4,452 vegetable recipes

Baked sweet potatoes glazed with a honey-orange apricot sauce and scattered with walnuts. A naturally sweet, fruit-forward side dish that feeds a crowd of twelve.

Shiitake mushroom caps tossed in olive oil, soy sauce, crushed garlic, rosemary, and a touch of maple syrup, then charcoal grilled until smoky and lightly charred. A vegan-friendly side that steals the show at any cookout.

Layered potato and leek casserole with cottage cheese baked until golden and tender. A simple four-ingredient side dish with a creamy, savory filling between every layer.

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Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.

Crisp button mushrooms stuffed with tangy apple, toasted walnuts, and melted blue cheese for a sweet-savory bite-sized appetizer ready in under an hour.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.

Start off your summer barbecues with this scrumptious Chinese-style pasta salad that your whole family will enjoy!

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

A verylight side dish, cooking carrots using way is very healthy and nutritious.

These a few kinds of grilled vegetables together are absolutely delicious! Tossing them with a very light and flavorful sherry vinaigrette, definitely will be a hit on your table as a side dish.

Tender eggplant simmered with tomatoes, bay leaves, caraway seeds, and a bright splash of lemon and red wine vinegar. A tangy, vegan-friendly side dish ready in 45 minutes.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.

A tangy, mayo-free coleslaw dressed with a warm vinegar, mustard, and celery seed dressing over shredded cabbage, carrots, and bell peppers. Keeps in the fridge for days.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.