Food and Recipes Veggies 94 Vegetarian Dinner Ideas So Good You Won't Even Miss The Meat From casseroles and pizzas to soups and salads, these recipes do it all. By Cameron Beall Cameron Beall Cameron Beall is a writer, marketer, photographer, and creative with over a year of experience with Southern Living in the realm of homes and home building. She was infatuated by home design from a young age, credit to her mother and grandmother. Southern Living's editorial guidelines Updated on March 27, 2024 Trending Videos Close this video player Photo: Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen Casseroles, soups, salads, pies, pizza, sandwiches – oh my! Whether you're looking for more meatless recipes to add to your weekly dinner rotation, crowd-friendly meat-free dishes to serve while entertaining, or are sticking to a vegetarian diet—we have plenty of vegetarian dinner ideas for you. Need a vegetarian alternative when cookout season rolls around? Try our Black Bean Burger or Cheesy Mushroom Slider in lieu of ground beef. And to make things even easier, many of these recipes come together in minutes and use an array of store-bought staples along with fresh produce. We guarantee meat-lovers and vegetarians alike will request seconds when it comes to these recipes. 01 of 94 Greek Salad With Baked Feta Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley We've taken Greek salad to the next level with this recipe. Instead of crumbling the feta cheese on top of the crunchy veggies and olives, we bake it until warm and creamy for a contrast in texture and temperature that makes eating your veggies a more interesting experience. Get The Recipe 02 of 94 Tennessee Onion Pizza Caitlin Bensel; Food Stylist: Torie Cox You might be skeptical of this pizza, which includes no meat or red sauce, but trust us when we say Tennessee Onions have more than enough flavor to carry this pie. Get The Recipe 03 of 94 Southern Tomato Sandwich Caitlin Bensel; Food Stylist: Torie Cox When tomatoes are in season you don't need much more than bread, a light bit of mayo, salt, and tomatoes to make a stunning meal. Get The Recipe 04 of 94 Instant Pot Creamy Root Vegetable Soup Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis An Instant Pot quickly takes solid root veggies like parsnips, carrots, and sweet potatoes and turns them into this silky soup infused with the warm flavors of curry and ginger. Get The Recipe 05 of 94 Creamy Kale Soup Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster A surplus of kale can be hard to use up (there are only so many salads you can eat, although we have many good suggestions in this gallery). This soup not only uses a lot of kale, but turns it into a silky vegetarian soup that you'll want seconds of. And the crisp kale chips on top are a delicious finishing touch that can double as a healthy snack too. Get The Recipe 06 of 94 Vegan Black-Eyed Pea Soup Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Audrey Davis This meatless rendition of a Southern classic uses tomato paste and smoked paprika for depth of flavor instead of meat. We've also bulked it up with more vegetables. Plus, it tastes just as good served with a thick wedge of cornbread. Get The Recipe 07 of 94 Mama-Approved Macaroni And Tomatoes Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle A quick swap of chicken stock for vegetable stock makes this meal a meatless home run. It relies mostly on pantry staples too, making it the perfect recipe to keep in your back pocket. Get The Recipe 08 of 94 Pasta With Morel-And-Pea Cream Sauce Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen Mushrooms are one of our favorite meat replacements because they are naturally, well, meaty! Morels in particular have a deep earthy, savory flavor and nice chew, making them the perfect star of this simple pasta dish. Get The Recipe 09 of 94 Smoky Black Bean Soup Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely Canned chipotles in adobo are the secret to the lovely smoky flavor in this meatless soup. This recipe can also be turned into a second recipe the next day: In just 20 minutes you can transform leftovers into Cheesy Black Bean Tostadas using a handful of store-bought ingredients. Get The Recipe 10 of 94 Speedy Grain Salad With Sugar Snap Peas Frederick Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley Nutty farro helps bulk up this salad made with tons of super savory add-ins like olives, feta, and of course, crunchy snap peas. Instead of using rotisserie chicken, bulk up the bowl with white beans, potatoes, or hard-boiled eggs. Get The Recipe 11 of 94 Mini Mushroom-And-Parsnip Pot Pies Antonis Achilleos, Prop Stylist: Christina Brockman Food Stylist: Emily Nabors Hall Not all pot pies require chicken and this recipe proves it. This recipe does include Worcestershire Sauce, which traditionally contains anchovies, so you can either skip it or use one of the many vegetarian brands on the market. Get The Recipe 12 of 94 Slow-Cooker Vegetable Soup Greg Dupree; Food Stylist: Ana Kelly; Prop Stylist: Christine Keely Simply omit the bacon in this recipe and you have a stunning soup ready with little hands-on work. Plus, it's a super flexible recipe that can easily adapt to whatever you have in your produce bin. Get The Recipe 13 of 94 Air Fryer Grilled Cheese Caitlin Bensel, Food Stylist: Rebecca Cummins Sometimes a simple grilled cheese is all you really need for dinner. Of course you can always spruce it up with extra additions, from pepper jelly to caramelized onions. Get The Recipe 14 of 94 Egg Salad Victor Protasio, Food Stylist: Margaret Dickey Perfect for an al fresco dinner in the park, this easy and classic egg salad will win over anyone you serve it to, vegetarian or not. Get The Recipe 15 of 94 Grilled Endive-and-Halloumi Salad with Strawberries Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely Halloumi is a type of cheese that can be grilled without creating a gooey mess. It crisps on the outside and stays soft in the center, making it the perfect topping for this hearty grilled salad. Get The Recipe 16 of 94 Cuban Black Bean-and-Yellow Rice Bowls Recipe Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox While you can easily add any meat to this bowl, we assure you it's hearty and flavorful enough that you won't need it. The customizable meal starts with yellow rice, black beans, and sweet and crunchy fried plantains. From there you can add any toppings of your choosing; avocado, cilantro, radishes, red onion, cheese, and more. Get The Recipe 17 of 94 French Onion Pasta Caitlin Bensel; Food Stylist: Torie Cox With a creamy sauce and tender, silky onions, everything about this dish is enjoyable—including the fact it's made in one pan for easy clean-up. Get The Recipe 18 of 94 Sheet Pan Veggie Supreme Pizza Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster This cross between focaccia and pizza starts with a white base to really let the veggies shine. Load up the store-bought dough with any array of sliced and diced vegetables. The best part is you can make this easy dinner any time of year, but we recommend leaning into seasonal ingredients when possible. Get The Recipe 19 of 94 Creamy Kale and Pasta Bake Hector Manuel Sanchez If you claim to not like kale, this cheesy and creamy baked pasta is going to quickly change your mind. With just a handful of fresh ingredients and pantry staples, you can have this cozy dinner on the table in just 30 minutes. Get The Recipe 20 of 94 Creamy Vegetable Pot Pie Johnny Autry; Food and Prop Styling: Charlotte L. Autry Since chicken pot pie is a classic, we decided there needed to be a vegetarian version as well. You'll get your vegetable fill with mushrooms, leeks, carrots, and peas. But the pie's richness comes from the crème fraîche, whipping cream, whole-grain mustard, and fresh thyme. Get The Recipe 21 of 94 Chopped Kale Salad with Toasted Breadcrumbs Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis Think about this hearty salad as a lightened up Caesar (minus the anchovies) that gets extra protein from hard boiled eggs rather than chicken or shrimp. The lemony, garlicky, and cheesy dressing coats the kale and helps the toasted breadcrumbs to stick to the lettuce. Get The Recipe 22 of 94 Pasta Shells with Spring Vegetables Alison Miksch; Styling: Caroline M. Cunningham Fresh produce, ricotta, lemon, mint, and pasta shells create a perfectly balanced creamy and crunchy spring dinner that is filling without leaving you feeling stuffed. Get The Recipe 23 of 94 Rigatoni With Grilled Veggies and Mozzarella Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Heather Chadduck Hillegas A blend of grilled eggplant, tomatoes, mozzarella, and capers over rigatoni lends an Italian flair to this colorful vegetarian main dish that is equally delicious served hot or cold. Get The Recipe 24 of 94 Black Bean Burgers with Comeback Sauce Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke Add this meatless option to your next backyard cookout or tailgate. Just omit the bacon and use vegetable broth for slow cooking the beans to make this burger option vegetarian. Get The Recipe 25 of 94 Fried Brussels Sprout Tacos Greg DuPree Taco night doesn't have to include pulled chicken, ground beef, or slow-cooked pork. Instead, we're loading up these tortillas with crispy Brussels sprouts, crunchy radishes, and shredded carrots. Thinly sliced, fried jalapeños add a little kick as well. Get The Recipe 26 of 94 Grilled Baby Eggplant Parmesan Greg Dupree; Prop Styling: Ginny Branch; Food Styling: Anna Hampton We lightened-up the classic dish by ditching the bread crumbs and frying technique. Instead, this version is cooked entirely on the grill. Once the eggplant is tender, fill each half with marinara and cheese then return to the grill until bubbly and melted. Get The Recipe 27 of 94 Mexican Street Corn Pizza Johnny Autry; Prop and Food Styling: Charlotte L. Autry The only thing better than a creamy, cheesy, citrus, and spice slathered cob of corn otherwise known as Elote, is all those ingredients on a crisp pizza crust. The only ingredients we took liberty in adding is a poblano chile and fresh cilantro. Get The Recipe 28 of 94 Skillet-Toasted Gnocchi with Peas Victor Protasio With mostly pantry and freezer staples, plus ideally a few fresh herbs, this pasta recipe is one of our weeknight favorites. For a vegetarian-friendly meal, simply substitute the chicken broth for vegetable. Get The Recipe 29 of 94 Spaghetti with Meatless Ragù Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis Not eating meat doesn't mean you shouldn't get to enjoy this delicious sauce. To keep the the texture and flavor similar to the traditional version, we used plant-based ground-meat. Get The Recipe 30 of 94 Cheesy Mushroom Sliders Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely If you're already firing up the grill, you'll hardly have to lift a finger to make these mushroom sliders in addition to the typical cookout menu items. The best part? The chipotle mayonnaise. Simply stir together adobo sauce, chopped chipotle chile, mayonnaise, and garlic powder. Get The Recipe 31 of 94 Broccoli Pesto Pasta Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely Whether served warm out of the skillet or cold as pasta salad for lunch, this vibrant broccoli-based pesto pasta is sure to satisfy. Extra broccoli florets, walnuts, basil, and parmesan add flavor and texture to complete the veggie-forward dish. Get The Recipe 32 of 94 Vegetarian Skillet Chili Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely No meat, no problem. Similar to traditional chili, this meatless version gets its flavor from tomatoes, mushrooms, peppers, beans, cumin, garlic, and onion. Bonus: It's ready in just 30 minutes. Get The Recipe 33 of 94 Lemon Vinaigrette Pasta Salad with Field Peas Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Rishon Hanners We're under the impression that you can never have enough pasta salad recipes to choose from, but this one might be one of our favorites yet. While we call for basil, chives, dill, and parsley—you can use whatever fresh herbs you have on hand to make the lemon vinaigrette. Get The Recipe 34 of 94 Vegetarian Dirty Rice Photographer: Antonis Achilleos; Prop Stylist: Chelsea Zimmer; Food Stylist: Mary Clayton Carl While the classic Cajun version is flavored with sausage, bacon, and other meats, our vegetarian version is studded with smoky tempeh bacon, sautéed mushrooms, and the "holy trinity" of Louisiana cooking—celery, onion, and bell pepper. Get The Recipe 35 of 94 Fig Flatbread Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele With fresh store-bought dough and a trusty sheet pan, you'll have this stunning flatbread ready with just 10 minutes of hands-on time. Get The Recipe 36 of 94 Penne with Green Beans and Tomatoes Hector Manuel Sanchez Hearty enough for a summer main dish, this pasta salad is packed with green beans, tomatoes, and fresh dill. You can switch up the herbs with anything fresh like basil, mint, or parsley as well. Get The Recipe 37 of 94 Zucchini Lasagna Antonis Achilleos; Prop Stylist: Kay E. Clarke; Food Stylist: Tina Stamos We made up for the lack of meat in this dish with extra zucchini and plenty of cheese—three to be exact: ricotta, mozzarella, and parmesan. We also lightened up this classic by replacing some of the lasagna noodles with zucchini strips. Get The Recipe 38 of 94 Creamy Artichoke, Kale, and Rice Gratin Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis If you like spinach-artichoke dip, you'll love our heartier dinner version. In lieu of spinach, we used kale because it's a more substantial green, but any leafy green will do. Alfredo sauce, cream cheese, and parmesan ensure every bite is creamy. Get The Recipe 39 of 94 Grilled Baby Zucchini-and-Tomato Salad GREG DUPREE; PROP STYLING: GINNY BRANCH; FOOD STYLING: ANNA HAMPTON This veggie salad is ideal when enjoyed at the height of summer with farmers' market baby zucchini. The bursts of sweet cherry tomatoes, chunks of toasted garlic bread, fresh herbs, and a tangy mustard-and-shallot vinaigrette let this salad speak for itself. Get The Recipe 40 of 94 Lemony White Bean Salad with Broccoli Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis White beans make this slightly-charred broccoli and arugula salad filling enough for dinner. The lemony dressing made with garlic, honey, vinegar, parsley, mustard, lemon zest and juice, and olive oil might just be the best part about this pile of greens. Get The Recipe 41 of 94 Baked Ziti with Summer Vegetables Alison Miksch Looking for a delicious way to use up your bounty of in-season yellow squash, zucchini, and tomatoes? This baked ziti loaded with veggies, three types of cheese, and marinara sauce is your answer. Get The Recipe 42 of 94 Heirloom Tomato Pie Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely When it's tomato time in the South, a tomato pie is a worthy main dish. There's no question about whether or not you'll be going back for seconds. Get The Recipe 43 of 94 Buritto Bowls Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall While traditional spices like cumin and chili powder bring in the flavor, cilantro and lime juice keep the dish fresh. With beans as the main protein, top the brown rice bowl with avocado, lettuce, pico de gallo, corn, and queso blanco to your liking. Get The Recipe 44 of 94 Eggplant Rollups Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele If you're looking for a lower-carb or gluten-free alternative to lasagna, these five-ingredient eggplant rollups are just the thing to satisfy. Get The Recipe 45 of 94 Slow Cooker Lentil Soup Jennifer Causey This meat-free slow cooker soup is packed with protein thanks to green lentils. Carrots, onion, celery, and tomatoes bulk it up while dried thyme, marjoram, parsley, and garlic add plenty of flavor. Be sure to use vegetable broth instead of chicken to keep it vegetarian. Get The Recipe 46 of 94 Slow-Cooker Green Minestrone Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis While it might take almost 5 hours of low and slow cooking before it's ready, all you need is 10 minutes of hands-on time to make this spring soup. The broth is slowly flavored with leeks, celery, green onion, and garlic, but the spinach, beans, and peas are added when there is only 30 minutes left so they retain their rich color. Get The Recipe 47 of 94 Spring Mix Salad with Herbed Goat Cheese Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall One way to upgrade a meatless salad is going big on the cheese component. Before topping the greens with slices of goat cheese, we rolled the log in chopped herbs. Get The Recipe 48 of 94 Barbecue Jackfruit Sandwiches Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster Not eating meat doesn't mean you should miss out on a classic meal. This plant based dish uses jackfruit which has a pork-like texture and pairs perfectly with the fresh, crunchy cabbage slaw. Get The Recipe 49 of 94 Farmers' Market Frittata Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster Full of kale, red onion, peppers, and fresh herbs this frittata is hearty enough for breakfast or dinner. Shredded cheddar cheese and heavy cream add richness to the vegetable-filled dish. Get The Recipe 50 of 94 Sheet Pan Nachos Greg DuPree The best part about nachos is you can add any toppings of your choosing. Substitute ground beef for peppers and onions using the same Tex-Mex spices for an equally delicious weeknight vegetarian dinner. Get The Recipe 51 of 94 French Onion Soup Casserole Jennifer Causey; Prop Styling: Christine Keely; Food Styling: Torie Cox We turned a classic soup into a cozy casserole made in your favorite 13- x 9-inch baking dish. By substituting beef broth for vegetable broth this recipe is easily meatless. Get The Recipe 52 of 94 Slow-Cooker Black Bean Soup Southern Living Whether for a weeknight dinner or potluck, this chunky slow-cooker soup is still full of protein even without any meat. All you need is 10 minutes of hand-on time, a handful of pantry staples, spices, and a few fresh ingredients. Get The Recipe 53 of 94 Sourdough Pizza Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton Leave out the hot Italian sausage and top the pie with a few extra of your favorite veggies. Not only does this pizza get an upgrade with sourdough pizza dough, but the cast-iron skillet gets it extra crispy. Get The Recipe 54 of 94 Pasta with Burst Tomatoes and Mascarpone Hector Sanchez You'll have this flavorful pasta dish on the table in just 15 minutes thanks to store-bought cheese-filled ravioli. Blistered tomatoes and roasted garlic add ample flavor while mascarpone lends a creamy finish. Get The Recipe 55 of 94 Summer Orzo Salad PHOTOGRAPHER AND PROP STYLIST: JENNIFER CAUSEY FOOD STYLIST: MELISSA GRAY Cherry tomatoes, cucumber, spinach, white beans, and basil pesto are the base of this zesty orzo salad while salted pistachios add the perfect crunch. Add extra leafy greens, like arugula, or customize the salad with protein. Get The Recipe 56 of 94 Butternut Squash Lasagna Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall This cheesy, meat-free casserole made with no-boil noodles, a plethora of butternut squash, spinach, sage, and three types of cheese will easily become a new household favorite. We suggest doubling it to have an extra stashed in the freezer for later. Get The Recipe 57 of 94 Squash and Green Chile Casserole Greg Dupree; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall We put a Southwestern spin on the classic Southern squash casserole by adding green chilies and tomatillos. And thanks to your slow-cooker, while the recipe takes 5 hours to cook, it only requires 15 minutes of your attention. Get The Recipe 58 of 94 Okra and Rice Casserole Hector Sanchez While fried okra will always be our first choice, this casserole packed with rice, tomatoes, corn, onion, celery, bell pepper, and okra makes for hearty summertime meal. Get The Recipe 59 of 94 Spicy Roasted Sweet Potato Salad Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Christine Keely Though sweet potatoes are a fall root vegetable, and especially a staple around the holidays, we're not against enjoying them any time of year like in this Southwest inspired salad with corn, black beans, and jalapeño. Get The Recipe 60 of 94 Old-Fashioned Tomato Pie Iain Bagwell Thanks to fresh off the vine (or from the farmers' market) tomatoes and herbs such as basil, thyme, parsley, or chives, it's hard to beat our old-fashioned tomato pie. The cheesy topping of Gruyère and parmesan are the perfect complement. Get The Recipe 61 of 94 Creamed Spinach Antonis Achilleos Salad isn't the only way to enjoy a bowl of greens. And while this way might be loaded with cream and cheese, we still say it checks the vegetable box. Top with toasted pine nuts before serving for added texture and flavor. Get The Recipe 62 of 94 Lasagna Roll Ups Hector Sanchez; Styling: Lydia Degaris Pursell In case you've gotten tired of traditional lasagna, we came up with a roll up version stuffed with cheese, veggie, and herb filling. We used canned artichokes hearts, but you can opt for sautéed spinach, kale, or mushrooms. Get The Recipe 63 of 94 Peas And Ramps With Mushrooms And Semolina Gnocchi PHOTO: Andrew Thomas Lee. Andrew Thomas Lee Store-bought gnocchi is a go-to for busy weeknight, but when you have a little extra time Chef Steven Satterfield's homemade disk-shapped semolina gnocchi is well worth it. Serve it with a medley of fresh peas, ramps, and sautéed mushrooms. Get The Recipe 64 of 94 Butternut Squash Bread Pudding Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Ginny Branch Who said bread pudding was just for dessert? Just substitute the chicken broth with vegetable broth and you'll have a veggie-packed version that is a great as a Thanksgiving side or fall brunch dish alike. Get The Recipe 65 of 94 Field Pea Fattoush Salad VICTOR PROTASIO; PROP STYLING: AUDREY DAVIS; FOOD STYLING: RISHON HANNERS If you're a crouton or Panzanella salad lover, you'll be head over heels about this Middle Eastern dish. Fattoush is made with toasted pita bread bits and an array of vegetables. Here, we used fresh field peas, cucumbers, tomatoes, and lettuce. Get The Recipe 66 of 94 Fresh Vegetable Lasagna Photo: Jennifer Davick This lightened-up lasagna recipe relies on an assortment of vegetables so you won't even miss the meat. Between each noodle layer roasted mushrooms, zucchini, bell peppers, and onion are topped with red sauce and a ricotta mixture. Get The Recipe 67 of 94 Millet Salad With Butter Beans, Okra, And Garlicky Marinated Tomatoes Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall If you're looking for a go-to summer salad that is filling on its own—this grain salad is just what you need to be making. It's loaded with summer produce and with beans, millet, and veggies, it's hearty enough to be a meal. Get The Recipe 68 of 94 Slow-Cooker Tomato Sauce Spaghetti Alison Miksch No meatballs here! Once you start this sauce simmering in your slow-cooker, all you have to do is boil the noodles. Get The Recipe 69 of 94 Tortelloni-and-Grilled Vegetable Salad Hector Manuel Sanchez Though we call for zucchini and mini bell peppers, this versatile pasta pairs with any grilled vegetable so you can alter the recipe to suit the season or whatever you have on hand. Get The Recipe 70 of 94 Vegetarian Slow-Cooker Collard Greens Victor Protasio In the South, collards typically get their flavor from ham hocks or bacon, but these greens are flavored with apple cider vinegar, brown sugar, and fire-roasted tomatoes. Get The Recipe 71 of 94 Three-Bean Pasta Salad Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan Why spend time making two classic potluck sides, three-bean salad and pasta salad, when you can combine them into one satisfying dish? Green beans, pinto beans, and red kidney beans are mixed with small pasta shells and a lemony vinaigrette to prove the best of both words. Get The Recipe 72 of 94 Stir-Fried Sesame Eggplant With Basil Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley Serve it with a full stir-fry set up or enjoy this eggplant on its own. Either way, you can't go wrong when it comes to this flavorful preparation. Get The Recipe 73 of 94 Crunchy Okra-and-Corn Salad with Ranch Dressing Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall This summertime take on a classic Cesar salad is topped with cast-iron skillet charred okra and corn for a seasonal crunch while chives, dill, and thyme make the buttermilk dressing extra fresh and herby. Get The Recipe 74 of 94 Watermelon-and-Feta Orzo Salad Hector Sanchez This light and flavorful four-ingredient salad with our lemon-shallot vinaigrette takes the classic pairing of watermelon and feta to the next level with arugula and peppery watercress. Get The Recipe 75 of 94 Three-Bean Salad with Tomatoes and Tangy Creole Dressing Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis Green beans, kidney beans, and chickpeas add bulk and crunch to this colorful arugula salad while a tangy Creole dressing adds an extra Southern touch. Get The Recipe 76 of 94 Grilled Baby Eggplants With Tomato-Corn Relish Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley This recipe specifically calls for Indian eggplants which are smaller, rounder, and sweeter than your typical variety. And while we're a stickler about using this type of eggplant for this recipe, we're also adamant about not skipping scoring each half to help them cook evenly and quickly. Get The Recipe 77 of 94 Grilled Radish-and-Fennel Salad with Goat Cheese Toasts Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely Break out the grill for this crunchy salad. Grilled fennel, radishes, and goat cheese-topped baguette slices atop a bed of butter lettuce get a lemon-and-dijon vinaigrette finishing touch. Get The Recipe 78 of 94 Rainbow Beet Galette Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Chelsea Zimmer This savory galette is filled with tender beets in a mix of colors from red, golden, and candy cane varieties. Aside from the store-bought crust and root vegetables, the dish keeps it simple with a garlic-and-herb spreadable cheese base such as Boursin. Get The Recipe 79 of 94 Potato, Leek, and Roasted Garlic Soup Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely With just three fresh ingredients and a few pantry and refrigerator staples, all you have to do is swap in vegetable broth to make this soup vegetarian friendly. Get The Recipe 80 of 94 Zesty Corn-And-Squash Salad Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray You'll want to make this no-cook summer salad at least 2 hours in advance so the squash and zucchini can soak up the dressing. But if you're planning ahead, it'll keep for up to 24 hours in the refrigerator. Get The Recipe 81 of 94 Baked Tortellini Alfredo With Mushrooms ANTONIS ACHILLEOS; PROP STYLING: CHRISTINE KEELY; FOOD STYLING: EMILY NABORS HALL This baked pasta dish is your answer to busy nights. Store-bought tortellini keeps things simple while the homemade Alfredo-like sauce comes together in minutes. Get The Recipe 82 of 94 Grilled Corn Salad Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley This fresh veggie salad makes an excellent side dish to any cookout, but you can easily bulk it up to enjoy as a full meal with a bed of lettuce and crumbled cheese. Get The Recipe 83 of 94 Zucchini Pie Will Dickey Tomato isn't the only pie we like to make in the summertime. Serve this zucchini pie with a fresh green salad and you'll have a satisfying meal. Get The Recipe 84 of 94 7-Can Soup Caitlin Bensel; Food Stylist: Torie Cox We're not sure dinner can get any easier. The hardest part of this recipe is just opening the cans! Get The Recipe 85 of 94 Cheesy Broccoli-And-Rice Casserole Hector Sanchez; Styling: Buffy Hargett Miller We guarantee even the pickiest of kids will like this cheesy vegetable casserole. Substitute chicken for vegetable broth for a vegetarian-friendly dish. Get The Recipe 86 of 94 Skillet Cauliflower Mac and Cheese Antonis Achilleos You'll hardly find a gathering in the South without a mac and cheese dish on the table. So while we would never leave out the pasta all together, we added cauliflower to this version so your kids won't even realize they're eating veggies. Get The Recipe 87 of 94 Spring-Vegetable Sheet Pan Quiche Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely Whether for brunch or breakfast for dinner, this easy sheet pan quiche relies on refrigerated pie crust, spring veggies, and fresh herbs. Get The Recipe 88 of 94 Winter Greens Pesto Pasta Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen You'll want to keep this six-ingredient pesto on hand as a sauce, dip, and spread. While this recipe calls for a mix of winter greens, you can easily make it with any leafy greens. Get The Recipe 89 of 94 Spinach-And-Broccoli Breakfast Bread Pudding The name of this recipe might say breakfast, but this hearty, crowd-pleasing dish makes for an easy dinner as well. Get The Recipe 90 of 94 Tangy Chickpea Pasta Salad Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Rishon Hanners This Mediterranean-inspired pasta salad is full of good-for-you ingredients like eggplant and chickpeas. Enjoy warm or chilled for easy serving. Get The Recipe 91 of 94 Collard Green-and-Rice Fritters with Green Pesto Greg Dupree; Food Styling: Torie Cox; Prop Styling: Ginny Branch These fritters aren't short on flavor. We combined two of our favorite Southern ingredients, collard greens and pecans, into one delicious appetizer. Get The Recipe 92 of 94 Winter Vegetables and Gnocchi Greg DuPree With just 15 minutes of hands on time, all you have to do is toss the gnocchi, veggies, cheese, and herbs together to have this nutrient packed bowl on the table for an satisfying weeknight dinner. Get The Recipe 93 of 94 Zucchini-and-Spinach Lasagna Jennifer Davick Layers of noodles, baby spinach, zucchini, and ricotta make for a delicious twist on the traditional red sauce and meat dish. Get The Recipe 94 of 94 Bryant Terry's Turnip Green Soup Ed Anderson Turnips don't get enough love, but this soup will help you rekindle your relationship with root vegetable. It uses not only the root, but also the greens, which add an earthy, peppery flavor. Get The Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit