My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey
This hearty, creamy and full-bodied veggie pizza, served as an appetizer, brought oohs and aahs from our tasting panel at first sight. The dish, from Sandra Shafer of Mountain View, California is completely packed with good-for-you cauliflower, broccoli, carrots, mushrooms and other vegetables.
This hearty, creamy and full-bodied veggie pizza, served as an appetizer, is sure to bring compliments from your guests. It's packed with good-for-you cauliflower, broccoli, carrots, mushrooms and other vegetables. —Sandra Shafer, Mountain View, California
Perfect for two and gluten-free dieters, too, this from-scratch pizza created by our Test Kitchen has a tasty crust that holds up well when you add sauce, cheese and various veggies. Plus, it's easy to prepare.
For a twist, toss veggies with seasoning and oil. Poke holes in a disposable foil-lined pan, grill covered over medium heat, 4-5 minutes per side or until crisp-tender. —Robyn Cavallaro, Easton, Pennsylvania
“The meaty texture of portobello mushrooms will make you think you're eating steak,” says Diane Lombardo of New Castle, Pennsylvania. “With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick.”