4,452 vegetable recipes

Indian-style stir-fried potatoes with freshly ground black pepper and cilantro. A five-ingredient vegetarian side dish using pre-boiled potatoes, ready in 15 minutes.

Grecian green beans marinated in Coca-Cola, olive oil, vinegar, oregano, and mustard with shallots and garlic. A sweet-tangy refrigerator side dish, served chilled or warm alongside grilled meats.

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.

Italian pasta salad with rotini, broccoli, mozzarella, bell peppers, and a homemade basil-oregano vinaigrette. A make-ahead cold pasta dish for potlucks and picnics.

Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.

String beans Provencal braised in a sauce of plum tomatoes, onion, garlic, and thyme until meltingly tender. A French-style green bean side dish that's vegan and serves a crowd with simple ingredients.

Napa cabbage and sheep cheese salad with sautéed onions, fresh thyme, and white wine vinegar. Tossed and rested for an hour so the flavors meld. Simple and satisfying.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

Quick vegan ratatouille with eggplant, Roma tomatoes, garlic, oregano, and basil. A 15-minute weeknight dinner that's plant-based and full of flavor.

Grilled eggplant salad layered with yellow tomatoes, fresh mint, and a shallot-lemon vinaigrette. A stunning Mediterranean summer platter that pairs smoky grilled eggplant with cool raw tomato.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.

Sweet spinach tart with wine-steamed spinach cooked in rosewater, sugar, and cinnamon, filled into a pie shell and topped with fresh sliced strawberries. A medieval-inspired dessert that's surprisingly beautiful.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.