Most Popular Vegetable Dishes
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.
Eggplant Parmesan with Crisp Bread Crumb Topping
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.
Smoky Glazed Asparagus
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.
Warm Spaghetti-Squash Salad
Mild spaghetti squash is delicious with potent ingredients like the olives and feta in this lemony salad, which makes a wonderful starter or side dish.
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.
Caramelized Broccoli with Garlic
Irresistible is the best word to describe chef David Gingrass's richly browned broccoli that is seasoned with garlic, lemon juice and red pepper.
Layered Eggplant, Zucchini and Tomato Casserole
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.
Chickpea and Spinach Stew
Tomato, golden raisins and saffron transform canned chickpeas in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel.
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.
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.