2,331 vegetable recipes

Vegetable almond brown rice with lemon, dill, and toasted almonds. A quick vegetarian side dish cooked in vegetable broth for a nutty, herb-bright one-pot grain.

Swiss vegetable dip blends Knorr vegetable soup mix into sour cream and mayonnaise, then chills until the dried vegetables soften into a creamy, herby crudite dip. A make-ahead party classic with three ingredients.

Browned diced ham and hash brown potatoes tossed with mixed vegetables in a quick skillet hash. Five ingredients, 30 minutes, and supper's on the table.

Vegetable lasagne layered with ricotta, mozzarella, zucchini, mushrooms, and a garlicky tomato sauce. A meatless comfort classic that feeds a crowd and freezes beautifully.

Orzo with vegetables, a one-pot Mediterranean pasta with zucchini, carrots, onion, and eggplant simmered in vegetable broth. A light, vegetarian weeknight dinner in 30 minutes.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Crustless vegetable quiche with broccoli, potatoes, and red peppers in a light cottage cheese and egg substitute base. Low-fat, high-protein, and packed with fresh vegetables.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

One-skillet beef and ramen stir-fry with sirloin strips, broccoli, carrots, water chestnuts, and mushrooms. A 30-minute weeknight dinner using instant ramen noodles.

Individual chicken and vegetable casseroles with zucchini, tomato, olives, and basil baked under a chicken breast in personal-sized dishes. A light, low-calorie Mediterranean-style dinner for two.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.

A scrumptious vegetable dish your family or friends will love. Tastes wonderful when served over rice.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.