2 of 41 Ngoc Minh Ngo
Another chilled soup, gazpacho is a staple of Spanish cuisine, a thick, tomato-based soup garnished here with limes.
3 of 41 Beatriz da Costa
Most of the work here is done by your oven, which roasts the vegetables with only an occasional stir from you. A quick whir of the finished vegetables in your blender and you’re done.
4 of 41 Kana Okada
Though the recipe calls for brown lentils, you can easily sub in green lentils if you prefer their slightly peppery taste.
6 of 41 Maura McEvoy
You can make this fresh citrus salad and its vinaigrette and refrigerate them—separately—up to a day in advance. Just toss everything together 15 minutes before serving.
7 of 41 Marcus Nilsson
Because raw artichokes are bitter and steaming them is time-consuming, this recipe calls for jarred artichoke hearts.
8 of 41 Maura McEvoy
For an easy summer salad, try this mélange of flavors: apples, goat cheese, walnuts, honey, and spinach.
9 of 41 William Meppem
Unlike roasted tomatoes, broiled, grilled, and pan-broiled tomatoes get sweeter and maintain their shape, because the cooking is so brief.
12 of 41 Susie Cushner
Chocolate added to chili may seem unusual, but it gives this dish a rich color and intensifies the flavor.
13 of 41 Anna Williams
The name says it all with a dish that calls for black beans, corn, salsa, cheese, onion, lettuce, and cilantro.
14 of 41 Quentin Bacon
No sauce tops this pasta: Its flavors comes from the vegetables and cheese that mix with it.
15 of 41 John Kernick
Polenta gives the crust of this radicchio-and–sun-dried tomato version an out-of-the-ordinary texture.
16 of 41 Michael Paul
Think of this as a streamlined version of a Sicilian pie, with mushrooms, red onion, and finely sliced zucchini.
17 of 41 Marcus Nilsson
Rice, beans, corn, and goat cheese top poblano peppers. If you can't find them at your supermarket, swap in small green bell peppers.
18 of 41 Dana Gallagher
A variation on the dish substitutes polenta for the rice, making it just right for comfort food.
20 of 41 Sang An
A hearty classic of English stock, here the shepherd’s pie goes the all-vegetable route, with mashed sweet potatoes spread on top.
21 of 41 James Baigrie
Fiber-packed escarole is paired with black beans, chipotle chilies, and avocado in a Mexican-influenced salad.
22 of 41 John Kernick
What elevates this pasta from the realm of the ordinary? The unexpected addition of hazelnuts.
23 of 41 Kan Kanbayashi
This bean-radish-cilantro combo is served over rice, but the recipe makes an equally fine filler for tortillas or pitas.
24 of 41 Stefen Andersen
Tofu is high in protein, but it can be bland. A dose of Thai red curry paste solves the problem.
25 of 41 Formula Z/S
Skip the tacos and try made-with-pizza-dough empanadas packed with beans, cheese, and salsa.
27 of 41 Lisa Cohen
Back-to-basics linguine has a homemade sauce packed with unadulterated tomato-and-basil taste.
28 of 41 James Baigrie
Though eggplant is delicious grilled, this dish can just as easily be prepared using a broiler.
31 of 41 John Kernick
Most definitely not your grandmother’s casserole, this modern version is baked until its topping—baguette slices—is golden brown.
32 of 41 Con Poulos
Basmati rice is ladled with an eggplant-and-chickpeas mix that’s rich with curry-enhanced flavor.
33 of 41 Stefan Anderson
Your pita rounds have gone slightly stale? That makes them perfect for this easy dinner.
35 of 41 Petrina Tinslay
Although it cooks like a grain (and resembles small beads), quinoa is really a plant. With its fairly mild taste, quinoa pairs well with vegetables.
37 of 41 Sang An
This couscous-and-vegetable side is actually substantial enough to be served as an entrée, if you wish.
38 of 41 Amy Neunsinger
Fresh, seasonal vegetables, such as these, require minimal effort to taste extraordinary.
39 of 41 Lisa Hubbard
Green tomatoes (really just underripe red ones) are firm and not too juicy, so they hold up well in hot frying oil; the cornmeal cooks up into a tasty crust.
40 of 41 Amy Neunsinger
A showcase for fresh baby eggplant matches the roasted vegetables with Feta cheese.