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This eggplant lasagna replaces noodle layers with eggplant slices breaded with matzo meal. It has a rich layer of mushrooms and red peppers and is topped with fresh mozzarella cheese slices.
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A colorful complement of al dente vegetables - red bell pepper, artichokes, broccoli, tomato and mushrooms - are tossed with sauteed chicken, pasta and a dash of Parmesan.
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This lasagna has just the right amount of zing to it. The key to this is the andouille sausage.
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In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.
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This is a great summertime pizza, because it is light and can be served hot or cold.
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This simple and hearty lemon pepper pasta with chicken and vegetables will quickly become a weeknight favorite.
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A great weeknight dinner, this vegan Spanish rice is a quick one-pot meal filled with red bell pepper, onion, eggplant, squash, and beans.
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Make weekday lunch prep a breeze with this sheet pan sausage and veggie meal served over bowls of rice.
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This bean salad is best served at room temperature after being chilled in the refrigerator overnight to allow the flavors to meld, but can be enjoyed immediately if you're in need of a quick dish.
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Mango and tarragon conspire to make this chicken salad unusually delicious.