A drizzle of cheese over tender-crisp vegetables tucked into a pepper is a supper worthy of anticipation. Choose a long pepper rather than a fat one for a better cavity.
Dress up green beans for Easter with colourful peppers and a herby vinaigrette. Once the vegetables are prepared, it's only a quick toss in the pan to finish this salad.
While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.
Meat loaf is a popular comfort food not only because it's quick and easy to toss together but also because it's hearty and always delicious – especially this one with its glossy vegetable topping.
The hat in this well-loved dish from northern China is the eggs used to cover the julienne vegetables. In China the dish is usually served with Chinese flatbreads, which are quite similar to wheat tortillas.
Oxtail makes a most succulent stew. Try to prepare this classic British dish over two days. On the first, braise the meat and chill; on the second day, lift off the congealed fat, add the vegetables and simmer until tender.
This is the ultimate make-ahead grilled side dish. Simply prep the vegetables the night before and refrigerate in an airtight container. They're delicious hot off the grill, but just as tasty cooled to room temperature.
Make this colorful salad of summer vegetables to accompany any barbecued fish or meat. Prepare it an hour or two before serving to let the flavors mellow.
This hearty winter soup (from our "Mealtimes Made Easy" story in the December 2004 issue of Canadian Living Magazine) is brimming with vegetables. Make it ahead for the family to enjoy on a night when your schedule is particularly hectic.
This eye-catching side dish is hearty enough to also make a vegetarian main dish when served with couscous or rice. If you have a large enough roasting pan, you can cook all the vegetables in the one pan for the same times, adding the second batch as directed.
