Western European Vegetarian Dishes

This colorful Provençal vegetable ragout is traditionally made with simple, easily accessible ingredients: courgettes, eggplants, green and red peppers, tomatoes, onions, garlic, and parsley. The name ratatouille stems from the old... READ MORE

Marinara is a Neapolitan pizza with a topping of tomatoes, oregano, garlic, extra virgin olive oil, and sometimes fresh basil. Its name is not derived from the popular belief that it has seafood on it (because it does not), but because it was a st... READ MORE

This timeless Italian classic is another staple of cucina povera - the traditional Italian peasant-style cooking that makes as much as possible with the fewest ingredients. Even though the official name of this simple, iconic dish literal... READ MORE

A perfect remedy for a hot summer day called gazpacho is a cold soup consisting of crushed tomatoes, finely chopped cucumbers, onions, peppers, croutons, vinegar, and olive oil. With the same level of familiarity as paella to the consumer... READ MORE

Even though it is prepared throughout southern Italy, the flavorful caponata is a typical Sicilian vegetable dish whose origins date back to the early 18th century. In the original recipe, the most important ingredient was gurnard fish (capone... READ MORE

Tagliatelle ai funghi is a flavorful Italian dish consisting of fresh tagliatelle pasta paired with meaty mushrooms such as porcini (the most common choice), portobello, or chanterelles (finferli in Italian). The dish is often additionally flavore... READ MORE

Another classic of Roman cuisine, penne all’arrabbiata is a pasta dish prepared with a fiery hot sauce made with tomatoes, olive oil, garlic, and red chili peppers. As the Italian word arrabbiata literally means angry, this... READ MORE

Patatas bravas is a traditional tapas dish consisting of potato cubes drenched in a spicy tomato sauce with onions, garlic, chili powder, and paprika. This flavorful combination of ingredients is a staple at numerous tapa bars throughout Spain, an... READ MORE

Panzanella is an Italian salad made from pieces of stale, moistened bread, with the addition of tomatoes, onions, or basil, and a dressing of vinegar and olive oil. The salad is a specialty of Tuscany, where it is usually served in the summer, mak... READ MORE

Bruschetta al pomodoro is a popular Italian appetizer consisting of sliced, toasted bread that is rubbed with garlic and topped with finely chopped tomatoes. Although there are numerous variations, the appetizer is usually finished with a drizzle ... READ MORE

Escalivada is one of the most famous dishes from the Catalonia region of Spain, but it is also one of the simplest. The main ingredients include eggplants, bell peppers, and sometimes onions and tomatoes, typically grilled whole over hot embers. T... READ MORE

Pisto is a traditional dish from La Mancha, consisting of a variety of cooked and fried vegetables such as tomatoes, onions, bell peppers, and courgettes. It is very similar to the famous ratatouille. The dish can be served cold as a star... READ MORE

Espinacas con garbanzos is a nutritious Andalusian dish made with spinach and chickpeas as the main ingredients. There are many recipes and version of this vegetarian dish, but it is most commonly flavored with garlic, olive oil, tomatoes, paprika... READ MORE

Pasta e ceci is a thick Italian soup featuring pasta and chickpeas as the main ingredients. Any kind of pasta can be used in the soup, from maltagliati to cannolicchi. The dish is usually prepared with a soffrito of onions and ce... READ MORE

Even though each Italian region has its own variations of the same dish, the balance of vegetables in this rustic side dish always leans toward bell peppers, or peperoni in Italian – hence the name. Other ingredients may include egg... READ MORE

Peixinhos da horta is a Portuguese dish consisting of green beans that are dusted in flour, then fried. The name means fish from the garden because it resembles small fried fish. Although the dish is traditionally prepared with green bean... READ MORE

Gachas is an ancient, traditional Spanish dish consisting of a few basic ingredients: flour, water, salt, olive oil, and garlic. In the past, it was a staple dish among shepherds and farmers, but today it is popular throughout the country. Its tex... READ MORE

Gazpacho de mango or mango gazpacho is a variety of Spanish gazpacho, a refreshing soup that’s traditionally enjoyed cold. As the name suggests, this version is based on mangoes, which are combined with other ingredients su... READ MORE

Simple, deliciously creamy, yet wonderfully light, risotto al limone or lemon risotto is a traditional risotto variety that is especially prized in the summertime. It is made with butter, shallots, rice (preferably of the Arborio... READ MORE

These crunchy, deep-fried artichokes are a classic Roman side dish that originated in the oldest Jewish community in all of Europe, Rome's Jewish ghetto — hence the moniker alla Giudía. First, artichokes are trimmed and peele... READ MORE

Arroz con huevo is a popular lazy lunch throughout Latin America, consisting of rice that’s topped with a fried egg. This humble dish used to be called comida de pobre (poor people food), but today it is enjoyed by people of all soc... READ MORE

Berenjenas con miel, which translates as eggplants with honey, is one of the most popular dishes in Córdoba, and it is also found in other parts of Andalusia. The dish consists of slices or strips of eggplant that are battered and ... READ MORE

Pasta con pomodorini e basilico is a traditional dish and a summertime staple in the country. The dish is usually made with a combination of raw cherry or grape tomatoes, garlic, basil, olive oil, salt, pepper, and short pasta such as trofie, penn... READ MORE

In Rome, this classic dish of braised artichokes—carciofi in Italian—reigns supreme over numerous other vegetable-based antipasti. Artichokes, preferably of the large, purple-headed Romanesco globe artichoke variety, are boile... READ MORE

Milho frito is a traditional specialty made with cooked cornmeal that is cut into small squares and fried in oil. It originated as a frugal dish in the Portuguese region of Madeira, and was initially prepared plain. Today it is usually enriched wi... READ MORE

This variety of the French quiche is suitable for vegetarians, as it utilizes a variety of fresh vegetables such as zucchini, tomatoes, onions, or bell peppers. The choice of vegetables is left to the cooks, but tomatoes are usually a staple of qu... READ MORE

Tombet is a traditional Mallorcan vegetable dish consisting of baked layers of aubergines, red bell peppers, and potatoes which have previously been fried in olive oil. When served, tombet is typically topped with a combination of fried tomatoes, ... READ MORE

Samfaina is a Spanish dish that is closely related to the French ratatouille. Originating from Catalonia, samfaina is made with eggplants, tomatoes, onions, peppers, and olive oil. Of course, there are as many variations as there are cook... READ MORE

Pomodori col riso is a traditional dish originating from Rome. It's made with a combination of firm tomatoes, olive oil, rice, salt, and pepper. The tomatoes are hollowed out and the contents are set aside in a bowl. They are then stuffed with a c... READ MORE

Confit byaldi, a variation on the famous French ratatouille, is typically prepared with zucchinis, yellow squash, aubergines, tomatoes, onions, garlic, and herbs. It was invented by chef Michel Guérard when he was recreating tradit... READ MORE

This garlicky Spanish invention is commonly served as a sizzling tapa in a clay-dish. It consists of mushrooms that are sautéed in olive oil with garlic. This tapa is typically enriched with the addition of white wine, and it is garnished w... READ MORE

Ciambotta or cianfotta is a traditional dish originating from Naples. The French say that the dish is a simplified ratatouille, while the Italians claim that ratatouille is a complicated ciambotta. This vegetable stew is usually prepared ... READ MORE

Bocadillo de verduras is a Spanish sandwich made with a hunk of bread that's filled with a variety of vegetables, usually roasted. The sandwich typically consists of a ciabatta bread roll or a Spanish-style baguette (barra de pan... READ MORE

Fagiolata is a true feast for bean lovers: a thick soup made with many different types of beans, each contributing to the final flavor and texture of the dish. Red beans, black beans, borlotti, cannellini, or any other varieties ... READ MORE

Lenticchie in umido is a traditional dish made with lentils as the key ingredient. The lentils are added to a pan with onions sautéed in olive oil, and once the lentils have absorbed the oil, the mix is covered with water. Garlic and mint a... READ MORE

Bruschetta alla caprese is a traditional type of bruschetta originating from the island of Capri, hence the name. This tasty appetizer consists of bread, cherry tomatoes, basil leaves, mozzarella cheese, olive oil, garlic, and salt. The bread is s... READ MORE

Fave e cicoria is a traditional dish that's especially popular in Puglia. It consists of fava beans that are mashed into a purée, while wild chicory or similar greens are served on the side. The beans are soaked, drained, boiled until tende... READ MORE

Panissa is a traditional dish originating from Liguria. Although there is a dish with the same name in Piedmont, where it's a risotto with beans, the Ligurian panissa is a fried appetizer made with chickpea flour, water, salt, and oil for frying. ... READ MORE

Trempó is a refreshing summer salad originating from Mallorca. It is made with a combination of tomatoes, onions, and Mallorcan green bell peppers. The vegetables are chopped, drizzled with olive oil, and seasoned only with salt. It is beli... READ MORE

Caponata di carciofi is a traditional vegetable dish originating from Sicily. In this version of caponata, the key ingredients are fresh artichokes, which is the reason why the dish is perfect to make in the spring. Other ingredients include lemon... READ MORE

Peperoni al forno is a traditional dish consisting of roasted peppers with parsley and garlic. The peppers are roasted until they collapse and start to blacken. The skins are then peeled off, the stems and seeds removed, and the peppers are torn i... READ MORE

Mesciua is a traditional cucina povera soup originating from the Ligurian province of La Spezia. It's made with a combination of chickpeas, pearl barley, cannellini beans, buckwheat, olive oil, bay leaves, sage, and stock. The ingredients are cook... READ MORE