Looking for vegetable recipes? From spring peas and carrots to summer cucumbers, tomatoes, corn, beans, zucchini and potatoes, we have vegetable recipes for cold salads, casseroles, soups, and sides for every occasion or need.
Roasted Baby Yukon Gold Potatoes and Radishes
Use baby radishes and baby Yukon gold potatoes in this roasted vegetable side dish.
Winter Squash and Onion Bread Pudding
This savory bread pudding makes a wonderful vegetarian main dish. It is also terrific as a dressing served alongside roast turkey and gravy.
Sweet Potato Planks
Skip the marshmallows (and extra sugar). The kids will love the super-sized orange “fries” loaded with beta carotene.
Here’s a crunchy Romaine salad, as written by 11-year-old Sam, who calls this salad “awesome.”
Brussels Sprouts Hash
You’ve steamed them. You’ve roasted them. But have you hashed them? Brussels sprouts, the holiday’s most distinctive veggie, stars in this savory jumble.
Stuffed Mushrooms with Corn and Saffron
Saffron blesses everything it comes in contact with, including these stuffed treats.
Fresh Tomato Sauce
Heat olive oil in a Dutch oven. Add onion and carrot (if using) and sauté until tender. Add crushed tomatoes. Simmer 1 to 2 hours…
Summer Garbanzo Salad
Cook some extra garbanzo beans whenever you make hummus to toss in this easy, fresh salad.
Bacon, Kale and Raisin Strata
This savory strata or bread pudding can be assembled the night before serving.
Caprese Salad with Beets
This classic summer salad of fresh tomatoes, mozzarella and basil is even better with the addition of another summer staple–earthy beets. It comes to us by way of Chef Stan Chamberlain, of Crippen’s Country Inn and Restaurant in Blowing Rock, N.C.
Green Bean Salad with Smokehouse Almonds
Not your mother’s green beans almondine. These almonds are smoked and dressed in vinaigrette.
Butternut Squash and Heirloom Bean Chili
A vegetarian chili with a robust meaty quality. Serve it alongside a bowl of rice or with cornbread.
Barbara Kingsolver’s Eggplant Papoutzakia
A Greek-inspired recipe from Barbara Kingsolver’s narrative Animal, Vegetable, Miracle.