Healthy Tomato Side Dish Recipes

In this healthy vegetable side dish recipe, the flavors of Lebanese lubiyeh (green beans and lamb braised in a flavorful tomato sauce) are applied to cauliflower with delicious results.

You can grill the eggplant rounds up to a day in advance, then assemble the eggplant, tomato and mozzarella “stacks” at the last minute. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter.

Use the hasselback technique to upgrade plain caprese salad with this fun twist! Cutting partially into the whole tomato creates openings to layer in fresh mozzarella cheese, basil and a balsamic drizzle for tons of flavor in this unique vegetable side dish recipe.

Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.

Greek olives and olive oil--to brown and crisp the potatoes--add heart-healthy monounsaturated fat to this quick side dish recipe.

This vegan side dish is traditionally served at room temperature with grilled meat or fish, but feel free to double your portion and eat it as a vegan entree with crusty bread for dipping in that garlicky, flavor-packed olive oil. The name for this combination of roasted vegetables comes from the Catalan escalivar, meaning to cook in ashes, though most folks these days use an oven or grill to put some char on their veggies.

Enjoy the freshest summer vegetables hot off the grill, flavored with herbs and a hint of garlic.

This recipe is inspired by our love of the Spanish tapa Patatas Bravas--crispy bites of potatoes sometimes served with a spicy tomato sauce. If you're not in the mood for a spicy sauce, just add a tiny pinch of crushed red pepper or omit it altogether. The recipe makes lots of the zesty, lycopene-rich sauce--any leftover sauce will hold well for a few days. Try it in an omelet or as a sandwich spread.

No gloppy canned soup in this healthy green bean casserole recipe. Simply give cilantro, parsley or chives (or a mix of all three) a whirl in the food processor to make the pesto-like sauce that ties the casserole together.

This vegetarian version of chicken Parmesan uses cauliflower "steaks" in place of chicken, and has all the classic comforting flavors, without the meat! The steaks are cooked until just tender and topped with a rich sauce and melted mozzarella cheese. Despite their names, classic Italian-American chicken Parm and eggplant Parm don't always contain Parmesan cheese. If it's not “Parm” to you without Parm, feel free to sprinkle on a little grated Parmesan after you add the sauce to the cauliflower cutlets.

Romaine lettuce takes on a nice charred, smoky flavor with a quick trip to the grill in this healthy wedge salad recipe. Avocado makes the dressing extra-creamy without any cream. Serve alongside grilled chicken or fish.

Quick-sautéed zuke with herbs and a little cheese adds punch to a plain potato without overdoing it on the fat, sodium and calories.

This Southern succotash is packed with flavor and fresh ingredients, including okra, tomatoes, corn and bacon—so much goodness in one bite! If you can't find fresh okra, feel free to use thawed frozen okra. Read the author's story behind the recipe: Nothing Says Summer to Me More Than My Mom's Southern Succotash.

This stunning side dish of layered tomatoes, eggplant, summer squash and leeks bursts with fresh flavor. To make it even more colorful, use half a summer squash and half a zucchini. Try it alongside any grilled meat. Leftovers are delicious sandwiched between slices of crusty whole-grain bread.

This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South. When they're in season you may be able to find them fresh--shell them yourself. Or use frozen butter beans, baby lima beans or even edamame.

Enjoy this refreshing healthy salad recipe as a side dish or dice the tomatoes, watermelon and avocado smaller (1/2- to 1/4-inch pieces) and serve as a condiment for grilled fish, shrimp or chicken.

This anchovy and tomato salad recipe has very few ingredients but absolutely sings with flavor when it's made with cherry tomatoes picked at their ripest. For the prettiest salad, use a combination of orange, yellow and red tomatoes.

Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top.

Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini.

In this eggplant caponata recipe, the traditional eggplant and tomato combination is spiked with olives, capers and chile peppers. Serve with crostini as an appetizer or as a topping for chicken or fish.

Capers, juicy tomatoes, and chopped fresh parsley make this vegetable side dish flavorful enough for a special meal, but easy enough for everyday.

There's nothing more delicious than tomatoes roasted with tart balsamic vinegar and fragrant herbs. Before serving, remove the tomatoes from the slow cooker and be sure to allow a full ten minutes for the cheesy breadcrumb topping to soak into each savory tomato half.

In this healthy panzanella recipe, a classic Italian bread salad recipe, juicy tomatoes full of bright acidity are delicious when combined with the sweetness of basil and leftover bread. Bring out your best olive oil and vinegar and serve this bread salad with grilled meat or fish.

Allowing the salad to sit for at least 30 minutes before serving means the raw vegetables get a chance to soak up the tangy-sweet dressing in this healthy side dish recipe. Serve with grilled chicken, steak, mushrooms or tofu.