4 Light and Delicious Easter Vegetable Dishes to Add to Your Grand Feast Menu!

Along with the spring awakening and flowers, comes Easter, the most loved feast for Christians. As you spend these days at home surrounded by children, your partner and all the other closest to you, it’s a wonderful occasion to show your culinary mastery. Some of your kith and kin will prefer dishes with meat and other heavy meals after the fasting period. But there should also be a light side menu, as an add alternative to those recipes. Today we are going to show you one of the most easy Easter vegetable dishes, that are simultaneously light, delicious, and full of precious vitamins and minerals!

Green Easter vegetable dishes

There is already a variety of spring vegetables on the market, and the possibilities for your Easter vegetable dishes are great. It’s time to unfold your fantasy!

Green salad recipe with seeds and sprouts

As now there are more vegetables to choose from, heavy winter salads are no longer loved, and we crave greener and lighter alternatives. Save this recipe for a salad with seeds and sprouts in your list of the best green vegetable side dishes for Easter!

Ingredients:

• 1 green salad
• 5 radishes
• 1 carrot
• 8 olives
• 1 boiled egg
• ½ small lemon
• green onion, ½ bunch
• fresh garlic, ½ bunch
• spinach, 15 leaves
• wheat (or alfalfa) sprouts, 1 ½ cup (50 g)
• sunflower seeds, 1 tbs
• linseed, 1 tbs

Preparation:

1. Shred the washed lettuce and spinach leaves in a large bowl.
2. Finely chop the garlic, onion, and radishes.
3. Grate the carrot and add it with the other chopped vegetables to the shredded lettuce and the spinach.
4. Wash the sprouts, separating them from each other, and add them to the salad.
5. Season with the juice of 1/2 lemon, add salt and 2–3 tablespoons of olive oil.
6. Add the seeds and olives and stir gently.
7. Before serving, decorate with the boiled egg.

Light Easter vegetable dishes: Asparagus with Parmesan

This recipe, so fresh and fast to prepare, is just for your grand feast table. It is a superb idea when thinking about easy Easter vegetable side dishes. The tasty roasted asparagus with Parmesan and tomatoes may be served hot or cold.

Ingredients:

• 1 1/2 pounds (700 g) fresh asparagus
• 1 1/2 (300 g) cups grape tomatoes
• 2 garlic cloves
• 3 tbs olive oil
• 3 tbs pine nuts
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tbs lemon juice
• 1/3 cup (30 g) grated Parmesan cheese
• 1 teaspoon grated lemon zest

Preparation:

1. Heat the oven to 750° F (400° C).
2. Trim the asparagus and place with the pine nuts and the halved tomatoes on a foil-lined pan for baking.
3. Mix 2 tbs of the olive oil, the minced to pieces garlic, the salt, and the pepper
4. Pour this mixture over the asparagus.
5. Bake 15–20 minutes, until asparagus gets soft.
6. Drizzle with 1 tbs of the olive oil and the lemon juice
7. Sprinkle with the lemon zest and the Parmesan cheese, and toss the mixture to combine the ingredients.

Lemon zest and the salad dressing go greatly with the crisp asparagus and crunchy pine nuts in this fresh spring salad. It is a wonderful option for your list of hot vegetable side dishes for Easter.

Stuffed eggs with green onion recipe

Is your fridge full of boiled cracked eggs? After you have dyed them, now it’s time for some egg recipes! The following one is not only easy to prepare, but also gives freedom for your imagination to vary with the ingredients for the stuffing.

Ingredients:

• 6 hard-boiled eggs
• 10 salad leaves
• creamy cheese (200 g)
• green onion, 1 bunch
• grounded black pepper, ½ teaspoon
• rosemary/parsley/dill, to taste

Preparation:

1. Peel the eggs, cut them in halves and separate the yolks.
2. Blend the cream cheese, egg yolks, fresh onion and black pepper with a blender or kitchen robot, until it forms a mousse.
3. Fill the egg whites with a syringe, or using a teaspoon.
4. Decorate the cream-cheese-filled-eggs with your favourite fresh herbs – parsley, dill, or rosemary.
5. Place every egg over a leaf of green salad.

Since the stuffing is in excess, you can use the remaining paste as a decoration for your green salad. In addition, the filling is very suitable for spreading on toast, and if you add a slice of fresh tomato you will get very delicious spring sandwiches!

Easter vegetable dishes – Light cauliflower soup

Ready in 45 minutes for 4 servings, this simple and light soup is tasty and cheap, and a cherished meal for all who appreciate fresh spring vegetables.

Ingredients:

• 1 carrot
• 1 potato
• cauliflower, ½ head
• zucchini, 1 piece
• butter, 3 tbs
• green peas, ½ cup (100 g)
• water (5 cups), 1.2 l
• freshly ground pepper, to taste
• parsley, 1/2 bunch
• salt to taste
• balsamic vinegar, to taste

Preparation:

1. Peel the carrots, potatoes, and zucchini and cut them all into pieces.
2. Cut the cauliflower into small roses.
3. Then heat the butter in a saucepan.
4. Fry all the cut vegetables and add the peas.
5. Add the water.
6. Season with salt and pepper, cover and cook over a medium heat for about 25 minutes.
7. While cooking, wash the parsley and cut the leaves.
8. Ladle the soup into bowls and then serve with the parsley leaves and a little freshly ground pepper.