150 red vegetable recipes

Indonesian vegetable salad tossed in creamy peanut dressing with garlic, rice vinegar, and chili flakes. Crunchy tofu, bean sprouts, and broccoli make a bright gado-gado style make-ahead bowl.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.

Maverick chili stews beef brisket and pork neck bones with beer, strong coffee, chocolate syrup, and a dual-stage cumin hit. A bold Tex-Mex pot built for big crowds and big appetites.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Vegetable curry with potatoes and tomatoes cooked in ghee with whole cumin, coriander, garam masala, and fresh ginger. A warming vegetarian one-pot dinner served over rice.

This Mediterranean style dish is packed with flavor. Couscous is simmered in flavorful broth. Bell pepper, spinach, tomatoes and olives not only just add the nice color but also give the dish very refreshing taste. Fresh basil and parmesan sprinkled on top just before serving. A delicious dish can be served as a side dish or a simply delicious main course.

Red onions are cooked with balsamic vineger, brown sugar, vegetable broth, turn out very tasty, adding into the lightly boiled green beans, it is a wonderful side dish.

Beef and vegetable kebabs thread marinated sirloin with sweet red and yellow peppers and zucchini, then grill or broil until charred. A fast, colorful skewer that leans on Italian dressing for an easy marinade.

Smashed potatoes are always welcomed at any time of the year, this crispy smashed mini potatoes will completely satisfy every member of your family, you can serve it with any main dish.

Chock full of Italian inspired ingredients. This pasta salad is sure to please.

Delicious stir-fry chicken with varieties of vegetables. Serve over a bed of rice to make a complete meal.

Baked red snapper topped with a steamed yucca root, tomato, and vegetable relish seasoned with thyme and cayenne. The vegetables are steamed first, then spooned over the fish to finish baking together.

Roasted vegetable terrine layered with grilled red, yellow, and green peppers, eggplant, zucchini, goat cheese, olives, and basil. A stunning make-ahead vegetarian showpiece.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.