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Step aside, filet mignon. We’ve figured out how to cook fruits and veggies so they steal the limelight. Here’s the secret: Treat them like meat. Instead of quickly sautéing them or serving them raw, brine, cure, marinate, roast and season away. You’ll get entrée-worthy results with layers and layers of flavor.

RELATED: 30 Lazy Vegetarian Dinners You Can Make in 30 Minutes or Less

PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Grilled Watermelon Steaks

Grab your steak knives: This main is hefty, smoky and perfectly seasoned with flaky salt.

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Roasted Beet Tartare

Cue the white tablecloths and hushed French waiters.

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Radish Barbecue Bowls with Tangy Honey-Mustard Dressing

You’ve heard of roasting radishes. But brining and charring puts them in a whole new league.

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Butter-Baked Cucumber Tostadas

Did you know you can roast cucumbers just like chicken? The result is irresistibly crisp and tender, with none of the bitter edge that sometimes characterizes cukes. 

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Veggie Niçoise Salad with Red Curry Green Beans

Forget the limp, flavorless veggie you know and hate. Green beans marinated in red curry are anything but meh.

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Photo: Liz Andrew/Styling: Erin McDowell

Spicy Whole Roasted Cauliflower

As dramatic and fancy as roast duck (but it takes only one hour).

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RELATED: The 41 Best Cauliflower Recipes of All Time

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