Our Most Popular Vegetable Dishes

Farfalle with Yogurt and Zucchini

These hearty recipes include cheese-stuffed grilled peppers and penne with asparagus, sage, and peas.

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Creamed Spinach and Parsnips

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.

02 of 10

Eggplant Parmesan with Crisp Bread Crumb Topping

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.

03 of 10

Smoky Glazed Asparagus

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.

04 of 10

Cheese-Stuffed Grilled Peppers

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.

05 of 10

Caramelized Broccoli with Garlic

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.

06 of 10

Layered Eggplant, Zucchini and Tomato Casserole

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.

07 of 10

Chickpea and Spinach Stew

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.

08 of 10

Penne with Asparagus, Sage and Peas

HD-200904-r-penne-asparagus.jpg

For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.

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Farfalle with Yogurt and Zucchini

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.

10 of 10

Cucumber Salad

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.

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