2016 marks the year veggies dominate the food scene as vegetables are moving from the side to the center of the plate

Restaurants are building vegetable-forward menus to attract a new generation of diners who lead a greener lifestyle.  These vegetable-centric dishes are becoming a hot commodity in the food industry.

Charred Brussels Sprouts

Harvest by Roy Ellamar in Bellagio delights guests with this mouthwatering treat made of candied Brussels sprouts soaked in BLiS maple syrup, mustard seeds and an original bourbon-aged soy sauce made by Chopped Champion winner Chef Roy Ellamar.

 

Potatoes Louie

Executive Chef Jonah Resnick puts an Italian spin on the classic Pommes Anna with Potatoes Louie at Carbone at ARIA Resort & Casino. Thinly sliced potatoes are sautéed in duck fat, layered and topped with fresh herbs and garlic for an extremely flavorful entrée.

Provencal Caponata

Taking inspiration from a vibrant vegetable garden, beloved Chef Alain Ducasse creates a colorful casserole with tender eggplants, crisp celery, capers and pine nuts for a hearty meal. Guests can treat themselves to this delightful dish at Rivea inside Delano.

Ratatouille

One of France’s most iconic dishes comes to life at Le Cirque at Bellagio. Chef Wilfried Bergerhausen mixes Kalamata olives, tomato confit and potato pearls marinated in a sauce vierge for a medley of rich flavors and textures.

Stuffed Piquillo Peppers

Award-winning Chef Julian Serrano creates a stimulating experience that goes from hot one second, to savory the next with this combination of spicy piquillo peppers, creamy goat cheese and mushrooms found at Julian Serrano inside ARIA.

Le Piquillot

At MGM Grand, L’Atelier de Joël Robuchon’s Chef Steve Benjamin combines different textures to form a luxe blend of flavors that will tingle the taste-buds. Confit of red peppers are laid on a bed of crispy rice and spiced avocado for a delicious bite.

Chef’s Vegetable Tasting

Located inside The Mirage, Portofino’s Chef Michael LaPlaca presents a custom entrée composed of the season’s freshest vegetables. Guests will be delighted to experience the natural flavors of garden-fresh vegetables arranged in a visually appealing plate.

Rocoto Pepper and Quinoa Stuffed Baby Peppers

Renowned Chef Hurbert Keller combines market-fresh peppers with quinoa, toasted walnuts, cilantro and diced tomatoes glazed with zesty lemon vinaigrette to create an intense combination of flavors at Fleur by Hubert Keller in Mandalay Bay

Pan-Fried Choy Sum

At Blossom, Chef Chi Choi brings Southeastern flavors to ARIA with this traditional Chinese dish which highlights the flavors of pan-fried choy sum, a vegetable similar to cabbage, and pairs it with a rich garlic sauce.