2,325 vegetable recipes

The perfect dip for dinner parties! Can be served with tortilla chips or your choice of vegetables!

Baked pasta shells with chicken, peas, fresh herbs, and Parmesan. Sauteed chicken and vegetables tossed with shell pasta and baked until hot and golden. A light, herb-forward weeknight pasta bake.

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.

Slow-simmered buffalo meat with beer, root vegetables, and sage tucked under a golden, flaky pastry crust. A rugged pot pie straight from the Northern Plains.

An easy yet delicious recipe. I followed the recipe, and used whatever I had on hand. Then just mixed them up, and baked in the oven until the cheese was nicely browned. I let the casserole rest for about 10 minutes, then served it. Overall a great dish.

Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.

Restaurant-style meatloaf with beef and sausage baked in a water bath for a silky, custard-like texture. Seasoned with cumin, nutmeg, three peppers, and sauteed vegetables throughout.

Southern-style smothered okra and eggplant slow-cooked with tomatoes, bell pepper, and apple juice until meltingly tender. No oil needed in this hearty, no-fat vegetable dish.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Layers of chopped ham and tart green apples seasoned with sage, topped with buttery mashed potatoes and baked until the peaks turn golden brown. A hearty savory-sweet casserole that feeds six.

Stuffed eggplant Provencale filled with saffron brown rice, tomatoes, red pepper, currants, and sherry. A showpiece vegetarian main course topped with toasted almonds.

This is actually fairly easy to make, the only time consuming part was peeling the eggplant and chopping vegetables.

Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.

Adding some fresh vegetables with some chili lime dressing makes this leftover turkey salad taste so flavorful and refreshing.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

This is a very colorful and tasty arrangement of marinated and then skewered and grilled vegetables and fish. The marinade, called chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. In this version I've suggested my favorite vegetables for kebabs. You should choose your own favorites; some other good choices are eggplants, mushrooms, and onions.