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This simple pasta is the best way to eat your veggies.
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This hauntingly fragrant curry dish needs no more accompaniment than a steaming bowl of jasmine rice.
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A delicious mix of fresh zucchini and yellow and red bell peppers are cooked in butter and olive oil. Jalapeno pepper and garlic add a fragrant zing.
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Get Provencal Vegetable Gratin Recipe from Food Network
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Potatoes, yam, carrots, parsnip, jicama, and turnips come together in this simple vegetarian baked dish. Serve it as a side or as a hearty main.
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This hypnotizing tart is surprisingly easy to make. Who knew veggies could be so beautiful?
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Use the best of summer's bounty in a delicious savory tart.
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Quinoa is toasted with sweet onion until nutty and browned, then simmered with zucchini, mushrooms, celery, baby spinach and garbanzo beans for a vegetarian delight.
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This vegetarian sandwich from New York's Brooklyn Fare is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve the sandwich cold.
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Carrots, potatoes and celery are cooked in chicken broth and milk in this low-fat, corn starch thickened soup.
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Millet is cooked with spinach, onion, and tomatoes creating a delightful vegetarian meal that is also gluten-free.
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Potatoes, celery, carrots, corn, peas and green beans make appearances in this cheesy chowder.