Best 3 Best Vegetable Recipes
Cooking a delicious and nutritious vegetable dish can be a delightful experience. With a wide variety of vegetables available, each with its own unique flavor and texture, the possibilities are endless. Whether you're looking for a quick and easy side dish or a hearty and flavorful main course, there's a vegetable recipe out there to suit your taste and preferences. From vibrant salads and stir-fries to hearty soups and stews, the world of vegetable cooking is a vast and exciting one. With so many delicious options to choose from, you're sure to find the perfect recipe to satisfy your cravings and nourish your body.
Let's cook with our recipes!
BEST GRILLED VEGETABLE SANDWICH
A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.
Provided by Suzy729
Categories Main Dish Recipes Sandwich Recipes
Time 3h20m
Yield 2
Number Of Ingredients 10
Steps:
- Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
- Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
- Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g
THE BEST VEGETABLE SALAD
This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.
Provided by DUSTYDO157
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.9 g, Fat 4.8 g, Fiber 4.5 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 397.9 mg, Sugar 4 g
(THE BEST) VEGETARIAN/VEGAN VEGETABLE SAMOSAS
Modified from: "Madhur Jaffrey's World-of-the-East Vegetarian Cooking" These are delicious! The effort of making your own samosa crust, instead of buying phyllo dough, is well worth it. __________________________________________________________ Samosas may be served at room temperature or they may be served warm. Samosas may be made ahead of time (up to a day), refrigerated neatly in flat plastic containers, and then reheated in a 350 degree oven. If you wish to freeze samosas, fry them partially, drain them, and freeze them in a single layer in flat plastic containers. When you wish to eat them, defrost and fry them a second time.
Provided by Mystic_Mommy
Categories Asian
Time 1h20m
Yield 24 samosas, 2-6 serving(s)
Number Of Ingredients 16
Steps:
- Sift the flour and salt into a bowl.
- Add the softened butter and rub it in with your hands so that the flour resembles fine bread crumbs.
- Add warm water, a tablespoon at a time, and begin to gather the flour into a ball.
- You will need 5 tablespoons of water.
- Form a ball and begin to knead it.
- Knead well for about 10-15 minutes or until dough is very soft and pliable. (If you have a food processor, put the steel blade in place and empty the sifted flour and salt into a container.
- Add the softened butter and turn on the machine.
- When you have a bread-crumb consistency, begin to add about 5 tablespoons of water slowly through the funnel.
- Stop when the dough forms a ball.
- Take out the ball and knead it for 5-10 minutes or until it is very soft and pliable.).
- Wrap the dough in plastic wrap and let it sit for an hour in the refrigerator.
- The dough can be made a day in advance and refrigerated.
- Make the stuffing.
- Peel the potatoes and dice them into roughly 1/4-inch pieces.
- Heat the 4 tablespoons oil in a 10-12″ skillet over a medium flame.
- Put in the onion, stirring and frying until it turns a light-brown color.
- Add the peas, the ginger, Chinese parsley, and 3 tablespoons of water. Cover, lower heat and simmer very gently until peas are cooked. Stir every now and then and add additional water, a tablespoon at a time, if the skillet seems dried out.
- Now put in the diced potatoes, salt, coriander, garam masala, roasted ground cumin, & lemon juice.
- Keep heat on low and mix the spices with the potatoes. Continue cooking gently, stirring frequently, for 3-4 minutes.
- Check salt and lemon juice. Turn off heat and leave potato mixture to cool.
- Take the dough out of the refrigerator and knead again. Divide dough into 12 equal balls. Keep balls covered with plastic wrap.
- Place a small bowl of water on your work surface. Lightly flour on a pastry board.
- Flatten one of the dough balls on it and roll it out into a round about 6″ in diameter.
- Now cut the round in half with a sharp knife.
- Pick up one half and form a cone, making a 1/4″ overlapping seam.
- Using a little water, from the nearby bowl to create the seam.
- Fill the cone with a heaping tablespoon of the stuffing. Close the top of the cone by sticking the open edges of the triangle together, again with the help of a little water. This seam should also be 1/4″ wide.
- Press the top seam again and, if possible, "flute" it with your fingers. Put the samosa on a platter in a cool spot. Make all 24 samosas this way.
- Heat oil for deep frying (about 2-1/2″ deep) in a wok or other wide utensil over medium-low flame.
- When the oil is hot, drop in the samosas, as many as will lie in a single layer.
- Fry them slowly until they are golden brown, turning them over when one side seems done.
- When the second side of the samosas has turned a golden color, remove them from the oil with a slotted spoon and place them on a paper-towel-lined platter.
- Do all samosas this way.
Tips:
- Use fresh, seasonal vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. When buying vegetables, look for ones that are brightly colored and free of blemishes.
- Cook vegetables properly: Overcooking vegetables can make them mushy and bland. Cook vegetables until they are tender-crisp, but still have a little bit of crunch.
- Use a variety of cooking methods: Don't just boil your vegetables! There are many other ways to cook vegetables, such as roasting, grilling, sautéing, and steaming. Each cooking method brings out different flavors and textures in vegetables.
- Season vegetables well: Vegetables need seasoning just like any other food. Salt, pepper, garlic, and herbs are all great ways to add flavor to vegetables.
- Get creative with your recipes: There are endless ways to cook vegetables. Don't be afraid to experiment with different recipes and ingredients. You might be surprised at what you come up with!
Conclusion:
Vegetables are a delicious and nutritious part of a healthy diet. By following these tips, you can cook vegetables that are flavorful, healthy, and appealing to the whole family. So next time you're looking for a healthy meal, reach for some vegetables!
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