31 Vegetable Snacks That Will Hold You Over Until Dinnertime

Sorry, spuds. You’ve been dethroned. All you need is a few sliced zucchini, olive oil and salt. The pieces crisp up beautifully after baking in the oven and blow bagged potato chips away.

Soybean pods turn dangerously poppable after roasting in the oven for 20 minutes. Better yet, their outsides char as they cook, which gives them an addictive smoky quality.

Raw snap peas, radishes, cucumbers and beyond are super crunchy and refreshing on their own. But this roasted red pepper sauce made with almonds, garlic and sherry vinegar steals the show.

The easiest way to get your veggie count up for the day? Drink them. One glass of this sipper is loaded with spinach and avocado, plus tart Granny Smith apple and sweet banana.

Two of your favorite foods, united in creamy harmony. It’s as easy as puréeing chickpeas, garlic, lemon juice and baked sweet potato in the blender or food processor.

Pickling vegetables is easier than you may think. Our apple cider vinegar brine is garlicky, tangy and prime for using with every veggie, from Kirby cucumbers to beets.

These little gems are coated in crispy Parmesan breadcrumbs. The only way to make it even more delicious is with a side of marinara.

Making homemade sushi is totally in your wheelhouse, but raw fish can be intimidating to work with. This veggie-happy twist stars carrots, European cucumbers, scallions and avocado instead.

Meet the most refreshing snack ever invented. There’s no cure for a hot day like thin-sliced cukes dressed in rice vinegar, garlic and dill.

Bet you didn’t know your broiler could do this, huh? We’ll have ours with an extra shake of Old Bay, please.

Isn’t she gorgeous? Cooked, chopped beets turn this savory dipper deep pink.

Hello, summer. Charred corn and peppers give traditional lime-kissed guac a smoky kick.

Meet a quintessential fall snack that boasts iron, protein, magnesium and calcium. Make sure not to throw out the hulled pumpkin—it’s perfect for carving into a jack-o’-lantern. Or making this soup.

Trade potatoes for beets, turnips, radishes and parsnips, which roast beautifully in under half an hour. A dusting of salt, black pepper and fresh herbs, et voilà.

If eating vegetables always feels like a chore to you, these six-ingredient beauties can change that. After being coated in Parm and paprika, the beans will turn crunchy in the oven in just 15 minutes.

Skip the rolling mat business. Your trusty muffin tin will do all the heavy lifting.

These are brushed with lemon-parsley dressing before getting nice and charred on the barbecue. Pro tip? Stick to one veggie per skewer so they cook evenly without burning.

Have you been sleeping on this root vegetable? A blend of Old Bay and garlic powder should wake you up.

Kabocha squash, carrots and cauliflower transform into the fanciest veggie platter of all time alongside umami-rich aioli. Think Dijon mustard, lemon juice, pasteurized egg yolk and white miso paste.

This cross between guac and hummus will only take you 10 minutes to whip up. The hardest thing you’ll have to do is decide between tortilla and pita chips.

Try your best not to fill up before dinner. The minced ginger, soy sauce and Sriracha make this grain-free dish pretty darn irresistible.

In a word, epic. TBH, we could bathe in the lemon-Dijonnaise dipping sauce.

Lean, mean and totally vegan. Start by blanching the collard leaves so they keep their vibrant color, slather them with hummus, add the veggies and roll. P.S., the wraps will keep for two days in the fridge.

A blend of Panko breadcrumbs, Parmesan cheese, garlic powder and cayenne take this summer veggie over the top. No deep frying required.

Soup is generally off limits come summer. But this ridiculously easy meal doesn’t need a second at the stove—just a spin in the blender or food processor. Try this yellow tomato gazpacho next.

Your favorite hors d’oeuvre just got a whole lot healthier. We promise you won’t miss the hot dogs (especially with a generous drizzle of green goddess dressing).

It doesn’t get simpler than store-bought pizza dough, ricotta and mozzarella cheeses and frozen chopped spinach.

Thanks to rice noodles and shrimp, this snack packs 9 grams of protein per roll. Have ’em plain or go wild with sweet chili sauce.

These just never get old, do they? All it takes is garlic cloves, olive oil, fresh rosemary and a stint in the oven.

Sweet potatoes, red onion, corn, beans and jalapeños nestled in ooey-gooey cheese? Sign us up.

OK, these couldn’t be more adorable if they tried. Trade tortillas for wonton wrappers before filling with beans, romaine lettuce, tomato, olives and cheese. Top one with a generous drizzle of sour cream and devour.