9,107 vegetable recipes

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Slow cooker spaghetti meat sauce with blended vegetables hidden in the base. Ground beef, canned tomatoes, carrots, and onions simmer 8-10 hours for a deep, rich, thick sauce.

This flavorful beef stew is alway a winner at our place. Marinating makes the beef tender and full of flavor. The bouquet garni has lots of spices and vegetables, which add extra deliciousness and textures into the stew. It's a great winter dish in a cold day.

Traditional Welsh Rarebit is an open-faced grilled cheese. A thick slice of whole-grain bread is topped with a delicious cheese sauce made from beer, cheese, butter, mustard, and broiled to bubbly perfection.

Paprika-rubbed chicken breasts chargrilled until smoky, sliced over fluffy couscous tossed with toasted pine nuts, dried apricots, and fresh coriander. A vibrant 40-minute dinner with North African flair.

Turkey crunch casserole with leftover turkey, cream of mushroom soup, vegetables, and crispy chow mein noodles on top. A retro one-dish dinner that uses up holiday turkey in 45 minutes.

Tarragon chicken salad dressed in a light yogurt sauce built on a white wine, shallot, and fresh tarragon reduction, then plated with new potatoes and crisp green beans. A composed, mayo-free chicken salad.

Cream cheese and leek soup blended silky smooth with sour cream, chicken broth, and butter-softened vegetables. A rich, velvety soup that comes together in under 45 minutes.

Spice-rubbed grilled salmon with chili, cumin, allspice, and paprika, served over organic field greens tossed in a smoky tomato-balsamic vinaigrette. A restaurant-quality dinner in 45 minutes.

Crispy-fried chickpea fritters spiked with cumin, garlic, and red chilies, tucked into warm pita pockets with fresh vegetables for authentic Middle Eastern street food.

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.

Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.

Smooth Anglo-Indian curry sauce made from caramelized onions, fresh tomatoes, ginger, cilantro, and garam masala. A versatile base for chicken, lamb, or vegetable curries.

Bagna cauda, a warm Italian dip of olive oil, butter, garlic, and anchovies simmered until silky. Served fondue-style with fresh vegetables and crusty bread.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Crustless green bean pie with cheddar cheese, mushrooms, and a Bisquick batter that forms its own crust as it bakes. A savory vegetable main dish.