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These eggplant bites with bread crumbs, Parmesan cheese, and mint are simply delicious and are a great vegetarian main course or appetizer.
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Get Sweet Potater Tots Recipe from Food Network
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This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar The acid “cooks” the florets a little as ceviche does fish After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing
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This delicious and easy curry can be finished in just thirty minutes.
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These braised short rib dumplings with Sichuan chili oil do require several steps, but they can be broken up and made ahead as you please. The tender meat, fragrant...
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Get Caesar Salad with Grilled Vegetables Recipe from Food Network
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Classic Ratatouille components--like eggplant, zucchini and tomato--are heaped atop crusty slices of fresh-out-of-the-oven garlic bread.
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These cheesy Ratatouille Sandwiches are filled with summer vegetables and grilled on a panini press for a quick and easy vegetarian meal.
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A savory vegetable loaf is stuffed with eggplant, zucchini, green pepper, and Swiss cheese. Serve cooled and sliced for a light lunch or at your next picnic.
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Ricotta salata—ricotta's saltier cousin—adds a sharp tang to this summer pasta dish.
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A zingy prepared balsamic vinegar dressing serves as the marinade for portobello mushrooms. eggplant, and zucchini. Grilled and topped with melted blue cheese, these burgers will make a vegetable fan out of anyone.