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

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

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

Pasta con i peperoni cruschi, an Italian pasta dish with dried peppers known as peperoni cruschi.
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]

By main ingredient

Eggplant dishes

Legume dishes

  • Baked beans – Cooked beans in sauce
  • Bean salad – Common cold salad composed of various cooked or pickled beans
  • Dal – Dried, split pulses used for cooking
  • Edamame – Immature soybean pod used as a specialty food
  • Falafel – Middle Eastern fried bean dish
  • Green bean casserole – American dish from the 1950s
  • Hummus – Middle Eastern chickpea puree dish
  • Pea soup – Soup made from dried peas
  • Refried beans – Mexican dish of cooked, mashed, and fried beans
  • Vegetarian chili – Savory American stew with chili peppers and meat

Potato dishes

By type

Salads

  • Caprese – Italian salad
  • Chef's salad – American salad
  • Coleslaw – Salad consisting primarily of finely-shredded raw cabbage
  • Greek salad – Salad of tomatoes, cucumbers, and feta
  • Israeli salad – Vegetable salad made in Israel
  • Pecel – Indonesian vegetable dish
  • Potato salad – Salad dish made from boiled potatoes
  • Salad Niçoise – French salad with anchovies or tuna
  • Tabbouleh – Levantine dish of parsley and bulgur

Soups

By country

Indian vegetable dishes

Eggplant & tomato bhurta
  • Aloo gobi – Curry dish with cauliflower and potatoes
  • Aavakaaya – Variety of pickles prepared using mango
  • Bharvan Mirch – Dish involving filling the cavities of a bell pepper with other food
  • Bhurta – Fried mixture of mashed vegetables
  • Dal – Dried, split pulses used for cooking
  • Gobi manchurian – Deep-fried savory dish in Indo-Chinese cuisine[5]
  • Kosambari – Seasoned split pulses salad
  • Mattar paneer – Indian cheese and peas dish
  • Pakora – Spiced fritter from the Indian subcontinent
  • Poriyal – Tamil term for fried or sauteed vegetable dish
  • Sarson da saag – Vegetarian dish from the northern region of the Indian subcontinent
  • Tamate ka kut
  • Theeyal – South Indian roasted coconut stew
  • Thoran – Indian vegetable dish
  • Undhiyu – Gujarati vegetable dish

Pakistani vegetable dishes

  • Aloo gobi – Curry dish with cauliflower and potatoes
  • Baingan – Plant species, Solanum melongena
  • Bhindi – Species of edible plant
  • Saag – Leafy vegetable dish from Indian subcontinent

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. 1 2 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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