4,452 vegetable recipes

Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.

Hot German rice salad with crispy bacon, apple cider vinegar, sugar, onions, and grated carrot. A warm, tangy side dish using the same sweet-sour dressing as German potato salad.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Romaine, shredded fennel, cauliflower, and red onion tossed in a bright lime-garlic dressing with paprika. A crunchy, no-cook side salad that's vegetarian and diabetic-friendly.

Garden vegetable pizza on a Boboli shell piled with sautéed zucchini, broccoli, snow peas, red and yellow peppers, thyme, and Parmesan. Ready in 30 minutes.

Potato crisps with sour cream and caviar are crispy mini potato pancakes topped with cool sour cream and salty salmon roe. An elegant 35-minute cocktail appetizer that looks restaurant-worthy.

Substitute that Caesar Salad with these scrumptious dish made with cabbage and pomengranate seeds.

Fettuccine with zucchini, red bell peppers, tomatoes, garlic, and red pepper flakes in olive oil. A vibrant, vegetable-forward pasta dinner ready in 25 minutes with no cream or cheese needed.

A new but scrumptious side dish that can be served with baked fish or a pot roast.

One-pot brown rice and lentils with turmeric, cinnamon, coriander, and cloves. Vegan, high in protein and fiber, and cooked together in a single saucepan.

An easy-to-make cake which is a perfect way to welcome the Autumn season!

Green beans and butternut squash glazed in currant jelly, garlic butter, basil, and lemon juice, topped with toasted walnuts. A make-ahead holiday side dish.

Napa cabbage wok-braised with dried shrimp, Chinese mushrooms, mustard greens, sherry, and soy sauce, finished with rendered chicken fat. An authentic Chinese side with deep umami layers.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.