101 red vegetable recipes

Cheesy macaroni and broccoli baked with cheddar, mozzarella, bacon bits, red pepper, and evaporated milk. A one-dish mac and cheese with vegetables, ready in 30 minutes.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Vinaigrette marinade with garlic mashed into coarse salt, Dijon mustard, lemon juice, olive oil, and red wine vinegar. Works on beef, chicken, pork, fish, or vegetables.

Marinated vegetable toss with tomatoes, radishes, red onion, celery, and cucumber in Italian dressing, chilled overnight. A crunchy, make-ahead side salad with no cooking required.

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

Grilled beef tenderloin marinated in red wine and cracked peppercorns, served alongside charred vegetable kabobs. Backyard grill dinner with a bold steakhouse-style pepper crust.

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

Grilled Mediterranean vegetable salad with smoky eggplant, charred peppers, potatoes, and olives tossed in garlicky red wine vinaigrette for a make-ahead summer side.

Braised Sunday pot roast with vegetables, garlic, and thyme in a rich red-wine gravy. Classic French-style braise that delivers fork-tender beef and a deeply flavored sauce for family dinner.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Crunchy raw vegetable salad with slivered carrots, shredded red cabbage, zucchini, and scallions tossed in a light dill vinaigrette. Ready in 10 minutes, no cooking needed.