vegetable recipes

Garlic parmesan roasted cauliflower is an easy, flavorful side dish or snack that will have everyone begging for seconds.

Garlic Parmesan Roasted Cauliflower

cauliflower (2.39)

Parmesan (0.44)

garlic powder (0.05)

salt (0.02)

tsp black pepper (0.02)

olive oil (0.24)

Tbsp chopped parsley (optional garnish) (0.05)

Preheat the oven to 400ºF. Rinse the cauliflower well, then cut into bite-sized florets.

In a small bowl, combine the Parmesan, garlic powder, salt, and pepper.

Place the cauliflower florets in a bowl and drizzle the olive oil over top, followed by the prepared garlic Parmesan seasoning. Toss the florets until they are completely coated in oil and seasoning, and no seasoning remains on the bottom of the bowl.

Spread the seasoned cauliflower out over a baking sheet lined with parchment paper, making sure the florets are in a single layer with some space around each piece. Transfer the baking sheet to the preheated oven.

Roast the cauliflower for about 30 minutes, stirring half-way through, or until the florets reach your desired level of caramelization. Season with extra salt and pepper and sprinkle chopped parsley over top just before serving, if desired.

Ricardo's Best Fully-Loaded Baked Potatoes (The Best)

Fully-Loaded Baked Potatoes (The Best)

potatoes,

bacon

green onions

(57 g) butter, softened

(250 ml) sour cream

(150 g) shredded cheddar cheese

Salt and pepper

Preheat the grill, setting the burners to high. Oil the grate.

Individually wrap each potato in aluminum foil. Place on the grill, close the lid and cook for 30 to 40 minutes, or until tender. Let cool slightly.

Meanwhile, grill the bacon slices for 2 to 3 minutes on each side, or until crisp. Drain on paper towels. Chop finely.

Chop the whites of the green onions, then thinly slice the green part. Set aside separately.

Lay the potatoes horizontally on a work surface and slice 
a thin layer off of each. Scoop out the potato flesh, leaving 
about 1/2 inch (1 cm) of flesh all around. Set the hollowed-out potatoes aside.

In a bowl, lightly mash the potato flesh. Add the butter, sour cream, onion whites, 1 cup of cheese and half the bacon. Combine well. Season with salt and pepper.

Generously stuff the hollowed potatoes. Sprinkle with the remaining cheese, bacon and onion greens.

Reduce the grill heat to medium. Place the stuffed 
potatoes directly on the grate and continue cooking for 
15 to 20 minutes, or until the cheese has melted.

Creamy, delicious. We baked the potatoes in oven at 425 for 60 minutes

I have just made this recipe exactly as is for dinner
We loved it, wouldn't change a thing
If you are thinking of having loaded baked potatoes
look no further!
create and enjoy ( thank you for the recipe)

To save time, I started the potatoes in the microwave before wrapping in foil.  I just made two potatoes, so baked them in a toaster oven. I also used bacon bits to save some work. Served with a salad, and that made a delicious dinner!

good recipe but u should never cook potatoes in aluminum foil that's just me

This is delicious, I used bacon bits instead of the bacon. The stuffing mix was so creamy and flavourful. I baked it in the oven this time but what a great summer BBQ recipe!

https://cdn.jwplayer.com/v2/media/R0GkuFlR

Direct & Indirect Heat Grilling

Put a healthy spin on a hearty pasta dish with WomansDay.com's Roasted Spaghetti Squash, Tomatoes & Zucchini Recipe. For more healthy Recipes head over to WomansDay.com.

Roasted Spaghetti Squash, Tomatoes and Zucchini

pt. cherry or grape tomatoes

olive oil

garlic

spaghetti squash

zucchini

salt and pepper

grated Parmesan (optional)

Oven Roasted Frozen Broccoli florets is the fastest, easiest side dish that can go with just about any dinner!

Oven Roasted Frozen Broccoli

lb. frozen broccoli florets (1.00)

olive oil (0.16)

Tbsp Montreal steak seasoning (0.07)

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Spread the frozen florets out over the baking sheet (no need to thaw).

Drizzle the olive oil over the florets, then sprinkle the Montreal steak seasoning over top. Toss the florets in the oil and seasoning until everything is evenly distributed (it's okay if a lot of it falls onto the baking sheet, it will be stirred and redistributed again later).

Transfer the baking sheet to the oven and roast for 20 minutes. Take the baking sheet out and use a spatula to stir the broccoli and redistribute the oil and spices. Return the baking sheet to the oven and roast for another 10 minutes, or until the broccoli develops the amount of brownness desired. Serve hot.

Elegant Creamy Asparagus and Rice Casserole is a delicious, creamy make-ahead side dish that&#x27;s perfect with anything you&#x27;re serving!  Add chicken or shrimp to transform it into a lovely entree!

Creamy Asparagus and Rice Casserole

Cooking spray,

rice

Salt

butter, divided

canola oil

large shallot, finely chopped (approximately 1/2 cup)

garlic, minced

all-purpose flour

dry white wine

chicken broth

heavy cream

cream cheese, room temperature

Parmesan cheese, divided

White pepper,

panko breadcrumbs

parsley

Preheat oven to 375 degrees. Spray an 11...

Preheat oven to 375 degrees.  Spray an 11 x 7-inch baking dish with cooking spray.  Set aside.

Cook the rice according to the package directions....

Cook the rice according to the package directions.  Transfer to a large mixing bowl and set aside.

Cut all but 7 stalks of asparagus into...

Cut all but 7 stalks of asparagus into 1 to 2-inch lengths.  (The whole stalks will be used as a garnish.)

Prepare an ice bath. Bring a large saucepan...

Prepare an ice bath.  Bring a large saucepan of water to a boil and add a generous amount of salt (approximately 1 tablespoon).

Drop the asparagus into the boiling water by...

Drop the asparagus into the boiling water by the handful.  Cook 10-15 seconds or until it turns bright green.  Scoop out with a sieve or large slotted spoon and drop into the ice bath.  Repeat with remaining asparagus.  Drain the asparagus and blot dry with paper towels or a clean kitchen towel.

Heat 2 tablespoons butter and the oil in...

Heat 2 tablespoons butter and the oil in a large saucepan over medium-high heat.

Add the shallot, reduce heat to low and...

Add the shallot, reduce heat to low and cook approximately 3-4 minutes or until softened, being careful to not let the shallot brown or burn.

Add the garlic and cook briefly, approximately 10-15...

Add the garlic and cook briefly, approximately 10-15 seconds or until fragrant.

Add the flour and cook, whisking constantly for...

Add the flour and cook, whisking constantly for approximately1-2 minutes.

Add the wine and cook, whisking constantly for...

Add the wine and cook, whisking constantly for approximately 1 minute.

Slowly pour in the chicken broth and the...

Slowly pour in the chicken broth and the heavy cream (or half-and-half).  Bring to a boil, whisking constantly.  Reduce heat to medium and continue cooking until the mixture thickens (approximately 5 minutes).  Remove from the heat.

Tear the cream cheese into small pieces and...

Tear the cream cheese into small pieces and whisk into the sauce until blended and smooth.

Add 1/4 cup Parmesan cheese and whisk until...

Add 1/4 cup Parmesan cheese and whisk until blended.

Combine the rice, cheese sauce and asparagus pieces...

Combine the rice, cheese sauce and asparagus pieces in a large bowl and transfer to the prepared baking dish.  Smooth the top and arrange the 7 reserved asparagus stalks over the top as desired.

Combine the remaining Parmesan cheese, panko, parsley and...

Combine the remaining Parmesan cheese, panko, parsley and remaining 1 tablespoon of butter in a small bowl until the cheese and breadcrumbs are coated with the butter.

Sprinkle the breadcrumb mixture over the casserole.

Cover loosely with aluminum foil. Bake for 20-22...

Cover loosely with aluminum foil.  Bake for 20-22 minutes.  Remove foil and continue baking another 20-25 minutes or until topping is browned and casserole is bubbling and thoroughly heated through.

An Italian street food that can also be served as appetizer!  If you are looking for a vegetable treat that kids would also love - Neapolitan Eggplant Meatballs (Polpette di Melanzane) is always a hit!

Polpette di Melanzane (Neapolitan Eggplant Meatballs Recipe)

eggplants, ((about 3/4 kg))

Parmigiano Reggiano, (grated)

breadcrumbs, ((+1/3 cup for coating))

egg, (beaten)

parsley, (chopped roughly, heaping cup)

vegetable oil ((or enough submerge the meatballs halfway))

salt and pepper, (to season)

Preheat oven to 225°C (400°F).

Place the eggplants on a baking tray and pour oil on them.  Make sure the eggplants are properly coated with oil.

Place the eggplants in the oven for 25 to 30 minutes or until they turn soft.

Take the baking tray out of the oven and let the eggplants cool down.

Cut the eggplants in half and scoop the insides with a spoon.  Be careful; they might still be hot.  

Place the scooped eggplant on a strainer to start draining.

Preparing the eggplant:

In a medium bowl, combine the strained eggplant, Parmigiano Reggiano, parsley, breadcrumbs, salt and pepper, and egg.  Mix to combine properly.

Start forming the balls by using a tablespoon to scoop some mixture and use your hands to form it into shape.

Roll the eggplant balls into the remaining breadcrumbs.

Assembling the eggplant balls:

Heat vegetable oil on a small or medium pan. The oil should be enough to cover half of the eggplant balls.

Once the balls turned brown on all sides, take them out of the pan and place them on top of a kitchen paper to remove excess oil.

Eggplant meatballs are now ready for serving!

Cooking polpette di melanzane:

https://embed.mediavine.com/videos/iblbkzbmankuwl80ind3

An Italian favorite that you can easily make at home!  Neapolitan Eggplant Meatballs (Polpette di Melanzane) can be served as snack or appetizer – a vegetable treat that is always a hit!

Neapolitan Eggplant Meatballs (Polpette di Melanzane)

This side dish is easy, healthy, and incredibly delicious!  Creamy cauliflower blended with zesty leeks and garlic will have you craving your veggies!

Cauliflower Leek Purée

cauliflower

Tbsp butter

leek (thinly sliced (at least 1 1/2 cups))

garlic (chopped)

butter

plain Greek yogurt

tsp salt

tsp pepper

Rinse off the cauliflower and dry with a paper towel.  Place cauliflower on a cutting board and remove any &quot;stems&quot; and leaves.  Place both heads of cauliflower in a large pot with enough water to cover an inch above the vegetables.  Boil on medium-high heat until cauliflower is tender, about 15 minutes.

Remove cauliflower from pot and allow to drain and cool to the touch.  Remove all white &quot;heads&quot; from the cauliflower and place them in a bowl.  Discard the stem.

While cauliflower is cooking, rinse and slice the leeks then peel and chop the garlic.  In a sauté pan over medium/high heat, melt 3 tablespoons butter.  Reduce heat to medium then add sliced leeks and chopped garlic, cooking until leeks are tender, about 10 minutes.

Using a food processor, purée cooked cauliflower and sautéd leeks and garlic in batches.  Place purée mixture in a large mixing bowl.  Add 2 tablespoons melted butter and stir until well blended.  Add the yogurt and blend until purée is creamy.  Add salt and pepper and taste for seasonings.  Top with chopped chives.

This summer squash shines in anything from fritters and pasta to this lovely bread that's ideal for a weekend brunch.

This sweet zucchini bread spiced with cinnamon is super easy to make.

Zucchini bread

(2 cups) self-raising flour, sifted

(2/3 cup, firmly packed) brown sugar

vegetable oil

eggs, lightly whisked

vanilla bean paste

tsp cinnamon

ricotta,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

Baby carrots coated in a balsamic and brown sugar glaze, then roasted until tender.

Brown Sugar Balsamic Roasted Baby Carrots

baby carrots,

balsamic vinegar

brown sugar

salt,

parsley,

Preheat oven to 400 degrees. Line a rimmed...

Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment paper, or line with foil and spray with non-stick cooking spray.

Place carrots in a medium bowl. In a...

Place carrots in a medium bowl. In a small bowl whisk together the balsamic vinegar, olive oil, and 1-2 tablespoons brown sugar (depending on how sweet you like your carrots).

Pour the balsamic and brown sugar mixture over...

Pour the balsamic and brown sugar mixture over the carrots and toss to coat well. Arrange in an even layer on the prepared baking sheet. Roast for 30 to 40 minutes, or until carrots reach desired tenderness.

Remove from oven and transfer to a serving...

Remove from oven and transfer to a serving bowl. Sprinkle with coarse salt and chopped fresh parsley

Here's how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast. 

20 Great Vegetable Recipes: Best Roasted Vegetables &amp; More!

cauliflower (2 pounds)*

broccoli (1/2 pound)

red onion

sweet potatoes (1 1/2 pounds)

red pepper

yellow pepper

garlic powder

teaspoons Old Bay seasoning**

teaspoon kosher salt

Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.

Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.

Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.

Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.

"When you're serving rich, heavy food, these zingy, lemony beans really balance the meal. I like them just cooked so they still taste fresh and are a little crunchy." — Ree Drummond

Green Beans with Lemon Vinaigrette

lemon

c. fresh lemon juice

Dijon mustard

kosher salt

Pepper

green beans

This lovely Provencal-inspired Classic French Ratatouille has all the summer veggie goodness going on with eggplant, zucchini, yellow squash and sweet bell peppers simmered to perfection in a lively tomato sauce.  It&#39;s THE dish to make with your summer vegetable garden abundance, after a trip to the farmer’s market or for a quick culinary escape to the south of France any time of year!

Top 28 vegetable recipes recipes from across the web

The most viewed vegetable recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlic Parmesan Roasted Cauliflower

Fully-Loaded Baked Potatoes (The Be...

Roasted Spaghetti Squash, Tomatoes ...

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Creamy Asparagus and Rice Casserole

Polpette di Melanzane (Neapolitan E...

Cauliflower Leek Purée

Zucchini bread

Brown Sugar Balsamic Roasted Baby C...

20 Great Vegetable Recipes: Best Ro...

Green Beans with Lemon Vinaigrette

Classic French Ratatouille

Vegetable Fritters with Garlic Herb...

Potato and Onion Frittata

Roasted Carrots and Asparagus with ...

Balsamic Caramelized Onions

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Beetroot brownies

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Our BEST 25+ Fantastic Vegetable Re...

Greens and Beans

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Mushroom and Spinach Frittata

10-Vegetable Soup (AIP/Paleo)

Roasted Cabbage Steaks with Mustard...

Zucchini and Peppers Grilled In a F...

Top 28 vegetable recipes recipes from across the web

The most viewed vegetable recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Parmesan Roasted Cauliflower

Fully-Loaded Baked Potatoes (The Be...

Roasted Spaghetti Squash, Tomatoes ...

Oven Roasted Frozen Broccoli

Creamy Asparagus and Rice Casserole

Polpette di Melanzane (Neapolitan E...

Cauliflower Leek Purée

Zucchini bread

Brown Sugar Balsamic Roasted Baby C...

20 Great Vegetable Recipes: Best Ro...

Green Beans with Lemon Vinaigrette

Classic French Ratatouille

Vegetable Fritters with Garlic Herb...

Potato and Onion Frittata

Roasted Carrots and Asparagus with ...

Balsamic Caramelized Onions

Tomato Vegetable Medley

Beetroot brownies

Cream Cheese Corn Casserole

Zucchini Corn Fritters with Basil B...

Our BEST 25+ Fantastic Vegetable Re...

Greens and Beans

Cheesy Baked Cabbage Steaks

Roasted Cauliflower Steaks with Mus...

Mushroom and Spinach Frittata

10-Vegetable Soup (AIP/Paleo)

Roasted Cabbage Steaks with Mustard...

Zucchini and Peppers Grilled In a F...

The most viewed vegetable recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine