Ditch the crust and boost your veggie intake with these eggplant "pizzas."

Submitted by GONZOSTAR

These tasty roasted vegetables can be cooked on the grill or roasted in the oven! The pineapple adds a wonderful sweetness to the vegetables. This recipe is easily modified to include your favorite vegetables or spices.

Submitted by HONEYLEA

This makes a tasty low sodium side dish with nice texture.

Submitted by WALLOWA

There is nothing to this dish...simply trim the stems and ends, toss with oil, and roast...you can also use asparagus as a delicious alternative

Submitted by NICKELKITTEN

Submitted by ISRAEL_HECK

The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans.

Submitted by SP_STEPF

I got this recipe from Allrecipes.com and uploaded it here in order to calculate it. The original link is below:
http://allrecipes.com/Recipe/Garlicky-Baked-Butternut-Squash/Detail.aspx

Submitted by KJENKINS77

A tasty way to get your veggies during BBQ season

Submitted by EMMAPALE

All the flavor of bruschetta, in a mushroom!

Submitted by CHEF_MEG

A fantastic side dish that is quick and easy to make.

Submitted by ACROQUES

These sophisticated popped are stuffed with creamy Gouda cheese, a bit of bacon, and tomatoes.

Submitted by CHEF_MEG

Don't get rid of the greens! Save them and use them for this delicious recipe!

You can also use this recipe for cooking kale or collard greens.

Submitted by QUERIAN

My favorite Mexican restaurant serves a guacamole that's heavy on vegetables--and flavor. To slim it down even more, serve with carrots, celery and cucumber slices.

Submitted by SP_STEPF

YUM . . . I don't like beets, but I LOVE THESE BEETS!!!

Submitted by BBQTOFU

Cheesy, rich, delicious--just what you expect in macaroni and cheese. What you won't expect? 2/3 the fat and half the calories of the original!

Submitted by CHEF_MEG

This recipe is part of "The SparkPeople Cookbook." Order your copy today! This was an excellent member-submitted recipe that required very few tweaks to improve its healthy profile.

Submitted by CHEF_MEG

This protein-rich vegetarian recipe is simple to make and tasty to eat!

Submitted by CHEF_MEG

From "You Can Trust a Skinny Cook," By Allison Fishman

Submitted by GUEST_CHEF

I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.

Submitted by CHEF_MEG

An experiment with leftovers yields a delightful, filling vegetarian meal.

Submitted by SP_STEPF

My family doesn't like to eat vegetables, but they beg for seconds with this recipe!!! This gives broccoli a wonderful, nutty flavor that everyone will love.

Submitted by YENVED

Use this on falafel or a salad. Add fresh or dried herbs and it becomes goddess dressing. The toasted sesame oil imparts a stronger sesame flavor to the dressing.

Submitted by SP_STEPF

Use a variety of beets and colors for a colorful dish. The garlic won't burn when it's roasted like this.

Submitted by HELENFERN