Increasing anthropogenic activities are inducing negative impact on environment as well as on human health. In the current scenario of global change, people are more conscious about natural products. Toxic chemical dyes are one of the major pollutants. Vegetable left over material are an excellent source of natural dyes. The extraction experiments results indicated that better extraction of natural colorants from different vegetables depends on the nature and concentration of extraction media. The highest concentration of colorants have been achieved for revival of natural dyes are gaining popularity among the consumers. Present work has been conducted to explore the colorant potential of vegetable residual material using different extraction media. Results showed that black carrot, red carrot, brinjal, cabbage, cauliflower, lady finger, bitter gourd, turnip, sugar beet, tomato and cucumber leaves in 2% acidified methanol, in 9.0 g NaOH, in 4% acidified methanol, 3% acidified methanol, in 100% methanol, in 2% of acid, in 3% of acid, in 2% of acidified methanol, in 5% methanolic KOH, in 80% methanol and in 2% methanolic KOH, respectively gave maximum colorant in term of highly significant results. Among all plants, tomato and cucumber leaves gave minimum colorant solubility in all extraction media. Optimization of varying dyeing parameters such as time, temperature, salt concentration, material to liquor ratio and pH of best dye extracts has been performed to investigate the optimized dyeing conditions. Using optimized dye extracts, chemical and bio pre and post mordanting has been performed to achieve different color shades onto mordanted cotton fabrics. Bio mordanting comparatively produced darker shade on cotton fabrics than chemical mordanting. Optimized chemical and bio pre and post mordanted fabrics showed excellent rating of light, washing, dry and wet rubbing fastness. Qualitative phytochemical determination of vegetable residues showed the presence of tannins, alkaloids, flavonoids, saponins, carbohydrates, glycosides, phenolic compounds, terpenoids, fats and sugars respectively. FTIR showed the confirmation of phytochemicals by presence of functional groups, like hydroxyl group, alkenes, alkane, ketones and aromatic groups in vegetable dye extract. The dyed cotton fabrics and vegetable dye extracts showed remarkable antimicrobial activity. The vegetable based dyes could be eco-friendly replacement of hazardous dyes.