Roasted Eggplant by Evil Fairy

This is a dish you can serve as a side,bubbling hot,over pasta or cold with pita bread. You can either leave skin on or peel. You can also do on the stove,only you will need more oil. Eggplant acts as a sponge and will soak up all the oil. You use much less oil when you roast it.

Twice Cooked Cauliflower by Salad Foodie

Pleasing elements of flavor and texture, this side dish is creamy and delicious. It takes cauliflower from conventional to contentment! Some may mistake it for mashed potato casserole and you might even get away with the trickery. Consider this recipe when you need a nice side for special occasions.

Collard Greens, corn and Tortilla Strata by Julia Ann Souders

A layered casserole of vegetables and flour tortillas. A vegetarian side dish to be enjoyed with or without a meat entree. It's an American Lasagna! A side dish with lots of antioxidants to boost immunity. Recipe adapted from "Fight Back with Food: Use Nutrition to Heal What Ails You," Readers Digest Association, Inc., 2002.…

Bean Sprout Omelette by Navaneetham Krishnan

Mini omelets made with eggs, bean sprouts, salad leaves, onions and red chillies.

Chinese Long Beans by Cecelia Heer

This is a popular Szechuan dish. Much better than the traditional green beans, in my opinion. Serves 4.

Italian Style Stuffed Artichokes!!! by Catherine Pappas

These are delicious and fun to eat. With Love, Catherine xo

Asparagus with Lemon Sauce by Salad Foodie

This fulfilled my need to go beyond that same old, same old steamed asparagus. The lip-smacking sauce is just lemony-perfect. Inspired by allrecipes.com.

Simmered Daikon Radish (forofuki-daikon) by John Spottiswood

This is another healthy and tasty Japanese side dish. Try it anytime you're having grilled teriyaki chicken, beef or fish. You can also make a combination of daikon and potato, cooking both exactly the same way. If you do that, peel the potatoes and cut them in half or thirds depending on the size. Delicious and beautiful!

Sweet Zucchini Pickles by Salad Foodie

Too many zucchini - what to do? A recipe by Chuck Allen (Palm Springs) caught my eye. Expectations are high from this retired chef, so he takes this recipe as a hostess gift. It is as colorful as it is delicious and lasts about 6 weeks refrigerated. The only thing I added was small cauliflowerettes. What an attractive conversation…

Baked Sweet and Spicy Peppers by Catherine Pappas

Stir-Fry Celery with Ham by kitchen flavours

A quick, easy, crunchy and tasty vegetable dish. Just two main ingredients! Yes, that's right, just two ingredients. This dish is really, extremely, easy to prepare in a flash! Try this dish. It is crunchy and salty, absolutely delicious with a bowl of white rice.

Italian Cauliflower Bake by Casey

A cheesy cauliflower dish with lots of flavor....

Curried Pumpkin (Labu Masak Curry) by Navaneetham Krishnan

"simply irresistible", made with chilli powder, spices and yoghurt.

Glazed Parsnip by Ella Mangelos Velthoen

These are sweet and so yummy, my husband loves carrots done this way as well. It is such an easy dish and absolutely perfect for an elegant dinner. They are pretty as well.

Black Garbanzo Bean Curry by SHYARI

The Garbanzo Bean is an excellent source of protein. This recipe is a famous South Indian dish and is normally taken as a side dish.