Yvette's Veggie Recipes
(Recipe Collection)

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

The problem you always run into with eggplant is blandness and it's hard for me to enjoy it without frying it up! (not so healthy) until now ;)Submitted by VANILLAKISS555

I love eggplant, zicchini, peppers with a lot of spice. To add some body, black beans make this great vegetarian dish delicious! Serve over rice/pasta, top with parmesan cheese and/or sour cream. Tastes epecially good the second day, flavours mingled.Submitted by NMCDEE

This is tasty low-calorie fare, which can be served as either the main course or the side dish. Substitute light mayonnaise to reduce calories further.Submitted by CHASUK

Yellow squash, eggplant, zucchini, onions, tomatoes all baked with a cheesy crust. Great vegetarian and low-carb side dish. Submitted by MEGRENEE2

A lighter version of a favorite dishSubmitted by GHFAN396

Submitted by LARAINE

Really quick and very easySubmitted by LEDANSER

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 alternativeSubmitted by NICKELKITTEN

Saved this recipe from Cooking Light magazine. many years agi, Regularly use this for Thanksgiving & other Holidays. Family raves about it. Submitted by 60SIXTY

I am not one who measures my ingredients a lot - I am more of the cook who chops and dumps into the pot!!!! So I apologize in advance if I am a little off with the amounts/measurements!!!

I buy a lot of my produce fresh from a local stand - so for the green beans, I buy them in the green cardboard box like container. I am guessing there is about 4 cups in there?!?!

This recipe can always be adjusted to taste and seasoning it is up to your imagination!!!Submitted by BUBBABELLYBGONE

Submitted by SPECIALK005

Submitted by LRUSSELLFAMILY