Does anyone have a vegetarian side dish recipe for easter?

I need to bring a dish to my boyfriend's grandparent's house for Easter. So I want it to be perfect! I'm having trouble finding the right one, so please I need suggestions. Thanks!Does anyone have a vegetarian side dish recipe for easter?
Here are a couple --


Baked Corn Pudding





Pudding:


1 8-3/4 ounce can cream-style corn


1 7 ounce can corn niblets, drained


3 eggs


2 tablespoons flour


1 cup cold milk


1 teaspoon baking powder





Topping:


1/2 cup water


2 tablespoons flour


1/2 cup (1 stick) margarine


1/2 cup brown sugar





For corn pudding:


Preheat oven to 325 degrees F. Combine all ingredients and beat together with a wire whisk until mixture is completely blended. Pour into a 9 x 12-inch baking dish. Bake 45 minutes, or until knife inserted in center comes out clean.





For topping:


Mix all ingredients together and place in saucepan. Boil on high heat for 1 minute (do not allow to burn). Pour over corn bread and serve.





Butternut Squash with Stuffing





4 medium-small butternut squashes (about 1 pound each)


3/4 cup raw wild rice, rinsed


1 tablespoon canola oil


1 cup chopped red onion


1 clove garlic, minced


2 1/2 cups firmly packed torn whole wheat bread


1 tablespoon sesame seeds


1/2 teaspoon dried sage


1/2 teaspoon dried thyme


1 teaspoon seasoned salt, or to taste


1 cup fresh orange juice





Preheat the oven to 375 degrees.


Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.


In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice; reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.


Heat the oil in a skillet. Add the onion and garlic and saut茅 until golden.


In a mixing bowl, combine the cooked wild rice with the saut茅ed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.


Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through.





Variation: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available.





Hope these help. ~-~Does anyone have a vegetarian side dish recipe for easter?
Here some French ones, and easy





GREEN BEANS %26amp; TOMATOES :


Boil or steam the beans for a few minutes.


In a frying pan, put some butter, sliced onions, whole or diced


peeled tomatoes (drained of the juice).


When the liquid you'll get has evaporate a little add the beans, salt and pepper and stir.


Cook on medium heat until the tenderness you like.








GREEN BEANS %26amp; CREAM :


Beans


Butter


Double cream or cr猫me fr猫che


Salt %26amp; pepper





Boil or steam the beans in salted water


In another pot, put a big piece of butter and let it melt on low heat (at no point


of the proces the sauce must boil).


When melted, add a pot of cream, salt %26amp; pepper.


Let your guests pour the sauce on the beans themselves.





CABBAGE %26amp; SALTED PORK :


Boil the cabbage leaves for about 3 minutes (in salty water)


In a pan, put butter, sliced onions, and diced salted pork (cut out the white fat).


Add cabbage. Cook on medium heat


You can also add sliced potatoes, but put them first as they are longer to cook





CAULIFLOWER GRATIN :


Clean and boil the cauliflower for about 8 minutes.





On the side, make a sauce like this : 30 grams of flour


30 grams of butter


salt %26amp; pepper


a touch of nutmeg


1/2 liter of whole milk





In a pot, melt the butter, add the flour and when golden a little,


add the milk, salt, pepper and nutmeg.


With a wisk, mix it all. Then use a wooden spoon until the sauce is thick.


It takes a little while, but don't stop stiring.


Put a little of the sauce in the an long oven dish to cover the bottom,


then the cauliflower and pour the rest of the sauce all over.


Add the shredded gruy猫re on top (trust me, this cheese is the best


if you need melted cheese, and you can find it in every supermarkets),


put in the oven until


the cheese is golden, checking on the cauliflower, it can't be too cooked.





You can do the same gratin with :


-Big macaroni (again boil the pasta first, just that when keeping


on cooking in the oven they won't be over cooked, put in oven dish, pour sauce,


gruy猫re on top, oven at 380掳)


-Leeks





BRUSSELS SPROUTS :


Boil the brussels sprouts, not all the way.


In a pan, put butter, sliced onions, and diced salted pork (cut out the fat).


Add the brussels sprouts, salt %26amp; pepper





BELGIUM ENDIVES :


6 endives


Butter


Salt %26amp; pepper





Boil or steam the endives in water for 5 minutes. Drain them.


In a frying pan, put the butter, the endives very well drained of water, salt and pepper.


Cover them and cook on medium-low heat until cooked as you like your vegetables.


(if the endives are big, you can cut them in half in their lenghts)





VEGETABLES MACEDOINE :


A bag of frozen peas (or fresh peas)


1/2 a bag of baby carrots (fresh)


2-3 white potatoes (fresh)


2 onions


1 pack of salted pork (diced, without the white fat)


Butter





In a pot, put the butter, the sliced onions and the diced pork.


Add the frozen peas and bay leaves. About 10 minutes after, the diced potatoes,


and 5 minutes after the carots.


Cook until the vegetable are cook the way you like





Have a great Easter


RATATOUILLE (for 6 people) :


4 zucchinis


4 bell peppers of different colors


3 eggplants


2 big onions (sliced)


5 crushed garlic cloves


thyme %26amp; bay leaves


1 cup of olive oil


2 big cans of whole peeled tomatoes


salt %26amp; pepper





Diced the vegetables (all of them), not too thick and not thin.


In a pot, put the butter, the sliced onion, crushed garlic.


When the onions are golden, add the peeled tomatoes (drained


the max you can of their juice), the


thyme and bay leaves, salt pepper (a little).


Let the liquid evaporate and then add first the bell peppers,


salt %26amp; pepper ( a little), then 10 minutes after,


the zucchini %26amp; eggplants, salt %26amp; pepper, a little.


You can serve this hot, or very cold as an apetizer
How about Vegetable Chop Seuy! Carrots, celery, broccoli, cauliflower. Saute the cut up veggies on olive oil, garlic, onions, chicken broth. Simmer. Add canned corn, canned mushrooms, stems and whole. Also, because it's Easter why not add hard boiled eggs - small size. It's yummy!
Crepes, verry thin. take lemons and chocolate sauce.





Dont call them pancakes else everyon will say ';Its not shrove Tuesday, you know';.





Crepes - the all year heath snack. Learn to flip 'em!