87 Vegetarian Side Dishes For Your Potluck

Roasted Red Pepper Green Beans

This recipe showcases a creamy sauce with shallot-and-chive cheese. The toasted pine nuts add crunch. Just a few ingredients—so easy! —Becky Ellis, Roanoke, Virginia

Greek Potato Casserole

The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. —Cheryl Woodson, Liberty, Missouri

Farmers Market Orzo Salad

Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina

Okra Roasted with Smoked Paprika

When you want to cook okra without frying it, roast it with lemon juice for a lighter version. The smoked paprika gives it even more roasty oomph. —Lee Evans, Queen Creek, Arizona

Carrot, Parsnip and Potato Gratin

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin

Green Beans and Radish Salad with Tarragon Pesto

Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia

Spaghetti Squash with Tomatoes and Olives

This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. —Carol Chase, Sioux City, Iowa

Slow-Cooked Lemony Spring Veggies

These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish the dish with a sprinkle of chives. —Taste of Home Test Kitchen

Brown Sugar Sweet Potatoes with Apples

This foolproof winner is easy to prepare and makes a beautiful alternative to traditional sweet potatoes. To save time, make it ahead, allow it to cool and refrigerate it up to two days. Put the mashed potatoes back in the slow cooker set to low for about two hours before serving. Add a bit of apple cider or water if needed. —Judy Batson, Tampa, Florida

Slow-Roasted Root Vegetables

When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called “Noodles and Nuts.” I tried the topping on carrots and parsnips instead of noodles and haven't looked back. —Terri Collins, Pittsburgh, Pennsylvania

Marinated Mushrooms & Artichokes

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida

Green Bean-Cherry Tomato Salad

My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. —Angela Lemoine, Howell, New Jersey

Lemon Mushroom Orzo

Sometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans. —Shelly Nelson, Akeley, Minnesota

Heirloom Tomato Pie

My green-thumbed neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. —Angela Benedict, Dunbar, West Virginia

Green Chile Creamed Corn

When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chiles with pickled jalapenos. —Pat Dazis, Charlotte, North Carolina

Summertime Tomato Salad

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey

Cape Cod Corn Pudding

A family member passed along this recipe for corn baked with cheddar and ricotta. Don’t skip the fresh basil—it adds a hint of sweet flavor reminiscent of mint and anise. —Melinda Messer, Benson, North Carolina

Lemon Pepper Roasted Broccoli

Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina

Skillet Potato Medley

The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois

Mushroom-Stuffed Tomatoes

This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. —Florence Palmer, Marshall, Illinois

Country Potato Pancakes

These potato pancakes are really versatile. They can be a side dish for just about any meal or the main course for a light meal. Potato pancakes go particularly well with pork. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin

German Red Cabbage

This inexpensive red cabbage recipe makes a tender, tasty vegetable side dish. It's traditionally German, but it pairs well with all kinds of foods, in every season.

Green Bean Casserole

If green bean casserole is your go-to Thanksgiving side dish, why not make it more often? The creamy, crunchy dish is an easy make-ahead recipe that goes well with a variety of meals.

Tortellini Bake

One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, New Hampshire

Monterey Spaghetti

I'm a working mother with two young boys. Our family leads a very active life, so I make a lot of casseroles. It's so nice to have a hearty side dish the kids will eat. Topped with cheese and french-fried onions, this tasty spaghetti casserole recipe is a hit at our house. —Janet Hibler, Cameron, Missouri

Onion Pie

Onion pie is as simple as it sounds. This frittata-like dish combines eggs, onions, breadcrumbs and cheese. It's a delicious choice for any meal.

Creole Cornbread

Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana

Minty Peas and Onions

Mother always relied on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this recipe was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D'Addario, Jacksonville, Florida

Party Time Beans

A friend brought this colorful bean dish to my house for a church circle potluck dinner. As soon as I tasted the slightly sweet slow-cooked beans, I had to have the recipe. I've served the beans and shared the recipe many times since. —Jean Cantner, Boston, Virginia

Crockpot Veggies

The wonderful thing about a slow cooker is that a dish started in the morning becomes a wonderfully tasty meal later in the day. Our crockpot veggies recipe comes together quite quickly; just chop some veggies, whip up some seasoning and cook. In a span of hours as they cook, the vegetables create a healthy and tasty broth, too.

Special Creamed Corn

This corn has earned a permanent place on our special-occasion menus. While my whole family loves it, my son would be especially disappointed if I forgot to include our corn dish. —Deb Hauptmann, Mohnton, Pennsylvania

Slow-Cooked Broccoli

This family-favorite side dish is quick to fix and full of flavor. Because it simmers in a slow cooker, it frees up my oven for other things. That's a tremendous help when I'm prepping a big meal at home. —Connie Slocum, Antioch, Tennessee

Pepper Parmesan Beans

A colorful mixture of peppers and green beans gets an Italian treatment with basil and Parmesan cheese in this delightful vegetable dish. The garlic adds a savory zip. —Marian Platt, Sequim, Washington

Cauliflower Casserole

Relish the goodness of homemade Cauliflower Casserole with this effortless and flavorful recipe. This dish combines easy preparation with delicious comfort, perfect for family meals or any special event.

Leeks in Mustard Sauce

Leeks have a delicious oniony flavor and they are wonderful in this side dish. The mustard sauce compliments the leeks flavor well and it goes well with many main dishes.—Taste of Home Test Kitchen, Greendale, Wisconsin

Slow-Cooked Beans

Discover the crockpot baked beans recipe: a foolproof, flavor-packed side dish using canned beans that's perfect for your next summer gathering. With just a few pantry ingredients, you'll spend less time in the kitchen and more time enjoying the sunshine.

Parmesan Asparagus

Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania

Zucchini Tomato Casserole

This cheesy zucchini tomato casserole is perfect for your next potluck. Just don't expect to bring home any leftovers!

Two-Bean Tomato Bake

Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomatoes. It's even more flavorful when you use your garden harvest. We love the cheesy crumb topping because it adds a fantastic crunch.—Dorothy Rieke, Julian, Nebraska

Roasted Root Vegetables

Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you roasted turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. —Kerry Sullivan, Maitland, Florida

Olive and Red Pepper Linguine

With 16 grandchildren, I find that someone is always hungry. This is a quick dish to fix. I sometimes serve garlic bread alongside it for an easy meatless meal. —Betty Carpenter, Hookstown, Pennsylvania

Vegetable Barley Bake

Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. —Shirley Doyle, Mount Prospect, Illinois

Spring Asparagus

This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois

Noodle Pudding

Whenever I bring this creamy dish to gatherings, it always prompts recipe requests. The surprising sweetness comes from apricot nectar, and everyone enjoys the golden buttery topping. —Eileen Meyers, Scott Township, Pennsylvania

Hash Brown Broccoli Bake

Here's a perfect dish for a potluck or holiday buffet. It goes well with fish, poultry, pork or beef. Cheddar cheese can be substituted for Swiss. Often, I double the recipe to serve a crowd. —Jeanette Volker, Walton, Nebraska

Creamy Parmesan Spinach Bake

My creamy, comforting side dish wonderfully rounds out any holiday dinner. Just a little of this rich casserole goes a long way. —Jennifer Bley, Austin, Texas

Roasted Asparagus and Leeks

No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test Kitchen

Spicy Coleslaw

This crowd-pleasing spicy coleslaw is the perfect side dish for your next backyard barbecue. It’s crunchy and flavorful, and the dressing is delightfully tangy and sweet.

Mashed Potatoes with Garlic-Olive Oil

Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia

Zesty Garlic Green Beans

These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia

Smoky Cauliflower

The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon

Easy Slow-Cooker Mac & Cheese

My sons always say I'm the best mom in the world when I make this creamy mac-and-cheese perfection. Does it get any better than that? —Heidi Fleek, Hamburg, Pennsylvania

Cheese & Herb Potato Fans

It's downright fun to make and serve this potato recipe. The fresh herbs, butter and cheeses are just what a good potato needs. —Susan Curry, West Hills, California

New Orleans-Style Scalloped Corn

This colorful casserole is very popular among family gatherings in many New Orleans homes. I started making it years ago, and now my sons include it in their menus.—Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida

Three-Cheese Hash Brown Bake

Serve up comfort food for breakfast with this cheesy casserole featuring frozen hash browns. It requires just 10 minutes of prep before you pop it in the oven. —Nancy Sidhu, Franklin, Wisconsin

Cheddar Creamed Corn

I took this super easy recipe to a school potluck once and it was gone in no time. I’ve been asked to bring it to every function since. —Jessica Maxwell, Englewood, New Jersey

Balsamic Three-Bean Salad

Here's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma

Lemon-Roasted Asparagus

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy lemon asparagus recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California

Tex-Mex Summer Squash Casserole

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio

Zucchini & Sweet Corn Souffle

As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois

Favorite Cheesy Potatoes

My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren't the same without them. It's also a wonderful recipe for Christmas morning brunch. —Brenda Smith, Curran, Michigan

Maple-Walnut Sweet Potatoes

Topped with dried cherries and walnuts, this side is downright delicious. Even people who aren't into sweet potatoes will grab a second scoop. —Sarah Herse, Brooklyn, New York

Honey-Butter Peas and Carrots

This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California

Mashed Potatoes with Cheddar

Who doesn’t love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. —Darlene Brenden, Salem, Oregon

Italian Salad with Lemon Vinaigrette

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you'd like. —Deborah Loop, Clinton Township, Michigan

Edamame Corn Carrot Salad

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California

Buttermilk Smashed Potatoes

My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico

Buttery Horseradish Corn on the Cob

For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California

Nanny's Parmesan Mashed Potatoes

My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California

Super Simple Scalloped Potatoes

I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California

Creamed Spinach & Pearl Onions

When I was a culinary student, this creamy dish wowed me, and I don't even like spinach. This side is a keeper! —Chelsea Puchel, Pickens, South Carolina

Corn & Onion Souffle

I swapped out my old cheese souffle for one with corn. If you’re souffle-challenged, it helps to use smaller ramekins instead of one big dish. —Lily Julow, Lawrenceville, Georgia

Slow-Cooked Potatoes with Spring Onions

I love the simplicity of this recipe, as well as its ease of preparation with my slow cooker. Everyone always enjoys roasted potatoes, even my pickiest child! If desired, top with shredded or crumbled cheese. —Theresa Gomez, Stuart, Florida

Roasted Carrots and Fennel

Whether you serve roasted carrots and fennel alongside a roast, fish or grain dish, their rich flavors and tender texture are sure to impress!

Roasted Tater Rounds with Green Onions & Tarragon

I am crazy for potatoes, especially when they're roasted and toasted. Toss them with fresh herbs and green onions for a bold finish. —Ally Phillips, Murrells Inlet, South Carolina

Cumin-Roasted Carrots

Carrots make a super side—they are big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these spiced veggies. —Taylor Kiser, Brandon, Florida

Sauteed Squash with Tomatoes & Onions

My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin

Honey-Lemon Asparagus

Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable such as turnip or parsnip. —Lorraine Caland, Shuniah, Ontario

Slow-Cooker Ratatouille

Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. —Jolene Walters, North Miami, Florida

Easy Scalloped Potatoes

We all loved my mom's super-rich scalloped potatoes. I tweaked her recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It's all about experimenting. —Diane Bramlett, Manteca, California

Brussels Sprouts with Garlic & Goat Cheese

I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California

Slow-Cooker Potluck Beans

It was the morning of our family potluck and I still needed something to bring. I threw together this recipe while drinking my morning coffee. By the end of the gathering, the beans were all gone and someone had even washed the slow cooker for me! —Mary Anne Thygesen, Portland, Oregon

Mushroom Pea Casserole

This is one of my go-to side dishes that my whole family loves. It's great with chicken, ham, beef and pork; in fact, I haven't found anything it isn't delicious with. —Lisa Lyons, Westerville, Ohio

Leeks au Gratin

Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois

Slow-Cooker Chickpea Tagine

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir it­—doing so will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. —Raymond Wyatt, West St. Paul, Minnesota

Garlic-Rosemary Brussels Sprouts

This is my go-to Thanksgiving side dish. It is healthy and easy, and it doesn't take very much time or effort to make. I usually use rosemary for my turkey, so this lets me use some of the leftover herbs. —Elisabeth Larsen, Pleasant Grove, Utah

Oregano Green Beans with Toasted Pine Nuts

This super easy side dish is a wonderful picnic or potluck recipe. It’s a beautiful, surprising mix that leaves guests and family raving. You can substitute any kind of nut for the pine nuts or even replace them with fresh berries. —Wolfgang Hanau, West Palm Beach, Florida