1. Vegetable Chowder

• 1/2 cup of chopped red bell pepper
• 1/2 cup of chopped onion
• 1/4 cup of margarine
• 1 cup of chopped celery
• 1 cup of cauliflower, chopped
• 1 cup of diced carrots
• 1 cup of fresh chopped broccoli
• 3 cups of water
• 3 cubes of chicken bouillon
• 1/2 cup of all-purpose flour
• 1 tablespoon of chopped fresh parsley
• 3 cups of shredded Cheddar cheese
• salt to taste
• ground black pepper to taste
• 1 1/2 cups of milk

1. In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.
2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
3. Combine flour and milk until smooth; stir into pan. Bring the soup to a boil; cook and stir for 2 minutes. Mix in the parsley.
4. Just before serving, stir in the cheese until melted.

2. Vegetable Slaw

• 3 cups of shredded cabbage
• 5 plum tomatoes, seeded, chopped
• 1 cup of fresh broccoli florets, cut into small pieces
• 1 cup of cauliflower, cut into small pieces
• 1/2 cup of chopped red onion
• 1/2 cup of fat-free sour cream
• 1/4 cup of reduced-fat mayonnaise
• 1 tablespoon of cider vinegar
• 3/4 teaspoon of salt
• 1/4 teaspoon of pepper

1. In a bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion.
2. In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. Pour over the cabbage mixture; toss to coat evenly.
3. Cover and refrigerate until chilled.

3. Vegetable Focaccia

• 2 cups of bread flour
• 1 package of quick-rise yeast
• 1 teaspoon of salt
• 1 cup of warm water (120 to 130 degrees F)
• 1 tablespoon of olive or canola oil

• 3 plum tomatoes, chopped
• 5 medium fresh mushrooms, sliced
• 1/2 cup of chopped green pepper
• 1/2 cup of sliced ripe olives
• 1/4 cup of chopped onion
• 3 tablespoons of olive or canola oil
• 2 teaspoons of red wine vinegar or cider vinegar
• 3/4 teaspoon of salt
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of pepper
• 2 teaspoons if cornmeal

1. In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes.
2. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.
3. Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 degrees F for 5 minutes or until it is lightly browned.
4. Cover with vegetable mixture.
5. Bake 8-10 minutes longer or until edges of crust are golden.

4. Roasted Vegetables

source via whatdidyoueat.typepad.com

• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 medium carrots, cut into 1/2-inch slices
• 1 large zucchini, cut into 1/2-inch pieces
• 1 large sweet red pepper, cut into 1-inch pieces
• 1 tablespoon of olive or vegetable oil
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt (optional)
• 1/4 teaspoon of pepper
• 2 garlic cloves, minced

1. In a mixing bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
2. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake uncovered at 375 degrees F for 30-35 minutes or until tender.

5. Pasta with Vegetables

• 1/3 cup of olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• salt and pepper to taste
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves of garlic, minced
• 2 carrots
• 1 1/2 cups of broccoli florets, lightly steamed or blanched
• 4 cups of uncooked rotini pasta

1. Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
2. Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
3. While rotini is cooking heat oil in a frying pan and sauté red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
4. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.