Vegetarian Weeknight Week
Five satisfying vegetarian dinners that work for the whole family.
Five easy, mostly plant-based meals that lean on sheet pans, canned beans, and fresh produce — perfect for low-effort weeknights. Here's everything you need to shop for and a simple plan to pull it all together.
Grocery list
Produce
- 1 large eggplant (about 1 lb.)
- 2 medium zucchini
- 2 medium red bell peppers
- 5 medium plum tomatoes
- Fresh basil (small bunch)
- 1 lb. asparagus
- 12 oz. fresh broccoli florets
- 2 large avocados + 1 medium avocado (3 avocados total)
- 4 cups grape tomatoes (about 1.5 pints)
- 8 cups mixed salad greens
- 2 medium ears of corn (or see frozen)
- 1 lb. baby carrots
- Fresh cilantro (small bunch)
- 2 lemons (for zest + juice)
- 2 limes
Proteins
- 3 (15-oz.) cans no-salt-added chickpeas
- 1 (15-oz.) can no-salt-added butter beans
- 1 (15-oz.) can black beans
Dairy
- 4 oz. goat cheese, crumbled
- 1⅓ cups whole-milk plain Greek yogurt
- ¾ cup half-and-half
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon unsalted butter
Frozen
- 2 cups frozen corn (optional swap for fresh ears)
Pantry
- Balsamic glaze (¼ cup)
- Lower-sodium vegetable broth (small carton)
- Dry mustard
Other
- Crusty whole-wheat baguette (8 half-inch slices needed)
Pantry items we assumed you have
- Olive oil / extra-virgin olive oil
- Kosher salt
- Table salt
- Ground black pepper
- Garlic
Prep-ahead notes
- Rinse and pat dry all canned beans at the start of the week — store in airtight containers in the fridge so they're ready to grab.
- Chop onions for multiple recipes at once: the ratatouille needs a whole yellow onion, the butter beans need half a yellow onion, and the two salads each need red onion.
- Make the Black Bean Salad dressing (lime juice, olive oil, garlic, salt) and store it in a jar — it keeps all week and the salad itself requires zero cooking.
- Squeeze and zest lemons on the weekend; store juice in a small jar and zest in a pinch of plastic wrap for the chickpea sheet pan and avocado salad.
- If using fresh corn, cut kernels off the cobs and refrigerate — saves time the night you make the black bean salad.
Your recipes
Sheet-Pan Ratatouille (eatingwell.com)
A rustic French-inspired vegetable bake where eggplant, zucchini, peppers, and tomatoes roast together until caramelized and tender. A drizzle of balsamic glaze and a crumble of tangy goat cheese elevate it into something that feels a little special without much extra work. It's naturally vegetarian and substantial enough to serve as a main with crusty bread or over grains.
Sheet-Pan Chickpeas & Spring Veggies (eatingwell.com)
Crispy roasted chickpeas and tender spring vegetables — asparagus and baby carrots — are served over a creamy lemony Greek yogurt sauce that doubles as both dip and dressing. It's a satisfying vegetarian meal that comes together on one pan with minimal cleanup. The protein-packed chickpeas keep hungry kids full, and the bright lemon yogurt makes everything taste fresh.
Broccoli-Cheddar Butter Beans (eatingwell.com)
Think of this as a cozy, stovetop spin on broccoli-cheddar soup — hearty butter beans stand in for a heavy cream base and make it genuinely filling. A splash of vegetable broth, half-and-half, and melted sharp Cheddar bring it all together into a thick, saucy skillet meal. Served with toasted whole-wheat baguette slices, it's the kind of comforting dinner that takes about 20 minutes start to finish.
5-Ingredient Avocado & Chickpea Salad (eatingwell.com)
A bright, no-cook salad that comes together in minutes — creamy avocado, hearty chickpeas, sweet grape tomatoes, and red onion tossed in a simple lemon vinaigrette. It's a great light dinner or a side that punches above its weight on flavor. With just five main ingredients, there's almost nothing to prep.
No-Cook Black Bean Salad (eatingwell.com)
A vibrant, zero-heat salad built on a bed of mixed greens with black beans, sweet corn, grape tomatoes, avocado, and a punchy cilantro-lime dressing. Because nothing gets cooked, it's the ultimate busy-weeknight option — just open a can, chop a few things, and toss. The lime dressing is bright and bold, making this feel much more exciting than a basic salad.
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