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.
Grilled New Potatoes with Lemon-Garlic Aioli and Chives
This side is reminiscent of a warm German potato salad but with a decided Mediterranean accent.
Grilled and Marinated Zucchini and Yellow Squash
Chef Bobby Flay notes, “It’s amazing how a quick and simply marinade can change the flavors of zucchini and yellow squash. This lemony-peppery mixture really wakes them up.”
Parmesan-Crusted Portobello Mushroom Caps
Heat grill to medium-high. Combine Parmesan and thyme in a small bowl. Season with salt and pepper. Brush mushrooms on both sides with 2 teaspoons…
Sesame-Braised Cabbage with Leeks
Melt butter in Dutch oven or large, deep skillet over medium heat. Add leeks and salt. Cook, stirring occasionally, about 10 minutes or until tender….
Self-Braised Escarole with Garlic and Golden Raisins
Adding raisins to escarole gives a little sweet with the sharp-flavored vegetable.
Sweet Pea Soup with Mint Pesto
Fresh green peas make this a stellar spring soup. Frozen peas will work, too.
Penne with Spinach, Olives and Sun-Dried Tomatoes
Penne gets a veggie-ful Mediterranean treatment with a spicy red pepper kick in our quick and easy pasta toss.
Angel Harvest Vegetable and Potato Soup for a Crowd
Need to feed a crowd? Try the 5-gallon version of Helen verDuin Palit’s Vegetable and Potato Soup.