Years ago, during a cooking class in Tuscany, we made the simplest and most delicious eggplant parmigiana I've ever had. Grilling the eggplant adds extra flavor that is highlighted rather than drowned out by fresh tomato sauce, mozz, and a bit of basil.
This chilled soup is delicious on a hot summer day.
Thinly sliced potatoes baked to perfection in a savory, creamy, dairy-free sauce.
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.