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Red bell pepper, scallion, and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken simple and delicious.
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This is an old family recipe for thick, homemade beef barley soup with tons of vegetables, including sweet chunks of yellow-fleshed rutabaga instead of potatoes.
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Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.
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Get Vegetable Bundles with Tarragon-Citrus Dip Recipe from Food Network
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You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables.  Getting dinner on the table couldn't be easier . . . and it tastes great too.
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Get Shortcut Moroccan Vegetable Tagine with Couscous Recipe from Food Network
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This new take on broccoli casserole boasts cream cheese, veggies and a delicate crescent roll crust.
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"At every gathering these days, there will be a vegetarian," says Renato Poliafito. Stefania Rubicondo, a baker at Baked and its resident non-meat-eater, brought these wonderful individual pies.
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Get Chicken Satay with Grilled Vegetable Couscous Recipe from Food Network
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This gumbo recipe uses a variety of vegetables for a hearty first-course soup or light main-course entree. The flavor base of the gumbo, roux, is quicker and...
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Get Warm Tortellini and Roasted Vegetable Salad Recipe from Food Network