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This lo carb Creamy Roasted Red Pepper Zucchini Noodles recipe uses a Spiralizer to create the perfect zucchini noo...

  • 2 roasted red peppers, weighing 8-ounces
  • 1 tablespoon extra virgin olive oil
  • 2 ounces soft goat cheese, (usually labeled chevre)
  • 1 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • 1/2 cup onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 2 pounds zucchini, ends cut off and spiralized or cut into 'noodles'
  • Fresh parsley, chopped
  • Fresh parmesan, grated
  • Extra goat cheese
  • Freshly ground black pepper
4.6/5 (5 Votes)

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Super foods make a super salad! Nutrient-rich kale and garnet yams are the keys to this colorful salad

  • 2 garnet or jewel yams, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • Salt and freshly ground black pepper to taste
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 bunch kale, torn into bite-sized pieces
  • 2 tablespoons red wine vinegar
  • 1 teaspoon chopped fresh thyme
4/5 (6 Votes)

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For Balsamic Reduction Pour balsamic vinegar into a small, heavy, saucepan and heat on very, very low heat until ba...

  • For the Balsamic Reduction:
  • 7 1/2-8 ounces Balsamic vinegar
  • a good pinch or two each, coarse kosher salt and cracked black pepper
  • For the Scallops and Fennel:
  • 20 scallops (5 per person) white muscle removed from the side, patted very dry before cooking
  • 1 fennel bulb, cut into 1/8 size pieces, tossed in olive oil, sprinkled with coarse kosher salt and pepper, some feathery green leaves set aside for garnish
  • 2-3 tablespoons olive oil, approximately, for brushing scallops on both sides for grilling
  • a couple good pinches coarse kosher salt over scallops, and more to taste
  • a couple good pinches cracked black pepper over scallops
  • Equipment:
  • small saucepan
  • wooden spoon for stirring reduction
  • pastry brush for brushing scallops with olive oil
  • plastic squirt bottle designed for food use
  • small funnel for pouring reduction into plastic bottle
  • grill trays for scallops and fennel if desired
4.6/5 (5 Votes)

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Sweet Potato Mini-Latkes are a great twist on the a traditional dish

  • 2 medium sweet potatoes, peeled and shredded, about 1-pound
  • 2 medium green onions, finely chopped, 2 tablespoons
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg, slightly beaten
  • 1 cup sour cream
  • sliced pecans, if desired
4.6/5 (5 Votes)

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Lovely and cooling, these flavored, emerald-toned ice cubes are great in sparkling water, lemonade or a Bloody Mary

  • Basil
  • 2 1/2 cups chopped Persian cucumber
  • 3/4 cup lightly packed basil leaves, torn
  • 1 serrano chile, seeded and chopped
  • 1 teaspoon light brown sugar
  • Kosher salt
4.6/5 (5 Votes)

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Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes

  • 1 cup coarse (#3) bulgur
  • Salt to taste
  • 1 28-ounce can chopped tomatoes with juice
  • 3 tablespoons extra virgin olive oil
  • 3 plump garlic cloves, minced
  • 1/4 teaspoon sugar
  • 1/4 to 1/2 teaspoon ground allspice or cinnamon (to taste)
  • Freshly ground pepper
  • 1 12-ounce bunch spinach, stemmed and washed thoroughly in 2 changes of water, or 2 6-ounce bags baby spinach
  • 2 teaspoons dried mint or 1 tablespoon chopped fresh mint
  • 1 1/2 cups cooked chickpeas (1 can, drained and rinsed) (optional)
  • 2 ounces Gruyère, or 1 ounce each Gruyère and Parmesan, grated (1/2 cup)
3.7/5 (20 Votes)

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Fall flavors are a natural with pumpkin, of course, and are enhanced with a warm spice mix, potatoes and a touch of...

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 1 kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1 L Campbell's Real Stock Chicken or Vegetable
  • 1/2 cup (125ml) thin cream
4.6/5 (5 Votes)

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Traditional Puttanesca sauce is prepared and served with baked haddock and homemade oven roasted potatoes that are ...

  • 3 1/2 tablespoons olive oil, divided
  • 4 garlic cloves, sliced
  • 4 anchovy fillets packed in oil, drained
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28 ounce) can whole peeled tomatoes and their juices, coarsely puréed
  • 1/4 cup halved, pitted oil-cured black olives
  • 1/2 teaspoon kosher salt, plus more
  • 1/4 teaspoon freshly ground black pepper, plus more
  • 1 pound fingerling potatoes, halved
  • 2 large shallots, peeled, leaving root end intact, quartered
  • 8 ounces haddock or halibut fillets, cut into 1 1/2" cubes
  • 1/4 cup halved caper berries or 1 tablespoon drained capers, rinsed
  • 1 tablespoon chopped flat-leaf parsley
4/5 (6 Votes)

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In a small saucepan, add oil and onions and cook until translucent (about 3 minutes)

  • 1 1/2 pounds green beans, trimmed
  • 1 1/2 pounds peeled parsnips cut into strips
  • 1/4 cup extra virgin olive oil
  • 1 small red onion thinly sliced
  • 1/4 cup red wine vinegar
  • 1 Tbls. Dijon mustard
  • salt and pepper
4.5/5 (6 Votes)

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Heat a saucepot with 2-3 tablespoons of olive oil

  • 4 zucchini – peeled and cut
  • 1 Vidalia onion – diced
  • 5 cloves of garlic – chopped
  • 1/2 cup fresh Italian parsley – chopped
  • 29 oz. can of crushed tomatoes
  • 3-4 tbs. red wine
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tbs. dried oregano
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. sugar
  • 16 oz. mozzarella – shredded
  • 1/2 lb. sliced salami
  • 1/4 cup Italian style breadcrumbs
  • 2 lbs. your favorite spaghetti
  • Olive oil
4.6/5 (5 Votes)

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Although this recipe uses the grill you can also cook on the stove top

  • Patties:
  • SAUCE
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped fresh chives
  • Finely grated zest of 1 lemon
  • 1 teaspoon fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 medium zucchini, trimmed and coarsely grated (about 2 cups)
  • 2 medium carrots, trimmed, peeled, and coarsely grated (about 2 cups)
  • 1 medium parsnip, trimmed, peeled, and coarsely grated (about 1 cup)
  • 2 large eggs, beaten
  • 1/3 cup grated Romano cheese
  • 4 –6 tablespoons all-purpose flour
  • 1/4 cup finely chopped fresh chives
4.1/5 (8 Votes)

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Vegan Portobello and Poblano Enchiladas with Smoky Poblano Queso is a completely meatless meal that your family is ...

  • QUESO SAUCE:
  • 3 poblano peppers
  • 1 tablespoon coconut oil
  • 3 garlic cloves, minced
  • 1 large diced yellow onion
  • 1 pound cremini mushrooms, diced
  • 2 yellow zucchini, diced
  • sea salt to taste
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 tablespoon water
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • dash of cayenne pepper
  • 12 corn tortillas
  • 1/2 cup raw cashews, soaked in water for 30 minutes
  • 1 cup water
  • 2 diced yellow squash
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons arrowroot powder
  • 3/4 teaspoon sea salt
  • pinch of cayenne
  • AVOCADO SAUCE:
  • 1 avocado
  • 1 lime
  • OPTIONAL GARNISHES:
  • green onions, cherry tomatoes, cilantro, to taste
4.6/5 (5 Votes)

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Vegan Portobello and Poblano Enchiladas with Smoky Poblano Queso Creamy Roasted Red Pepper Zucchini Noodles