The convenience of frozen vegetables takes the worry out of cooking dinner. Best of all, you still get that fresh flavor of summer. Simply take a bagged veggie blend, add some quick pantry staples, and cook for a satisfying complement to just about any main dish.
"This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese because my husband can't have dairy products. But some people who try it think it has cheese anyway!"
Take a break from ordinary steamed brussels sprouts by combining them with raisins and a slightly tart dressing. Thinly slicing the sprouts makes them appeal to people who normally don't like the texture.—Michaela Rosenthal, Woodland Hills, California
The beauty of this recipe is that I can substitute any vegetables and still have a terrific side dish. I grow fresh rosemary and use it to season whatever garden bounty I harvest. Since zucchini is abundant almost every year, this recipe puts that to good use.—Emily R Chaney, Blue Hill, Maine
Here’s a super-simple way to dress up zucchini from Wanda Penton of Franklinton, Louisiana. Asian flavor and sesame seed crunch make this side dish a treat to eat!
Tip Idea: Yellow summer squash could be substituted for some of the zucchini.
Christmas dinner wouldn't be the same without this colorful side dish. We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce.
—Mary Jane Jones, Williamstown, West Virginia
"Corn is my all-time favorite food, and this is the best way I've fount to fix it," Laurie Meaike writes from Audubon, Iowa. "The zesty grilling sauce has Southwestern flair, but it's not too hot or spicy. My family loves corn served this way.