Healthy Vegetable Recipes

These delicious vegetable recipes make it easy to eat healthfully and in line with the USDA's MyPlate Guidelines. These healthy recipes meet the MyPlate guidelines for calories, portion size, sodium, saturated fat and added sugars. To make these recipes part of a complete meal, please refer to our serving suggestions included with the recipe.

Summer is the season to take advantage of your local farmers’ market. Are you inspired by the piles of colorful, juicy tomatoes, fresh ears of sweet corn and shiny peppers in every color of the rainbow? Trade in your plain corn on the cob and tossed salad for these recipes that showcase your healthy haul in all its fragrant, colorful glory.

Easy, healthy recipes for root vegetables, including carrots, parsnips, beets, potatoes and more.

The hasselback technique is the hottest trend for serving up veggies right now. Cut partially into a whole vegetable every 1/2 inch or so slicing almost to the bottom (you can use chopsticks as a guide so you don't cut all the way through). Then use the crevices to sneak lots of flavor into your veg. Hop on the trend with avocados, zucchini, tomatoes and more.

Your fresh produce takes center stage in these simply delicious recipes. From zucchini noodles and blueberry muffins to grilled vegetables and tomato casseroles these healthy recipes help your home-grown produce shine.

According to the National Resources Defense Council, 40% of all food in the United States is wasted. That's the loss of nearly half of all food grown, processed, and transported. Limit how much food you waste with EatingWell's delicious recipes that use up your food, from root to stem.

Here are EatingWell's best veg-swap recipes that vegetarians and meat-eaters alike will devour. Carrot dog or cauliflower steak, anyone?

These genius carb-swap recipes turn garden-fresh veggies, such as cauliflower, potatoes and summer squash into a healthy low-carb, low-calorie base for your favorite quiche filling.

Got kohlrabi? If so, you may be wondering, “What the heck do I do with it?” The answer to that question, fortunately, is all kinds of delicious things. Kohlrabi can be eaten raw or cooked. Try it in these tasty recipes like fritters, slaw and stovetop mac & cheese.

At EatingWell, we're all about eating more vegetables. Heck, we devote an entire issue to it every year! Did you know that 90 percent of Americans don't get the recommended two to three servings a day? This month, we're challenging you to eat 31 different vegetables in 31 days! Follow along with these healthy recipes that make eating a different vegetable every day easy—and so delicious!

Turn canned vegetables into a filling and tasty dinner with these recipes. These dishes use ingredients like canned tomatoes and beans, and you can also swap out any other vegetables with canned versions. Recipes like Slow-Cooker Southwest Quinoa Bowls and Moroccan Chicken Tomato Stew are hearty, delicious and make the most out of pantry ingredients.

Make a delicious and healthy meal with these frozen vegetable recipes. Whether you have frozen peas, frozen spinach, frozen cauliflower or a medley of vegetables, these recipes are easily adapted to the ingredients in your freezer. Recipes like Cauliflower Risotto and Easy Fried Rice are nutritious, tasty and freezer-friendly.