Vegetable Recipes

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.

Loaded avocado dip with bacon, sour cream, cucumber, and a kick of hot sauce. A no-cook party dip that's like guacamole's smokier, tangier cousin.

Grilled corn with spicy butters tucks compound butter right into the husks before grilling. The butter melts into every kernel as the corn roasts, saturating it with flavor no drizzle could match.

This quick and easy to make salad is tasty and flavorful, the roasted bell peppers, white beans, and feta cheese go very well with the mixed greens, tossed with a very light vinaigrette, which gives the salad a refreshing taste.

Grilled vegetable pizza with fresh mozzarella, cherry tomatoes, red onion, olives, and capers finished with peppery arugula. Fire-kissed crust from the grill, never the oven, for smoky char and crisp edges.

Retro curry-style ground beef skillet with tomatoes, apple, raisins, coconut, and chutney cooked with rice in one pot. A mild, sweet-savory Indian-inspired weeknight dinner.

Candied pumpkin baked with sugar until syrupy and topped with bacon. A 3-ingredient Southern-style sweet pumpkin side dish with smoky, salty contrast from the bacon.

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Fettuccine with chicken and peppers in a creamy basil-cheddar sauce over spinach pasta. Stir-fried broccoli and bell peppers keep it colorful and light.

Yogurt Dip: a 3-ingredient cool dip with plain yogurt, shredded cucumber, and fresh dill. Mediterranean-style and ready in 10 minutes for fresh veggies or pita.

One-pot brown rice and lentils with turmeric, cinnamon, coriander, and cloves. Vegan, high in protein and fiber, and cooked together in a single saucepan.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.

Classic Italian stuffed artichokes filled with garlicky breadcrumb stuffing and olive oil. Tender leaves pull away to reveal savory herbs in every bite.

Whole wheat spaghetti with broccoli, garlic, and hot pepper in olive oil. A vegetarian one-pot pasta where the broccoli cooks right in the pasta water.