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A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this vegetable lasagna.
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Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.
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Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.
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Eat your veggies! No problem doing that with these fabulous fajitas. Summer squash, red and green peppers and strips of red onion are sauteed with oil and garlic and then wrapped into a warm tortilla. A sprinkling of cheese and cilantro and your on your way.
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Sometimes forgotten vegetables like winter squash, celeriac and leeks, become family favorites, when they're layered with potatoes and baked to perfection in a delicious cream sauce. 
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Cut this pizza-style recipe into bite-sized squares and serve as delicious cheese and veggie topped appetizers.
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Nothing fancy, nothing new, just a beautifully basic vegetable soup that can accommodate whatever vegetables you have on hand. Weve listed plenty of possibilities below, but the variations are infinite.
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Beef, bacon and vegetables are delicious in this chick pea minestrone.
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This pot pie is filled with parsnips, carrots, and sweet potato and is topped with your favorite biscuit mix.
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Canned cheddar cheese soup, processed cheese, sour cream and milk provide the rich and creamy background in this kid-pleasing potage with mixed vegetables, browned ground beef and cooked rice.
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A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
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Peppers, onions, cabbage, tomatoes, and chicken stock are simmered with quinoa in this delicious, traditional Peruvian soup. There are a lot of ingredients, but it is worth the work!