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Vegetables

p<>{color:#000;}.

Vegetables

25 Delicious and Simple Vegetable Side Dish Recipes

Hannie P. Scott

www.Hanniepscott.com

Copyright © 2014. All rights reserved.

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While attempts have been made to verify all information provided in this publication, neither the author nor the publisher assumes any responsibility for errors, omissions, or contrary interpretations of the subjects discussed.

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Table of Contents

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Abbreviations

Conversions

Zucchini Rice

Roasted Vegetables

Garlic Broccolini

Roasted Cheesy Zucchini

Ranch Carrots

Cauliflower Gratin

Summer Vegetable Casserole

Green Bean Stir Fry

Vegetable Pie

Lime Parmesan Zucchini Rounds

Curry Cauliflower

Vegetable Fritters

Chopped Vegetable Salad

Roasted Veggie Stacks

Roasted Tomatoes

Vegetable Potato Salad

Mediterranean Vegetables

Ranch Vegetables

Vegetable Casserole

Sriracha Zucchini

Roasted Asparagus

Asparagus and Mushroom Mix

Chile Lemon Beets

Eggplant Pasta

Honey Glazed Carrots

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Abbreviations

oz = ounce

fl oz = fluid ounce

tsp = teaspoon

tbsp = tablespoon

ml = milliliter

c = cup

pt = pint

qt = quart

gal = gallon

L = liter

Conversions

1/2 fl oz = 3 tsp = 1 tbsp = 15 ml

1 fl oz = 2 tbsp = 1/8 c = 30 ml

2 fl oz = 4 tbsp = 1/4 c = 60 ml

4 fl oz = 8 tbsp = 1/2 c = 118 ml

8 fl oz = 16 tbsp = 1 c = 236 ml

16 fl oz = 1 pt = 1/2 qt = 2 c = 473 ml

128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L

Zucchini Rice

Serves: 4-6

What you need:

1 cup long grain rice

2 medium zucchinis, grated

2 tbsp butter

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Cook your rice according to the package directions.

#
p<>{color:#000;}. When the rice is cooked, remove it from the heat and add in the grated zucchini and the butter. Don’t stir it together yet.

#
p<>{color:#000;}. Put a lid over the pot (or whatever you have it in) and let it sit for 5 minutes.

#
p<>{color:#000;}. Stir everything together and add in the salt and pepper before serving.

Roasted Vegetables

Serves: 4-6

What you need:

1 red onion, sliced

2 carrots, chopped

6 red potatoes, chopped

1 1/2 cups cubed squash

Half a head of purple cabbage, sliced

2 cups fresh broccoli florets

1/2 cup cut up green beans

1 cup sliced mushrooms

4 cloves garlic, minced

Salt and pepper, to taste

3 tbsp olive oil

3 tbsp apple cider vinegar

1 cup apple juice

1 tbsp honey

What to do:

#
p<>{color:#000;}. Preheat your oven to 375 degrees F.

#
p<>{color:#000;}. Place the vegetables into a large roasting pan and toss with salt and pepper.

#
p<>{color:#000;}. In a small bowl, whisk together the olive oil, apple cider vinegar, apple juice, and honey.

#
p<>{color:#000;}. Pour the mixture over the vegetables.

#
p<>{color:#000;}. Roast for 30 to 45 minutes.

Garlic Broccolini

Serves: 4-6

What you need:

2 bunches broccolini

4 cloves garlic, minced

1 1/2 tbsp olive oil

Pinch of red pepper flakes

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Trim about an inch and a half off of the bottom of the broccolini stems and slice the broccolini in half lengthwise.

#
p<>{color:#000;}. Boil the broccolini for 2 minutes, drain, and run under cold water.

#
p<>{color:#000;}. Add the oil and garlic to a large heated skillet over medium-high heat. Cook for about 2 minutes.

#
p<>{color:#000;}. Add the broccolini to the skillet and cook for 1-3 minutes or until heated through.

#
p<>{color:#000;}. Season with salt and pepper before serving.

Roasted Cheesy Zucchini

Serves: 4-6

What you need:

4 medium zucchini

1/2 cup grated parmesan cheese

1/2 cup grated mozzarella cheese

1-2 tbsp Italian seasoning

Olive oil

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Preheat your oven to 350 degrees F.

#
p<>{color:#000;}. Cut eat zucchini in half lengthwise.

#
p<>{color:#000;}. Lightly brush both sides of the zucchini with olive oil and place them on a baking sheet.

#
p<>{color:#000;}. In a small bowl, mix together the cheeses and the Italian seasoning.

#
p<>{color:#000;}. Sprinkle this mixture over each zucchini half and add salt and pepper.

#
p<>{color:#000;}. Bake for 15 minutes then turn on the broiler for 4-5 minutes until the cheese is crispy.

Ranch Carrots

Serves: 3-5

What you need:

1 16-oz bag of baby carrots

4 tbsp butter

3 tbsp brown sugar

1 packet of ranch mix

What to do:

#
p<>{color:#000;}. Steam the carrots until they are soft.

#
p<>{color:#000;}. In a large bowl, mix together the carrots, butter, brown sugar, and ranch mix. Stir until everything is combined.

#
p<>{color:#000;}. Serve while still warm.

Cauliflower Gratin

Serves: 4-6

What you need:

1 medium head of cauliflower

1/4 cup half and half

1/4 tsp sea salt

Pepper, to taste

A pinch of nutmeg

2 oz shredded mozzarella

1 tbsp bread crumbs

What to do:

#
p<>{color:#000;}. Preheat your oven to 350 degrees F.

#
p<>{color:#000;}. Cut the cauliflower into small florets.

#
p<>{color:#000;}. Place the florets into a square baking dish.

#
p<>{color:#000;}. In a small bowl, whisk together the half and half, salt, pepper, and nutmeg.

#
p<>{color:#000;}. Pour the mixture over the cauliflower.

#
p<>{color:#000;}. Cover the dish with foil and bake for 40-45 minutes.

#
p<>{color:#000;}. Remove the foil and sprinkle on the cheese and the breadcrumbs.

#
p<>{color:#000;}. Bake for another 5 minutes, uncovered. Then turn on the broiler for 1-2 minutes.

Summer Vegetable Casserole

Serves: 4-6

What you need:

1 tbsp olive oil

1 yellow onion

1 clove garlic, minced

1 medium zucchini

1 medium yellow squash

1 medium potato

1 medium tomato

1 tsp dried thyme

Salt and pepper, to taste

1 cup shredded mozzarella cheese

1/2 cup shredded parmesan cheese

What to do:

#
p<>{color:#000;}. Preheat your oven to 400 degrees F.

#
p<>{color:#000;}. Very finely dice the onion.

#
p<>{color:#000;}. Heat a skillet over medium-high heat. Add in the oil and sauté the onion and garlic for 5 minutes.

#
p<>{color:#000;}. Peel the potato.

#
p<>{color:#000;}. Very thinly slice the zucchini, squash, and the potato. I used the slicer on my food processor. You can also use a mandolin or a knife.

#
p<>{color:#000;}. Spray a square baking dish with non-stick spray.

#
p<>{color:#000;}. Pour the onion and garlic into the bottom of the dish.

#
p<>{color:#000;}. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern.

#
p<>{color:#000;}. Sprinkle the vegetables with salt, pepper, and thyme.

#
p<>{color:#000;}. Cover the dish with foil and bake for 30-45 minutes.

#
p<>{color:#000;}. Remove the foil and sprinkle on the cheese.

#
p<>{color:#000;}. Bake for another 15 minutes before serving.

Green Bean Stir Fry

Serves: 4-6

What you need:

1 lb fresh or frozen green beans, cut into 2” pieces

1 tbsp olive oil

3 cloves garlic, minced

2 tsp sesame oil

3 tsp soy sauce

3 tsp rice vinegar

1 tbsp water

Pepper, to taste

Sesame seeds and cilantro (optional)

What to do:

#
p<>{color:#000;}. In a large heated skillet over medium heat, add the olive oil and the garlic. Sauté for 3-4 minutes.

#
p<>{color:#000;}. Add the green beans to the skillet and cook for 2-3 minutes.

#
p<>{color:#000;}. Add the sesame oil, soy sauce, rice vinegar, and water and stir everything together.

#
p<>{color:#000;}. Cook everything for another couple of minutes.

#
p<>{color:#000;}. Top with sesame seeds and chopped cilantro if desired.

#
p<>{color:#000;}. Serve warm.

Vegetable Pie

Serves: 4-6

What you need:

2 cups fresh broccoli florets, chopped into smaller pieces

1 small onion, diced

1/2 bell pepper, chopped

1 cup shredded cheddar cheese

1/2 cup Bisquick mix

1 cup milk

Salt and pepper, to taste

2 eggs

What to do:

#
p<>{color:#000;}. Preheat your oven to 400 degrees F.

#
p<>{color:#000;}. Grease a 9-inch pie plate and set it aside.

#
p<>{color:#000;}. Place the broccoli in a medium sized saucepan and pour in a small amount of water (about 1/2-1 inch from the bottom).

#
p<>{color:#000;}. Add salt and cover. Cook for 5 minutes and drain.

#
p<>{color:#000;}. Stir together the broccoli, onion, bell pepper, and cheese in the pie plate.

#
p<>{color:#000;}. Stir together the Bisquick, milk, salt and pepper, and eggs in a medium bowl.

#
p<>{color:#000;}. Pour this mixture over the vegetables in the pie plate.

#
p<>{color:#000;}. Bake for 40-45 minutes or until golden brown.

Lime Parmesan Zucchini Rounds

Serves: 4-6

What you need:

4 medium zucchini, trimmed and sliced into 1/2 inch slices

2 tbsp butter

1/2 tsp sea salt

1/2 tsp black pepper

Zest of 1 lime

Juice of 1 lime

1/2 cup grated parmesan cheese

What to do:

#
p<>{color:#000;}. In a large skillet, heat the butter over medium-high heat.

#
p<>{color:#000;}. When the butter is melted, add the zucchini, salt, pepper, and lime zest. Stir everything together

#
p<>{color:#000;}. Cook for 5 minutes then stir.

#
p<>{color:#000;}. Cook for another 5 minutes.

#
p<>{color:#000;}. Remove the zucchini from the skillet and place them in a large bowl.

#
p<>{color:#000;}. Toss the zucchini with the lime juice and parmesan cheese before serving.

Curry Cauliflower

Serves: 4-6

What you need:

1 head of cauliflower, cut into florets

1 tbsp coconut oil, melted

1 tbsp curry powder

1/2 tsp salt

1/4 tsp pepper

What to do:

#
p<>{color:#000;}. Preheat your oven to 400 degrees F.

#
p<>{color:#000;}. Place the cauliflower florets in a large bowl and drizzle them with coconut oil. Toss well to combine.

#
p<>{color:#000;}. Sprinkle the cauliflower with curry powder, salt, and pepper. Toss to coat.

#
p<>{color:#000;}. Spread the florets on a greased baking sheet. Leave a little bit of space between each floret.

#
p<>{color:#000;}. Roast in the oven for 20 minutes, turning halfway through the time.

Vegetable Fritters

Serves: 4-6

What you need:

4 medium zucchinis, shredded (I use either a cheese grater or a food processor)

2 tsp sea salt

1/4 cup Bisquick mix

1 egg, beaten

1/2 cup matchstick carrots

1 tsp pepper

1/4 tsp cayenne pepper

Olive oil

What to do:

#
p<>{color:#000;}. Put the shredded zucchini in a large bowl and sprinkle with salt and toss well. Let it sit for 15 minutes to draw out all of the moisture.

#
p<>{color:#000;}. Scoop out the zucchini a handful at a time and squeeze the liquid out into a bowl. Place the squeezed zucchini into a separate bowl.

#
p<>{color:#000;}. Now that the zucchini is squeezed out and in a separate bowl, add the bisquick, egg, carrots, and pepper and stir well.

#
p<>{color:#000;}. Heat a large skillet over medium heat pour in the oil.

#
p<>{color:#000;}. Pack the zucchini mixture into a 1/4 cup measuring cup and turn the cup upside down into the pan. Flatten the fritter with the back of a spatula.

#
p<>{color:#000;}. Cook each side for 3-5 minutes or until browned. Repeat until all of the zucchini mixture is used. I could fit 4-5 fritters into my skillet at a time.

#
p<>{color:#000;}. Serve immediately.

Chopped Vegetable Salad

Serves: 6-8

What you need:

1 head of broccoli, cut into florets

1 head cauliflower, cut into florets

8 oz matchstick carrots

8 oz cheddar cheese

1/3 cup finely chopped red onion

1/2 cup sour cream

1/2 tsp dill

1/4 tsp sea salt

1/4 tsp pepper

What to do:

#
p<>{color:#000;}. Cut the broccoli and cauliflower florets into very small pieces.

#
p<>{color:#000;}. Mix broccoli, cauliflower, and all of the rest of the ingredients together in a large bowl. Make sure everything is combined well.

#
p<>{color:#000;}. Cover and refrigerate for an hour or two then serve.

Roasted Veggie Stacks

Serves: 6-8

What you need:

12 baby Portobello mushrooms

2 zucchini, sliced into 1/4 inch slices

2 yellow zucchini, sliced into 1/4 inch slices

3 red, orange, or yellow bell peppers

2 red onions, cut into rings

2 tbsp olive oil

1 tsp salt

1/2 tsp pepper

1/2 tsp paprika

What to do:

#
p<>{color:#000;}. Preheat your oven to 400 degrees F.

#
p<>{color:#000;}. Line a baking sheet with parchment paper.

#
p<>{color:#000;}. Cut the bell peppers into 3” by 2” (approximately) rectangles.

#
p<>{color:#000;}. Toss the zucchini, squash, and peppers with olive oil and seasonings in a bowl.

#
p<>{color:#000;}. Stack the vegetables onto a wooden skewer. This is the order I used. Bell pepper, mushroom, onion, zucchini, squash, zucchini, squash.

#
p<>{color:#000;}. Bake the stacks for 20 minutes.

Roasted Tomatoes

Serves: 4

What you need:

2 cups cherry tomatoes

4 cloves garlic

2-3 tsp oregano

Olive oil

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Preheat your oven to 400 degrees F.

#
p<>{color:#000;}. Cover a baking pan with foil.

#
p<>{color:#000;}. Put the tomatoes and garlic cloves on the pan and drizzle them with olive oil.

#
p<>{color:#000;}. Sprinkle on the oregano, salt, and pepper.

#
p<>{color:#000;}. Roast for 15 minutes.

Vegetable Potato Salad

Serves: 6-8

What you need:

1 lb red potatoes, sliced

1 cup corn kernels

4 roma tomatoes, chopped

1/4 cup fresh basil leaves, torn into pieces

1/4 cup olive oil

3 tbsp balsamic vinegar

1 tbsp finely diced red onion

1 tsp Dijon mustard

1/4 tsp sugar

Salt and pepper, to taste

1/2 cup crumbled feta cheese

What to do:

#
p<>{color:#000;}. Place the potatoes in a saucepan and cover them with water. Add salt.

#
p<>{color:#000;}. Bring to a boil and boil for 5 minutes or until potatoes are tender when pierced with a fork. Drain and cool.

#
p<>{color:#000;}. In a large bowl, place the potatoes, tomatoes, corn, and the basil.

#
p<>{color:#000;}. In a small bowl, whisk together the olive oil, vinegar, onion, mustard, sugar, salt, and pepper.

#
p<>{color:#000;}. Pour this mixture over the potato mixture.

#
p<>{color:#000;}. Sprinkle with feta cheese before serving.

Mediterranean Vegetables

Serves: 4

What you need:

2 tbsp olive oil

2 medium zucchini

1 medium yellow onion, sliced

1 red bell pepper, sliced

2 tsp olive oil

2 tsp Greek seasoning

2 tsp balsamic vinegar

1/4 tsp garlic salt

1/4 tsp sugar

What to do:

#
p<>{color:#000;}. Cut the zucchini into eighths lengthwise, then in half crosswise.

#
p<>{color:#000;}. Add 2 tbsp of olive oil to a large skillet and heat over medium-high heat.

#
p<>{color:#000;}. Add the zucchini, onion, and bell pepper to the skillet. Cook and stir for 6-8 minutes.

#
p<>{color:#000;}. In a small bowl, whisk together 2 tsp olive oil, Greek seasoning, balsamic vinegar, garlic salt, and sugar.

#
p<>{color:#000;}. Remove the skillet from the heat and drizzle on oil/seasoning mixture and toss well to coat.

#
p<>{color:#000;}. Serve immediately.

Ranch Vegetables

Serves: 4-6

What you need:

3 carrots, cut into slices

2 stalks celery, chopped

3 red potatoes, chopped

2 cups fresh broccoli florets

3 tbsp butter

1 ranch seasoning mix

What to do:

#
p<>{color:#000;}. Preheat your oven to 350 degrees F.

#
p<>{color:#000;}. Place the carrots, celery, potatoes, and broccoli on a large baking pan.

#
p<>{color:#000;}. Blob the butter in several places over the vegetables.

#
p<>{color:#000;}. Sprinkle the ranch seasoning mix all over the vegetables.

#
p<>{color:#000;}. Cover the baking pan with foil and bake for 45 minutes.

Vegetable Casserole

Serves: 6-8

What you need:

1 cup fresh cauliflower florets

1 cup fresh broccoli florets

2 carrots, sliced

3 tbsp butter

1/4 cup flour

1/2 tsp salt

1/8 tsp pepper

2 cups milk

1 tbsp Dijon mustard

1 1.2 cups cubed cheddar cheese

1 cup bread crumbs

1 tbsp parsley

1/2 tsp paprika

2 tbsp melted butter

What to do:

#
p<>{color:#000;}. Preheat your oven to 350 degrees F.

#
p<>{color:#000;}. Steam the cauliflower, broccoli, and carrots until tender.

#
p<>{color:#000;}. Spray a large baking dish with non-stick spray.

#
p<>{color:#000;}. Melt the 3 tbsp of butter in a large saucepan over medium heat.

#
p<>{color:#000;}. Add in the flour and stir until smooth.

#
p<>{color:#000;}. Add in the salt, pepper, and milk.

#
p<>{color:#000;}. Let the sauce cook, stirring constantly, until it has thickened.

#
p<>{color:#000;}. When the sauce has thickened, add the mustard and cheese and stir until cheese is melted.

#
p<>{color:#000;}. Add the cauliflower, broccoli, and carrots to the sauce and toss to coat.

#
p<>{color:#000;}. Spoon it all into the prepared baking dish.

#
p<>{color:#000;}. In a small bowl, stir together the bread crumbs, parsley, paprika, and 2 tbsp of melted butter.

#
p<>{color:#000;}. Sprinkle this mixture over the vegetable mixture.

#
p<>{color:#000;}. Bake for 20-25 minutes or until browned and bubbly.

Sriracha Zucchini

Serves: 3-4

What you need:

1 lb zucchini, sliced

1 tbsp olive oil

1” piece of ginger, peeled and minced

3 cloves garlic, minced

2 tsp soy sauce

1 tsp sesame oil

2 tbsp Sriracha sauce

1/2 cup chopped cilantro

What to do:

#
p<>{color:#000;}. Heat a large saucepan over medium heat and add the olive oil.

#
p<>{color:#000;}. Stir in the ginger and the garlic and cook for 3-5 minutes.

#
p<>{color:#000;}. Add the zucchini and cook for about 2 minutes.

#
p<>{color:#000;}. Add the soy sauce, sesame oil, and Sriracha sauce. Stir well.

#
p<>{color:#000;}. Cook for an additional 2 minutes.

#
p<>{color:#000;}. Top with fresh cilantro before serving.

Roasted Asparagus

Serves: 2

What you need:

1 bunch asparagus, ends trimmed

1 clove garlic, minced

2 tbsp olive oil

2 tbsp honey

1 tbsp balsamic vinegar

Salt, to taste

What to do:

#
p<>{color:#000;}. Preheat your oven to 400 degrees F.

#
p<>{color:#000;}. Mix the garlic, olive oil, honey, vinegar, and salt in a small bowl.

#
p<>{color:#000;}. Place the asparagus on a lined baking sheet.

#
p<>{color:#000;}. Pour the mixture evenly over the asparagus.

#
p<>{color:#000;}. Roast for 15 minutes.

Asparagus and Mushroom Mix

Serves: 4

What you need:

1 bunch asparagus, ends trimmed

1 cup mushrooms, cleaned and cut into fourths

1 tbsp olive oil

2 tsp oregano

Salt and pepper, to taste

Dash of cayenne pepper

What to do:

#
p<>{color:#000;}. Cut the asparagus into fourths.

#
p<>{color:#000;}. Heat olive oil over medium-high heat in a large saucepan.

#
p<>{color:#000;}. Sauté the mushrooms and asparagus for 8-10 minutes.

#
p<>{color:#000;}. Sprinkle on the oregano, salt, pepper, and cayenne pepper before serving.

Chile Lemon Beets

Serves: 4-6

What you need:

4 small beets

Juice and zest of 1 lemon

Chile powder

What to do:

#
p<>{color:#000;}. Peel the beets and slice them thinly. I used a knife but you could also use a mandolin.

#
p<>{color:#000;}. Toss the beets with lemon juice, lemon zest, and a pinch of Chile powder.

#
p<>{color:#000;}. Serve!

Eggplant Pasta

Serves: 6-8

What you need:

1 lb shell pasta

2 medium zucchini, shredded

1 cup pesto

2 eggplants, thinly sliced

Non-stick spray

2 cups shredded mozzarella cheese

1/4 cup shredded parmesan cheese

1 1/2 cups cherry tomatoes, cut in half

What to do:

#
p<>{color:#000;}. Preheat your oven to 350 degrees F.

#
p<>{color:#000;}. Cook the pasta in a large pot according to package directions BUT remove them from the heat just before they are completely cooked. Drain the pasta and put it back in the pot.

#
p<>{color:#000;}. Add the zucchini and pesto to the pot and combine with the pasta.

#
p<>{color:#000;}. Line two baking sheets with parchment paper and arrange the eggplant slices in a single layer. Bake for 10 minutes.

#
p<>{color:#000;}. Pour the pasta mixture into a large baking dish.

#
p<>{color:#000;}. Top pasta mixture with eggplant slices.

#
p<>{color:#000;}. Sprinkle cheese on top of eggplant slices.

#
p<>{color:#000;}. Top cheese with tomatoes.

#
p<>{color:#000;}. Bake for 45 minutes then serve!

Honey Glazed Carrots

Serves: 4-6

What you need:

1 tbsp olive oil

2 lbs carrots, cut into 1-inch slices

1 cup chicken broth

1/2 cup honey

2 tbsp red-wine vinegar

Salt and pepper, to taste

2 tbsp butter

What to do:

#
p<>{color:#000;}. Heat oil over medium-high heat in a large skillet.

#
p<>{color:#000;}. Add the carrots and cook for about 2 minutes.

#
p<>{color:#000;}. Add the broth, honey, vinegar, salt, and pepper to the skillet. Bring to a boil then reduce to a simmer. Cover and cook for 10 minutes.

#
p<>{color:#000;}. Uncover and cook until carrots are tender and liquid has thickened, about 8-9 minutes.

#
p<>{color:#000;}. Remove the skillet from the heat and add in butter and stir.

I’d love to get your feedback. I kindly ask that you leave an honest review because your reviews are the livelihood of my work. They help me improve and create better cookbooks for you and your family to enjoy. Thank you so much. You are greatly appreciated!

For more awesome cookbooks by Hannie, please visit:

www.Hanniepscott.com


Vegetables

Delicious & Healthy Vegetable Side Dish Recipes! Are you looking for easy, how-to recipes that anyone can make? This simple vegetable side dish cookbook has 25 step-by-step recipes for anyone looking to save time, eat better, and cook delicious meals for the family. This is a great recipe cookbook for vegetarians and vegans also! Easily cook delicious and healthy meals for you and your family! Check out the mouth-watering recipes below: -Zucchini Rice -Roasted Vegetables -Garlic Broccolini -Roasted Cheesy Zucchini -Ranch Carrots -Cauliflower Gratin -Summer Vegetable Casserole -Green Bean Stir Fry -Vegetable Pie -Lime Parmesan Zucchini Rounds -Curry Cauliflower -Vegetable Fritters -Chopped Vegetable Salad -Roasted Veggie Stacks -Roasted Tomatoes -Vegetable Potato Salad -Mediterranean Vegetables -Ranch Vegetables -Vegetable Casserole -Sriracha Zucchini -Roasted Asparagus -Asparagus and Mushroom Mix -Chile Lemon Beets -Eggplant Pasta -Honey Glazed Carrots Now you can prepare healthy and delicious meals at home! Scroll up and click 'buy' to get these delicious recipes today!

  • Author: Hannie P. Scott
  • Published: 2017-08-21 21:37:19
  • Words: 3285
Vegetables Vegetables