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Ground beef is browned, then simmered with diced tomatoes, potatoes and mixed vegetables in this easy soup.
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Zucchini, bell peppers, mushrooms, and onion are roasted in the oven before being layered between noodles, tomato sauce, and plenty of mozzarella and Parmesan cheese.
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This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spinach, tomatoes, carrots, and hot sauce are blended with apples and lime juice in this refreshing and spicy vegetable smoothie.
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A pile of vegetables with rotini pasta and Feta cheese topped with dressing.
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Take summer veggies to the height of flavor on the grill. Grilling brings out their natural sweetness, and lends an irresistible smokiness you can't get any other way.
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Before she opened Vergennes Laundry, Julianne Jones sold savory tarts at the local farmers' market. This one is made with the vegetables that are in ratatouille.
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This is a satisfying, very easy, and delicious ground beef and vegetable soup to serve anytime of the year.
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Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese and vegetable. This recipe is especially fast to make using preroasted or grilled vegetables from the deli counter.
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Get Vegetable Couscous "En Crepinette" Recipe from Food Network
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Get Tuna and Vegetable Salad Recipe from Food Network
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Get Old World Vegetable Soup Recipe from Food Network