Veggies
- Grilled Carrots with Nutmeg Butter
- Melted Onions
- Acorn Squash with Asiago and Sage
- Marinated Baby Bok Choy and Shiitakes
- Portabello Mushroom Sandwiches with Arugula and Balsamic Aioli
- Marinated Portabello Mushrooms with Asiago
- Artichoke Hearts with Smoked Tomato and Roasted Garlic Aioli
- Lemon Broccoli
- Green Beans with Lemon Oil
- Lemon-Ginger Tofu Steaks with Carrot and Cashew Salad
- Chiles Rellenos with Tomato Salsa and Guacamole
- Honey and Curry–Glazed Squash
- Pear and Prosciutto Salad with Champagne Vinaigrette
- Asparagus and Tomato Salad with Feta
- Roasted Butternut Squash Hash
- Acorn Squash with Spiced Pecan Butter
- Bourbon-Glazed Yams with Mint
- Cheesy Onion Quiche
- What's in the Fridge Frittata
- Grill-Roasted Apple and Pumpkin Bisque
- Mashed Sweet Potatoes with Grilled Onions
- Provençal Sandwiches with Roasted Garlic Paste
- Grilled Asparagus with Prosciutto and Orange Mayonnaise
- Grilled Artichokes with Garlic Mayonnaise
- Fire-Roasted Tomato and Bread Soup
- Warm Beet and Onion Salad
- Asparagus with Sherry-Bacon Vinaigrette
- Grill-Roasted New Potatoes
- Asian Noodles with Grilled Tofu and Vegetables
- Cheesy Spinach Stuffed Potatoes
- Corn on the Cob Three Different Ways
- Penne Pasta with Spinach and Smoked Tomatoes
- Twice-Cooked Potatoes with Wasabi
- Vegetarian Pizzas with Caramelized Onions, Peppers, and Blue Cheese
- Corn on the Cob with Basil-Parmesan Butter
- Basic Grilled Asparagus
- White Bean Salad with Eggplant and Zucchini
- Steak Fries with Rosemary-Lemon Aioli
- Eggplant Parmigiana
- Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt Sauce
- Creamy Grilled Sweet Potato Salad
- Butternut Squash with Candied Pecans
- Roasted Root Vegetables with Garlic and Rosemary
- Flatbread with Potatoes, Leeks, Gorgonzola, and Rosemary
- Mexican-Style Corn on the Cob
- Mixed Grill of Summer Squash and Zucchini with Pesto
- Portabello Mushrooms with Chard and Feta
