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A simple sauté of seasonal vegetables that was served at the Obama inaugural luncheon.
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Bring out the best flavor of fresh vegetables by basting them with herb-infused chicken broth during grilling.
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If you have a smoker, you'll like this one, especially if you've never grilled vegetables in it. The secret is cutting them in uniform sizes so that they all cook evenly, and keeping them moist with a delicious teriyaki sauce.
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Sear cucumbers and peppers over a hot grill, then pack them in a sweet-and-sour pickling liquid. Perfect for picnics!
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Get Szechwan Mixed Vegetables Recipe from Food Network
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Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. They keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
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This easy, low-calorie potato mushroom soup is great for weeknights. It can be made ahead of time or personalized with other herbs and spices.
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Get Grilled Vegetables Recipe from Food Network
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Spiral-sliced zucchini and carrots combine with chicken thighs in a quick and easy one-pan dinner. Vinaigrette dressing adds a bright note.
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Get Mendiants Recipe from Food Network
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Sliced beets tossed with olive oil and vinegar are sprinkled with fleur de sel and dehydrated into crisp chips in this easy snack recipe.
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This browned onion and mushroom kugel made with matzo crackers is a favorite dish during Passover.