Simple but stunning: roasted zucchini slices wrapped around herbed ricotta and served on a pool of warm tomato sauce.
Don't let this Turkish stuffed eggplant's prep time scare you - less than 20 minutes is hands on, and since it tastes best at room temperature, you can make it a day in advance. This recipe uses quite a bit less oil than traditional imam bayildi, but it's just as delicious.
These stuffed tomatoes from southern France are delicious served with soup, pasta, or rice dishes.
A flavorful and incredibly creamy yet entirely vegan roasted cauliflower soup, called crème du Barry in French, with a texture similar to that of a thin potato purée.
Pistou is the French version of pesto - the only differences are that there are no pine nuts and the Parmesan cheese is commonly replaced with coarse salt, making it safe for vegans.
The perfect recipe to enjoy fresh summer vegetables and herbs; it can be served half a dozen different ways.
Making stock is a great way to use up veggies, but if you're not planning to make soup right away, it can cause storage issues. Solution? Make concentrated stock and freeze into bouillon cubes.
One of the most delicious ways to use zucchini that I've ever found, and it's quick and easy too! This dish is perfect for parties and pot lucks, because you can make it the day before and it tastes great whether hot or at room temperature.
A simple, quick, and colorful dish made with tofu, pesto, and tomatoes.
This white bean and tomato soup flavored with sage and thyme is an elegant alternative to minestrone.