When it comes to veggies, it won't be hard to get in your daily quotient with these scrumptious (and top-rated) picks.
Don't push the veggies to the side! Put them center stage, like in our satisfying Eggplant, Zucchini, and Tomato Tian. Fresh
summer squash, eggplant, and tomatoes are the stars in this recipe. A crunchy, salty, breadcrumb coating atop layers of eggplant,
zucchini, and tomato give the fresh ingredients the ideal complement. An 11 x 7-inch glass or ceramic baking dish works well
for this recipe, but if you have a 2-quart tian or gatin dish, all the better.
View Recipe: Eggplant, Zucchini, and Tomato Tian
Fresh and light describe the flavors of this salad. With pops of green onions, herbs and cucumber, and bright red bell pepper,
this dish will be a delight for both the eyes and the palate.
View Recipe: Lemony Orzo-Veggie Salad with Chicken
Although you can successfully prepare this colorful end-of-summer salad on a gas grill, charcoal will imbue the vegetables
with extra flavor. You can easily substitute white wine vinegar for the champagne vinegar without compromising the flavor
of the dish.
View Recipe: Charred Vegetable Salad
Maple carmelizes to form a glossy coating on the vegetables. Cubed butternut squash or sweet potatoes would also work well
in the mix.
View Recipe: Roasted Root Vegetables with Maple Glaze
This recipe uses our Simple Grilled Vegetables to stuff the pitas. The additions of a crunchy leaf of lettuce, crumbled goat cheese, and pesto mayo take this veggie pita
up a notch.
View Recipe: Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo
Tailor the types of vegetables to the bounty of your garden or that of farmers' market vendors. Thin asparagus spears may
need to cook only four minutes.
View Recipe: Grilled Vegetable Salad
Leftover charred vegetables and fresh herbs create a simple and satisfying vegetarian entreé. For a heartier version, stir
in two cups chopped chicken.
View Recipe: Herbed Penne with Simple Grilled Vegetables
This southwestern-accented recipe combines canned beans with sweet summer corn and red bell peppers for a colorful side dish.
View Recipe: Zesty Three-Bean and Roasted Corn Salad
Savory and sweet, this soufflé can be served as a side dish or dessert. Don't let the word "soufflé" intimidate you—with our
easy-to-handle version you will be enjoying your delicious confection in no time.
View Recipe: Sweet Potato Soufflé
There are several theories about the name of this side dish (pronounced "mock shoe"). Some say it's derived from the Native
American name for corn. But, something thing we do know—this recipe will be one that you will want to keep on hand for many
years to come.
View Recipe: Maque Choux
The lightly pickled relish will keep up to two days in the refrigerator. Corn muffins with honey butter would make a great
View Recipe: Fresh Peas with Spicy Pepper Relish
The combination of sweet corn and smoky bacon gives this uncomplicated dish sublime flavor. It's a delicious way to put fresh
end-of-summer corn to use.
View Recipe: Creamed Corn with Bacon and Leeks
These coarsely chopped vegetables are a breeze to prepare and cook. Basil purée, added at the end, punches up the flavor.
View Recipe: Summer Vegetable Stew with Basil Purée
Add watercress, basil, and mint to a yogurt base for a fragrant, fresh-tasting sauce you can make up to 2 days ahead. Serve
this versatile dish alongside chicken, beef, or lamb. You can also use the sauce as a dip for vegetables.
View Recipe: Roasted Potatoes with Tangy Watercress Sauce
Served with rice, this is a satisfying meatless entrée. We love the grilled flavor paired with the bold feta and the vibrant
array of color when plated.
View Recipe: Grilled Vegetables with Feta
This is a smart make-ahead dish because the vegetables can be grilled a few hours prior to assembling the salads. Just be
sure to savor every bite—you will certainly be glad you did.
View Recipe: Grilled Vegetable Salad with Creamy Blue Cheese Dressing