Vegetarian Dinner Recipes from Giada De Laurentiis

Rich, flavourful goat cheese and lentils are combined with brown rice and marinara, then wrapped in softened Swiss chard leaves to create this delectable dish.

Even dedicated carnivores will enjoy this meat-free baked pasta that includes sweet peppers, zucchini, summer squash and cremini mushrooms, tossed with penne, marinara and two cheeses, then topped with more cheese and baked until bubbly.

Bursting with fresh ingredients and loaded with herbs and spices, this lentil meatloaf is a colourful meat-free dish that pairs perfectly with fresh rolls and potato salad sides.

Take a mélange of veggies, including yams, carrots, potatoes, bell peppers, zucchini and red onion, add thickly sliced tomatoes, and top with grated Parmesan and bread crumbs — then cook in the oven until the veggies are roasted to perfection and the cheesy topping is crispy and golden brown.

Rich, opulent and oh-so-creamy, Giada combines bowtie-shaped farfalle pasta with walnuts, mushrooms and sautéed asparagus to create a dish that’s absolutely to die for.

Large portobello mushrooms serve as edible “bowls” filled with chunky cubes of ripe tomatoes and mozzarella, an ideal vegetarian dish to grill up on the barbecue.

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Rich, opulent and oh-so-creamy, Giada combines bowtie-shaped farfalle pasta with walnuts, mushrooms and sautéed asparagus to create a dish that’s absolutely to die for.

‘ Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

If you’re looking for a healthier alternative to French fries, Giada’s got you covered with this easy yet undeniably delicious recipe for crispy fried zucchini sticks.

Any lasagna lover — vegetarian or otherwise — will certainly to enjoy Giada’s mouth-watering take on this classic dish.

This hearty and healthy salad blends flavourful roasted eggplant with crispy fresh apples, walnuts dried cranberries, watercress and quinoa, with a cinnamon-spiced vinaigrette that is bound to be a lunchtime and dinnertime favourite.

A dish that’s as at home on the dinner table as it is at a holiday brunch, this delectable frittata is flavour powerhouse.

These wonderful Arancini — Sicilian rice balls coated with breadcrumbs and fried — are bursting with the full-bodied flavour of marinated artichoke hearts.

When seeking a savoury side dish, you can’t go wrong with this mouth-watering mix of root vegetables, Brussels sprouts and potatoes, which is as hearty they come.

Giada mines her Italian heritage for this savoury combo of eggplant, zucchini and fennel, topped with a generous layer of mozzarella and Parmesan, bread crumbs and a zesty marinara sauce.

There’s nothing more satisfying on a cold day than a hot bowl of creamy butternut squash soup, and Giada’s interpretation of this fall favourite needs to be tasted to be believed!

Adding a dash of red pepper flakes to this combo of kale, green beans and cremini mushrooms gives this dish “a happy little kick,” says Giada.

Get the recipe for Giada De Laurentiis’ Spicy Parmesan Green Beans and Kale

We’re certain you’ll agree with Giada about her satisfying panzanella salad recipe: “I love my Artichoke and Tomato Panzanella,” proclaims Giada. “It is a great go-to recipe because I always have the ingredients in my pantry. All the colours and flavours of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish.”

Imagine a vegetarian cabbage roll but wrapped in Swiss chard instead of cabbage, flavoured with Moroccan spices such as cumin and curry along with sweet coconut milk, and you get the gist of this exotic dish that you’ll want to make way more than once.

This tasty vegetarian dish from Giada de Laurentiis can be served as a main or a side. Prep ahead of time and pop in the oven just before serving bubbly hot and fragrant.

These cute squash and ricotta-filled tortellini are served with an incredibly fragrant brown butter, sage sauce laced with walnuts and cranberries.

This herb-infused pasta dish is bright, fresh, and delicious — perfect summer meal.

Combining fresh summer veggies with creamy goat cheese, garlic and sundried tomatoes makes for a satisfying sandwich served on toasty pieces of warm baguette.

You’ll be surprised by just how filling this grape, bell pepper and lentil salad really is, while still remaining one of those simple, guilt-free meals.

The secret to this simple Italian dish? Pasta water! Make sure to reserve 1/2 cup of the cooking water to add to the sauce. The starch in the water will create a creamier sauce and help it stick to your pasta.

Fresh asparagus, basil and lightly grilled eggplant are layered with creamy whole milk ricotta to make a simply delicious layered appetizer.

This creamy, dreamy pasta only takes 20 minutes to make, and packs well for leftovers the following day.

Pine nuts, Parmesan and meaty eggplant work wonders together in this meat-free pasta main.

Hearty rice, fresh herbs and heaps of Parmesan fill these juicy baked tomatoes that double as a weeknight dinner main, or as a side when entertaining.

Sweet potato and ricotta gnocchi are swirled in a rich maple, cinnamon and sage brown butter sauce in this comforting sweet-meets-savoury meal from Giada De Laurentiis.

Even if you’re not a fan of veggie burgers, one bite of Giada’s savoury lentil burgers will change your mind.

Brent Furdyk is a freelance writer in Vancouver.