2,136 vegetable recipes

Bangin' Bart is a home cook's take on Baigan Bartha, the Indian eggplant and tomato stew slow-cooked until thick enough to use as a dip. A simple, vegan, one-pan dish with deep flavor.

Baked spaghetti squash with melted Monterey Jack, sauteed bell peppers, onions, Italian herbs, and black olives. A cheesy, low-carb vegetarian casserole the whole family will love.

Insalata verde e rossa, an Italian red and green salad with dandelion leaves, watercress, and radishes in olive oil and red wine vinegar. A bitter greens salad with peppery bite.

Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.

Pennsylvania red cabbage braised in vinegar and brown sugar with apples and caraway seeds. A sweet-tart Pennsylvania Dutch side dish that pairs perfectly with pork roast, sausage, and schnitzel.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

Sour cream cucumbers with fresh dill, chives, celery seeds, and apple cider vinegar. A cool, creamy side salad that chills in an hour. No cooking required.

A clean, light Asian-style soup of tender napa cabbage and celery in a simple broth, topped with cooked shrimp and fresh scallions. Just 6 ingredients and under 50 calories per bowl.

Nasu karashi sumiso-ae: Japanese eggplant tossed in a white miso, soy sauce, and wasabi dressing. A simple, savory side dish served at room temperature with a gentle spicy kick.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Broccoli custard timbales baked in a water bath, topped with homemade hollandaise sauce. Elegant French vegetable side dish ready in 30 minutes for two.

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

Cave and garden baked potatoes topped with sauteed mushrooms, red bell pepper, and garlic with a squeeze of lemon and fresh parsley. A hearty, vegetable-loaded baked potato dinner.

Quick skillet cabbage sauteed with celery, green pepper, and onion until crisp-tender. A simple, low-calorie vegetable side dish that's on the table in 15 minutes flat.