171 brown vegetable recipes

Garlic butter asparagus and onions cooked in one skillet: steamed crisp-tender, then browned in butter with sliced garlic. A fast vegetable side that goes with almost anything.

Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Kasha Rustica with toasted buckwheat groats, bow-tie pasta, sauteed onions, and browned mushrooms in vegetable stock. A hearty vegetarian take on classic kasha varnishkes.

One-pot curried brown rice with chicken or turkey, kale, leeks, carrots, and mushrooms. A healthy weeknight dinner for two packed with vegetables.

Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

Pearl barley browned in margarine and baked with cauliflower, mushrooms, shredded carrots, and onion in vegetable broth. A cozy vegetarian casserole with zero cholesterol.

Stir-fried vegetables with brown rice, mushrooms, bean sprouts, and garlic. A quick vegan side dish that comes together in 25 minutes with pantry staples.

Cajun remoulade sauce with brown mustard, ketchup, apple cider vinegar, and Tabasco, served with fresh vegetable crudites. A tangy, spicy no-cook dip for raw veggies.

Grilled chicken and vegetable kabobs brushed with sweet Heinz 57 and honey glaze: tender cubes threaded with peppers, onions, squash, and mushrooms, charred until sticky-brown.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.