Most Popular Vegetable Dishes

By Food & Wine
Updated May 03, 2017
These hearty recipes include cheese-stuffed grilled peppers and penne with asparagus, sage, and peas.
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1 of 10

Creamed Spinach and Parsnips

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This luscious side dish can be prepared up to three days ahead. The duo of sweet parsnip and creamy spinach is unbeatable.

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2 of 10

Eggplant Parmesan with Crisp Bread Crumb Topping

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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.

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Smoky Glazed Asparagus

Courtesy of Quentin Bacon
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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.

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4 of 10

Warm Spaghetti-Squash Salad

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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.

5 of 10

Cheese-Stuffed Grilled Peppers

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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.

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Caramelized Broccoli with Garlic

PHOTO © TINA RUPP
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Irresistible is the best word to describe chef David Gingrass's richly browned broccoli that is seasoned with garlic, lemon juice and red pepper.

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7 of 10

Layered Eggplant, Zucchini and Tomato Casserole

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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.

8 of 10

Chickpea and Spinach Stew

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Tomato, golden raisins and saffron transform canned chickpeas in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel.

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Penne with Asparagus, Sage and Peas

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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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10 of 10

Farfalle with Yogurt and Zucchini

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The shredded zucchini cooks along with the farfalle in this tangy pasta from Johanne Killeen and George Germon of Al Forno restaurant in Providence.

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