This traditional Romanian dish consists of roasted and peeled red or yellow pointed peppers that can be cleaned and sliced or served whole. While the peppers are still warm, they are doused in a mixture of oil and vinegar and are occasionally topped with sliced garlic.

The dish is served lukewarm or well-chilled, and it usually accompanies meat-based main courses, but it can also make for a great snack when served with bread.

Fasole batută is a traditional bean paste consisting of mashed white beans combined with minced garlic, oil, bean stock, salt, and pepper. It is typically topped with onions which have been cooked with tomato paste, sugar, and paprika powder. Smooth and creamy, this bean paste pairs well with crusty bread, flatbread, olives, and roasted peppers.

It can be served as a spread, or as a side dish accompanying meat or fish dishes. In Moldova, this bean paste is called fasole făcăluită and calls for the addition of carrots.

Salată de roșii or tomato salad is a simple dish that is characteristical for Romanian cuisine. The preparation is relatively simple as it consists of cutting tomatoes into pieces and mixing them with the dressing that is made by combining olive oil, balsamic vinegar, onions, and garlic with spices such as thyme and basil.

This type of salad is usually eaten with fresh bread or combined with cottage cheese, and it can even serve as a bruschetta topping. When refrigerated, the dish will marinate in its own juices, providing more flavor in the process.

Dovlecei pané is a traditional vegetarian dish originating from Romania. The dish is usually made with a combination of sliced zucchini, flour, eggs, oil, salt, and pepper. In order to make the fritters, the zucchini slices are dipped in flour and beaten eggs, then fried in hot oil on both sides.

Before serving, the fritters are seasoned with salt and arranged on a plate. Dovlecei pané are often garnished with chopped parsley and accompanied by mujdei – a vinaigrette that's based on garlic, oil, and vinegar.

Urzici cu usturoi is a traditional dish originating from Romania. The dish is usually made with a combination of nettles, olive oil, onions, garlic, flour, polenta, scallions, pumpkin seeds, and salt. The nettles are blanched in boiling water, then placed in a bowl filled with cold water.

The onions are sautéed in oil until soft, mixed with the garlic, flour, polenta, nettles, and the remaining water from cooked nettles. The mixture is simmered over medium heat, mixed with the scallions, seasoned with salt, and then garnished with pumpkin seeds and a drizzle of olive oil before serving. 

One of the most popular traditional Romanian dishes is a thick vegetable stew known as ghiveci. It is prepared throughout the year, but due to the availability of ingredients, it is usually divided into two seasonal variants: the hearty winter version, and the lighter, summer variety.

The winter version usually incorporates root vegetables such as carrots, celery, cauliflower, and cabbage, while the summer interpretation usually employs seasonal zucchini, eggplant, or bell peppers. Tomatoes or tomato sauce, garlic, and onions are mandatory ingredients, but the choice of other elements can vary and is easily adjusted to preference, availability, and convenience. 

Mâncare de praz is a traditional leek stew. It usually consists of chopped leeks and olives cooked with tomato sauce with onions until the leeks are tender. The stew is typically seasoned with lemon juice and garnished with chopped parsley or dill.

A simple meatless dish, this leek stew is usually accompanied by crusty bread on the side.