From Food & Wine

Zucchini is an excellent source of vitamin C and manganese, an essential mineral. Here, Ani Phyo pairs it with a vitamin-rich marinara, a superversatile recipe: "I can use it every way one would use a cooked tomato sauce."

Zucchini Ribbons with Raw Tomato Marinara

From Food & Wine

This eggplant Parmesan is all it should be: delicate slices of fried eggplant nestled in a bright, tangy tomato sauce, layered with gooey fresh mozzarella. The best part is the exceptionally crisp topping, made with dry bread crumbs.

Eggplant Parmesan with Crisp Bread Crumb Topping

From Better Homes and Gardens

For this low-calorie, low-fat version of the decadent meatless classic, the eggplant is baked, not fried.

Eggplant Parmesan

From Food & Wine

"I may never use ground meat in my peppers again," said Fran Parisi, Grace Parisi's mother, when she tried this super-flavorful sausage-stuffed version. Another revelation: Smaller Italian frying peppers are much easier to brown in a skillet than the typical green bell peppers, and they also cook faster.

Spinach-and-Sausage-Stuffed Peppers

From Hidden Valley®

Valley Eggplant Parmigianino

From Birds Eye

Birds Eye® Orzo "Risotto" with Peas

From Food & Wine

Crisp Gnocchi "Tater Tots"

From Food & Wine

Artichokes are notorious for making wine taste bitter. To prevent that, Michael Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine.

Roasted Artichokes and Prosciutto

From Food & Wine

Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.

Calabrese Mustard Greens

From Food & Wine

Jerry Traunfeld soaks dried white beans overnight before boiling them and stewing them with caramelized onions, garlic, Parmigiano-Reggiano cheese, and rosemary. Instead of soaking white beans, use ready-to-eat canned cannellini beans.

White Beans with Onion Confit

From Food & Wine

New York City's Torrisi Italian Specialties uses only American ingredients in virtually all of its dishes. Its basil-rich eggplant parmesan, also delicious on a toasted roll, calls for Progresso Italian Style bread crumbs and SarVecchio parmesan from Wisconsin.

Eggplant Parm

From Food & Wine

Chris Cosentino remembers charring tomatoes when he was a line cook under chef Mark Miller at Red Sage in Washington, DC. "Mark always said, 'It needs fleck,'" Cosentino says, referring to the blackened bits on the skins. "The fire brings out the sweetness in the tomatoes."

Skillet-Charred Cherry Tomatoes with Basil

From Better Homes and Gardens

Mushrooms and onions flavor this classic Italian risotto recipe. Pair it with grilled beef or chicken.

Wild Mushroom Risotto

From Atkins - Phase 1

This Recipe is appropriate for ALL 4 Phases of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Caponata

From Atkins - Phase 1

This Recipe is appropriate for ALL 4 Phases of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Celery Siciliano

From Better Homes and Gardens

Serve this finger-and-fork food as an appetizer or as a vegetable side dish.

Artichokes with Vegetable Stuffing

From Better Homes and Gardens

Let your imagination run wild when it comes to tonight's supper. Instead of pasta, try polenta and a homemade tomato sauce for a delicious meat-free meal.

Polenta Triangles with Tomato-Caper Sauce

From Better Homes and Gardens

For a tasty grilled appetizer or side dish, top summer's finest tomatoes with fresh herbs.

Herb-Grilled Tomatoes

From Better Homes and Gardens

Flavor results are worth the effort of making this homemade polenta recipe. Serve it, in individual casserole dishes, layered with creamy white sauce and fresh tomato sauce. Sprinkle with freshly grated Asiago cheese, bake until bubbly, and serve.

Polenta with Two Sauces

From Birds Eye

Birds Eye® Parmesan Garlic Vegetables

From Food & Wine

Daniel Humm varies the ingredients for this lovely appetizer depending on what he finds at the farmers' market -- on good days, beautiful heirloom tomatoes. He tosses them with briny oil-and-vinegar-marinated white anchovies, also known by the Spanish name boquerones, which are available at the deli counter of many specialty-food stores.

Tomato-and-Anchovy Salad with Garlic Cream

From Food & Wine

Tonnato sauce -- a smooth puree of olive oil-packed tuna, mayonnaise, capers, and anchovies -- is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven-roasted peppers.

Roasted Red Peppers with Tonnato Sauce

From Better Homes and Gardens

Arugula is a spicy little green that gives this fresh tomato pasta a peppery bite. For a more mellow flavor use spinach instead of arugula.

Fresh Tomato and Arugula Pasta

From Better Homes and Gardens

Your family will love this unique sandwich that starts with grilled eggplant and sweet pepper layered with slices of tomato, fresh mozzarella, and prosciutto. Prepare this recipe in less than 30 minutes.

Tomato and Grilled Veggie Stack

From Better Homes and Gardens

For a garden-fresh pizza, spread freshly made pesto on a crust of thawed whole wheat bread dough, then layer on a medley of summer vegetables: tender squash, sweet peppers, and tomatoes, plus sliced mushrooms.

Whole Wheat Pesto Pizza