Vegetable Recipes

With only four ingredients you can make this tasty and easy dish easily at home. You can effortlessly prepare it ahead of time for a picnic or have everyone design their own for a customized flavor.

Too many zucchinis? Try this galette that's made with ricotta, mozzarella, parmesan cheese and zucchini; cheesy and tasty filling is held by a flaky and tasty crust.

This is a good breakfast selection, you can also serve it as a side dish with some meat main dish, it is great too.

Black olives are mixed into the whole wheat galette dough, different kinds of fresh, seasonal and roasted root vegetables, it is delicious!

This quick, tasty and refreshing salad is made with crunchy-sweet sugar snap peas, red bell pepper and peppery arugula, and tossed with a light and flavorful soy sauce-sesame oil dressing.

Cook each vegetable individually to maximum the flavor and texture. Then stir-fry them together with the black bean-garlic sauce and a drizzle of sesame oil.

This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.

Just like the name of the dish, this new potato salad is ideal on a hot summer day.

This classic Italian Eggplant Parmesan is a family fav!

An easy and tasty way to serve healthy beets; in a creamy mustard sauce.

So quick and easy to put together, and it tastes delicious with a good amount of flavorful sauce that's perfect with a bed of rice. Don't have Chinese cabbage? Use bok choy or other similar leafy greens, or even broccoli instead.

Sweet potato casserole with a crunchy pecan-coconut-brown sugar topping baked until golden. The holiday side dish everyone fights over at Thanksgiving.

Russian cabbage soup with slow-simmered beef chuck, tomatoes, and shredded cabbage in a sweet-sour broth finished with fresh lemon juice and a cool dollop of sour cream.

Spaghetti squash casserole with fresh tomatoes, crispy garlic, mozzarella, and Parmesan. Low-carb, vegetarian, and diabetic-friendly, all made in the microwave.

Ground chicken stir-fry with broccoli, mushrooms, red bell pepper, and fresh ginger in a light sesame-chicken broth sauce. A lean, low-fat Asian-inspired weeknight dinner.

Parboiled cauliflower and broccoli tossed with colorful bell peppers in a creamy tahini-lemon dressing with garlic. Served chilled with pita wedges and fresh parsley for a vibrant, Mediterranean-inspired vegetable salad.