Barbecued Polenta with Barbecued-Tomato Sauce - Polenta takes on a crisp exterior and a dusky flavour when cooked over coals, and the herbed basting oil adds another unusual flavour dimension. Top the polenta with a simply seasoned chunky tomato sauce made with tomatoes that have been charred on..
Recipe type: Barbecue, Barbecue Side Dish, Polenta, Side Dish, Tomatoes, Vegetarian
http://www.cooking.com/recipes/static/recipe112.htm

Braised Leeks - Found this recipe in a book called Cook right for your type (about food for different blood groups). Sounded so interesting and is very delicious
Recipe type: Leek, Side Dish, Vegan, Vegetables, Vegetarian
http://www.recipezaar.com/recipe/getrecipe.zsp?id=61363

Butternut Squash Gratin with Onion and Sage - To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin. Reserve the bottom of the squash, which contains the seed cavity, for roasting.
Recipe type: Onion, Squash, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1116.htm

Carrot Torte - This recipe is from Patricia Quintana's book, Puebla, Cocina de Los Angeles. With her usual innovative flair, Patricia makes madeleines with this mixture and serves them as a garnish to the main course. This recipe makes about 55 madeleines.
Recipe type: Carrot, Mexican, North American, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1368.htm

Carrots Browned with Garlic - Coming from Spain and Sicily via Italy, the carrot spread through Europe in the fourteenth century. In very old recipe books it is known simply as one of the "roots," and not until the eighteenth century was it considered sufficiently "noble" to beco
Recipe type: Carrot, French, European, Garlic, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1518.htm

Cauliflower Parathas
Recipe type: Cauliflower, Indian, Appetizer, Asian, Side Dish, Snack, Vegetables, Vegetarian
http://www.recipezaar.com/recipe/getrecipe.zsp?id=9466

Cauliflower with Egg and Parsley - Introduced into France by the Italians at the end of the Renaissance period, cauliflower became popular only at the time of the Sun King, Louis XIV, in the seventeenth century, as shown by this recipe from Le Cruisinier Francois, a cookbook written..
Recipe type: Cauliflower, French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1528.htm

CAULIFLOWER-CAPSICUM DELIGHT
Recipe type: Cauliflower, Sweet Pepper, Side Dish, Vegetables, Vegetarian
http://www.recipezaar.com/recipe/getrecipe.zsp?id=9200

Celeriac Snowball - Celeriac, or celery root, is also part of the rustic category of "roots," peasant or country food. It was not until the advent of traditional cuisine that vegetables were given greater consideration. Frequently eaten with a remoulade sauce (that is,
Recipe type: French, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1522.htm

Chestnut Ravioli in Mascarpone Sauce - The key to the originality of this ancient Umbrian dish lies in its simple reliance on basic country ingredients.
Recipe type: Italian, Cheese, European, Main Dish, Nuts, Pasta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1397.htm