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
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 .
Ants on a log – Celery-based snack using raisins
Ciambotta – Italian stew
Chile relleno – Stuffed chili pepper dish in Mexican cuisine
Collard liquor – Liquid remaining after boiling greensPages displaying short descriptions of redirect targets
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 typePages displaying wikidata descriptions as a fallback
Fried cauliflower – Widespread dish in Europe, Middle East, and Asia
Ghormeh sabzi – Iranian herb stew
Goma-ae – Japanese side dishPages displaying wikidata descriptions as a fallback
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 wrapPages displaying wikidata descriptions as a fallback
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 vegetablesPages displaying short descriptions of redirect targets
Vegetable salad – Vegetable salad made in IsraelPages displaying short descriptions of redirect targets
Vegetable sandwich – Type of sandwichPages displaying wikidata descriptions as a fallback
Vegetable soup – Type of soup containing vegetables
Vegetable stew – Combination of solid food ingredients
By main ingredient
Eggplant dishes
Stuffed eggplant
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 meatPages displaying short descriptions of redirect targets
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 tunaPages displaying short descriptions of redirect targets
Tabbouleh – Levantine dish of parsley and bulgur
Soups
By country
Indian vegetable dishes
Eggplant & tomato
bhurta
Gobi manchurian is an
Indian Chinese
fried cauliflower food item popular in
India .
[5]
Aloo gobi – Curry dish with cauliflower and potatoes
Aavakaaya – Variety of pickles prepared using mangoPages displaying short descriptions of redirect targets
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 cuisinePages displaying short descriptions of redirect targets
[5]
Kosambari – Seasoned split pulses salad
Mattar paneer – Indian cheese and peas dish
Pakora – Spiced fritter from the middle east and indian subcontinent
Poriyal – Tamil term for fried or sauteed vegetable dishPages displaying wikidata descriptions as a fallback
Sarson da saag – Vegetarian dish from the northern region of the Indian subcontinentPages displaying short descriptions of redirect targets
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 melongenaPages displaying short descriptions of redirect targets
Bhindi – Species of edible plantPages displaying short descriptions of redirect targets
Saag – Leafy vegetable dish from Indian subcontinent
See also
References
^ 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
Dishes by origin
Africa North America South America Asia Europe Oceania Caribbean Misc./Other
By type and origin
By type