8,893 vegetable recipes

Slow-cooked pot roast bathed in black coffee, tomatoes, and vegetables until melt-in-your-mouth tender. The coffee adds deep, earthy richness without any bitter aftertaste.

Rotini with zucchini, ham, and carrots tossed in olive oil with fennel seed. A quick 30-minute weeknight pasta that uses up leftover ham and summer vegetables.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Madras dip with curry powder, sour cream, diced hard-boiled eggs, and grated vegetables blended smooth. A tangy, curry-spiced party dip served cold with corn chips.

Hearty Latin stew with brown rice, bulgur, chickpeas, corn, green beans, stewed tomatoes, and red chiles. A vegan one-pot meal loaded with grains, beans, and vegetables.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Santa Maria runner bean stew with garlic, tomatoes, basil, and a splash of olive oil. A simple Mediterranean-style vegetable stew that holds up hot or cold.

Provencal onion soup with eggplant, zucchini, tomato paste, and fresh basil simmered in red wine. A low-fat, vegetable-rich French soup with no butter or cheese.

Heartland corn chowder built on a smoked ham bone broth with pureed vegetables, fresh corn, and milk, topped with crumbled bacon. A thick, creamy Midwest-style chowder.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

A lighter vegetarian lasagna with homemade veggie-red wine tomato sauce, ricotta, fresh spinach, and nonfat mozzarella. Ovo-lacto friendly and packed with vegetables in every layer.

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

Vegetarian asparagus mushroom casserole bound with brown rice, eggs, garlic and cashews under a mozzarella crown. A one-dish supper with fresh spring vegetables and earthy aromatics.

Thai green mango dip with shrimp paste, fish sauce, garlic, and lime juice pounded in a mortar. A sour, salty, funky condiment for grilled meats and vegetables.

Thick, high-fiber black bean chili simmered with dry sherry, honey, cilantro, and fresh vegetables. Topped with Monterey Jack and yogurt. Feeds 6 to 8 hungry folks.

Santa Fe grilled flank steak rubbed with cumin, sliced thin, and served over a fresh corn, tomato, and salsa vegetable bed. A quick Southwestern dinner for two.