove before serving).

Mixed Vegetables and Chickpea Curry

This cozy, spiced curry is packed with hearty chickpeas and vibrant veggies—perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 cup diced carrots
• 1 cup cauliflower florets
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can coconut milk
• 1/2 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), stirring for 30 seconds to toast the spices.
3. Toss in the chickpeas, carrots, and cauliflower, coating them in the spice mixture. Pour in the diced tomatoes and 1 can coconut milk, then stir in 1/2 tsp salt. Bring to a simmer, cover, and cook for 15–20 minutes until the vegetables are tender.
4. Remove from heat and stir in 1 tbsp lime juice. Garnish with cilantro before serving.

The creamy coconut milk balances the warm spices beautifully, while the lime adds a bright finish that keeps each bite lively.

Tip: For extra depth, toast whole cumin seeds with the onions before adding the ground spices.

Grilled Mixed Vegetables Skewers

These colorful skewers are a summer grilling staple—easy to customize and packed with smoky-sweet flavor.

Ingredients:

• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 yellow squash, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• 8 oz cremini mushrooms, stems trimmed
• ¼ cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat grill to medium-high (400°F). Soak wooden skewers in water for 15 minutes.
2. In a large bowl, whisk together ¼ cup olive oil, 2 tbsp balsamic vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper.
3. Add vegetables to the bowl and toss gently to coat evenly.
4. Thread vegetables onto skewers, alternating colors and shapes for even cooking.
5. Grill for 10–12 minutes, turning occasionally, until veggies are tender with charred edges.

The balsamic glaze caramelizes slightly on the grill, adding a tangy depth that balances the natural sweetness of the veggies.

Tip: For extra flavor, brush reserved marinade over skewers during the last 2 minutes of grilling.

Vegetable Fried Noodles with Mixed Vegetables

Craving takeout but want something fresher? These veggie-packed fried noodles come together faster than delivery—and taste even better.

Ingredients:

• 8 oz dried rice noodles
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 cup thinly sliced bell peppers (any color)
• 1 cup shredded carrots
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or hoisin for vegetarian)
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. Soak rice noodles in hot water for 8 minutes until pliable but still slightly firm. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. Heat remaining 1 tbsp vegetable oil in a wok or large skillet over high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
3. Add bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until crisp-tender.
4. Push vegetables to one side. Add noodles to the empty space, then pour soy sauce, oyster sauce, sesame oil, and red pepper flakes directly over them. Toss everything together for 1-2 minutes until evenly coated and noodles are tender.
5. Garnish with green onions and serve immediately.

The magic here? A quick soak keeps the noodles springy while the high-heat stir-fry gives them that signature smoky wok flavor—no fancy equipment needed.

Tip: For extra crunch, sprinkle with crushed peanuts or toasted sesame seeds right before serving.

Mixed Vegetables and Lentil Stew

This hearty stew is a cozy hug in a bowl, packed with earthy lentils and vibrant veggies—perfect for a quick weeknight dinner that still feels wholesome.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 cup dried green or brown lentils, rinsed
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 small zucchini, diced
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1/2 tsp salt (or to taste)
• 2 cups baby spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add lentils, carrot, celery, and zucchini, stirring to coat in spices. Pour in vegetable broth and diced tomatoes (with juices). Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
3. Stir in 1/2 tsp salt, then fold in spinach and 1 tbsp lemon juice. Cook for 2 more minutes until spinach wilts. Taste and adjust seasoning if needed.

The lemon juice brightens the rich lentils, while the zucchini keeps every bite tender—no mushy veggies here!

Tip: For extra creaminess, mash a few lentils against the pot’s side before serving.

Conclusion

With 18 delicious mixed vegetable recipes, there’s something here for every meal and occasion! Whether you’re craving something cozy or fresh, these dishes are sure to please. Try a few, and let us know which ones become your favorites—we’d love to hear from you! Don’t forget to pin this roundup for easy access later. Happy cooking!