9,107 vegetable recipes

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Caribbean jerk pork chops marinated overnight in allspice, cinnamon, thyme, scallions, and cayenne, then grilled hot until juicy and just-pink at the bone. Bold island flavor on a weeknight-friendly cut.

Seafood lovers will love this succulent shrimp dish that is prepared with a savory sauce.

This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

Warm and tasty. Lamb, root vegetables and rice make this delicious fall or winter stew.

The perfect crockpot soup that is made with beef chuck roast and a variety of vegetables.

Provençal aioli platter: poached cod, beef carpaccio, blanched vegetables, baby potatoes, and hard-boiled eggs arranged around homemade garlic aioli. The summer party centerpiece.

Don't let your eggs look lonely, use this recipe to add a variety of vegetables to make your breakfast enjoyable!

Ginger-carrot bisque: silky pureed carrot soup with fresh ginger, orange zest, and coriander, finished with cream. The elegant first-course soup that converts vegetable skeptics.

Moroccan potato, pepper, and tomato casserole tossed in a vibrant morocca chermoula of garlic, paprika, cumin, cayenne, cilantro, and parsley. A bold vegetarian main or side.

Maple mustard game hens spatchcocked, marinated overnight in Dijon, lemon, and maple syrup, then roasted in a hot oven until skin is bronzed and crackling. Date-night dinner with restaurant flair.

Mushroom soup concentrate is a homemade replacement for canned condensed mushroom soup, built from fresh mushrooms, butter, onion, celery and broth. Use it in casseroles or thin with milk for a quick bowl.

Plum and peach salad with toasted walnuts drizzled in a raspberry jam vinaigrette made with red wine vinegar and walnut oil. A 15-minute summer fruit salad.

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.

Tender flank steak slow-cooked with chili spices, fresh vegetables, and red wine in this Mexican-inspired crockpot casserole that fills your kitchen with smoky, savory aromas.