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98 relations: Aavakaaya, Aloo gobi, Arab salad, İmam bayıldı, Baba ghanoush, Baingan bharta, Bhurta, Borscht, Broccoli slaw, Caesar salad, Caldo verde, Caprese salad, Carrot salad, Chile relleno, Chili con carne, Ciambotta, Coleslaw, Confit byaldi, Corn chowder, Crudités, Cucumber soup, Eggplant salads and appetizers, Ema datshi, Far far, Főzelék, Fried cauliflower, Fried eggplant, Ful medames, Gado-gado, Ghormeh sabzi, Glasswort salad, Gobi manchurian, Goma-ae, Greek salad, Green bean casserole, Green papaya salad, Guacamole, Hodge-Podge (soup), Israeli salad, Jalapeño popper, Janssons frestelse, Karedok, Karela nu shak, Kimchi, Kinilnat, Kosambari, Kuluban, Lecsó, Lettuce sandwich, List of vegetables, ..., Lists of foods, Maple slaw, Mashed pumpkin, Mattar paneer, Okra, Onion ring, Pao cai, Pasta primavera, Pea soup, Pickled cucumber, Pico de gallo, Poriyal, Pot liquor, Potato salad, Ratatouille, Rojak, Salad, Salade niçoise, Samlar machu, Sarson da saag, Sauerkraut, Sicilian orange salad, Sorrel soup, Spinach salad, Stuffed eggplant, Stuffed peppers, Stuffed squash, Sweet potato pie, Sweet sour and spicy vegetable gravy, Tabbouleh, Tamate ka kut, Texas caviar, Theeyal, Thoran, Tomato omelette, Tomato soup, Turnip cake, Ulam (salad), Undhiyu, Urap, Vegetable, Vegetable chip, Vegetable sandwich, Vegetable soup, Vegetable soups in Filipino cuisine, Vegetable tarkari, Vichyssoise, Waldorf salad. Expand index (48 more) »
Aavakaaya
Aavakaaya is a variety of Indian pickle popular in South India with its origin in Andhra Pradesh.
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Aloo gobi
Aloo gobi (आलू गोभी in Hindi, آلو گوبھی) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices; popular in Bangladeshi, Pakistani, Indian and Nepali cuisines.
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Arab salad
Arab salad or Arabic salad, is any of a variety of salad dishes that form part of Arab cuisine.
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İmam bayıldı
Imam bayildi (İmambayıldı, literally: "the imam fainted"; is a dish in Ottoman cuisine consisting of whole eggplant stuffed with onion, garlic and tomatoes, and simmered in olive oil. It is one of the most notable zeytinyağlı (olive oil-based) dishes and is found in most of the formerly Ottoman regions. The dish is served at room temperature or warm. Imam bayildi is also well known under minor variants of the Turkish name in Bulgaria, Israel, Macedonia, Greece (ιμάμ (μπαϊλντί), as melasthani imam, the imam's aubergine), Albania, Armenia, and the Arab world (إمام بايلدي). A similar dish is popular in Iran, although various other vegetables and herbs may also be added to the filling.
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Baba ghanoush
Baba ghanoush (bābā ghannūj, also appears as baba ganoush or baba ghanouj) is a Levantine or Syrian dish of mashed, cooked eggplant that is mixed with tahina (made from sesame seeds), olive oil, and various seasonings.
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Baingan bharta
Baingan bharta (mashed eggplant) is a dish from the Indian subcontinent, that originated in the Punjab region, bearing a resemblance to baba ghanoush.
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Bhurta
Bhurta or bharta is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of India, Bangladesh and Pakistan.
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Borscht
Borscht is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Lithuanian, Belarusian, Romanian, Ashkenazi Jewish and Armenian cuisines.
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Broccoli slaw
Broccoli slaw is a salad that is a variation of traditional coleslaw, prepared using shredded raw broccoli stalks substituted for cabbage.
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Caesar salad
A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.
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Caldo verde
Caldo verde (Portuguese for "green broth") is a popular soup in Portuguese cuisine.
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Caprese salad
Caprese salad (Insalata Caprese 'Capri salad') is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil; it is usually arranged on a plate in restaurant practice.
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Carrot salad
Carrot salad is a salad made with carrots.
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Chile relleno
The chile relleno (literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla.
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Chili con carne
Chili con carne, commonly known in American English as simply "chili", is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans.
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Ciambotta
Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine.
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Coleslaw
Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw or slaw, is a salad consisting primarily of finely-shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise.
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Confit byaldi
Confit byaldi is a variation on the traditional French dish ratatouille by French chef Michel Guérard.
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Corn chowder
Corn chowder is a chowder soup prepared using corn as a primary ingredient.
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Crudités
Crudités (plural only) are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce.
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Cucumber soup
Cucumber soup is a traditional Polish and Lithuanian soup (Polish: (sometimes simply ogórkowa). It is made from sour, salted cucumbers and potato. Occasionally rice is substituted for the potatoes. A similar soup is also common in Russia and Ukraine, where it is known as rassolnik. Cucumber soup is also any soup using cucumbers as a primary ingredient, and is present in various cuisines. The two major varieties are fresh cucumber soup and pickled cucumber soup.
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Eggplant salads and appetizers
Many cuisines feature eggplant salads and appetizers.
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Ema datshi
Ema Datshi (Dzongkha: ཨེ་མ་དར་ཚིལ་; Wylie: e-ma dar-tshil) is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan.
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Far far
Far-far is an Indian snack food composed primarily of potato starch and tinted sago.
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Főzelék
Főzelék is a type of thick Hungarian vegetable stew or soup, similar to pottage.
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Fried cauliflower
Fried cauliflower, also known as zahra mekleyah (الارنبيط المقلي, زهره مقليه), is a Levantine vegetarian dish served cold or hot, consisting of fried cauliflower, often accompanied by tahini sauce, lettuce, parsley and tomatoes, served on pita bread or sliced bread, often grilled or toasted.
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Fried eggplant
Patlıcan kızartma or Patlıcan kızartması (Turkish for fried eggplant) is an eggplant dish from the Turkish cuisine.
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Ful medames
Ful medames (فول مدمس,; other spellings include ful mudammas and foule mudammes), or simply fūl, is a dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spice ingredients.
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Gado-gado
Gado-gado (Indonesian or Betawi), also known as lotek (Sundanese and Javanese), is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong (rice wrapped in a banana leaf), served with a peanut sauce dressing.
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Ghormeh sabzi
Ghormeh Sabzi (قورمه سبزی) (also spelled as Qormeh Sabzi) is an Iranian herb stew.
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Glasswort salad
Glasswort salad or samphire salad (Deniz börülcesi salatası) is a salad in Turkish cuisine.
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Gobi manchurian
Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India.
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Goma-ae
, sometimes also spelled Gomaae or Gomae is a Japanese side dish.
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Greek salad
Greek salad or Horiatiki salad (χωριάτικη σαλάτα "villages' salad", "rustic salad" or θερινή σαλάτα "summer salad") is a salad in Greek cuisine.
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Green bean casserole
Green bean casserole is a casserole consisting of green beans, cream of mushroom soup, and french fried onions.
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Green papaya salad
Green papaya salad is a spicy salad made from shredded unripe papaya.
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Guacamole
Guacamole (or; sometimes informally referred to as "guac" in North America) is an avocado-based dip, spread, or salad first developed by the Aztecs in what is now Mexico.
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Hodge-Podge (soup)
Hodge-Podge is a soup made of a mixture of various ingredients.
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Israeli salad
Israeli salad (salat yerakot yisra'eli, "Israeli vegetable salad", also known as Arab salad) is a chopped salad of finely diced tomato, onion, cucumber, and bell or chili peppers. "Distinguished by the tiny diced tomatoes and cucumbers," it is described as the "most well-known national dish of Israel" and is a key part of a traditional Israeli breakfast. In Israel, it is most commonly referred to as salat yerakot (סָלָט יְרָקוֹת, "vegetable salad"), salat katzutz (סָלָט קָצוּץ, "chopped salad") and salat aravi (סָלָט עֲרָבִי, "Arab salad").
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Jalapeño popper
Jalapeño poppers, or jalapeño bites, are jalapeño peppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat, breaded and deep fried.
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Janssons frestelse
Janssons frestelse (Jansson's temptation) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream.
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Karedok
Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia.
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Karela nu shak
Karela nu shak is an Indian vegetable dish made from bitter melon.
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Kimchi
Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
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Kinilnat
Kinilnat, or ensalada, is an Ilocano salad.
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Kosambari
Kosambari or koshambari is a typical south Indian salad made from pulses (split legumes) and seasoned with mustard seeds.
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Kuluban
Kuluban is a traditional salad of Central Java.
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Lecsó
Lecsó (Lecho,; lecsó; Czech and Slovak: lečo; Letscho; leczo; лечо) is a Hungarian thick vegetable ragout or stew which features explicitly yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe.
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Lettuce sandwich
A lettuce sandwich is a wrap with lettuce substituted for the bread, or a sandwich with a filling consisting primarily of lettuce.
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List of vegetables
This is a list of plants that have a culinary role as vegetables.
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Lists of foods
This is a categorically-organized list of foods.
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Maple slaw
Maple slaw (also called sled dog slaw in parts of Canada) is a Canadian variation of coleslaw consisting of maple syrup, cabbage, onion, fish, and seasoning.
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Mashed pumpkin
Mashed pumpkin is a vegetable dish made by cooking or macerating the skinless flesh (pulp) of pumpkins and then mashing, straining, grinding, or puréeing until the desired consistency is achieved.
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Mattar paneer
Mattar paneer is a vegetarian north Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala.
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Okra
Okra or okro, known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family.
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Onion ring
Onion rings are a form of appetizer or side dish commonly found in the United States, Canada, United Kingdom, Ireland, Australia, New Zealand, South Africa and some parts of Asia, Continental Europe, and Latin America.
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Pao cai
Pao cai is a type of pickle, usually pickled cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, often found in Chinese, and particularly Szechuan cuisine.
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Pasta primavera
Pasta primavera is a dish that consists of pasta and fresh vegetables.
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Pea soup
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea.
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Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
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Pico de gallo
In Mexican cuisine, pico de gallo (literally beak of rooster), also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and lime juice.
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Poriyal
Poṟiyal (Tamil:பொரியல்) is the Tamil word for a fried, or sometimes sauteed, vegetable dish.
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Pot liquor
Pot liquor, sometimes spelled potlikker or pot likker is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans.
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Potato salad
Potato salad is a dish made from boiled potatoes and a variety of other ingredients.
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Ratatouille
Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise.
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Rojak
Rojak (Malay spelling) or Rujak (Indonesian spelling) is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore.
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Salad
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.
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Salade niçoise
Salade niçoise, la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice.
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Samlar machu
Samlar machu (សម្លម្ជូរ) is the Khmer language term for a category of sour (machu) soups (samlar, also samlor, salaw, or salor) popularly known in English as simply "Cambodian sour soup".
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Sarson da saag
Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetarian dish from the Punjab and Rajasthan regions of the Indian subcontinent, made from mustard greens (sarson) and Indian spices.
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Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
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Sicilian orange salad
The Sicilian orange salad (Insalata di arance) is a typical salad dish of the Spanish and Sicilian cuisine, which uses oranges as its main ingredient.
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Sorrel soup
Sorrel soup is a soup made from water or broth, sorrel leaves, and salt.
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Spinach salad
Spinach salad is a salad with spinach as its main ingredient.
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Stuffed eggplant
Stuffed eggplants (Badımcan dolması., Iran: Karni Yarikh, Patlıcan dolması, Melanzane ripiene.) are a dish typical of many countries.
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Stuffed peppers
Stuffed peppers is a dish which exists in different names and forms around the world.
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Stuffed squash
Stuffed squash, marrow, or zucchini is a dish of the region of the former Ottoman Empire from the Balkans to the Levant, a kind of dolma.
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Sweet potato pie
Sweet potato pie is a traditional dessert, originating in the Southern United States.
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Sweet sour and spicy vegetable gravy
A soup-like vegetable curry in Tibetan cuisine that is often served with tingmo steamed bread.
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Tabbouleh
Tabbouleh (تبولة taboūleh; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, bulgur (cracked wheat), and seasoned with olive oil, lemon juice, salt and pepper.
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Tamate ka kut
Tamate ka kut (tamate is the plural of tomato) is another classic Hyderabadi dish of Hyderabadi origin.
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Texas caviar
Texas caviar is a salad of black-eyed peas lightly pickled in a vinaigrette-style dressing, often eaten as a dip accompaniment to tortilla chips.
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Theeyal
Theeyal (pronounced) is a South Indian dish originating from the Indian state of Kerala.
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Thoran
Thoran (തോരൻ, pronounced; or upperi in Malabar) is a coconut-based vegetable Keralite dish.
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Tomato omelette
A tomato omelette is a breakfast dish prepared mostly in Maharashtra.
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Tomato soup
Tomato soup is a soup made with tomatoes as the primary ingredient.
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Turnip cake
Turnip cake is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour.
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Ulam (salad)
Ulam, a traditional salad produced from the leaves of Centella asiatica, is typically eaten with anchovies, cincalok or sambal.
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Undhiyu
Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India.
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Urap
Urap (sometimes spelled urab or in its plural form urap-urap) is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Vegetable chip
Vegetable chips (also referred to as veggie chips) are chips or crisps that are prepared using vegetables.
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Vegetable sandwich
Vegetable sandwich is vegetarian sandwich consisting of various vegetables which may include mushrooms and cheese.
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Vegetable soup
Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients.
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Vegetable soups in Filipino cuisine
Vegetable soups in Filipino cuisine, called utan, utan bisaya, sinabawang gulay, law-oy or laswa in various regional Philippine languages, are vegetable soups usually served with steamed rice.
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Vegetable tarkari
Vegetable tarkaris are a spicy vegetable curry, originating from the Indian subcontinent; notably in Bangladesh, India, Pakistan and Nepal.
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Vichyssoise
Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock.
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Waldorf salad
A Waldorf salad is a fruit and nut salad generally made of fresh apples, celery, grapes and walnuts, dressed in mayonnaise, and served on a bed of lettuce as an appetizer or a light meal.
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References
[1] https://en.wikipedia.org/wiki/List_of_vegetable_dishes
