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    You are in: Home / Cookbooks / Veggies
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    226 recipes in

    Veggies

    Summer Squash Saute by greyghost Photo by Bayhill
    « Previous 1 2 3 4 5 . . . 10 11 12 Next »
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    A different twist for cauliflower.

    Recipe #467198

    A sugary glaze of garlic and soy sauce lightly coats this stir-fried broccoli.

    Recipe #210676

    Grilling meat is easy. This recipe takes the "work" out of nutritional vegetable side dishes that accompany many picnics. This recipe can be prepared one to two hours ahead of time, placed in cooler and carried off to the park or backyard for later grilling. There's something about grilled vegetables that make them oh so good!

    Recipe #431230

    This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

    Recipe #21761

    If you're a brussel sprout lover, this is sure to please and is quick and easy.

    Recipe #455234

    5 Reviews |  By PaulaG

    This recipe is adapted from "The Best Diabetes Cookbook". It has a wonderful combination of flavors and goes well with a pork or with roasted chicken.

    Recipe #213719

    We had this simple, delicious starter in a Bali restaurant recently. I've since made it at home to rave reviews.

    Recipe #463825

    2 Reviews |  By WiGal

    Parchment paper is a great way to use less fat in cooking and still end up with a tasty dish. Notice that you are cutting each piece of the parchment paper into a heart shape. Other vegetables that I think you could use: chayote, mushrooms, asparagus, or spinach. After looking at some other veggie parchment recipes, I think 375 degrees for 20 minutes might work too. Maybe you are like me--- love oven meals so that is why I am putting the oven/time variation here. If you do not have parchment paper use foil, but parchment is prettier. :)

    Recipe #296771

    A recipe from "The BBQ Bible" by Steven Raichlen, which he states this is from Morocco, posting for ZWT6.

    Recipe #424046

    If you like garlic & lemon, here is a very nice way serve a great favorite of mine, Brussels sprouts.

    Recipe #459347

    These zucchini cakes make an elegant appetizer. Be careful with the nutmeg, it can quickly take over the taste, less is more.

    Recipe #419315

    I adopted this recipe when another chef left the site. The text from my original review stated, "I just made this for my lunch. Yum! I had a smaller portion of broccoli, and therefore downsized the recipe. The flavors are awesome together. I used all fresh ingredients (no bottled lemon juice here!). Since I was cooking only for myself, I prepared the lemon garlic butter in a small saute pan and then tossed the broccoli in that pan to coat it. (No need to dirty a serving dish for just me!) I can't wait to prepare this for others. The lemon garlic butter lends this to be a great side for fish...I am thinking grilled salmon would be great." I have since prepared this as a side dish for a multitude of meals. I love the broccoli, lemon, garlic combo.

    Recipe #69240

    This is AWESOME!!!! My girlfriend brought this dish for Thanksgiving and we all LOVED IT!! So I wanted to share.....ENJOY!!!

    Recipe #80036

    28 Reviews |  By Lennie

    This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.

    Recipe #42280

    Made with raw green beans instead of canned for a more healthy and flavorful side dish.

    Recipe #146299

    This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!

    Recipe #334483

    Found this in a Cuisine at home "cooking for two" book I bought, made it and LOVE it. Made just enough for DH and I and only used one pan to cook twice, first partially cook sprouts in water then saute in butter. The end result is YUMMY if you like sprouts and really brings out the fresh flavor with a nice bright color. I did saute some onions with mine and liked that.

    Recipe #461160

    I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family’s taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

    Recipe #376387

    25 Reviews |  By Debbwl

    A nice roasted cabbage that becomes a warm salad when using the balsamic vinegar option. **Two cutting options provided both tend to want to separate just because it is cabbage.

    Recipe #441862

    This is a rustic, thick pasta sauce that strays from the traditional jarred sauces you see. It's hearty, healthy, and filling. The cutting of the vegetables does not have to be precise as everything is pureed at the end. Even sized cuts simply allow for even roasting.

    Recipe #297566

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