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1632 recipes for "vegetable"
1632 recipes
Fall Vegetables and Fusilli

Fall Vegetables and Fusilli

Jul 14, 2005

Enjoy our comfy pasta and chick-pea casserole as a vegetarian supper or for lunch. For a nonvegetarian version, replace vegetable stock with chicken stock and add chopped smoked turkey, ham, pastrami, or drained salmon or tuna in chunks.

Meat Loaf With Glazed Vegetables

Meat Loaf With Glazed Vegetables

Dec 1, 2011

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.

Layered Lentil and Vegetable Salad

Layered Lentil and Vegetable Salad

Jul 14, 2005

The easy make-ahead components of this lovely layered salad make for a relaxed picnic day. Lentils give the dish a protein boost, and their softer texture contrasts nicely with the crunchy vegetables.

Grilled Vegetable and Cheese Pie

Grilled Vegetable and Cheese Pie

Jul 14, 2005

Filled with the smoky, rich flavours of grilled vegetables and the creaminess of three cheeses, this deep pie makes a great lunch or dinner served simply with a leaf lettuce and cucumber salad, and seed rolls.

Cider-Glazed Roasted Vegetables

Cider-Glazed Roasted Vegetables

Feb 5, 2008

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.

Grilled Vegetables with Salsa Verde

Grilled Vegetables with Salsa Verde

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.

Braised Oxtail and Winter Vegetables

Braised Oxtail and Winter Vegetables

Jul 14, 2005

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.

Slow Cooker Vegetable Tomato Pasta Sauce

Slow Cooker Vegetable Tomato Pasta Sauce

Mar 15, 2012

This bright and flavourful sauce is full of vegetables that retain some of their tender-crisp texture, even after slow cooking. Serve with short pasta, such as penne, and sprinkle with Parmesan cheese.

Rainbow Vegetable Stir-Fry

Rainbow Vegetable Stir-Fry

Jul 14, 2005

Arm the kids with a small serrated knife and they will think they're chefs as they cut up the vegetables for this tender-crisp array. Small serrated knives are usually rounded at the tip and are good for kids to start with because they are easier to control than a chef's knife.

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