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Jul 30, 2011 05:29 PM

Refreshingly Different Vegetable Recipes

Calling out to the experts for some original healthy vegetable recipes, bursting with both flavor and texture.

Raw and cooked vegetable recipes are welcome, especially if they are your all time favorite :)

Thank you

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  1. Do you enjoy chickpeas and cauliflower? I combine the two in a roast pan with a splash of grapeseed oil and add equal parts curry powder, cinnamon, cumin, black pepper and roast in a 475 oven until tender; tossing every 15 mins. to coat well. Sometimes I whirl this blend in a food processor and turn it into a dip with Naan. But I enjoy the combo cold even.

    How about playing around with rough slaws. With zukes, eggplants and all sorts of garden veggies in season take some to a mandolin slicer and toss with some rice vinegar, celery seed and a splash of oil to create a light slaw good as is, with tacos, on burgers, etc.
    Love the crunch!

    And peppers, green/red/orange/yellow...stuffed with rice or orzo, beans, roasted corn, etc. and baked in tomato juice until fork tender. Love this for a light dinner.

    Can't wait to see what everyone else has to offer. I'm always looking for veggie dishes.

    7 Replies
    1. re: HillJ

      salivating already, love the chickpea, cauliflower mix and grateful that you detailed how you prepare it.
      Not sure if I like eggplants raw, are they not too bitter? What are zukes? (sorry, I'm French:( No tacos for me, I'm on a low carb thingamajing. And no corn, or rice :(
      But it sounds lovely and thank you so much!

      1. re: Pixie Muse

        Oh I'm glad you shared some of your no-thank yous. Helps me focus :)
        I use the small white eggplants raw; not the purple. Good call on the bitter.
        Zucchini (zukes) green or yellow works really well in slaw.
        Now I understand low carb veggies yes; starch carbs no.
        There's a whole gammit of roasted root vegetables that can be prepared in advance and reworked into other dishes or served as is. I roast heads of garlic to have on hand. Usually a batch of carrots, onions, celery and fennel to work thru during the week.

        What's your favorite vegetable?

        1. re: HillJ

          My favorite vegetable is chocolate. Sadly.

          1. re: Pixie Muse

            Cute. Chocolate covered eggplant is actually quite delicious.


            so, give in!

            Are you a fan of balsamic vinegar? I've been roasting plenty of root vegetables in dark balsamic for a different twist.

            And, pomegranate molasses is a quick marinades, right out of the bottle easy! Delicious on carrots.

            1. re: HillJ

              The first time I tasted real aged balsamic vinegar in Italy, I was in awe...

              I just wish I could toss up a few different raw vegetable side-dishes for lunch, with lettuce even, because I love lettuce, but it's so light-weight. I would love to add vegetables that weigh more, and have more to offer nutritionally speaking. Your chickpea idea is great because it has the protein as well.
              Do you have another 10 like that? Kidding.

              1. re: Pixie Muse

                When I crave raw veggies I make summer rolls with rice paper and stuff them with all sorts of fresh strips of vegetables, fresh herbs (thai basil, mint, cilantro) and some cooked shrimp. I love those.

                I also like cold soups; cucumber, tomatoe, melon.

                I love salads but sometimes they bore me. Nice cobb salad can hold my interest tho. Beets, sweet potatoe, grilled chicken and greens..maybe some nuts thrown in. Avocado stuffed with shrimp. All solid nutritionally.

                Have you visited a light magazine like Eating Well or Clean Eating?
                Plenty of recipe ideas there.

                1. re: HillJ

                  Thanks Hill, I will look at the site. I often get recipes online, but nothing beats the ones you get directly from connoisseurs :)

    2. Similar to HillJ, I roast cauliflower with brussel sprouts, shallots, bay leaves, and fennel seeds. and some olive oil.

      i do a terribly simple broccoli pie in a 13x9 pan... cooked broccoli (2-3 heads), cooked cut onion (1 large), 4 eggs, 2 cups almond milk (unsweetened), maybe 1/4 tsp nutmeg, salt and freshly ground pepper. mix the liquids, toss in the veggies, spread in a pan, and bake at 350 for 25-35 minutes, or until set.

      i've also recently been into making a vegetable tikka masala with eggplant, cauliflower, zucchini, and anything else i so feel inclined to use...

      colorful soup purees -- carrots with caramelized onions, dill, S &P, almond milk; or, cauliflower roasted with shallots, garlic, lemon, thyme; or, sweet potato with sage, browned butter, caramelized onions; or [insert colorful veg] with smoked paprika, garlic, basil, sea salt... i'll make two and serve em yin and yang style topped with salmon croquette croutons (flaked salmon mixed with an awful lot of cooked diced onion, some egg, parsley, S & P and enough almond meal to just hold together, then baked at 375 in tiny silicone muffin molds until golden -- i make a bunch at once and keep em on hand for soups, snacks, salads, etc.)

      Miso Soy glazed eggplant slices with scallions

      Tomato and Red Onion Salad - diced and soaked in balsamic vinegarette (overnight to soak up flavors)

      Wild Greens and 'Shrooms Stew/Soup - miso broth simmered with crushed garlic and chopped scallions; add in chopped greens (bok choy, kale, mustard, spinach), and sliced wild mushrooms (portabello, cremini, oyster, shiitake), and asparagus chopped... simmer til tender. mix in mustard powder, lemon juice, and S & P to taste. i generally add a little more Bragg's/soy sauce too, but i like the umami.

      and frankly, my favorite veggie combo (aside from roasted cauliflower and sea salt) is hearts of palm and artichoke hearts. often with bragg's/soy sauce, some roasted onion bits, and used to include white balsamic vinegar. add herbs (basil, parsley, etc.) if you like, but i just don't like to interrupt the heart of goodness.

      ETA: i also make a broccoli flatbread -- cooked broccoli, cooked onion, roasted garlic, pureed with veggie stock, egg whites, salt and lots of freshly ground pepper. i'll add herbs or spices at whim. i spread really thinly on a parchment lined baking sheet and bake at 350 for upwards of an hour, maybe 45 minutes til it's crispy around the edges, and dried firmly in the middle. don't get me wrong, it doesn't have glutenous tooth pull, but it's darn good as a wrap, on its own, with salsa, etc.

      1 Reply
      1. Today I roasted some eggplant, zuc, scallions and tomato on the grill (olive oil and salt), then baked it on top of philo dough, goat cheese and parm- sprinkled with fresh oregano. Yum. A cross between a tart and a pizza.

        1. Roasting things like cabbage (quartered), cauliflower, broccoli, carrots, etc. are great, esp. if you finish it off with a good drizzle of EVOO or sesame oil before serving.

          I also like pickled veggies, like cabbage, daikon, carrots. Just some sugar, salt, minced garlic and white pepper, and a good base of rice vinegar, then an overnight in the fridge and you're good to go.

          1 Reply
          1. I like to make a vegetable stew. I start with frying finely chopped onion, celery, carrots and whatever hot pepper I have around. I add some green beans and some crushed tomatoes and cook the green beans until they are limp. I then add some sliced carrots and zucchini and cook until everything is tender. This method of cooking the beans is great when the beans are not the freshest.