2,136 vegetable recipes

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.

Light poppy seed sauce made with low-fat yogurt, citrus zest, and raspberry vinegar. A no-cook, diabetic-friendly dressing for fresh fruit salads and vegetable platters.

Ochsenschwanzsuppe, a classic German oxtail soup simmered for 5 hours with vegetables, thickened with browned flour and butter, and finished with Madeira wine. Deep, beefy, and velvety.

Pita pizzas: individual chicken and vegetable pizzas on pita bread with spinach, mushrooms, red bell pepper, and mozzarella. A fast weeknight dinner for six in 40 minutes.

A quick warm herb butter dip: melted butter stirred with fresh herbs for dunking seafood, bread or steamed vegetables. Five minutes to a simple, savory dipping butter.

Classic Italian bollito di manzo: beef brisket slow-simmered for 3 hours with Roma tomatoes, vegetables, and aromatics. Yields fork-tender meat and a rich broth. Serves 6.

Nutty buckwheat groats and cracked wheat get tossed with sautéed vegetables, fresh tomatoes, and slivered almonds, then baked into a hearty vegetarian casserole seasoned with rosemary and chili.

Homemade herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix in minutes and store in jars for seasoning chicken, vegetables, and meat.

Crisp vegetable salad with snow peas, cherry tomatoes, and carrots tossed in a savory miso-soy dressing with ginger and garlic. Fresh, crunchy, and ready in 15 minutes.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Slow cooker pot au feu with moose, pork tenderloin, chicken breast, kielbasa, and root vegetables in herbed beef stock. The classic French boiled dinner adapted for the crockpot.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

Easy cheese fondue melts nutty Swiss into a white wine base, smoothed with cornstarch so it stays silky and never breaks. A classic, party-ready pot for dipping crusty bread, apples and vegetables.

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

A simple but tasty chicken salad that is perfect for a light lunch or dinner when you're constantly on the go.