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Contents

   



(Top)
 


1 Vegetable dishes  





2 By main ingredient  



2.1  Eggplant dishes  





2.2  Legume dishes  





2.3  Potato dishes  







3 By type  



3.1  Salads  





3.2  Soups  







4 By country  



4.1  Indian vegetable dishes  





4.2  Pakistani vegetable dishes  







5 See also  





6 References  





7 External links  














List of vegetable dishes






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From Wikipedia, the free encyclopedia
 


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[edit]

Pasta con i peperoni cruschi, an Italian pasta dish with dried peppers known as peperoni cruschi.
Agarden 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.
  • Ciambotta – Italian stew
  • Chile relleno – Stuffed chili pepper dish in Mexican cuisine
  • Collard liquor – Liquid remaining after boiling greens
  • Confit byaldi – Variation of ratatouille
  • Crudités – French appetizer consisting of raw vegetables
  • Ema datshi – A cheese and chili-based dish from Bhutan
  • Főzelék – Hungarian stew type
  • Fried cauliflower – Widespread dish in Europe, Middle East, and Asia
  • Ghormeh sabzi – Iranian herb stew
  • Goma-ae – Japanese side dish
  • Green bean casserole – American dish from the 1950s
  • Guacamole – Mexican avocado-based dip, spread, sauce, or salad
  • Jalapeño popper – Breaded, fried, stuffed jalapeño pepper
  • Kimchi – Korean side dish of fermented vegetables
  • Kuluban – Indonesian traditional salad dish
  • Lecsó – Hungarian dish
  • Lettuce sandwich – type of sandwich wrap
  • Mashed pumpkin – Dish made of mashed or puréed pumpkin
  • Mish-mash – Bulgarian vegetable dish
  • Onion ring – Deep-fried battered onion slices
  • Pao cai – Pickle in Chinese, and particularly Sichuan cuisine
  • Pasta con i peperoni cruschi – Pasta dish from Basilicata, Italy
  • Pasta primavera – American dish of pasta and fresh vegetables
  • Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
  • Pico de gallo – Mexican condiment
  • Piperade – Basque vegetable dish
  • Plecing kangkung – Indonesian spicy water spinach dish
  • Ratatouille – French stewed vegetable dish
  • Sambar – Lentil stew
  • Sauerkraut – Finely sliced and fermented cabbage
  • Stuffed peppers – Dish involving filling the cavities of a bell pepper with other food
  • Stuffed zucchini
  • Succotash – Traditional American food
  • Sweet potato pie – Traditional dessert in the southern United States
  • Sweet sour and spicy vegetable gravy – Tibetan soup-like vegetable curry
  • Turnip cake – Chinese dim sum dish
  • Vegetable chips – Thin bite-sized snack food made from vegetables
  • Vegetable salad – Vegetable salad made in Israel
  • Vegetable sandwich – Type of sandwich
  • Vegetable soup – Type of soup containing vegetables
  • Vegetable stew – Combination of solid food ingredients
  • By main ingredient[edit]

    Eggplant dishes[edit]

    Stuffed eggplant

    Legume dishes[edit]

    Potato dishes[edit]

    By type[edit]

    Salads[edit]

    Soups[edit]

    By country[edit]

    Indian vegetable dishes[edit]

    Eggplant & tomato bhurta
    Gobi manchurian is an Indian Chinese fried cauliflower food item popular in India.[5]

    Pakistani vegetable dishes[edit]

    See also[edit]

    References[edit]

    1. ^ Vainio, Harri & Bianchini, Franca (2003). Fruits And Vegetables. IARC. p. 2. ISBN 9283230086.
  • ^ 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
  • ^ Oxford Companion to Food, s.v. tabbouleh
  • ^ Julia Al Arab - Tabbouleh in Endive Boats recipe
  • ^ a b Laxmi Parida (2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. p. 191. ISBN 978-0-595-26749-1.
  • External links[edit]


    Retrieved from "https://en.wikipedia.org/w/index.php?title=List_of_vegetable_dishes&oldid=1152060802"

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    This page was last edited on 27 April 2023, at 23:16 (UTC).

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