4,824 vegatable recipes

A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.

Quick angel hair pasta tossed with tender broccoli, stewed tomatoes, fresh herbs, and bright lemon juice for a light vegetarian dinner in 40 minutes.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Bhindi masala with three pounds of okra cooked in a garlic-heavy base of browned onions, fresh green chilies, turmeric, and cumin. A straightforward Indian okra dish that's vegan, quick, and full of warm spice.

Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.

German-style creamy cucumber salad with paper-thin cucumber slices marinated in sweet cider vinegar dressing then tossed with sour cream and fresh parsley. The classic sommer salad.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Green beans amandine made in the microwave with toasted slivered almonds, melted butter, and a squeeze of lemon juice. A classic French side dish simplified for two, ready in 15 minutes flat.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Why only use tuna for sandwiches when you try this scrumptious pasta salad that's perfect for the summer!

Fat-free marinated butternut squash with balsamic vinegar and fresh mint. Briefly sauteed to stay firm, then chilled for a bright, tangy vegetarian side dish.

A moist and fluffy coffee cake! Light, not too sweet, and very tasty, great dessert that fits summer perfectly!

Stuffed eggplant filled with quinoa, chickpeas, walnuts and peppers in a savory tomato base, then baked tender. A hearty, high-protein vegan dinner with a complete plant-protein punch.

Asparagus and beef stir-fry with Chinese fermented black beans, garlic, ginger, and oyster sauce. A classic Cantonese wok dish that comes together in under 5 minutes once the prep is done.

Roasted chanterelle and porcini mushroom salad with fresh basil, sun-dried tomatoes, balsamic vinegar, and lemon. A restaurant-quality wild mushroom dish ready in 20 minutes.