How To Make Vegetables Taste Amazing (Even For Meat Eaters)

Updated August 2026

We're all being encouraged to eat more vegetables and less meat. But how do you rethink dinner in a household where "meat and two veg" has always been the guiding principle? That's certainly how meals used to get planned in our house.

When you first start trying to eat more vegetarian meals, it can be hard to come up with ideas the whole family will actually enjoy. Here's how I think it through.

Choosing Your Protein

If I'm planning a meal around vegetables, I first think about the protein that might go with it. It used to always be red meat, chicken or fish. So if you want to eat more vegetarian meals, here are some protein options that work brilliantly alongside vegetables:

• Halloumi, feta or tofu

• Lentils or chickpeas

• Grains like rice and quinoa, or something different like freekeh or pearl barley

The Texture Trick

BThe most important thing I think about is the "yum" factor, and it starts with texture. If you're serving something soft, the yum factor often comes from adding a little crunch.

• Top a creamy vegetable soup with crispy sage leaves or a toasted baguette slice

• Finish slow-cooked tomatoes with shaved Parmesan

• Toss steamed greens with roasted hazelnuts

Simple Sauces That Change Everything

A good sauce lifts the flavour of any roasted or steamed vegetable dish.

Herb Sauce Blitz a generous handful of fresh parsley or basil in a food processor with olive oil, lemon juice, salt and pepper. Add garlic for a punchier flavour. Drizzle over roasted parsnip and finish with grilled halloumi for a substantial dinner.

Quick Tahini Sauce Mix a couple of tablespoons of hulled tahini with 3/4 cup water, minced garlic, salt and lemon juice. Easy and delicious.

Don't Overcook It

A final word of advice: don't overcook your vegetables. Beans, zucchini, broccoli, asparagus and snow peas are all infinitely better with a bit of crunch left in them.

Meal Combinations To Try

Slow-roasted tomatoes with wholewheat couscous, topped with crispy Parmesan wafers

• Roasted parsnips with caramelised edges, tossed with a loose herby sauce, on a bed of pearl barley

• Large chunks of roasted zucchini, tossed with creamy goat's feta and toasted hazelnuts

• Steamed broccolini and beans, tossed with currants and slivered almonds

• Slow-cooked capsicum and onion, tossed warm with olive oil, topped with labne and served with crusty bread

So there you have it: simple, quick ideas to add more vegetable-based meals to your week.

Looking for more easy, healthy meal ideas? Grab my free Japanese-Inspired Meals guide for 10 more simple recipes, or check out my Eat Move Live program for a complete approach to eating well and feeling great.

• What's a good vegetarian protein swap for meat?

  Halloumi, feta, tofu, lentils and chickpeas are all great options. They hold up well in roasted or warm dishes and pair naturally with vegetables.

• Can I meal prep these vegetable dishes?

  Yes, most of these hold up well for a day or two in the fridge. Keep any crunchy toppings like toasted nuts or crispy sage separate and add them just before serving so they stay crunchy.

• How do I stop vegetables from getting soggy?

  Don't overcook them. Vegetables like broccoli, beans, asparagus and snow peas taste better with a little bite left in them, and they'll hold their texture much better if reheated.

• What sauce goes with roasted vegetables?

  A simple herb sauce (blitzed parsley or basil with olive oil, lemon juice and garlic) or a quick tahini sauce both work brilliantly and take minutes to make.