Ratatouille is a traditionalFrench Provençal stewed vegetable dish that originated inNice .This is alist 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, avegetable is an edible plant or its part, intended for cooking or eating raw.[ 1]
Pasta con i peperoni cruschi , anItalian pasta dish with dried peppers known aspeperoni cruschi .Agarden salad withlettuce ,sun-dried tomatoes ,cherry tomatoes ,beets ,cucumber andfeta cheese Goma-ae is aJapanese side dish . It is made with vegetables andsesame dressingTabbouleh is aLevantine vegetarian dish (sometimes considered asalad ) traditionally made ofbulgur , tomatoes, finely choppedparsley ,mint , andonion , and seasoned witholive oil ,lemon juice , andsalt .[ 2] [ 3] [ 4] Vichyssoise is a thicksoup made ofpuréed leeks ,onions ,potatoes ,cream , andchicken stock .[ edit ] Stuffed eggplant Baked beans – Cooked beans in a seasoned sauceBean salad – Common cold salad composed of various cooked or pickled beansDal – Dried, split pulses used for cookingEdamame – Immature soybean pod used as a specialty foodFalafel – Middle Eastern fried bean dishGreen bean casserole – American dish from the 1950sHummus – Middle Eastern chickpea puree dishPea soup – Soup made from dried peasRefried beans – Mexican dish of cooked mashed beansVegetarian chili – Savory American stew with chili peppers and meatPages displaying short descriptions of redirect targets Caprese – Italian saladChef's salad – American saladColeslaw – Salad consisting primarily of finely-shredded raw cabbageGreek salad – Salad of tomatoes, cucumbers, and fetaIsraeli salad – Vegetable salad made in IsraelPecel – Indonesian vegetable dishPotato salad – Salad dish made from boiled potatoesSalad Niçoise – French salad with anchovies or tunaPages displaying short descriptions of redirect targets Tabbouleh – Levantine dish of parsley and bulgurIndian vegetable dishes [ edit ] Eggplant & tomatobhurta Gobi manchurian is anIndian Chinese fried cauliflower food item popular inIndia .[ 5] Aloo gobi – Curry dish with cauliflower and potatoesPages displaying short descriptions of redirect targets 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 foodBhurta – Fried mixture of mashed vegetablesDal – Dried, split pulses used for cookingGobi manchurian – Deep-fried savory dish in Indo-Chinese cuisinePages displaying short descriptions of redirect targets [ 5] Kosambari – Seasoned split pulses saladMattar paneer – Indian cheese and peas dishPages displaying short descriptions of redirect targets Pakora – Spiced fritter originally from the Indian subcontinentPoriyal – Tamil stir-frySarson da saag – South Asian dishPages displaying short descriptions of redirect targets Tamate ka kut – Indian tomato dishTheeyal – South Indian roasted coconut stewThoran – Indian vegetable dishUndhiyu – Gujarati vegetable dishPakistani vegetable dishes [ edit ] Aloo gobi – Curry dish with cauliflower and potatoesPages displaying short descriptions of redirect targets Baingan – Plant speciesPages displaying short descriptions of redirect targets Bhindi – Species of edible plantPages displaying short descriptions of redirect targets Saag – Leafy vegetable dish from the Indian subcontinent^ Vainio, Harri & Bianchini, Franca (2003).Fruits And Vegetables ISBN 9283230086 ^ Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" inSami Zubaida andRichard Tapper ,A Taste of Thyme: Culinary Cultures of the Middle East , London and New York, 1994 and 2000,ISBN 1-86064-603-4 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
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