Multi-Vegetable Recipes


Roasted Maple-Bourbon Carrots and Parsnips


  • 3 lb. carrots
  • 2 lb. parsnips
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. salt
  • .13 tsp. ground black pepper
  • ¼ c. bourbon whiskey
  • ¼ c. maple syrup


  1. Preheat oven to 450 degrees F. If any carrots or parsnips are very large, cut pieces lengthwise in half or into quarters for even cooking. In large bowl, toss carrots and parsnips with oil, salt, and pepper until well coated; transfer to two 15 1/2″ by 10 1/2″ jelly-roll pans or large cookie sheets.
  2. Roast vegetables on 2 oven racks 45 to 50 minutes or until tender and lightly browned, stirring once and rotating pans between upper and lower racks halfway through roasting. If not completing recipe right away, cool vegetables completely in pans on wire racks; transfer vegetables to large self-sealing plastic bag. Refrigerate up to 1 day.
  3. About 10 minutes before serving, in large microwave-safe serving bowl, heat bourbon and maple syrup in microwave oven on High 4 to 5 minutes or until mixture is very thick, stirring occasionally. Add vegetables to bourbon mixture and stir until well coated. Heat vegetable mixture on High 1 to 3 minutes or just until hot, stirring once.


Soba Noodles with Greens and Beans

 from National Cooperative Grocers Association
  • 8oz Soba (buckwheat) noodles
  • 2 Tbsp sesame oil
  • 1-2 leeks, washed well and sliced thin (about 2 cups)
  • 8 oz fresh spinach, washed and roughly chopped
  • 3/4 cup cooked black beans, rinsed and drained
  • 2 cloves fresh garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 Tbsp sambal chile paste
  • 4 Tbsp tamari
  • 1/2 cup vegetable broth

Cook the soba noodles according to package directions.  Drain and set aside.

In a small bowl whisk together the garlic, ginger, sambal, tamari, and vegetable broth.  Set aside.
While noodles are cooking, heat a large skillet with the 2 Tablespoons of sesame oil over medium-high heat.  Add the leeks and saute for 5 to 7 minutes until soft.  Add the sauce, spinach, and black beans and continue cooking until the spinach is wilted.  Add the noodles, toss together and serve hot.


Grilled Veggie Shish Kabob



  • 14 cup soy sauce
  • 34 cup olive oil
  • 18 cup Worcestershire sauce
  • 1 tablespoon dry mustard
  • 2 teaspoons salt
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 12 teaspoons ground pepper
  • 2 cloves crushed garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon honey
  • 14 cup pineapple juice


  • 12 cherry tomatoes
  • 12 slices Japanese eggplants
  • 12 mushrooms
  • 12 small onions
  • 2 yellow peppers, cut in 1 inch squares
  • 12 slices yellow squash
  • 12 slices zucchini
  • 12 pineapple chunks
  1. MARINADE: Blend all ingredients together in blender for 1/2 minute.
  2. Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
  3. Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.



Arugula, Watermelon, and Feta Salad

from Ina Garten at

For the vinaigrette:

  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup minced shallots (1 large)
  • 1 tablespoon honey
  • 1/2 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups baby arugula, washed and spun dry
  • 1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes
  • 12 ounces good feta cheese, 1/2-inch diced
  • 1 cup (4 ounces) whole fresh mint leaves,

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.



Winter Minestrone

From Recipes from the Root Cellar

Serves 6-8

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 1 celery root, peeled and diced
  • 1 carrot, peeled and diced
  • 4 garlic cloves, minced
  • 6 cups vegetable broth, chicken brother, or turkey broth
  • 1 quart crushed tomatoes or tomato purée, or 1 (28-ounce) can
  • 3 cups thinly sliced green or savoy cabbage, or kale (remove and discard tough stems from kale)
  • 1 ½ cups cooked white beans (cannellini, navy, pea), or 1 (15-ounce) can, rinsed and drained
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 cup small pasta (rings, ditalini, alphabets, bowties)
  • Salt and freshly ground black pepper
  1. Heat the oil in a large soup pot over medium heat. Add the onion, celery root, carrot, and garlic, and sauté until the vegetables are slightly tender, about 3 minutes. Add the broth, tomatoes, cabbage, beans, rosemary, and thyme. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes.
  2. Return the soup to a boil. Add the pasta and boil gently until the pasta is tender, about 10 minutes. Season with salt and pepper. Serve hot.

Kitchen note: Like all soups that contain pasta, this will thicken on standing. Thin with additional broth or water if needed.


Carrot and Sweet Potato Soup with Ginger

from Farmer John’s Cookbook

  • ½ cup chopped raw, unsalted cashews
  • 3 Tbsp butter
  • 1 ½ cups chopped leeks or onion (about 1 large or 2 small leeks or 1 large onion)
  • 2 Tbsp finely chopped or grated ginger
  • ½ tsp ground cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp ground fennel seeds
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 2 pounds carrots, roughly cut into ½ inch chunks (10 to 12 medium carrots)
  • ½ pound peeled, diced sweet potato (about 1 large sweet potato)
  • 4 cups vegetable or chicken stock or water plus more to thin the soup
  • 2 Tbsp freshly squeezed orange juice
  • 1 tsp salt
  • freshly ground black pepper

cayenne pepper

plain yogurt or sour cream

chopped fresh chives

  1. Toast the cashews in a dry, heavy skillet over high heat until they start to brown in spots and become fragrant. (Be careful not to over cook them, as they will burn very quickly once they are toasted.) Immediately transfer the nuts to a dish to cool.
  2. Melt the butter in a soup pot over medium-high heat. Add the leeks or onion; cook, stirring frequently, for 8 minutes. Add the ginger, cumin, cinnamon, fennel, allspice, and nutmeg; cook, stirring, for 1 minute more.
  3. Add the carrots, sweet potatoes, and stock or water; stir to combine. Partially cover the pot, reduce the heat to medium, and bring to a simmer. Cook until the carrots and potatoes are tender, 15 to 20 minutes.
  4. Transfer the mixture to a blender. Add the toasted cashews and process to a smooth puree. If it seems too thick for soup, add a little more stock or water.
  5. Transfer the soup back to the pot. Add orange juice, salt, and pepper to taste.
  6. Gently heat the soup over medium heat, stirring frequently, until hot. Ladle the soup into individual cups and place a dollop of yogurt or sour cream in the center of each. Garnish with chives.


Sweet Root Mash
from Veronika Catheryn
  • 4 medium carrots, cut into 1/2 or 1″ coins – steamed until tender.
  • 2 medium squash like carnival, acorn or delicata, or one medium butternut. (feel free to mix varieties) – halved, seeded and baked at 375 until tender.
  • 2 medium sweet potatoes, peeled and chopped into 2″ pieces – put in a 2 quart cooking pot, layer over that…
  • 3 medium apples peeled, cored and chopped. Add 2″ of water, cover and cook on a gentle boil until tender.
For this recipe an immersion blender works best but you can also use a regular blender. For a more rustic texture use a regular potato masher.
Add the carrots to the apple/potato mixture and blend/mash until smooth.
Next scoop the squash from its skin and add to pot, blend/mash once again.
Thickness  can be adjusted by adding water, veg/chicken stock, milk, etc. Once blended bring it back up to a short boil and it’s ready for spicing and serving.
There is a natural sweetness to this recipe but you can go either sweet or savory. Spice to taste with salt, pepper, garlic, maple syrup. Can be topped with butter or cheese..


Mixed Vegetable Frittata

from Moosewood Cookbook

Easy to make, but looks and tastes gourmet! 

  • 1 ½ Cups Whole Wheat Bread Cubes                       
  • 3 Tbsp Butter
  • 3 Cups your choice of vegetables (broccoli, peppers, tomatoes, eggplant, swisschard, kale, summer squash, zucchini, etc.)        
  • 1 Tbsp Thyme or Dill
  • 4 eggs
  • 1 ¼ cups milk
  • 3 Tbsp Olive Oil                                                        
  • 2 Medium Garlic Cloves                                            
  • 1 Cup Chopped Onions or Leeks                              
  • 1 ¼ Cups Cheddar Cheese                                         
  • ¼ Cup Parmesan Cheese                                           

Preheat oven to 375.

Cut up bread into cubes and toast the bread cubes on a tray in a 375 degree oven.  Meanwhile, lightly sauté the garlic in 2 Tbsp each of the butter and the olive oil until the garlic is golden.  When the bread cubes are crispy, remove them from the oven, toss with garlic butter, and set aside.

Next, sauté onions or leeks in remaining butter and oil for a minute or two.  Add the vegetables, herbs, salt, and pepper and continue to cook until soft, stirring occasionally.  Cover the pan to retain the juices.

Butter a 9×9 inch pan.  Layer the ingredients as follows:  first the bread cubes, next the vegetables, and finally the grated cheddar and parmesan cheese.  Beat together the eggs and milk with some salt and pepper and pour this over the other ingredients in the pan.  Bake until the frittata is puffy and golden, about 30 minutes.  Serve immediately and enjoy!


Too many veggies and not enough time?…… Sauté it!

Basic sauté instructions adapted from the Enchanted Broccoli Forest Cookbook

Basic trick of Stir-frying—Group vegetables, after they are cut, according to their respective cooking times, so that none will over- or under- cook.  You can accomplish this by adding slower-cooking vegetables to the wok/skillet earlier than the quicker-cooking ones.

Heat the wok/skillet alone first- for up to a minute.  Then add a little oil (olive or peanut), and if you are using onions (1/2 cup per serving) and garlic (1 clove per serving), add them now, and sauté them alone first.  If you are using tofu, add this next along with about 1 or 2 TSBP of tamari (you can add more while sautéing the vegetables, if you’d like).  Then add whatever “group 1” vegetables you are using, and sauté until partially done.  Next, add “group 2” items and cook until everything is almost done.  Selections from “group 3” come in at the very end, just before you take it off the burner.

Group 1 –potatoes (sliced thinly), celery, carrots, broccoli, cauliflower, cabbage, eggplant, winter squash, asparagus (if thick)

Group 2—Kale, collards, mushrooms, peppers, zucchini, summer squash, asparagus (if thin)

Group 3—Most Asian greens, scallions, bean sprouts

You don’t have to use ALL of these vegetables.  You can use just use some, or even just one.
Plan on about ¾-1 lb per serving.

The more thinly a vegetable is sliced, the quicker it cooks.
Basic Goal:  To cook the vegetables quickly (over high heat, stirring almost constantly) so that each vegetable is done to its own individual perfection.

Have all vegetables cut up beforehand, so you can stir constantly and work quickly once the wok/skillet is hot.

Extras to add to your stir-fry—add any, all, or none of these in the last minutes of cooking
Chopped, toasted nuts
Sliced water chestnuts
Cooked noodles (rinsed and drizzled with sesame oil)
Toasted sesame seeds
Soaked, sliced black mushrooms

Seasonings—to be added towards the end of cooking (all amounts can vary according to taste)
Wine—1 Tbsp
Tamari—1 to 2 Tbsp
Grated ginger—1 Tbsp
Crushed red pepper—to taste
Toasted sesame oil—1 Tbsp
Cilantro—1/4 cup
Coconut milk—1 can  (if you use this, then you can add a curry powder or paste and it will become more of a Thai dish than a Chinese dish)
Experiment and Have Fun!!


Summer Lasagna 

from Rolling Prairie Cookbook

  • 1 Tbsp. Olive Oil
  • 2 to 4 Cloves Garlic
  • 1 Medium Chopped Onion
  • 2 small Zucchini or Summer Squash, chopped
  • 1 tsp Basil
  • 1 Quart Spaghetti Sauce
  • 9 Lasagna Noodles
  • 1 Bunch Kale (Half a clear Bag), choppped
  • 1 ½ Cups Cottage Cheese or Ricotta Cheese
  • 1 Beaten Egg
  • ¼ tsp Salt
  • Black Pepper to taste
  • ½ Lb Mozzarella Cheese
  • ½ Cup Parmesan Cheese

Heat oil in saucepan and saute garlic, onion, zucchini, and kale.  Stir in basil and spaghetti sauce and allow to simmer over low heat while you prepare the rest of the lasagna.  Cook noodles in boiling water until just tender.  Drain and rinse with cold water.  Mix Cottage cheese or ricotta and egg together.  Season with salt and pepper.  Preheat the oven to 350 degrees.  Oil the bottom of 9 x 13 inch pan.  Layer 1/3 of the noodles, cottage cheese, sauce, and mozzarella cheese, then do that 2 more times.  Top it with parmesan cheese.  Bake for 40 minutes.
One of our members has made a version of this, which she calls “Open Hands Lasagna” , in which she substitutes the kale with any of the many greens she needs to use up in her refrigerator!



from Moosewood Cookbook

  • 3Tbsp olive oil                                                            1 medium zucchini, cubed
  • 4 medium cloves garlic                                               2 medium bell peppers, in strips            
  • 1 bay leaf                                                                    3-4 tomatoes, chopped
  • 2 cups chopped onion                                                fresh black pepper                                    
  • 1 medium eggplant, cubed                                         optional: fresh parsley,              
  • 1 ½ tsp salt                                                                  minced olives
  • 1 ½ tsp basil (if using fresh herbs, double amounts)
  • 1 tsp oregano
  • ½ tsp rosemary
  • ½ tsp thyme

1) Heat olive oil in a deep skillet or dutch oven.  Add garlic, onion, and bay leaf, and sauté over medium heat for about 5 minutes.
2)  Add eggplant, salt, and herbs, and stir.  Cover and cook over medium heat, stirring occasionally, for about 10 to 15 minutes, or until eggplant is soft.
3)  Add zucchini, bell peppers, black pepper, and tomatoes.  Cover and simmer for 10 to 20 minutes, or until the zucchini and peppers are tender.
4)  Serve hot, warm, or at room temperature—plain or topped with parsley and /or olives.  Good when paired with polenta.
Serves 4-6.


Roasted Summer Vegetables 

from Simply in Season Cookbook
A versatile summer recipe that can be used as a side dish, main dish or salad. Be sure to make enough for leftovers to put on pizza. Try a variety of vegetables: any summer squash, onions, potatoes, tomatoes, green beans, green or red peppers, mild chili peppers, carrots, eggplant, mushrooms or fennel.

  • 8-10 cups fresh vegetables 

Cut into bite-size pieces for even cooking time (i.e., thinly slice potatoes but chop summer squash in larger chunks).
Toss with one of the seasoning options below. Then spread seasoned vegetables in a thin layer on a baking sheet and bake in preheated oven at 425F for 20 minutes. Stir occasionally.
For a main dish: Serve over cooked penne pasta, wild rice, or couscous and top with freshly grated Parmesan cheese.
For a salad: Cool vegetables (or use the leftovers) and add 2 cups diced tomatoes, 3 ounces feta cheese, and
additional vinaigrette dressing.

Seasoning 1:
  • 3 tablespoons fresh basil (chopped) 
  • 2 tablespoons fresh cilantro (chopped) 
  • 1 1/2 tablespoons fresh thyme (chopped) 
  • 1 tablespoon olive oil 
  • 1 1/2 teaspoon salt 
  • 11/2  teaspoon pepper 
  • 1-4 cloves garlic (minced)
 Seasoning 2:
  • 1 tablespoon olive oil 
  • 1 teaspoon chili powder
  • 112 teaspoon salt 
  • 1/4 teaspoon dried thyme 
  • 1/8 teaspoon pepper
 Seasoning 3:
  • 3/4 cup Italian dressing or vinaigrette dressing
 Seasoning 4:
  • 4 cloves garlic (minced) 
  • 1/3 cup olive oil 
  • 2 tablespoons each fresh thyme, oregano, basil (chopped) 
  • 2 tablespoons balsamic vinegar 
  • 1 tablespoon Dijon mustard 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon pepper 
  • Good with onion, eggplant, zucchini, green peppers, and tomatoes.

Kabob variation: Soak wooden skewers, if using, at least 30 minutes in water to prevent scorching. Thread a variety of seasoned vegetables on each skewer, keeping mushrooms separate as they will cook faster; carrot chunks and small whole potatoes should be boiled a few minutes in advance. Grill over medium heat until vegetables are tender.
Serves 8 (side dish), 4-6 (main dish.)


Roasted Winter Vegetables

from Simply in Season Cookbook

  • 6-8 cups Winter Vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, onions, winter squash—peeled and cut in 1 inch thick pieces
  • 2 Tbsp olive oil
  • 1 Tbsp dried or 3 Tbsp fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keeps onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time).  Spread in a single layer on greased baking pans.  Roast in a preheated oven at 425 F until tender, 30-45 minutes, stirring occasionally.  Season with salt and pepper. Serve with roasted garlic sauce (optional).

Roasted Garlic:  Remove loose papery layers from outside of a whole garlic bulb but do not peel.  Slice off the top of the bulb, exposing the tip of each clove.  Place on a square of aluminum foil and drizzle with 1 Tbsp olive oil or just season with salt and pepper.  Wrap tightly and bake alongside the vegetables until tender.

Roasted Garlic Sauce:  Bake one head of garlic as directed.  Squeeze soft roasted cloves into a small bowl, mash with fork, and stir in ¾ cup plain yogurt.  (Also try this sauce as a raw vegetable dip or on top of chili).
Serves 8.


Chicken Roasted with Vegetables 

from Fresh from the Farm Cookbook

  • 4 large shallots, roughly chopped
  • 1 Red pepper, cut in 1 inch pieces
  • 1 yellow pepper, cut in 1 inch pieces
  • 1 pound tiny red potatoes (halves if larger than bite size)
  • 1 small butternut squash, peeled, seeded, and cut into 1 inch pieces
  • 1 Tbsp chopped fresh rosemary (or 1 tsp dried)
  • salt and pepper to taste
  • 2 Tbsp plus 1 tsp olive oil
  • 2 whole chicken breasts, halved
  • 1 Tbsp fresh lemon juice
  • ½ cup chicken broth

Preheat oven to 450 degrees.  In a large casserole dish or pan, toss shallots, peppers, potatoes, squash, rosemary, salt, and pepper with 2 Tbsp olive oil.  Rub the chicken breasts with the remaining 1 tsp oil, lemon juice, salt, and pepper and arrange it, skin side up, on top of the vegetables.  Pour chicken broth over all.  Roast at 450 degrees for 20 minutes, then reduce the temperature to 375 degrees and roast 30 minutes more, or until chicken is cooked through and potatoes are tender.  Serves 4.


Golden Celebration Pie of Winter Vegetables

© 2004 Lynne Rossetto Kasper

All the orphans of the vegetable world turn into stars in this party pie. Rutabaga, celeriac, parsnip, Brussels sprouts and turnips could each or all go into the pan, just remember to balance earthy tastes with sweet and rich ones like onion, potato, yam, or carrot. Cut harder vegetables into smaller pieces for even cooking. Roast the vegetables a day or two ahead. Warm them before baking with the crust. The pie is good hot from the oven, or just warm.

The Vegetables: 

  • 3 medium onions, cut into six chunks each 
  • 4 small unpeeled red-skin potatoes, halved 
  • 1 medium rutabaga or large turnip, peeled and cut into 1/2-inch thick pieces 
  • 1 pound Brussels sprouts, halved 
  • 1/2 small cabbage, cored and cut into 1-inch pieces 
  • 2 medium carrots, peeled and cut into 1/2-inch thick pieces 
  • 4 branches fresh thyme 
  • 20 fresh sage leaves 
  • 20 fresh basil leaves 
  • 2 tablespoons Balsamic vinegar (optional) 
  • 4 tablespoons extra-virgin olive oil 
  • Salt and freshly ground black pepper 
  • 10 cloves garlic, halved

Set one oven rack high up and a second toward the bottom of the oven. Preheat oven to 450°. In a large bowl, toss together the vegetables, herbs, balsamic vinegar, and olive oil (enough to lightly coat them) with salt and pepper.
Spread the vegetables on two large, shallow roasting pans. Roast about an hour, turning several times during cooking for even browning. Switch pans’ positions and add garlic to pan halfway through cooking. Vegetables are done when they are browned and easily pierced with a knife. Cool them down, wrap and refrigerate until ready to do the pie.

The Crust: 

  • 1-1/2 cups (7.5 ounces) all-purpose unbleached flour 
  • Generous 1/4 teaspoons salt 
  • 1 tablespoon sugar 
  • 1 stick (4 ounces) cold unsalted butter, cut into chunks 
  • 1 large egg, beaten 
  • 2 to 3 tablespoons cold water

For Assembling: 

  • 1/2 cup vegetable broth or water 
  • 2 egg yolks, beaten in a small bowl

Combine dry ingredients in a food processor or large bowl. Cut in butter with rapid pulse in processor, or rub between your fingertips until butter is the size of peas. Add the first egg and 2 tablespoons of water. Pulse just until dough gathers into clumps, or toss with a fork until moistened. If dry, work in another1/2 to 1 tablespoon water. Turn dough out on a floured board and let rest a few minutes.
Select a shallow baking dish large enough to hold the vegetables in a mound. Measure the dish then roll out the dough so it is no more than 1/8-inch thick and at least 5 inches larger than the dish. Put it on a foil-covered pizza pan or cookie sheet and refrigerate 30 minutes to 24 hours.
About 50 minutes before serving, preheat oven to 400°. Butter the inside and rim of the baking dish. Warm the vegetables in the oven. Pour the broth or water into the baking dish then pile in the vegetables.
Turn the chilled dough over onto the vegetables, gently peeling back its foil. Fold up and crimp the overhang of pastry to make a raised border atop the rim of the baking dish (extra pastry could be cut into decorative pieces and applied to the crust with beaten egg). Brush crust with beaten egg, cut a few vent holes, and bake 30 minutes, or until golden brown and crisp. Serve hot or warm .
Serves 8.


Vegetable Pasta Salad

from Simply in Season Cookbook

  • ¼ cup red wine vinegar
  • ½ tsp salt
  • 1/8 tsp pepper
  • 1 clove garlic
  • 1 Tbsp Dijon mustard

In a small bowl whisk together.

  • ¼ cup olive oil
  • ¼ cup fresh basil

Whisk in oil gradually.  Stir in basil and set aside.

  • 4oz uncooked whole wheat pasta such as rotini, bow ties, shells, or penne.

Cook pasta.  Drain and rinse with cold water.  Place in large bowl and toss with 1/3 of the dressing.

  • 2 cups fresh vegetables: green peppers, summer squash, cucumbers, broccoli florets, chopped
  • 3 medium tomatoes
  • ½ cup sliced ripe olives

Layer ingredients on top of the pasta in the following order; vegetables, tomatoes, olives.  Top with remaining dressing.

  • ¼ to ½ cup fresh basil leaves, loosely packed
  • 2 Tbsp fresh parsley

Sprinkle on top.  Cover and chill 4-24 hours.

  • ½ cup Parmesan cheese (freshly grated) or feta cheese (crumbled)

Sprinkle on top and toss lightly before serving.



from Simply in Season Cookbook

  • 1 pound chicken breast or thighs, lean sirloin beef, or venison round steak, cut in thin strips

Choose the paste or marinade option below and cook as directed

  • 4 cups vegetables: onion-chopped, green or red peppers—sliced, carrots-thinly sliced, yellow squash—sliced, and ground black pepper

Toss vegetables with several dashes of pepper.  Stir-fry over high heat in 2 tsp olive oil.  Serve meat and vegetables in warm tortillas with each person adding shredded cheese or crumbled queso blanco, sliced banana peppers, diced tomatoes, salsa, and sour cream to taste.

Cilantro Spice Paste:

  • 1 cup fresh cilantro leaves, finely chopped
  • 2 Tbsp soy sauce
  • 1 Tbsp oil
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • Juice of one lime

Mix together.  Coat meat well with cilantro paste; let stand at least 15 minutes.  Stir-fry over high heat in 2 tsp oil.  Remove from pan and keep warm while stir-frying vegetables.

Barbecue Marinade:

  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 Tbsp each red wine vinegar and barbecue sauce
  • 2 tsp dry mustard
  • 1 tsp each Worcestershire sauce salt
  • ¼ tsp each pepper and Tabasco pepper sauce

Combine and add meat.  Stir to coat and refrigerate at least 12 hours.  Remove meat from marinade and stir-fry in 1 Tbsp oil until browned.  Leave in pan while stir-frying vegetables.


Mixed Vegetable Quiche

adapted from The Moosewood Cookbook

  • 1 -10 inch pie crust
  • 1 tsp butter
  • 1 ½ cups chopped onions or leeks
  • 2 to 3 cups your choice of vegetable—good options are roasted red peppers, kale, spinach, broccoli
  • ½ tsp salt
  • black pepper
  •  a pinch of thyme
  • ½ tsp dry mustard (optional)
  • 4 large eggs
  • 1 ½ cup milk
  • 2 Tbsp flour
  • 1 ½ cup grated Swiss or cheddar cheese, or your choice

Preheat oven to 375 degrees.  Melt butter in a pan.  Add onions, and sauté over medium heat for a few minutes.  When they begin to soften, add the vegetables, salt, pepper, thyme, and mustard.  Sauté about 3 to 5 minutes and remove from heat.
Combine eggs, milk, and flour and beat well.  Spread the grated cheese on the bottom on the unbaked crust, and spread the onion-vegetable mixture on top.  Pour in the custard and sprinkle the top with paprika.  Bake for 35-45 minutes, or until solid in the center.  Serve hot, warm, or at room temperature.


Vegetable Stock

from How to Cook Everything Vegetarian Cookbook by Mark Bittman

Making stock is a very flexible job —we just use whatever’s around, usually in the fall, make sure there’s a relative balance of different flavors, and throw it in the pot.

  • 2 carrots, cut into chunks
  • 1 onion, quartered, don’t bother to peel
  • 1 potato, cut into chunks
  • 1 celery stalk, chopped
  • 2 or 3 cloves of garlic, don’t bother to peel
  • 10 or 20 parsley stems with leaves
  • 2 Tbsp olive oil
  • Salt and pepper

Combine everything in a saucepan with 6 cups water, using a pinch of salt and a bit of pepper.  Bring to a boil, then adjust the heat so the mixture simmers steadily but gently and cook for about 30 minutes, or until vegetables are tender. (Longer is better if you have time.)
Strain, then taste and adjust the seasoning before using or storing.
Makes about 1 quart; can make more to freeze, in jars or ice cube trays.


Vegetable Pancakes 

from How to Cook Everything Vegetarian Cookbook by Mark Bittman

  • About 1 pound turnips, zucchini, winter squash, or sweet potatoes, peeled if necessary (about 2 cups packed)
  • ½ onion, grated
  • 1 egg, beaten
  • 1 cup flour, more or less
  • salt and pepper
  • milk, ½ & ½, cream as needed
  • 1 Tbsp melted butter r olive oil, plus more for the pan

Preheat the oven to 275 degrees.  Grate the vegetables.  Mix the vegetables, onion, egg, and flour together.  Sprinkle with salt and pepper.  Then add just enough milk so that the mixture drops easily from a large spoon.  Stir in 2 Tbsp melted butter or olive oil.
Put a pat of butter or a spoonful of oil in a large skillet or griddle over medium heat.  When the butter is melted or the oil is hot, drop in spoonfuls of the batter; use a fork to spread the vegetables into an even layer. (You’ll probably have to work in batches; keep pancakes in the oven until all are finished.)  Cook, turning once, until nicely browned on both sides, about 15 minutes.  Serve hot or at room temperature.
Serves 4.


Curried Vegetable Bisque

from Simply in Season Cookbook

  • 5 cups tart apples (peeled and chopped)
  • 2 cups onion (chopped)
  • 2 cups sweet red pepper (chopped)
  • 1 ½ cups carrots (chopped) 
  • ¾ cup celery (diced)

In large soup pot sauté vegetables in 2 tsp oil until vegetables are soft, 7-10 minutes.

  • 3 ½ cups chicken or vegetable broth
  • 3 cups potatoes (chopped)
  • ½ cup raisins
  • 3 Tbsp Curry Powder
  • ¾ tsp ground cardamom
  • ½ tsp ground allspice
  • ½ tsp dried thyme

Add, stir and bring to boil.  Reduce heat, cover and simmer, stirring as needed, until potatoes are soft, 12-15 minutes.  Puree in batches in blender or food processor.  Add some broth if mixture is too thick.  For a chunkier soup do not puree about 2 cups.  Return everything to soup pot.

  • 3 ½ cups beef or vegetable broth
  • 3 cups milk
  • 1 ¼ cups dry milk powder
  • 1/3 cup tomato sauce

Add.  (The soup can be made ahead up to this point and refrigerated up to 24 hrs.)  Reheat soup over medium heat until hot but do not boil, about 10 minutes.

  • 2 cups cooked shrimp or chicken (chopped; optional)
  • salt to taste

Stir in.  Just before serving, add 3-4 Tbsp chopped fresh cilantro or serve with chutney.

2 thoughts on “Multi-Vegetable Recipes

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