This recipe book for mostly traditional vegetables aims to promote consumption of dried vegetables. Drying perishable commodities can greatly extend product shelf life and reduce postharvest waste, as well as greatly reduce transportation and storage costs. Drying fresh produce, which contains up to 95% water, to a safe moisture content of 7% to 8% requires the application of low heat and ventilation for the best results. The estimated time required for drying will vary based upon the type of fresh produce. Drying slows down or stops microbial contamination. Drying vegetables using solar dryers is a cost-effective processing method for small- to medium-size farmers and processors to extend the shelf-life of vegetables.