Top-Rated Vegetable Recipes

0406 TRV: Grilled Vegetable Salad with Creamy Blue Cheese Dressing

Photo: Becky Luigart-Stayner

When it comes to veggies, it won't be hard to get in your daily quotient with these scrumptious (and top-rated) picks.

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Eggplant, Zucchini, and Tomato Tian

Photo: Gentl & Hyers

View Recipe: Eggplant, Zucchini, and Tomato Tian

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.

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Lemony Orzo-Veggie Salad with Chicken

Photo: John Autry

View Recipe: Lemony Orzo-Veggie Salad with Chicken

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.

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Charred Vegetable Salad

Photo: Becky Luigart-Stayner

View Recipe: Charred Vegetable Salad

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.

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Zucchini with Peppermint

Photo: Randy Mayor

View Recipe: Zucchini with Peppermint

Zucchini and peppermint may sound like an unlikely pair, but after one bite, you will learn the flavors lend masterfully to one another.

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Roasted Root Vegetables with Maple Glaze

Photo: Becky Luigart-Stayner

View Recipe: Roasted Root Vegetables with Maple Glaze

Maple carmelizes to form a glossy coating on the vegetables. Cubed butternut squash or sweet potatoes would also work well in the mix.

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Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo

Photo: Randy Mayor

View Recipe: Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo

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Grilled Vegetable Salad

Photo: Becky Luigart-Stayner

View Recipe: Grilled Vegetable Salad

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.

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Herbed Penne with Simple Grilled Vegetables

View Recipe: Herbed Penne with Simple Grilled Vegetables

Leftover charred vegetables and fresh herbs create a simple and satisfying vegetarian entreé. For a heartier version, stir in two cups chopped chicken.

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Zesty Three-Bean and Roasted Corn Salad

View Recipe: Zesty Three-Bean and Roasted Corn Salad

This southwestern-accented recipe combines canned beans with sweet summer corn and red bell peppers for a colorful side dish.

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Sweet Potato Soufflé

Photo: Howard L. Puckett

View Recipe: Sweet Potato Soufflé

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.

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Maque Choux

Photo: Lee Harrelson

View Recipe: Maque Choux

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.

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Fresh Peas with Spicy Pepper Relish

Photo: Randy Mayor

View Recipe: Fresh Peas with Spicy Pepper Relish

The lightly pickled relish will keep up to two days in the refrigerator. Corn muffins with honey butter would make a great accompaniment.

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Creamed Corn with Bacon and Leeks

View Recipe: Creamed Corn with Bacon and Leeks

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.

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Summer Vegetable Stew with Basil Purée

Photo: Randy Mayor

View Recipe: Summer Vegetable Stew with Basil Purée

These coarsely chopped vegetables are a breeze to prepare and cook. Basil purée, added at the end, punches up the flavor.

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Roasted Potatoes with Tangy Watercress Sauce

Photo: Becky Luigart-Stayner

View Recipe: Roasted Potatoes with Tangy Watercress Sauce

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.

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Grilled Vegetables with Feta

View Recipe: Grilled Vegetables with Feta

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.

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Pork and Grilled Vegetable Salad

Photo: Randy Mayor

View Recipe: Pork and Grilled Vegetable Salad

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Grilled Vegetable Salad with Creamy Blue Cheese Dressing

Photo: Becky Luigart-Stayner

View Recipe: Grilled Vegetable Salad with Creamy Blue Cheese Dressing

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.

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Eggplant, Zucchini, and Tomato Tian

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Lemony Orzo-Veggie Salad with Chicken

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Charred Vegetable Salad

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Zucchini with Peppermint

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Roasted Root Vegetables with Maple Glaze

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Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo

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Grilled Vegetable Salad

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Herbed Penne with Simple Grilled Vegetables

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Zesty Three-Bean and Roasted Corn Salad

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Sweet Potato Soufflé

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Maque Choux

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Fresh Peas with Spicy Pepper Relish

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Creamed Corn with Bacon and Leeks

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Summer Vegetable Stew with Basil Purée

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Roasted Potatoes with Tangy Watercress Sauce

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Grilled Vegetables with Feta

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Pork and Grilled Vegetable Salad

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Grilled Vegetable Salad with Creamy Blue Cheese Dressing

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