Make the most of nature's bounty when you cook up the delicious dishes featured in Vegetables Illustrated. Arranged alphabetically from artichokes and asparagus to winter squash and zucchini, this "inspiring guide with 700+ kitchen-tested recipes" will help you produce such mouthwatering (and mostly—though not exclusively—vegetarian) dishes as arugula salad with steak tips and Gorgonzola; asparagus-goat cheese tart; creamy corn bucatini with ricotta and basil; ratatouille; extra-crunchy green bean casserole; shaved mushroom and celery salad; French potato salad with Dijon and fines herbes; and pan-seared scallops with sugar snap pea slaw. Facing a bumper crop of summer tomatoes in your garden? You can transform them into sauces, salads, soups, jams, gratins, pizza, and more! True to form, the America's Test Kitchen editors have sprinkled this cookbook with an abundance of prep tips and a dash of food history, to feed your mind and your belly!