We’re all about adding more vegetables to our routines. But when you’re sautéing zucchini or steaming carrots over and over again, it’s easy to get into a rut. You need inspiration — and we’re here to help. These flavorful and colorful recipes showcase your favorite vegetables in fun, unexpected ways. Ready to shop? Visit our Produce department to stock up on fresh veggies. Need help finding something? Ask one of our Produce team members. We’re here to guide you to a delicious, wholesome meal, no matter the time of year.
Grilled Mexican Street Corn
Much like the elotes served by street vendors in Mexico, these ears of sweet corn are charred on a grill and then rubbed with a creamy mixture of cotija cheese, serrano peppers and fresh cilantro. Cut the kernels off the cob for a take on esquites, which are basically just a less messy version.
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Roasted Carrots with Harissa and Yogurt
Roasting carrots brings out deep caramelized flavor and adds subtle sweetness. This recipe — featuring rainbow carrots with thick Greek yogurt, spicy harissa and a sprinkle of sesame seeds — is the perfect one to test the technique.
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Grilled Zucchini with Kalamata Vinaigrette
Introduce zucchini to your grill — and it’s the only way you’ll ever want to cook it. Grill the slices long enough to mark each side to add charred flavor. This recipe, which gets drizzled with briny, flavorful Kalamata vinaigrette, is perfect for backyard gatherings. You can also grill the zucchini ahead of time and serve it at room temperature.
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Blistered Green Beans with Shishito Peppers and Hen-of-the-Woods Mushrooms
Instead of blanching green beans, sear them in a blazing-hot skillet to add color and flavor. Here, we kick up charred haricots verts with earthy hen of the woods mushrooms and sometimes-spicy shishito peppers, then finish them with miso dressing and crispy shallots.
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Oven-Roasted Kale
This simple oven-roasted kale produces golden-crisp greens that are perfect as a snack or as an accompaniment to dinner alongside a protein. Toasted sesame seeds and garlic add extra pizzaz, but even just olive oil and salt will have you seeing kale in a new light.
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Roasted Cauliflower Steaks
Slicing whole cauliflower into smaller “steaks” and roasting until crispy makes for a simple yet elegant main dish. Dress them up with chimichurri sauce opens in a new tab and serve over a bed of risotto or couscous for a delicious, vegetable-forward meal.
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Homemade Veggie Chips and Dip
Elevate game day, movie night or a picnic with this light and bright take on classic chips and dip. Thinly sliced root veggies and squash are baked to crispy perfection, then paired with a creamy green pea dip for a snack that’s loaded with color and flavor.
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Involtini with Roasted Cauliflower and Broccoli
Ribbons of winter veggies envelope vegan ricotta, roasted broccoli and roasted cauliflower in this take on classic Italian involtini. Use carrots, the broccoli stalk and cauliflower core for the wrapping, but you could also substitute strips of butternut squash, zucchini and even parsnips.
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Garden Vegetable Terrine
A terrine is the perfect way to showcase the season’s freshest produce in an unexpected yet elegant way. Our bright and colorful version uses tomatoes, squash, bell peppers, carrots and eggplant — but nearly any veggie is game. Try serving on grilled garlic toast topped with crumbled goat cheese.
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Eggplant Bacon
Eggplant isn’t just for grilling or roasting — it also makes a delicious, plant-based version of bacon. (And it’s just as versatile as the meaty original!) Serve it with eggs, put it on a sandwich or add it to a pasta dish. Its smoky flavor and crispy texture complement just about anything.
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