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Easy vegetarian recipes with simple and easy to find ingredients?

I need some new recipes! I'd like some simple, but filling recipes vegetarian. But many of the recipes I see call for ingredients that are difficult to obtain unless special trips to the store. Can anyone suggest some friendly recipes with ingredients I can find in most regular grocery stores? Thanx! So many great answers, sorry I can only choose one! Thanks everyone!

Bulghur wheat is easily found in most grocery stores, gourmet shops or type. STUFFED pumpkin with Bulgur and Feta This vegetarian dish can be prepared one day in advance, fill the halves of squash with cooked bulgur mixture, then refrigerate, covered, until ready to bake. Summer squash 4 large (about 8 ounces each) 2 tablespoons olive oil 1 small onion, finely chopped 1 / 2 cup sliced almonds Coarse salt and pepper 3 / 4 cup bulgur wheat 8 ounces feta cheese, crumbled lemon wedges to serve 1. Preheat oven to 400 degrees F. Halve each squash lengthwise; cut a slice of skin from each half to sit flat. Remove meat with a small spoon or melon Baller, leaving a 1/4-inch border, finely chop and reserve. Place squash halves on a baking tray, skin sides down, on one side. 2. Heat oil in large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt and pepper 1 / 4 tsp. Cook, stirring often, until mixture is dry, 5 to 7 minutes. 3. Add bulgur and 2 cups water, simmer over medium heat until the liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat and stir in feta. 4. Mound bulgur mixture of reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges. Note: Once the meat is been eliminated from the pumpkin halves and shredded and added to fill the form nothing is wasted. – _____________________________ EverydayFOOD Eggplant Parmesan W / sauce 2 pounds tomatoes (about 2 medium) eggplant Salt 4 tablespoons extra virgin olive oil 1 cup fresh bread crumbs, seasoned with 1 / 4 chopped fresh basil leaves and 1 / 4 cup feta cheese 2 cups basic tomato sauce, recipe follows: 1 pounds ball fresh mozzarella cheese, thinly sliced 1 / 2 cup freshly grated Parmigiano-Reggiano Preheat oven to 350 degrees F. Wash and towel dry the eggplant. Cut the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and leave for side to rest about 30 minutes. Drain and rinse the eggplant and dry on towels. In a skillet, heat the extra virgin olive oil until just smoking. Press the pieces of eggplant poured in the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all pieces. In a baking tray to the 4 largest pieces of eggplant. Place 2 tablespoons tomato sauce over each piece and put a thin slice of mozzarella cheese on top of each. Sprinkle with parmesan and top each with the following smallest piece of eggplant, then then the mozzarella cheese sauce. Repeat layers until all ingredients have been used, ending again with the Parmigiano. Place the pan in the oven and bake until the top of each little pile is browned and bubbly, about 15 minutes. Basic Tomato Sauce: 1 / 4 cup extra virgin olive oil 1 Spanish onion, cut into 1/4-inch dice 4 cloves garlic, peeled and thinly sliced 3 tablespoons fresh thyme leaves, chopped 1 / 2 medium carrot, finely shredded 2 (28 ounce) cans whole peeled tomatoes and salt in 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add tomatoes and juice and boil, stirring often. Reduce heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This Salsa has capacity for 1 week in the refrigerator or up to 6 months in the freezer. – Mario Batali, FoodTV _______________________ Olive Garden Spaghetti Carbonara (bacon stop making vegetarians) 1 / 4 C. flour 1 / 4 C. 1 tablespoon butter qt. milk 1 / 8 tsp. pepper 1 / 2 tsp. Salt 24 slices extra thick bacon, fried until crisp, then cut into ¼ "slices 1 / 4 C. olive oil 3 C. mushrooms, sliced 6 tbsp. scallions, finely chopped 1 pounds spaghetti, uncooked 2 tsp. fresh parsley finely chopped 1 / 2 C. Parmesan cheese, freshly grated Melt butter in heavy 4-quart saucepan over medium heat. Add flour and cook for 1 minute. Add milk, salt and pepper and mix vigorously with wire whisk until mixture just boils. Reduce heat and simmer 5 minutes, stirring frequently, while the sauce thickens. Keep warm. Add bacon sauce. Heat olive oil in large skillet over medium heat. Add the sliced mushrooms and chopped onion and saute until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to sauce along with parsley. Mix well and transfer to serving platter. Sprinkle with Parmesan cheese and serve immediately. __________________________ Penne with 5 Cheeses Kosher salt 2 C. 1 C. heavy cream crushed tomatoes in thick tomato puree 1 / 2 c freshly grated Pecorino Romano (1 1 / 2 oz) 1 / 2 c. grated imported Italian fontina (1 1 / 2 oz) 1 / 4 c. Crumbled Italian Gorgonzola (1 1 / 2 oz.) 2 tablespoons ricotta cheese 1 / 4 pound fresh mozzarella, sliced 6 leaves fresh basil, chopped 1 pound imported penne rigate pasta 4 tablespoons (1 / 2 stick) unsalted butter Preheat oven to 500 degrees F. Bring 5 liters of salted water to boil in a pot. Combine all ingredients except the penne and butter in a large bowl. Mix well. Drop the penne in boiling water boil for 4 minutes. Drain well in a colander and add to ingredients in bowl, tossing to combine. Divide the pasta mixture into 6 shallow ceramic gratin dishes (1 1 / 2 to 2 c.) the ability to point with butter and bake until bubbly brown on top, 7 to 10 minutes. – Ina Garten, FoodTV

Pasta Sauce Recipe – with Fresh Vegetarian Ingredients

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