Vegetarian
VEGETARIAN
Over 90 recipes
(NOTE: In general, this section does not include the Desserts, Dressings, or Vegetables that are already listed in their individual categories from the Recipe Index – as the majority of those are naturally Vegetarian dishes. Also, most of the soups listed in the Soup category can be made Vegetarian by eliminating any meat and substituting vegetable broth for chicken or beef broth. For the most part, they are not listed here either.)
Acorn Squash with Quinoa, Spinach, and Black Bean Filling
Artichoke and Olive Tart atop Mixed Greens
Arugula and Cannellini Spaghetti
Asparagus Terrine with Tarragon Sauce
Basil-Parmesan Dip with Pita Chips
Bean and Roasted Corn Salad with Chipotle Vinaigrette
Black Bean Quesadilla (The Tin Shed Berry Garcia Knockoff)
Blue Cheese Marinated Mushrooms
Boursin Toasts (Ghost Toast Bites)
Brandied Wild Mushroom Spaetzle
Brie and Roasted Cherry Tomato Bruschetta
Brie, Chai Tea Caramelized Apple and Pecan Panini
Butternut Squash Soup with Blue Cheese, Walnuts, and Sage
Caramelized Onion and Poblano Enchiladas
Chile, and Cheese Bread Pudding
Corn, Pepper, and Potato Chowder, Peggy’s
Couscous Stuffed Poblano Chiles (pictured above)
Crimini, Arugula, and Tomato Linguini
Far East Green Bean-Linguini Salad
Fennel, Citrus, and Avocado Salad
Gnocchi with Sage – Browned Butter Sauce
Goat Cheese and Green Olive-Almond Pesto Crostini
Green Chile Macaroni, Robert McGrath’s
Green Chile Macaroni, Cheater’s
Grilled Vegetable and Buffalo Mozzarella Stacks
Individual Four Cheese Mac & Cheese
Individual Roasted Cherry Tomato, Arugula, Goat Cheese, and Pinon Quiche
Julienned Carrot, Spinach, and Endive Salad
La Ensalada el Fregadero de Cocina
Lentil Salad with Wild Mushrooms and Caramelized Onions
Linda’s Southwest Seasoning Mix
Linguine with Spinach, Artichokes, and Sun-Dried Tomatoes
Mayo-Free Potato Salad with Basil and Honey
Melon Salad with Pomegranate-Cabernet Vinaigrette
Mixed Grains, Asparagus, and Goat Cheese Salad
One Pot/No Drain Tomato-Basil Pasta
One-Skillet Vegetarian Tater Tot Dinner
Orecchiette with Brussels Sprouts, Yellow Squash, Spinach and Wild Mushrooms
Pasta with Bok Choy and Bell Peppers
Potato-Green Bean Salad with Mustard Vinaigrette and Roquefort
Potato, Tomato, and Purslane Gratin
Pumpkin, Lentil, and Two-Bean Vegetarian Chili
Ratatouille Toasts with Poached Eggs
Red and Green Welcome Crostini
Rice and Black Bean Chiles Rellenos and Pico de Gallo
Ricotta and Giardiniera Crostini
Ricotta Pancakes with Raspberry Crème Fraîche
Roasted Asparagus and Haricot Vert Soup with Gremolata
Roasted Cauliflower Mac & Cheese
Roasted Fennel-Potato Soup with Orange Crème Fraîche
Roasted Tomato Israeli Couscous
Roasted Vegetable – Goat Cheese Tart
Roasted Vegetable and Mozzarella Panini
Roasted Vegetable Pita Pockets
Roasted Vegetable Polenta Lasagna
Roasted Veggie-Pesto Flatbreads
Roquefort, Pear, and Walnut Panini
Sautéed Fennel with Olives, Capers, and Oranges
Sautéed Vegetables and Brown Rice
Savory Pumpkin Pie Ravioli with Sage Brown Butter
Sliced Tomato and Mushroom Salad with Roasted Garlic Dressing
Southwest Toasted Pumpkin Seeds
Spicy Summer Roasted Vegetable Soup with Brioche Croutons
Spinach, Gruyere, and Duxelles Crêpe Gâteau
Sweet Potato Salad with Haricot Verts and Basil Mayonnaise
Twice Roasted Baby Potatoes with Aioli
Wilted Greens with Pasta and Beans
Zinfandel-Pom Poached Pear, Blue Cheese, & Walnut Salad
Zucchini Melts with Grilled Asparagus and Tomatoes
Copyright © 2001 – 2019 Les Petites Gourmettes
