20 Veggie-Packed Dinners
The Best-Ever Veggie Burger
It's our favorite for a reason! The patty is packed with lentils, farro and sweet potatoes; the zucchini pickles and oven-roasted tomatoes help take this burger into legendary territory.
Farmers' Market Lasagna
This lasagna -- our June 2016 cover star -- features some major vegetable action: zucchini, eggplant, yellow squash, Swiss chard and more!
Cheesy Roasted Cauliflower and Garlicky Farro with Kale and Hazelnuts
This hearty supper uses up a whole head of cauliflower in one go. Goodbye waste; hello extra fridge space!
Cheesy Roasted Cauliflower and Garlicky Farro with Kale & Hazelnuts
Chicken Skillet Ratatouille
Veggie mains don't have to be vegetarian. Chicken thighs add extra bulk and protein to this eggplant, zucchini, tomato and bell pepper dish.
Root Vegetable & Barley Risotto
Throw in whichever root veggies look best at the farmers' market -- parsnips, carrots and celery root all work well here.
Root Vegetable & Barley Risotto
Melty Eggplant-Mozz Burger
Chef Alex Guarnaschelli's burger recipe proves that a thick slice of roasted eggplant can feel just as "meaty" as a beef patty.
Alex Guarnaschelli's Melty Eggplant-Mozz Burger
Greens Bowl with Garlic-Yogurt Sauce
Cool raw and warm cooked vegetables unite in this bowl, which D.C. chef Jose Andres (who once told Anderson Cooper that "vegetables are sexy") serves at his restaurant chain Beefsteak.
Greens Bowl with Garlic-Yogurt Sauce
Asparagus Tempura Tacos
Tempura-fried asparagus adds a crunchy Japanese twist to this genre-bending taco, loaded with creamy guacamole and shredded cabbage, by Richard Sandoval, chef-owner of Zengo in NYC and Denver.
Cold Pasta alla Norma
In this take on a classic Sicilian recipe, we swapped fried eggplant for grilled eggplant to make a better-for-you summer meal.
Coconut Curry Chicken
Boneless, skinless chicken breasts and light coconut milk keep this hearty dish figure-friendly.
Vegetable "Lasagna" Stacks
Loose your noodles! This summery meal is super-easy and naturally gluten-free.
Stir-Fry Veggies with Ginger-Almond Pesto
The key to keeping stir-fries interesting is variation. Mixed mushrooms, broccoli, onions, carrots, bell peppers, chiles and a creamy pesto sauce should do the trick!
Stir-Fry Veggies with Ginger-Almond Pesto
Mushroom, Celery & Crispy Onion Salad
Smoky blue cheese, crispy onions and smoked almonds take this salad's flavor up a notch.
Mushroom, Celery & Crispy Onion Salad
Citrusy Vegetable Wraps
Looking for a way to use up those extra broccoli stalks? Peel 'em, shred 'em and put 'em in this summer veggie wrap!
Easy Porchetta with Roasted Vegetables
One-pound parsnips, one-pound carrots, one awesome dinner!
Easy Porchetta with Roasted Vegetables
Veggie Flatbread Sandwiches
Blend Greek yogurt, feta, and lemon juice together to make a deliciously tangy sandwich spread.
Veggie Pockets
This pita sammie is not messing around when it comes to vegetables. It's like a salad you can eat with your hands!
Broccoli Rabe Frittata with Fennel Salad
Broccoli rabe's bold taste holds up better than regular broccoli in this flavorful frittata.
Broccoli Rabe Frittata with Fennel Salad
Veggie Nachos Supreme
Who knew you could eat healthy while pigging out on nachos? This lightened-up Mexican classic goes heavy on the veggies, so you don't need as much cheese to make it feel substantial.
Succotash Veggie Chili
If you like your veggies al dente, put them in the slow cooker for four hours. If you like them more cooked through, leave 'em in for six.
