List of vegetable dishes

This is a list of vegetable dishes. This list includes dishes in which the main ingredient or one of the essential ingredients is a vegetable or vegetables.

Ratatouille is a traditional French Provençal stewed vegetable dish that originated in Nice.

In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw.[1] Many vegetable-based dishes exist throughout the world.

Vegetable dishes
This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
Pasta con i peperoni cruschi, an Italian pasta dish with dried peppers known as peperoni cruschi.
A garden salad with lettuce, sun-dried tomatoes, cherry tomatoes, beets, cucumber and feta cheese
Goma-ae is a Japanese side dish. It is made with vegetables and sesame dressing
Tabbouleh is a Levantine vegetarian dish (sometimes considered a salad) traditionally made of bulgur, tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt.[2][3][4]
Vichyssoise is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock.

By main ingredient

Eggplant dishes
Main article: List of eggplant dishes
Stuffed eggplant

Legume dishes
Main article: List of legume dishes

Potato dishes
Main article: List of potato dishes

By type

Salads
Main article: List of salads
See also: List of Arab salads

Soups
Main article: List of vegetable soups

By country

Indian vegetable dishes
See also: Indian cuisine and List of Indian dishes
Eggplant & tomato bhurta
Gobi manchurian is an Indian Chinese fried cauliflower food item popular in India.[5]

Pakistani vegetable dishes
Main article: Pakistani vegetable dishes
See also: Pakistani cuisine

See also

References
  1. Vainio, Harri & Bianchini, Franca (2003). Fruits And Vegetables. IARC. p. 2. ISBN 9283230086.
  2. Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4, p. 35, 37; Claudia Roden, A Book of Middle Eastern Food, p. 86; Anissa Helou, Oxford Companion to Food, s.v. Lebanon and Syria; Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v. تبل
  3. Oxford Companion to Food, s.v. tabbouleh
  4. Julia Al Arab - Tabbouleh in Endive Boats recipe
  5. Laxmi Parida (2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. p. 191. ISBN 978-0-595-26749-1.
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