
Provençal vegetable tian
A Provençal vegetable tian made with zucchini, eggplant, and tomatoes, seasoned with olive oil, garlic, and herbes de Provence, then baked in the oven.
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A Provençal vegetable tian made with zucchini, eggplant, and tomatoes, seasoned with olive oil, garlic, and herbes de Provence, then baked in the oven.

A light, fluffy cornbread made with whole-wheat flour, cornmeal, buttermilk and honey. It is baked in the oven and works well as a wholesome side dish.

Crispy homemade potato chips baked in the oven with just potatoes, oil, and salt. They are a simple alternative to fried chips and can also be made with sweet potatoes.

Crunchy baked pita chips seasoned with olive oil, garlic powder, dried thyme, and sea salt. This quick Greek- and Mediterranean-inspired snack or side is ready in 20 minutes and works well for parties or dipping.

A baked vegan cauliflower casserole with sautéed mushrooms and onion, finished with a savory breadcrumb topping.

Crispy baked vegetable tots made from grated zucchini, potato, cauliflower, and carrot, bound with flax egg and baked until golden brown. Served as a vegetable side dish with an optional dipping sauce.

Crispy corn fritters made from corn, cornmeal, flour, egg, and grated hard cheese, pan-fried until golden brown.

A fresh chickpea salad with tomatoes, cucumber, pickled red onions, olives, and herbs, tossed in a zesty lemon dressing. It works well as a light lunch or picnic side dish and can be made ahead.