9,083 vegatable recipes

Cheese grits casserole bakes garlic grits with cheddar, eggs, butter, and Parmesan into a rich Southern side dish, topped with jalapenos and paprika for the spicy upgrade. Brunch staple.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Pearl onion gratin baked in seasoned cream with nutmeg until browned and bubbly. A classic French side dish with just six ingredients and a blanching trick for easy peeling.

Lemon broccoli with garlic oil and fresh lemon juice. A simple boiled-then-sauteed side dish that brightens any plate.

Stir-fried zucchini cooked tender-crisp in a hot pan with just oil, water, salt, and a pinch of sugar. Five-ingredient side dish ready in 10 minutes from one summer squash glut.

Slow-sauteed broccoli braised gently in peanut oil and garlic with a splash of water. A covered-skillet method that turns broccoli meltingly tender without steaming it bland.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Try this tasty dish that can be used as a light lunch or as a side to take to your next dinner party.

Cooked wild rice with bacon and butter: nutty, chewy wild rice simmered to tender, then tossed with crisp bacon julienne and a knob of butter. A simple side that eats like a meal.

Golden pan-fried tempeh stir-fried with carrots, garlic, chilies, and oyster sauce, finished with fresh basil. A quick, protein-packed Thai vegetarian dinner ready in 25 minutes.

Microwave stuffed zucchini filled with sauteed pulp, green onions, bread cubes, Parmesan, and fresh tomato. A quick vegetable side dish in under 20 minutes.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.

Whole tomatoes drizzled with honey, stuffed with tarragon-seasoned bread crumbs, dotted with butter, and baked until wrinkled and golden. A sweet-savory side dish that makes summer tomatoes shine.

Pennsylvania Dutch pickled bell peppers stuffed with shredded cabbage, salt, and yellow mustard seeds, then submerged in cold vinegar. Old-fashioned cold-pack pickle that keeps for months without canning.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.