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Quick Broccoli Side Dish by Mary Shaldibina

Italian seasoning and crunchy pine nuts really jazz up the flavor of this versatile veggie side dish.

Batter Fry Zucchini by Mary Shaldibina

One of the fastest ways to prepare delicious zucchini - fry them in a batter.

Eggplants and tomatoes appetizer by Mary Shaldibina

Easy appetizer from eggplants, tomatoes, garlic and mayonnaise.

Sauteed Spinach with Garlic by John Spottiswood

This is a delicious and healthy dish that takes 5 minutes to make and goes with almost anything--asian, mediterranean or american. Barefoot Contessa has a similar recipe but adds butter and extra salt. You don't need that, but can add if you like. Fresh spinach is much better than frozen in this dish.

Grilled Eggplant Parmesan by Mihir Shah

Wonderful and lighter alternative to baked eggplant Parmesan and wonderful for summer or fall nights. I use canned pasta sauce (basil if you have it).

Blue Lake Green Beans with Crispy Prosciutto by Draeger's Cooking School

Italian Green Beans by Mihir Shah

Very simple and fresh dish - served best family style with your favorite pasta or sausage.

Deep Fried Brussels Sprouts by Nate Appleman

This dish will go with just about any main - pasta, meat, small plates. Whatever you're in the mood for.

Roasted Asparagus and Parmesan by Nancy Miyasaki

This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).

Brussel Sprouts Sauteed in Garlic & Olive Oil by John Spottiswood

This is a simple, tasty side dish to add to your menu. I've adapted it from Marcella Hazan's recipes for other vegetables. It tastes GREAT with Brussel Sprouts. Broccoli is good too.