I have been building up my recipe box and I need some suggestions for veggie dishes. I'd like to have some that would work as the main dish. Any suggestions? Thanks!

If you go to www.foodnetwork.com and enter Kathleen Daelemans in the search box you will find 149 recipes from the show she had on FN.

In one of KD's books is a Root Vegetable Cassoulet. I have made it once and really liked it.

I too love roasted veggies.

Also out of one of KD's books is a lentil and lemon soup that is super-easy and so good, and her Tortellini/Tomato/Spinach soup is excellent as well. Now that I think about it she has many veggie meals/side dishes in her books.

Have you checked out the "Recipes"Section on the website? It is broken down into sections.

Jill

I have an upsidedown veggie casserole that really goes over well when I cook it but I will have to find the book it is in. It was at Dena's apartment snd so is now in a yet to be unpacked box or bag somewhere here .

It is sort of like a pineapple upside down cake in that you put the veggies in the bottom of the pan and pour the batter on top to bake it and then when you turn it out on the plate to serve, the veggies are on top.

Thanks!!! These are great!!!!!!!!!!! I totally forgot about the oven roasted veggies, and I really appreciate the recommendation about trying to add more veggies to what I already eat. That helped alot.

Bean chili with cornbread - yum!

Polenta with sauted eggplant, red peppers and mushrooms sprinkled with some goat cheese. (You can do the same recipe with ww pasta substituted for the polenta).

Spaghetti squash is coming into season soon and is also a great main dish type veggie.

I love oven roasted veggies. My favorite mix is carrots, parsnips and sweet potatoes. I cut them all into the same sized chunks, toss them with a little salt and pepper, and some herbs. I like the Bavarian Seasoning from Penzeys. Then I put them in a single layer on a sheet pan and roast them at about 400 for 30-40 minutes. When they are golden brown on the edges and soft in the middle they are done.

I will serve them straight up with a salad and a pork chop or piece of chicken. Or if I am on my own, I will eat them without the protein, or toss them with a little pasta.

And if you make extras, you can puree them the next day with some chicken stock for a nice soup.

I also like to grill mushrooms, red peppers and onions. We do the mushrooms in a single layer in a foil packet. We generally serve these fajita style. I usually have some flank steak or chicken with them, but they would be great straight up on a tortilla with a little lf cheddar and lf sour cream.

A baked sweet potato is a great veggie main course. You can top it with all sorts of great things. My favorite is brown sugar and butter. But a healthier option might be a bit of BBQ pork or some chili. We usually keep a tub of BBQ on hand for quick dinners. (It also makes tasty nachos with lf cheese, and baked chips.)

A simple vinaigrette is a nice way to jazz up otherwise boring steamed veggies. Or just toasting up a few slivered almonds or a few slices of bacon and crumbling them on top of the veggies.

There is a good cook book by Diana Shaw called Almost Vegetarian with many meatless, and a few with a bit of meat recipes that will up your veggie count. I found mine at 1/2 price books.

I think it is most useful to think about what you normally eat, and figure out a way to up the veggie count. Say you are making spaghetti, sautee up a few mushrooms and some zucchini and toss them in the sauce. If you are making a casserole, think about adding some more veggies and using a little less meat. Make a clean out the fridge stir fry. Add some steamed broccoli to your mac and cheese.

I hope this helps.
--Francie

My DH and I love, love, love roasted cauliflower.

Cut up a head of cauliflower and put into a ziplock baggie. Put some EVOO (just enough so it gets on the veggies), Salt, pepper and fresh garlic to taste and shake it up in the bag.

Put in a single layer on a cookie sheet and bake at 450 for about 7 minutes. (Less if you use really small pieces, more if your pieces are larger.) It should be turning a little brown, but not all the way brown.

Sprinkle with parsley and parmesan cheese.

Dawn

Now that we coming into cooler months, I am thinking about veggie soups and stews. I sometimes make "cream" soup with without cream by pureeing soup with a potato.

Roasted veggies are great too.

We've been doing some grilled veggie kabobs. Very yummy with couscous.

http://www.eatingwell.com/heal...ooking_20_vegetables

eating well magazine--how to cook 20 vegetables. also check out their vegetarian recipes.

WHole Foods website also has a great recipe section.