Vegetables
1337 recipes found
Vegetable Soup
This simple, one-pot soup is chock full of vegetables and can be customized as you wish. Think of this recipe as a template and feel free to swap in whatever happens to be in your fridge or freezer, adding vegetables according to their cooking times. Diced fennel, zucchini or even broccoli would be particularly nice additions. Try fresh rosemary or your favorite Italian seasoning mix in place of the oregano and thyme, or a pinch of cumin for a subtle, smoky flavor. Hearty greens, such as kale and Swiss chard, can be substituted for the spinach. Add a 15-ounce can of drained, rinsed white beans for a more filling soup. Serve as-is, or finish with a sprinkle of Parmesan, thinly sliced scallions and torn fresh basil to take things up a notch.
Roasted Broccoli
While many vegetables benefit from roasting, broccoli is an ideal candidate. After just 15 minutes in the oven, the florets come out crisp and browned at the edges with tender stems. Roasted broccoli makes a great weeknight side served on its own, but this cooking method also works well if you’re adding it to a grain bowl or simple pasta dish. Make as written with minced garlic and a squeeze of lemon juice, or add a pinch of crushed red pepper and a sprinkle of Parmesan before serving for a crave-worthy vegetable dish.
Roasted Vegetables With Creamy Coconut Dressing
A creamy, tangy dressing enlivens a warm vegetable salad of roast carrots, beets and fennel. Coconut cream adds a lovely richness to the vinaigrette while ginger brings a bite and the acidity of rice vinegar and limes deliver a slight pucker. To achieve a nice golden brown caramelization while roasting your vegetables, make sure the cut pieces are dry and spread evenly on the sheet pan. And those fennel fronds — save them! They add a nice licorice flavor to tingle your palate ever so slightly once chopped and tossed over the finished dish.
Coconut Saag
Saag paneer is a classic North Indian dish — but it’s also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. This is a particularly stellar riff, in which coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer, or extra-firm tofu. The final hit of coconut oil infused with smoky cumin seeds and red chile powder adds loads of depth, making this dish quite possibly the most luxurious way to eat a pound of greens.
Caramelized Onions
Soft, caramelized onions can add sweetness and richness to any dish that calls for sautéed onions, but they are especially good in soups, curries, sandwiches, pastas and dips — which is to say, everywhere. (Keep a container on hand, refrigerated for 1 week or frozen for a couple months.) Typically a time-intensive process, this recipe speeds things up by starting the onions covered to help release their liquid and repeatedly pouring in water and scraping the bottom of the pan to incorporate the delicious browned bits. Be sure to stand by and stir the onions often to prevent burning, although you’ll want to anyway to soak up their smell.
Scalloped Potatoes
Scalloped potatoes are a classic comfort food side dish, simple enough for a family dinner and festive enough for a spot on the holiday table. Consisting of thinly sliced potatoes that are layered and baked in a cream sauce, they are a cousin of French Dauphinoise potatoes — the notable difference being the absence of cheese in the former. Dress these up with a handful of chopped herbs or serve as-is, browned and bubbling on top, alongside prime rib or roasted chicken.
Air-Fryer Baked Potatoes
Cooking baked potatoes in an air fryer is an excellent option when it’s too hot to turn on the oven, or when you’re cooking for a smaller group. The machine’s circulating heat evenly crisps potato skins to perfection. Though simply delicious with a pat of butter and a sprinkle of chopped chives or scallions, these spuds also make perfect vessels for leftovers; add chopped, roasted broccoli, crispy crumbled bacon or a mound of chili for a heartier meal.
Sheet-Pan Zucchini, Tomatoes and Feta
The star of this speedy supper is the golden-topped, lightly scorched feta that remains irresistibly spreadable and melty when sliced. Thanks to the direct heat of the broiler, charred and burst tomatoes add juiciness to the sheet pan, along with tender zucchini spears. You could also scatter some arugula or baby spinach over the ingredients, gently tossing to wilt, and eat this dish right out of the pan with some bread for a warm, late-summer salad. During other times of year, you could swap the zucchini for asparagus or broccolini.
Zaalouk (Eggplant and Tomato Salad)
Zaalouk is a Moroccan cooked salad, similar to baba ghanouj and moutabal, that highlights eggplant in all its glory. Just a few ingredients come together to create a lightly aromatic, herby and melt-in-your mouth dip. There are many ways to prepare zaalouk; what varies is the way in which the eggplant is cooked. It can be steamed, boiled, chargrilled, baked or, as in this recipe, simply cooked on the stovetop with the rest of the ingredients. Zaalouk is commonly served as a starter, however, feel free to enjoy it as a side or as a spread in a tasty sandwich with grilled meat or vegetables.
Roasted Pepper Antipasto
A simple, pretty appetizer, this antipasto can be served in individual portions or as part of a buffet table. Roast your own in-season peppers for the best flavor, and spring for top-quality anchovies.
Grilled Broccoli and Halloumi Salad
This recipe steers the broccoli, cheese and raisins from Southern broccoli salad to the grill, with a few updates. Cooked over fire, slender spears of broccoli get sweet and smoky, and the cheese (a sturdy, grillable one like halloumi) gets crispy and chewy. Raisins are replaced with fresh grapes, which skip the grill and get tossed with lime zest to become extra-sour bursts. Shower this dish with lime juice, olive oil and mint for a classic combination made anew. For a heartier meal, serve over quinoa, salad greens or grilled bread.
Roasted Potatoes
These basic roasted potatoes are a versatile and easy side dish that can be made with just olive oil, salt and pepper, or dressed up with fresh herbs or garlic powder. This recipe aims for the sweet spot where creamy, tender interior meets golden, crispy exterior, but for extra-crispy potatoes, roast them for an extra 5 or 10 minutes. The longer the potatoes roast, the crispier they will be on the outside, though they will become slightly drier on the inside, so don’t overdo it. Baby yellow or red potatoes are called for here, but larger potatoes work, too; just chop them into 1-inch pieces before roasting.
Southern Fried Corn
Southern fried corn, a dish with deep roots in African American cooking, preserves fresh kernels and their natural sweetness. It’s traditionally made with corn shucked fresh from the cobs. Reserving the “milk” — the milky liquid from the lining of the cob — makes this dish lightly creamy without any cream. Sautéed with onions and jarred peppers, the kernels pick up loads of fresh flavor, then a final shower of bacon and sliced scallions adds crunch for a side dish that’s sweet, salty and perfect for any Sunday dinner.
Summer Vegetable Niçoise Salad
You’ll find the green beans, wax beans, Romano beans and fresh shelling beans for this salad at the farmers’ market, making it perfect for a summer lunch or supper. With sweet cherry tomatoes and fingerling potatoes, it makes a substantial meal. Add good canned tuna, black olives or anchovy fillets too, if you wish.
Breakfast Potatoes
Prepare a batch of oven-roasted breakfast potatoes, and you’ll reap the rewards over the next few days. Eat them right out of the oven as a snack, or as a side to scrambled eggs or roast chicken, then tuck leftovers into a breakfast burrito or pile on top of a salad. The recipe is simple and mostly hands off; the potatoes just need to be tossed every so often for even crisping. While russets can be used, Yukon Gold potatoes are soft and creamy, and the longer they roast, the crispier the outsides will become. (Just don’t overdo it, or they’ll dry out.)
Salt and Vinegar Kale Chips With Fried Chickpeas and Avocado
These salt-and-vinegar kale chips from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023) feel decidedly snacky, but team them up with fried chickpeas, avocado and an optional frizzled egg and they become a delightfully textural meal. To encourage maximum crunch for your chips, it is crucial to dry your kale well after washing, and give the chips ample time in the oven to crisp up, since they’re doused in vinegar for extra verve. Customize your chips, if desired, by adding other seasonings: Paprika and harissa impart more intense flavor, while nutritional yeast, grated Parmesan or Cheddar will add more umami. The key point to remember is that salt will make your kale soggy, so only sprinkle it on your chips after roasting.
Cashew Celery
This vegan cashew and celery stir-fry, which is adapted from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023), offers a lovely jumble of textures that form a dish that is uncomplicated but elegant. Celery is an ingredient that performs well in stir-fries, as it perfumes the entire dish and delivers a gratifying, crisp-tender crunch. You can use any leafy greens in this dish, but if they have thick stems (like gai lan), make sure you cut them in half lengthwise, which will help them cook quickly and evenly. Cashews add a creamy nuttiness, and tofu provides substance — but you could opt for shiitake mushrooms in its stead.
Zaalouk With Tahini
A Moroccan salad or dip, zaalouk is typically composed of tomatoes and eggplants, plus spices and a good amount of olive oil. It’s usually served at room temperature, with plenty of bread to mop it all up, but it’s equally delicious warmed and spooned over baked potatoes, or accompanied by fish or meat. Here, it's topped with tahini, which is untraditional but adds a lovely nutty, creamy element to the dish. The vegetables are roasted in this recipe for ease, but feel free to grill them over an open flame to get an extra smoky flavor, if you like.
Charred Green Beans and Lemony Yogurt
Everyone needs a simple summer side dish formula and this one is very adaptable. Broil or grill a pile of bright, snappy green beans until just charred but still crisp-tender, then set over a bed of well-seasoned lemony yogurt. Top with a flurry of herbs plus a squeeze of lemon juice and you have the foundation for endless summer lunches and dinners. This recipe is equally delicious with broccoli florets, small peppers, sliced eggplant or halved carrots. You can char the green beans under your broiler or on a grill, but make sure to use a basket if you are grilling, otherwise the beans may fall through the grates. Serve the veggies and yogurt with a quickly grilled protein, like chicken, tofu, or shrimp, or simply with bread.
Roasted Red Peppers With Beans and Greens
In this one-dish recipe, charred peppers pair with garlicky beans and greens for soft but satisfying bites. The benefit of roasting bell peppers whole is that their sweet juices concentrate, but those flavorful juices don’t evaporate in the oven as they would if cut into slices. Better yet: This recipe’s format is endlessly adaptable. For instance, roast white beans with feta and eat with pita, or cook chickpeas with ground turmeric and cumin then dollop with yogurt.
Chive Pesto Potato Salad
This vibrant homemade pesto is made with fresh chives and parsley in place of basil. It’s a bright sauce with savory, onion notes, making it a great dressing for mild, creamy potatoes. Green beans or asparagus are added to the potatoes during the last few minutes of cooking, for an easy one-pot approach. Once drained, the potatoes and veggies are returned to the hot pot to dry out in the residual heat, which means your potato salad won’t end up watery. Toss the potatoes with the pesto while warm so they readily absorb all of the flavors. Make this highly adaptable recipe with any vegetable on hand; peas, corn and broccoli florets are all great alternatives.
Sweet Corn Salad With Buttermilk Vinaigrette
Fresh corn on the cob is given a quick blanch for this salad, an easy yet valuable technique that takes away the starchy flavor and brings out the natural sweetness in the kernels. A cool, light buttermilk dressing is spiked with sour cream, garlic and black pepper for creamed corn vibes without the heaviness. Crisp cucumbers add crunch and pair beautifully with the herbaceous dill; feel free to use any soft herb, like chives, parsley, tarragon or basil. Make the salad a few hours ahead to allow all of the flavors to meld.
Sesame Tomato Salad
This simple yet stunning salad celebrates the beauty of summer tomatoes and highlights their sweetness with a rich, tangy sesame vinaigrette. A mild, buttery California-style olive oil will meld well with soy sauce and sesame oil, so avoid using a spicier olive oil that may be bitter. The dressing and tomatoes can both be prepared separately a few hours ahead and kept refrigerated. The tomatoes will release juices as they sit, which can dilute the dressing, so serve the salad with extra dressing on the side for a fresh hit of umami. Leftover dressing can be refrigerated for up to one week and is delicious drizzled over rice, roasted chicken and green salads.
Roasted Potato Salad With Lemon and Feta
Roasting the potatoes rather than boiling them gives this potato salad great texture and deep caramelized flavor. Potatoes are a great canvas for all sorts of flavors; this salad pairs them with creamy feta, briny olives, punchy pepperoncini, juicy tomatoes and lots of herbs for a bright twist on a classic picnic side. Take care not to season the potatoes too heavily with salt, as the feta and olives will add lots on their own.