Vegetables Our Most Popular Vegetable Dishes By Food & Wine Editors Updated on May 3, 2017 Share Tweet Pin Email Trending Videos These hearty recipes include cheese-stuffed grilled peppers and penne with asparagus, sage, and peas. 01 of 10 Creamed Spinach and Parsnips This luscious side dish can be prepared up to three days ahead. The duo of sweet parsnip and creamy spinach is unbeatable. Get the Recipe 02 of 10 Eggplant Parmesan with Crisp Bread Crumb Topping © Kana Okada This eggplant Parmesan is all it should be: delicate slices of fried eggplant nestled in a bright, tangy tomato sauce, layered with gooey fresh mozzarella. The best part is the exceptionally crisp topping, made with dry bread crumbs. Get the Recipe 03 of 10 Smoky Glazed Asparagus © Quentin Bacon Chef Nate Appleman of A16 and SPQR restaurants in San Francisco swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel. More Asparagus Recipes Get the Recipe 04 of 10 Cheese-Stuffed Grilled Peppers Robert Perkins and John Lancaster, the wine directors at San Francisco's Boulevard restaurant, love making this snack at backyard barbecues using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey. Get the Recipe 05 of 10 Caramelized Broccoli with Garlic © Tina Rupp Irresistible is the best word to describe chef David Gingrass's richly browned broccoli that is seasoned with garlic, lemon juice and red pepper. Get the Recipe 06 of 10 Layered Eggplant, Zucchini and Tomato Casserole © Quentin Bacon When your garden's too prolific, have friends over for a swap: your excess produce for theirs. But save some vegetables to make the irresistible casserole here. Get the Recipe 07 of 10 Chickpea and Spinach Stew © Tina Rupp Tomato, golden raisins and saffron transform canned chickpeas in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel. Get the Recipe 08 of 10 Penne with Asparagus, Sage and Peas For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness. Get the Recipe 09 of 10 Farfalle with Yogurt and Zucchini The shredded zucchini cooks along with the farfalle in this tangy pasta from Johanne Killeen and George Germon of Al Forno restaurant in Providence. Get the Recipe 10 of 10 Cucumber Salad © Lucy Schaeffer Vinegar, sugar, salt, and onion add gentle, versatile flavor to this quick-and-easy cucumber salad recipe. All it takes is a few extra minutes of marination time to soften the bite of the onions and help the tangy seasonings infuse every bite of cucumber. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit