Fall Vegetable Recipes

Freshly picked veggies — think squash, eggplant and plum tomatoes — make dinner flavorful and oh so satisfying.


1 of 6

Deep-Dish Veggie and Pepperoni Pizza

Deep-Dish Veggie & Pepperoni Pizza
Makes 6
Prep 15 m
Bake 60 m

2 of 6

Not-Stuffed Cabbage

Not-Stuffed Cabbage
Makes 4
Prep 15 m
Bake 15 m
Cook 23 m

3 of 6

Root Vegetable Gratin

Root Vegetable Gratin
Makes 6
Prep 25 m
Bake 90 m
Broil 45 m
Stand 10 m

4 of 6

Chicken Teriyaki and Fall Vegetables

Chicken Teriyaki & Fall Vegetables
Makes 4
Prep 20 m
Bake 15 m
Cook 16 m

5 of 6

Rotini and Cauliflower

Rotini & Cauliflower
Makes 6
Prep 10 m
Cook 14 m

6 of 6

Seasonal Picks

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Roasted Fingerling Potatoes with Curried Ketchup

Stir together 1/2 cup ketchup, 1 chopped scallion and 1/2 teaspoon curry powder; refrigerate. Place 2 pounds fingerling potatoes on a rimmed baking sheet; toss with 1 tablespoon olive oil and roast at 450 degrees F. for 20 minutes, turning once. Sprinkle with sea salt and serve with curried ketchup.

Fennel Slaw

In a large bowl, whisk together 3 tablespoons light mayonnaise, 2 tablespoons cider vinegar, 1 teaspoon sugar, 1/8 teaspoon each salt and pepper. Trim and thinly slice 1 large fennel bulb and fold into dressing. Chill.

Turnip Puree

Cut 2 pounds yellow turnip into 1-inch pieces; simmer in lightly salted water 12 to 15 minutes or until tender. Drain and mash with 2 tablespoons maple syrup and 1/4 teaspoon each salt and pepper.

Originally published in the November 1, 2011 issue of Family Circle magazine.