67 Veggie-Packed Recipes That Go Beyond Salads

We all know we should eat more veggies. According to the CDC, Americans should eat two to three cups of vegetables per day, but the organization also notes that in 2015, only about 9% of people actually met those diet requirements. 

It's hard to work in that many vegetable servings a day, especially when all we want to do is reach for a slice of chocolate cake and ignore the bland Brussels sprouts. Yes, enjoying various types of salads is a great way to get your daily servings of veggies in, but the lettuce and ranch dressing combo gets boring day after day.

That's where these deliciously creative veggie-packed recipes come in. Mashed's recipe developers have pulled out all the stops to bring you recipes for zucchini lasagna, Buffalo cauliflower, and a classic veggie stir-fry. The next time you're looking to add more veggies to your meal, look no further than this list.

This scalloped potato recipe from recipe developer Cyndi Sterne is a little different from your traditional scalloped potato recipe, as instead of baking the potatoes au gratin, you'll cut the cheese so the potato, bacon, thyme, and leek flavors can really shine. Sterne recommends Yukon Gold potatoes for this recipe and warns to stay away from russet potatoes, as they won't hold their shapes as well as other types. If you just can't imagine scalloped potatoes without the cheese, Sterne gives permission to sprinkle the potatoes with shredded Gruyere or cheddar.

Recipe: Scalloped Potatoes

Eggplant parmesan is chicken parmesan's vegetarian-friendly cousin. But don't worry, there's still plenty of cheese — mozzarella, that is — sauce, Italian seasonings, and crunchy breadcrumbs involved with this recipe. Prepping the eggplant and coating it in the breadcrumbs takes some time, but once you've finished and baked this fantastic entree, you'll be able to serve it to a sure-to-be-pleased family or dinner party guests.

Recipe: Eggplant Parmesan

While you may think that Buffalo cauliflower is the descendant of Buffalo chicken wings, they're actually inspired by Gobi Manchurian, a Chino-Indian dish. Recipe developer Ksenia Prints walks you through how to floret a whole cauliflower and mix together the batter filled with plenty of spices. You'll then bake the cauliflower and once you pull the finished florets from the oven, brush them with the homemade buffalo sauce. Serve with ranch or blue cheese dressing as a dipping sauce.

Recipe: Buffalo Cauliflower

Mexican street corn is a treat with its plethora of mayo and cheese. Recipe developer Maren Epstein says this is an easy recipe, going as far to call it "foolproof." Epstein also makes suggestions for ingredient substitutions if you don't have the ingredients the recipe calls for on hand, including subbing grated Parmesan for the cotija cheese or paprika and cumin instead of taco seasoning. Make sure you have plenty of napkins on hand for this messy, traditional street food designed to be eaten by hand.

Recipe: 5-Ingredient Mexican Street Corn

Green bean casserole is meant for more than Thanksgiving and is the perfect side for your dinner table all year round. Recipe developer Laura Sampson uses her slow cooker to prepare this recipe, which does most of the work for you and makes preparation easy. You'll only need five ingredients for this recipe: frozen green beans, cream of mushroom soup, evaporated milk, crispy fried onions, and a bit of salt. You'll need three hours of slow cooker time to cook this dish, so be sure to set aside enough time.

Recipe: Slow Cooker Green Bean Casserole

Perhaps you haven't heard of sweet potato casserole in the past and making one makes you a little nervous. But worry not, we've enlisted the help of pro recipe developer Kristin Carli to help. The sweet potatoes that will make up the bulk of the casserole are easy to cook, as you'll use the microwave instead of your oven. After making the base of the casserole, you'll put together a streusel topping made with chopped pecans to add a little crunch.

Recipe: Sweet Potato Casserole

For those unfamiliar with okonomiyaki, the dish is traditionally Japanese and made with cabbage, eggs, and flour or breadcrumbs. To make this dish, which is usually served at breakfast but truthfully yummy at any time of the day, you'll first shred a half a head of cabbage, combine the cabbage with the other ingredients, then form the mixture into patties. You'll then fry the patties in a nonstick frying pan. When they're ready to serve, sprinkle with sesame seeds and drizzle with some sriracha mixed with mayo.

Recipe: Easy Okonomiyaki

Spanakopita is a delicious dish of layered spinach mixed with Greek yogurt, feta cheese, and phyllo dough. Recipe developer Kate Shungu notes this can be a difficult recipe to prepare at first, but it will get easier the more you make it. The dish is traditionally served as an appetizer once sliced into pieces, but could also make a great entree. Shungu recommends serving the spanakopita with grilled chicken kabobs or crusty bread.

Recipe: Spanakopita

Borscht is a sweet and sour soup with a beet base hailing from Ukraine, so who better to help you prepare it than recipe developer Alexandra Shytsman, whose family comes from Ukraine? Various borscht recipes include beef broth, but Shytsman's version is vegetarian. There are plenty of veggies in this soup, including russet potatoes, carrots, beets, and green cabbage. Shytsman offers important tips like being sure to watch the potatoes carefully as they cook and using vinegar or lemon juice to preserve the bright color of the soup.

Recipe: Borscht

Caponata is a vegan dish with a good amount of veggies, including an eggplant base and bell pepper and tomatoes. Recipe developer Maren Epstein walks you through how to prepare and cook the eggplant, how to make the glaze for the caponata, and how long to cook the dish until it reaches delicious perfection. Prep and cook times add up to over an hour, so be sure you have enough time before your dinner to prepare this meal.

Recipe: Caponata

You may be familiar with a stuffed shells recipe with lots of ricotta cheese stuffed inside and marinara sauce over the top, and this stuffed shells recipe has plenty of those elements, but also adds butternut squash to up the taste ante. You'll actually need three types of cheese — ricotta, mozzarella, and Parmesan — for this recipe to add the ultimate level of gooeyness. Recipe developer Melissa Olivieri shows you how to perfectly cook the butternut squash according to her unique method.

Recipe: Creamy Butternut Squash Stuffed Shells

According to CNN, goulash is the national dish of Hungary, and for good reason, as after you indulge in a bowl, you'll certainly be hungry for more. Our vegetarian goulash from recipe developer Ksenia Prints has lots of veggies including carrots, potatoes, cabbage, and mushrooms. This goulash is simple to make and, bonus: you'll only need one pot to make it, making cleaning up a breeze. This goulash gets its reddish color from the Hungarian chili peppers — aka paprika — in it, but Prints assures it's not spicy.

Recipe: One-Pot Vegetarian Mushroom Goulash

Talk about veggie-laden — this ratatouille recipe has plenty of tomatoes, eggplant, onions, zucchini, and bell peppers. Prep involves cutting up all the veggies, baking the veggies all separately, then mixing the cooked veggies together or layering them in a baking dish. Recipe developer Ksenia Prints recommends serving this ratatouille with crusty bread or pasta. Make sure you budget enough time; you'll need about half an hour to prepare this ratatouille and it needs to cook for over an hour total.

Recipe: Ratatouille

Roasted, slightly crispy cabbage steak is the perfect side dish, according to recipe developer Kristin Carli. You'll only need five ingredients for this recipe: a head of cabbage, olive oil, salt, pepper, and garlic powder, with the option to add some cayenne pepper or chili powder if you want to add some spice. To make, you simply slice the cabbage into rounds, season them, then pop them in the oven.

Recipe: Quick and Easy Cabbage Steak

This vegetable pie is perfect for any meal. But as recipe developer Kristin Carli notes, it's egg-based, and its texture is between that of a quiche and a frittata, so it's ideal for breakfast or brunch. You'll use a box of Bisquick pancake mix to simplify preparation, adding veggies such as asparagus, red onion, and bell pepper to the recipe. Carli says three cheddar cheeses — a mix of mild cheddar, sharp cheddar, and white cheddar — are the ideal cheeses for this dish.

Recipe: 35-Minute Vegetable Pie

This is another recipe that's designed for breakfast but can be enjoyed any time of the day. Recipe developer Alexandra Shytsman notes it's the perfect recipe to prepare when you're craving a savory breakfast as opposed to a sweet one possibly such as pancakes or French toast. Veggie ingredients include bell pepper, onion, and potatoes; you'll also need some garlic, four eggs, and various spices. Once ready to serve, add a fried egg on top.

Recipe: Vegetable Breakfast Hash

Recipe developer Kristin Carli makes suggestions for which veggies to use in this vegetable lo mein recipe, but also notes you can really use any extra veggies you might have in your fridge. Carli walks you through this simple, 15-minute recipe which involves mixing together the sauce and boiling the lo mein egg noodles, sautéing up the veggies, then adding the sauce and cooked noodles to the skillet containing the veggies, and mixing everything together. Carli recommends adding some tofu or chicken to add some protein to this vegetable lo mein.

Recipe: Classic Vegetable Lo Mein

Roasting carrots is a pretty easy process, but with our recipe from recipe developer Maren Epstein, you'll be able to make the sweetest, most delicious roasted carrots that have ever graced your dinner table. The most time consuming part of preparing this dish — which is great as both a side dish or a main entree — is peeling the carrots and prepping them for the oven. You can control the amount of sweetness you want to add to the carrots by moderating the amount of honey you drizzle over the top.

Recipe: Simple Roasted Carrots

The secret to recipe developer Jennifer En's crispy roasted Parmesan broccoli is the "zesty breadcrumb concoction" you'll toss the broccoli in that will add crunch. You'll also be mixing your roasted broccoli with some lemon zest, Parmesan cheese, and garlic, which will up the ante when it comes to flavor. This is the perfect side dish for any kind of meat, poultry, or fish dish to which you're looking to add a side of veggies.

Recipe: Crispy Roasted Parmesan Broccoli

You've probably heard of zoodles — noodles made from zucchini instead of pasta — but have you heard of a lasagna made with layers of zucchini instead of pasta layers? Now you have, and after you read through this entire recipe, you'll be dying to try it. Don't worry; you won't need to learn any new tricks here. Preparation is fairly simple and similar to that of a pasta lasagna. Recipe developer Kristen Carli walks you through the steps.

Recipe: Vegetarian Zucchini Lasagna

Roasting vegetables is a great way to put together a side dish that will add multiple servings of veggies to your meal. This roasted vegetables recipe from recipe developer Melissa Olivieri calls for bell peppers, carrots, broccoli, and red and yellow onion, each of which Olivieri shows you how to prepare for roasting. Once spread across a baking sheet, the veggies are sprinkled with salt, pepper, and garlic powder to add flavor.

Recipe: Roasted Vegetables

We all love roasted veggies, but what's a panzanella, you ask? "Panzanella means bread salad," explains recipe developer Kristin Carli, who also notes it's usually made with stale bread. To prepare, you'll chop up the veggies including eggplant, yellow squash, zucchini, and grape tomatoes — cherry tomatoes work, too — roast 'em up, then cut up the bread into chunks and cook it on a baking sheet. Finally, you'll combine everything and dress it with olive oil and balsamic vinegar.

Recipe: Roasted Vegetable Panzanella

There isn't much that could elevate a roasted veggies dish more than adding a block of baked feta cheese and pasta. This dish originated on and gained popularity on TikTok, but it was recipe developer Jaime Shelbert who took inspiration from those videos and put together this awesome version of the recipe for Mashed readers like you. Not a fan of tangy feta? Don't worry; Shelbert says when roasted with olive oil and Italian seasoning, a lot of that tanginess is cut, which allows for an excellent pairing with the pasta and vegetables.

Recipe: 30-Minute Baked Feta Pasta With Roasted Veggies

Want to enjoy some delicious roasted veggies, but don't want to turn on the oven? No problem. Thanks to recipe developer Susan Olayinka, you'll learn how to roast veggies in your air fryer. The recipe comes together in under a half an hour, but be sure to use the vegetables called for in this recipe as Olayinka chose ones with similar cook times. Olayinka recommends serving the finished product with grilled meat such as a steak or barbecue chicken.

Recipe: Air Fryer Roasted Veggies

We all love sandwiches around here, and we're always up for a sandwich twist. That's where this grilled vegetable sandwich comes in with plenty of zucchini, yellow squash, eggplant, arugula, red bell pepper, basil pesto, and, of course, for a little treat, some mozzarella. Recipe developer Cecilia Ryu calls for ciabatta for these sandwiches, but any kind of bread, including sourdough and baguettes, will also work. Ryu notes the sandwiches are perfect for lunch served with chips.

Recipe: Grilled Vegetable Sandwiches

This delicious vegetarian entree or side dish comes together in just over 15 minutes and gives you plenty of servings of veggies. What more could you ask for? Recipe developer Susan Olayinka put together this recipe which calls for skewers of corn on the cob, tomatoes, zucchini, red onion, button mushrooms, and yellow bell peppers, all brushed with a mixture of olive oil, oregano, salt, and pepper. Be sure to serve the skewers immediately to best enjoy their crispness.

Recipe: Grilled Veggie Kabobs

It would be a mistake to confuse broccolini with broccoli, the latter of which has a more bitter taste and longer cooking time. Recipe developer Sher Castellano shows you how to prep this dish with just three ingredients: broccolini, olive oil, and salt. The recipe takes just five minutes to prep and 15 minutes to roast in the oven, so you'll have a great side dish or light snack ready in just a few minutes.

Recipe: Roasted Broccolini

Got a veggie overload in your fridge? A vegetable stir-fry is the perfect way to use up the plethora of veggies you've gathered from the grocery store and farmer's market. Recipe developer Susan Olayinka walks you through how to prep the different types of vegetables and how to mix together the sauce for the stir-fry, noting some substitute ingredients you can use if you're not a fan of hoisin sauce. Add meat or keep this a vegetarian dish — it's your choice.

Recipe: Simple Vegetable Stir-Fry

Thanks to the use of pre-made pizza dough, this vegetable pizza comes together quickly and easily and has plenty of servings of both fresh and frozen veggies. Recipe developer Kristin Carli tops a Trader Joe's garlic and herbed pizza dough with broccoli, corn, mushrooms, and, of course, plenty of marinara sauce and mozzarella cheese. Carli gives instructions on how to perfectly add the cheese to ensure the vegetables stay on the pizza when you slice it.

Recipe: 15-Minute Vegetable Pizza

If you've never used your air fryer to make asparagus, you'll be happy to know that cooking the veggie with this appliance eliminates any residual "soggy flimsiness" that can come from steaming or grilling it. Before placing it in the air fryer, you'll coat the asparagus with a mixture of extra virgin olive oil, salt, and pepper, then be sure to lay the asparagus stalks in the air fryer without overlapping them to ensure proper cooking.

Recipe: Air Fryer Roasted Asparagus

Not familiar with lumpia? Recipe developer Miriam Hahn says they are "the Filipino version of fried spring rolls," while also noting, "lumpia wrappers are thinner and don't contain egg." Excited to try a new food but nervous about preparing something you've never made before? Worry not, because Hahn walks you through how to prepare each tasty bite from cooking the vegetables to assembling and frying the lumpia. You can serve with your choice of dipping sauce, but Hahn suggests hoisin sauce.

Recipe: Fresh Vegetable Lumpia

Cauliflower "rice" has become a popular alternative to regular rice in recent years. This recipe for vegetable fried cauliflower rice adds elements of your favorite takeout meal. For this recipe, recipe developer Alexandra Shytsman uses a packaged cauliflower rice as the base and also includes onions, carrots, and edamame or peas. Top with sliced scallions before serving.

Recipe: Vegetable Fried Cauliflower Rice

You'd be remiss not to give this vegetarian mushroom stroganoff dish a try whether you are a vegetarian or not, as the rich flavor is sure to please vegetarian and meat-loving palates alike. Recipe developer Hayley MacLean used button, cremini, shiitake, and chanterelle mushrooms for this stroganoff, but you can use any kind of mixed mushrooms you please. Prep is as simple as cooking the egg noodles, sautéing the veggies, making the sauce, then adding all the elements together.

Recipe: Vegetarian Mushroom Stroganoff

This vegan dish is full of flavor, thanks to chickpeas and veggies like red onion, red pepper, tomato, and zucchini. Prep is fast and simple. Follow along as recipe developer Catherine Brookes shows you how to pan fry the veggies and then add in the curry spice and chickpeas to finish off the curry. Brookes recommends serving the finished curry with white rice and a dollop of sour cream or yogurt.

Recipe: 15-Minute Chickpea Vegetable Curry

Recipe developer Maren Epstein notes that many vegetable soups are filled with fresh summer ingredients, but this version of vegetable soup is more winter-based with vegetables including parsnips, potatoes, and carrots. Epstein shows you what herbs to use — including thyme and rosemary — to perfectly season your soup and tells you why you need to be mixing your soup together with a blender. Want to add some heartiness? Epstein recommends adding rice or pasta to the soup.

Recipe: Simple Vegetable Soup

If you're a summer gardener, you're probably used to having a lot of zucchini in the house during the warmer months. What better way to show off the green squash than with a delicious pasta recipe that also has bell peppers, tomatoes — which you probably have plenty of from your garden, too — and fresh basil? Plus, you'll only need one pan for everything, which makes clean-up a breeze. Total prep and cook times add up to just half an hour.

Recipe: Easy Fresh Summer Vegetable Pasta

This paratha is a twist on the traditional Indian paratha recipe, yielding a unique veggie flatbread, thanks to the creativity of recipe developer Kristin Carli. Head to the grocery store, where from the produce section you'll need shredded cabbage and carrots, bell pepper, yellow onion, garlic, fresh ginger, and fresh cilantro. You'll also need to wear your patience pants on when you prepare this recipe; the dough requires at least 50 minutes of rest time. Still craving more veggies? Use your paratha to scoop up some hummus or dal.

Recipe: Mixed Vegetable Paratha

Most stuffed pepper recipes are meat-based, but our recipe from recipe developer Sher Castellano is purely vegetarian with a stuffing made from brown rice, white beans, cheese, basil, salt, pepper, and marinara sauce. Castellano shows you how to hollow out the peppers for their delicious filling, how to stuff them, and then how to cook them in the pot so that they reach perfection in just half an hour. Top each pepper with grated Pecorino Romano cheese when finished.

Recipe: 30-Minute Stuffed Peppers

This is an interesting recipe, as it marries different Americanized versions of the traditionally Italian giardiniera recipe to create a condiment that's part chunky vegetables, part bathing in plenty of olive oil. Recipe developer Kristin Carli has you cook the veggies in a vinegar brine, which is unique to her recipe. What to do with your finished giardiniera? You have tons of options, including layering it on sandwiches, topping a pizza, or adding some to a pasta sauce.

Recipe: Giardiniera

This panfried Brussels sprouts recipe yields a lightly charred veg that's perfect as a dinner side dish or as a lunch or afternoon snack on its own. Recipe developer Miriam Hahn shows you how to slice the Brussels sprouts to reach panfried perfection in your cast-iron pan. You'll season these babies with some garlic, salt, pepper, and garlic powder. These panfried Brussels sprouts will take just 12 minutes to prep and 20 minutes to cook.

Recipe: Panfried Brussels Sprouts

This spicy Chinese eggplant recipe is a quick one — we're talking under 20 minutes — and easy to prepare. While you could use regular eggplant for this recipe, recipe developer Miriam Hahn recommends using Chinese eggplant because they are smaller and tend not to retain water. You'll add some spice with some serrano peppers and make a tangy sauce of rice vinegar and soy sauce. Top with parsley and lime or cilantro once you're ready to serve.

Recipe: Spicy Chinese Eggplant

What's great about this split pea soup is that you can easily amend the recipe to add meat or make it vegetarian or vegan. It's great for the winter months, but we think you'll also enjoy it all year round. Veggie ingredients include carrots, celery, onions, and, of course, split peas, but recipe developer Maren Epstein notes you could sub green lentils for the split peas. The soup needs to simmer for about 45 minutes, so make sure you have plenty of time on your hands when setting out to prepare this recipe.

Recipe: Split Pea Soup

You use your grill for steaks, hamburgers, hot dogs, maybe corn on the cob, but what about sweet potato wedges? As recipe developer Hayley MacLean points out, these sweet potato wedges are the perfect side to any meat dish, or great on their own. MacLean shows you how to prep the potatoes, including slicing them into wedges and parboiling, before popping them on the grill. MacLean thinks ketchup is the perfect dipping sauce for these sweet potato wedges but notes that a chipotle or garlic aioli would also be good.

Recipe: Grilled Sweet Potato Wedges

This crispy fried okra recipe is ready in just six minutes. Six minutes until fried veggie yummy perfection — you can't beat that. Recipe developer Susan Olayinka believes the best seasoning for many veggies, including okra, is just a bit of salt, which she incorporates in this recipe. Olayinka walks you through how to slice the okra, season it, then fry it in a large skillet with some vegetable oil. This crispy fried okra makes a great side dish or small snack.

Recipe: Crispy Fried Okra

While perfect for the cooler months, this squash casserole can be enjoyed any time of the year, as we call it "comforting without being overly heavy." Prep is as easy as frying the onions, garlic, and leeks, then adding butternut squash, spinach, and stock. You'll then assemble the casserole in a casserole dish and add the breadcrumb topping. Recipe developer Catherine Brookes encourages you to use the secret ingredient added to the breadcrumb topping — spoiler alert: it's Parmesan cheese.

Recipe: Cozy Squash Casserole

Omelets are perfect for breakfast — we're also big fans of breakfast for dinner — and ones filled with hearty veggies are even better in our book. Recipe developer Carrie Madormo uses spinach, mushrooms, onion, and sun-dried tomato in this particular veggie omelet recipe, and, as no omelet would be complete without cheese, adds in some goat cheese, both in the omelet and as a garnish once finished. Madormo walks you through how to prepare this omelet with very detailed steps.

Recipe: Veggie Omelet

This corn chowder can be prepared all year round using fresh corn in the late summer and early fall and frozen corn when fresh corn tends to be unavailable the rest of the year. The soup is also versatile, as you can add chicken to add some protein or make it vegan by subbing out the butter and milk for plant-based alternatives. Veggies in this soup include potatoes, onions, celery, and, of course, corn. The creamy soup is ideal as a starter or as a main meal.

Recipe: Easy Corn Chowder

Navratan Korma is an Indian dish with roots dating back to the Mughal Empire, and if it's been enjoyed that long, you know it has to be good. This vegetarian and vegan dish requires quite the list of ingredients, but don't be intimidated; prep and cook times add up to just about 45 minutes. And the recipe yields eight servings, so you'll have plenty for your friends and family over for dinner or for leftovers for yourself. Recipe developer Miriam Hahn recommends serving with rice or naan.

Recipe: Best Navratan Korma

There's a surprise ingredient in this vegan mushroom risotto: white miso paste, which recipe developer Hayley MacLean says brings out the umami flavors in the mushrooms as well as the savoriness thanks to the vegan Parmesan cheese. Arborio rice is a must, and MacLean recommends using a mix of mushroom types. There are a few steps to making this vegan mushroom risotto, but rest assured, MacLean is here to walk you through them all until you reach risotto perfection.

Recipe: Vegan Mushroom Risotto

This acorn squash takes a bit of time to cook — about 50 minutes — but the finished product is worth the wait. Recipe developer Mark Beahm shows you how to pick out the perfect acorn squash at the grocery store, then how to clean out the centers before seasoning with olive oil, salt, and pepper and drizzling with maple syrup before baking. Beahm recommends serving this baked acorn squash as a side dish alongside a main dish such as a roast chicken.

Recipe: Baked Acorn Squash

There are plenty of servings of veggies in this roasted root vegetable soup, which contains butternut squash, sweet potatoes, parsnips, onion, and carrots and is seasoned with fresh thyme. To begin, you'll first roast the diced vegetables in the oven, then sauté the aromatics. Add in the vegetable broth and the roasted veggies, then use an immersion blender or food processor to blend it all together until smooth. Recipe developer Jaime Shelbert recommends serving the finished soup with a grilled cheese sandwich.

Recipe: Roasted Root Vegetable Soup

This fried zucchini recipe is fairly simple, but recipe developer Ksenia Prints has some specific recommendations including using thin-skinned green squash and to grate your Parmesan cheese yourself rather than using the pre-grated stuff to avoid burning. Also, make sure you use the smallest setting on the grater so the cheese blends perfectly with the breadcrumbs. Prints shows you how to slice the zucchini and coat it with the breadcrumb-cheese topping before frying it in a Dutch oven or a large cast-iron pan.

Recipe: Easy Fried Zucchini

Baba ganoush is a great dish not only for its delicious, smokey, eggplant-laden flavor, but also because it can be served with just about anything, including serving it alongside a chicken or lamb kabob. Recipe developer Nathaniel Lee walks you through how to prep and slice your eggplant, season it, roast it, then blend it with lemon, tahini, and olive oil in a blender. Want to enjoy baba ganoush on its own? Simply grab some pita chips or pita bread and dig in.

Recipe: Easy Baba Ganoush

This asparagus and Gruyere tart is as pretty as it is tasty. You'll start with a piece of puff pastry (which you'll need to score before baking), then mix together a balsamic glaze that you'll eventually drizzle over the tart once baked. You'll then spread some Dijon mustard over the baked puff pastry and add the Gruyere cheese, then lay the asparagus across the puff pastry. Brush on a little olive oil, bake the tart, and then add that delicious balsamic glaze you made previously.

Recipe: Easy Asparagus and Gruyere Tart

What's better than a classic jalapeño popper? A bacon-stuffed jalapeño popper, that's what. You just need a few ingredients for these amazing jalapeño poppers: bacon, jalapeños, cream cheese, milk, sriracha, and Italian breadcrumbs. Recipe developer Laura Sampson shows you how to scoop out the jalapeño peppers, cook the bacon, and prepare the filling. Sampson even offers some suggestions for alternatives to breadcrumbs including crushed tortilla chips or panko crumbs. These jalapeño poppers are perfect for a party appetizer.

Recipe: Jalapeño Poppers

There are lots of veggies in this gazpacho, and the best part is that you can add or subtract whichever ones you'd like based on your own tastes. This specific gazpacho recipe from recipe developer Maren Epstein calls for tomatoes, bell peppers, English cucumber, onion, and radish. Epstein shows you how to blend the soup to your preferred thickness. The finished product is perfect served chilled as a summer side, but can be a great dish to add to any meal any time of the year.

Recipe: Gazpacho

Noshing on this spinach and mushroom egg strata is the perfect way to get a full serving of vegetables first thing in the morning. Not into spinach and mushrooms? Recipe developer Kristin Carli says you can pretty much use whatever veggies you want in this strata, as long as you sauté them well before assembling it. Carli's other tip: Be sure to use stale bread.

Recipe: 30-Minute Spinach and Mushroom Egg Strata

Recipe developer Hayley MacLean notes the health benefits of bok choy, including the fact that it has lots of fiber and a plethora of vitamins. MacLean likes bok choy grilled to bring out its full potential of flavors and give it a crispy texture. After slicing the baby bok choy, you'll brush on a seasoning made from sesame oil, soy sauce, minced garlic, and red pepper flakes. MacLean provides specific instructions for how to make sure the bok choy cooks up perfectly once on the grill.

Recipe: Grilled Bok Choy

What's the best way to get picky eaters to eat broccoli? Why, cook it into a cheesy casserole, of course. This classic casserole recipe comes from recipe developer Maren Epstein, who encourages you to use Ritz Crackers for a buttery topping. Prep takes just 10 minutes; you just add together the ingredients in a casserole dish, top with the Ritz Crackers, and bake for about half an hour. The whole family is sure to dig right in.

Recipe: Broccoli Casserole

This spicy vegetable soup requires just five minutes of prep, thanks to the fact that you'll use frozen vegetables that you won't have to spend time slicing. The soup is designed to be spicy, thanks to the red chili flakes and fire roasted tomatoes. But recipe developer Kristin Carli notes that if you don't want any spice, you can sub diced tomatoes, leave out the chili, and add oregano and thyme to keep things flavorful.

Recipe: Spicy Vegetable Soup

This recipe for creamy mashed sweet potatoes has a sweet element, thanks to the addition of some maple syrup, which adds a nutty and caramelized flavor. There's also plenty of creaminess, thanks to some half and half and quite a bit of butter. These mashed sweet potatoes are the perfect side dish for any meal, but perhaps best for one of ham, turkey, or pork chops. Peeling and chopping the potatoes will take you the majority of the 15 minutes of prep time.

Recipe: Creamy Mashed Sweet Potatoes

Recipe developer Susan Olayinka came up with this recipe that will makeover the way you think about classic green beans. Olayinka uses Szechuan spice to take these green beans to the next level. But to pull off this recipe, you'll also need a few other ingredients, including garlic, sesame seed oil, salt, chili flakes, sugar, rice vinegar, hoisin sauce, and soy sauce. Olayinka offers advice on how to cook the green beans to perfection so they have both softness and crunch.

Recipe: Spicy Szechuan Green Beans

Looking for a breakfast dish that has plenty of protein and veggies and is a cinch to make? Look no further than this frittata recipe that can be cooked up easily in your air fryer. Be sure to preheat your air fryer then cut up your veggies including mushrooms, tomatoes, green bell peppers, and yellow bell peppers. Olayinka recommends serving the finished frittata with some French bread or a small side salad to add even more veggie servings to your meal.

Recipe: Air Fryer Frittata

This zucchini casserole sneaks a serving of veggies into your meal disguised by its Parmesan cheese and breadcrumb topping. It's perfect to serve as a side dish or as a main entree — recipe developer Ksenia Prints recommends adding a dollop of marinara sauce on top. And don't feel limited to green squash; Prints says you can also work some yellow squash into the mix if you'd like. When it comes to what kind of shredded cheese you'll add to the casserole, think something simple like a cheddar or mozzarella.

Recipe: Zucchini Casserole

This soup is chock full of plenty of veggies, including kale, yellow onion, carrots, celery, and tomatoes as well as kidney beans for texture and garlic for flavor. Making this soup is as simple as prepping the ingredients, sautéing the vegetables, then adding the rest of the ingredients and allowing the soup to simmer. Add some Parmesan cheese for a cheesy topping or some red pepper flakes to amp up the spice factor. Yum.

Recipe: Minestrone

Recipe developer Hayley MacLean uses her Instant Pot to make this incredible butternut squash curry, saying "the squash lends a nutty, earthy flavor" and "the coconut milk keeps it rich and creamy." You'll need quite a few ingredients for this recipe, but rest assured, when it comes to the cooking, the Instant Pot does most of the work. In addition to butternut squash, you'll also add veggies such as carrots, yellow onion, Yukon Gold potatoes, baby spinach, and peas.

Recipe: Instant Pot Butternut Squash Curry

Outback Steakhouse's Bloomin' Onion is one of the most popular appetizers out there. But you don't have to head to the restaurant to enjoy this dish; thanks to recipe developer Lindsay Mattison, you can make it in the comfort of your home. In terms of equipment, you'll need a sharp knife, a Dutch oven, and a spider strainer. Mattison even went as far as to master and share her recipe for the Bloomin' Onion sauce for you to enjoy with the finished product.

Recipe: Outback's Bloomin' Onion