4,547 vegetable recipes

Light poppy seed sauce made with low-fat yogurt, citrus zest, and raspberry vinegar. A no-cook, diabetic-friendly dressing for fresh fruit salads and vegetable platters.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Chinese noodle soup with fresh ginger, cellophane noodles, ham, watercress, snow peas, and mushrooms in a soy-sesame broth. A light, aromatic 30-minute soup with crisp vegetables and rice vinegar tang.

Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.

Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.

Coriander pork chops crusted with toasted ground coriander seed and cracked black pepper, braised with white wine, rosemary, and aromatic vegetables. The fragrant Mediterranean-style chop with a velvety pan sauce.

This recipe has been developed as part of work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.

Garden ratatouille baked with zucchini, eggplant, bell peppers, mushrooms, and Parmesan. Sauteed vegetables simmered in pasta sauce, then baked until bubbly and golden.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Ratatouille bread bakes the classic Provencal vegetables (zucchini, summer squash, bell pepper, tomatoes, basil, garlic) into a savory bread machine loaf. A Mediterranean-flavored sandwich bread.

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Fresh corn, tomato, and okra stew sauteed in butter with green onions and garlic. A Southern summer vegetable stew made with produce straight from the garden.

Leeks Northumbria with boiled leeks, creamy bechamel, and grated cheese browned to a golden crust. A classic British vegetable side or light main from the North.

Potato-tomato bisque with rehydrated sun-dried tomatoes, corn, celery, and thyme in a half-pureed base thickened naturally with blended potatoes and low-fat milk. A creamy, low-fat soup with concentrated tomato flavor.