25 Vegetables from A to Z
Vegetables can be eaten fresh, steamed, baked, broiled, and even fried. They are grown in all corners of the globe and come in many different varieties. No matter which type of vegetable you like to eat, you should make sure to eat at least 3-5 vegetables a day. They are rich in many vitamins and nutrients and help to keep your digestion system working properly and are heart healthy. Here are some vegetable recipes that may become your family favorites.
- Zucchini, Summer Squash, and Tomato Bake– To Simply Inspire
- Asian Zucchini Slaw– Lavende and Lemonade
- CSA Veggie Spaghetti Sauce– Farm Fresh Feasts
- Acorn Squash and Wild Rice Casserole– Carolyn’s Network
- Butternut Squash Mac and Cheese– The Rebel Chick
- Zucchini, Green Bean, and Chile Slaw– Sidewalk Shoes
- Summer Vegetable Medley Saute– It Happens in a Blink
- Eggplant Feta Casserole– Farm, Fresh, Feasts
- Asian Inspired Kohlrabi Pickles Farm, Fresh. Feasts
- One Pan Veggie Burrito Bowl– Tastes Better from Scratch
- Spicy Asian Zucchini– To Simply Inspire
- Rainbow Pepper Salsa- Two Healthy Kitchens
- Pasta Con Broccoli-DIY Candy
- Zucchini Pizza Boats– Ann’s Entitled Life
- Stuffed Zucchini– Kalyns Kitchen
- Fresh and Easy Bruschetta-Organized 31
- Creamy Cucumber Salad– Ann’s Entitled Life
- Vanilla Zucchini Muffins– Amands Cookin
- Dawns Tomato Sauce Recipe-Tales of a Ranting Ginger
- Recipe Redux 17 Garlic Hummus-Strength andK Sunshine
- Spicy Schecuan Style Green –Kalyns Kitchen
- Summer Kale Salad– Strength and Sunshine
- Crisp Marinated Cucumbers– My Turn for Us
- One Pan Veggie Pie– Tastes Better from Scratch
- Pea Salad Side Dish-Sweep Tight
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