Vegetable Recipes Collection

Vegetable Garden

Colorful Crunch: A Joyful Journey Through Veggie Delights!

Let’s embark on an exhilarating adventure where every veggie tells a story. Imagine biting into a crisp carrot bathed in sunlight, its vibrant orange hue igniting the senses and sparking creativity. Each crunchy mouthful is a reminder of the earth’s generosity, offering a flavor that dances on the palate. Not only do vegetables come in a myriad of colors, but each shade also carries a unique treasure trove of nutrients, making every bite a gift for our bodies.

On this journey, we’ll explore the lush greens of kale and spinach, the sunny yellows of corn and squash, and the purples of eggplant and beets. Each vegetable is like a character in a grand tale, contributing its distinct flavor, texture, and nutrition to our meals. Roasting Brussels sprouts brings out their sweet, nutty essence, while a fresh salad of mixed greens and cherry tomatoes offers a refreshing crunch that awakens our taste buds. The possibilities are endless, and with each new dish, we discover a world of flavors waiting to be savored!

List of vegetable recipes

B.B.Q. Vegetables

RECIPE: B.B.Q. Vegetables

CATEGORY: Vegetables

COUNTRY: International

SERVES: 4

INGREDIENT: 2 aubergines ( eggplants ), 2 red peppers, 2 tomatoes, 2 zucchini, 2 spoons olive oil, salt & pepper.

DIRECTION: Cut cleaned vegetables in diagonal slices, add olive oil, grill shortly on BBQ season with salt and pepper, place on serving dish over salad (add parmesan slices, optional) sprinkle with lime juice.

NOTES: Serve with grilled garlic bread.

Breaded Aubergines (eggplants) with sauce Hollandaise

RECIPE: Breaded Aubergines (eggplants) with sauce Hollandaise

CATEGORY: Vegetables

COUNTRY: International

SERVES: 4

INGREDIENT: 2 medium sized aubergines (eggplants), salt and pepper, Milk, 2 eggs, bread crumbs. Plus good quality fresh oil to fry the breaded aubergines.

DIRECTION: Wash the aubergines and cut them in about 1/2 cm thick slices, mix eggs, salt, pepper, milk in a bowl. Dip aubergine slices in mixture, then in bread crumbs and fry in pan (quickly) until golden brown on both sides. Place on a plate with paper towel on it to dry of any dripping oil. Then serve immediately while they are still crispy. Serve the sauce separately on the side. This dish makes a great light appetizer or a side dish with a fish or vegetarian menu.

For the Easy to make blender Hollandaise sauce:

INGREDIENT:  1 stick butter, 1 tsp lemon juice, 1/2 tsp. salt, 1/4 tsp white pepper, 2 large egg yolks.

DIRECTION: 1) melt butter in sauce pan until almost boil. 2) put all the other ingredients in blender on high for 10 seconds. 3) turn blender to low, remove top and slowly pour in melted butter in a thin stream.

Cauliflower Gratin

RECIPE: Cauliflower Gratin

CATEGORY: Vegetables

COUNTRY: International

SERVES: 4

INGREDIENT: 2 small or 1 large cauliflower, 10 grams of butter, salt and pepper to taste, 2 dl cream, a couple tablespoons of bread crumbs and 50 grams grated Gruyere Cheese

DIRECTION: Clean the cauliflower by cutting away the dark spots and wash by soaking it in salt water, then cook the cauliflower in salt water for about 10 minutes, then drain the water, in a buttered Pyrex bake ware place the cauliflower cut in pieces, then pour in the cream, add a bit salt and pepper to taste, last place the bread crumbs and the grated Gruyere cheese on top and bake in 375F preheated oven for about 10 to 15 minutes or until cheese is melted golden brown.

Creamy Potato Gratin

RECIPE: Creamy Potato Gratin – Gratinated Potatoes

CATEGORY: Vegetables

COUNTRY: International

SERVES: 4

INGREDIENT: 1 Kg of Potatoes, 2 dl fresh cream , 200 grams fresh grated real Emmental or Gruyere (or mix of both) Cheese, salt and pepper to taste, some fresh grated nutmeg. butter.

DIRECTION: Peel and wash the potatoes and cut them in slices, boil the potato slices in salt water for about 15 minutes, the drain the water, butter out a Pyrex bake ware and fill in the potato slices, then salt, pepper and some fresh grated nutmeg over them, then add the cream and top with the grated cheese, place the Pyrex for about 20 to 25 minute in a 200C (about 360F) preheated oven until the cheese is slightly golden brown gratinated.

Notes: The creamy potato gratin makes a good side dish for many Meat, Chicken and Fish menus.

Green pea pudding

RECIPE: Green pea pudding

CATEGORY: Vegetables

COUNTRY: International

SERVES: 4

INGREDIENT: 1 quart (1 Kg) of green peas , 50 grams butter, 2 eggs, 1 onion, salt and pepper to taste.

DIRECTION: Puree the green peas, the finely chop or also puree the onion, mix the purees with the soft (almost liquid butter and the eggs and salt and pepper to taste, then fill that mixture into some buttered cups and place cups in a Pyrex tray with water (Bain Marie). Bake at 180ºC for about 35 minutes.

Notes: This dish serves well as appetizer or side dish and may be served with a hot creamy sauce (with some green peas in it).

Risotto with Green Asparagus

RECIPE: Risotto with Green Asparagus

CATEGORY: Vegetables

COUNTRY: Italy

SERVES: 6 – 10

INGREDIENT: 1 pound green asparagus, 1 pound Arborio ( Italian ) rice, 2 ounce butter, 1 small onion finely chopped, 1 ounce grated parmesan cheese, 1/4 cup white wine, salt & pepper to taste.

DIRECTION: Clean asparagus and blanch them in lightly salted boiling water, save the water for the rice. cut 3 inches off asparagus tips & split them in half, chop the rest of the asparagus. Fry onion lightly in 1oz butter, add rice & let it brown slightly, add wine, two cups of the asparagus water for each cup of rice, add chopped asparagus. let rice cook stirring constantly, if necessary add more water. when the rice is cooked, add salt & pepper to taste, add rest of butter, garnish with asparagus tips and cheese. serve.

 

Stuffed Zucchini

RECIPE: Stuffed Zucchini

CATEGORY: Vegetables

COUNTRY: International

SERVES: 4

INGREDIENT: 4 midsized zucchinis, 2 eggs, 100 grams of quark, 1 small onion finely chopped, 50 grams of grated Swiss Gruyere Cheese, 100 grams of cream, fresh garden herbs, bread crumbs, salt and pepper to taste.

DIRECTION:  Slice the zucchini’s in half (lengthwise) and scoop out some of the inside of the zucchinis so they become like little canoes. In a bowl mix all the other ingredients and fill the zucchinis with the mixture, place the  zucchinis in a buttered Pyrex baking pan sprinkle a little extra cheese on top and bake in 350F preheated oven for about 25 min. until cheese is melted and golden brown.

Vegetable Dip

Vegetable Dip
Vegetable Dip
RECIPE: Vegetable Dip

CATEGORY: Vegetables

COUNTRY: International

INGREDIENT: There are many vegetable dips that you can prepare and we highly recommend you try out your own mixtures as combination of any of the below mentioned ingredients, also you can use low fat of the yoghurt and mayonnaise depending on the diet your on.

as basis you may use either just one of the below or a combination of:

  • sour cream

  • yoghurt

  • mayonnaise

Then to those use also a choice of what your favorites are or what you have available of fresh cut and minced herbs, that may be basil, parsley, dill, chives, tarragon…. etc plus lemon zest and finely minced onions and/or garlic if you wish to add that also.

Last but not least again your choice of seasoning with your preferred mix of: salt, pepper, curry, paprika, or whatever else tastes best to you.

DIRECTION: In a bowl, add the ingredients one by one and taste. We don’t mention here exact quantities of each item as this depends of what you like best so do taste allot and try out new combinations as there are so many and new ones you can come up each time. So taste again and add whatever you feel helps but always little by little, remember its easy to add more but hard or impossible to take it out again. Stir well and chill an hour or so before serving.

NOTES: Serve freshly cut vegetables like carrots, celery, bell peppers, zucchini, cucumber etc and serve on the side also some grilled garlic bread.

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