I had lots of leftover veggies from Christmas so I decided to see what t could makeo out of them. Some were already cooked and some I roasted and cooled to add. Came out very tasty. You can use any combination of ingredients. Have fun!

The sweet of the roasted veg with the tang from the vinegar, and the freshness of the cilantro makes a delicious accompaniment to all kinds of grilled goods, with pasta, or just for snacking. (Super yummy sprinkled with a little crumbled Feta!)This recipe makes 2 to 3 side servings and is easily doubled.P.S. If you're one of those cilantro haters, basil also works!

Great served warm or chilled

I wanted to create a well flavored salad that would work as a drinking appetizer or with rice.Step 5: Don't move the eggplant or shishito peppers too much.Just cook then patiently on both sides. They are 'pan fried' rather than 'stir fried'.Don't slice the eggplant too thinly. They'll be juicier if you slice them thickly. For 3 to 4 servings. Recipe by Poron526

We needed a side to go with a "surf n turf" BBQ dinner, so I adapted this from a Mediterranean Diet article. The picture here is not the finished dish, but the veggies diced up pre grilling. I didn't see the need to give specific measures for the vegetable portions, since you can add or subtract veggies as you like.

This is a vegan salad for summer.It's simple, yet really tasty!I'm glad that my repertoire of radish recipes has increased. Recipe by Jo-jo

Quick and easy salad. 🥗

I love this salad, for although you may have it year round, it looks more apt in the fall due to the beautiful colors of beets and carrots, like autumn leaves.

Super yummy and filling. Works as a side for almost anything!