30 Enticing Vegetable Entrées

PHOTO: PHOTO BY GREG DUPREE / FOOD STYLING BY MARGARET MONROE DICKEY / PROP STYLING BY LYDIA PURSELL

No matter what season or night of the week it is, whether you're entertaining or cooking for yourself, there's a vegetable entrée sure to check all the right boxes. Perhaps you're looking to reduce your meat intake, or maybe you just want to make the best use of peak produce — whatever the case may be, we've put together this collection of vegetable main courses to give you some ideas. Choose from charred cauliflower tacos with fresh romesco salsa, broccoli that's given the steak treatment, maple-tinged root vegetable stir-fry, and many more vegetable mains.

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Ratatouille

PHOTO BY KELSEY HANSEN / FOOD STYLING BY GREG LUNA / PROP STYLING BY STEPHANIE HUNTER

This vegetable stew from the South of France is a celebration of summer vegetables at the height of their seasonality. Food writer Rebekah Peppler's ratatouille relies on a simple technique for creating a richly flavorful dish: cooking each vegetable separately. After just a few minutes in the pan, the vegetables release water, deepen in flavor, and become just tender enough to begin to break down. Finishing the stew with a generous portion of rosé melds the flavors together.

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Rainbow Vegetable Gratin

PHOTO BY JENNIFER CAUSEY / FOOD STYLING BY RISHON HANNERS / PROP STYLING BY AUDREY DAVIS

Six layers of colorful vegetables cook together in this free-form gratin; panko and Parmigiano-Reggiano absorb extra juices and provide a nice crunch. Dial in your knife skills or use a mandoline to cut the vegetables into thin, uniform slices to ensure easy layering and even baking.

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Mushroom Parmesan

GENTL & HYERS

This crunchy, flavorful recipe pairs briny Castelvetrano olives and capers with tomato sauce and hen-of-the-woods mushrooms. Baking panko with the mushrooms ensures that as the mushrooms release their liquid, the panko absorbs the flavorful juices, adding extra earthiness to the cheesy, tomato-packed casserole.

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Roasted Vegetable Grain Bowl with Chickpeas and Tahini-Ginger Dressing

PHOTO BY VICTOR PROTASIO / FOOD STYLING BY TORIE COX / PROP STYLING BY SARAH ELIZABETH CLEVELAND

This grain bowl is a choose-your-own-adventure delight. Sub in any grain, protein, or leafy green you have on hand — no matter what you choose, the deliciously easy sesame-based dressing will tie it all together. For a vegan version of the dish, skip the egg and up your protein with a larger serving of the broccoli/chickpea mixture.

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Kale-Artichoke Stuffed Shells

PHOTO BY GREG DUPREE / FOOD STYLING BY CHELSEA ZIMMER / PROP STYLING BY CLAIRE SPOLLEN

Cannellini beans add hearty creaminess to these stuffed shells, while mild heat from Calabrian chiles and earthy sweetness from fennel seeds amp up jarred marinara sauce. Cook a few extra pasta shells to have on hand in case some tear during boiling.

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