Honeynut squash lives up to its name – these babies look like mini butternut squash but taste even sweeter, especially when basted with maple syrup and roasted until glossy and caramelized.

A lighter, fresher version of pizza, this spring vegetable flatbread is spread with garlic-and-herb cheese and topped with sprigs of garden-fresh asparagus or baby broccoli.

Antipasto – an abundant and colorful spread of cured meats, cheeses and vegetables in a garlicky vinaigrette – is a traditional Italian appetizer that also makes a fun and casual main dish.

This Southwestern take on a grilled cheese sandwich is crusty on the outside and gooey on the inside, with a boost of bright color and healthy fiber from shredded zucchini and carrots, and a dollop of spicy salsa.

Salad doesn’t have to start with lettuce. This surprising salad showcases juicy, crunchy celery, paired with salty almonds, sweet dates, and creamy Parmesan in a bright and lemony dressing.

Southwestern Vegetable Beef Soup is a Tex-Mex take on Minestrone – thick and chunky, packed with vegetables and beans in a smoky, spicy, creamy tomato broth.

Does Sweet Potato Casserole qualify as a vegetable, with its crispy crunchy topping of brown sugar and pecans? Who cares, it’s the holidays.

A creamy potato crust with golden crispy edges makes this vegetarian Broccoli Cheese Pie gluten free – and extra comforting. Inside, tender-crisp broccoli, light eggy custard, and a triple layer of melty cheese.

Warm Mediterranean spices season these delicious and different grilled beef pockets, served with a cool, tangy yogurt sauce and a medley of grilled late-summer vegetables.

Sweet peas are sauteed with shallots and salty pancetta in this classic Italian side.