Delicious Italian Vegetable Recipes

Below you will find many delicious Italian vegetable recipes. Even if you are vegetarian you can absolutely enjoy Italian food!

Please check all recipes by type for more vegetarian dishes!

Vegetarian fonduta recipe

Try this traditional fonduta recipe with a creamy cheese sauce from the mountainous Val d’Aosta region.

Tuscan baked beans

This hearty baked beans recipe is particularly popular in Tuscany, where Italian beans are cooked in many different ways.

Aubergine caponata recipe

This caponata recipe is a delicious Sicilian dish which combines aubergines and celery in a spicy sauce.

Italian broccoli with oil and garlic

This Italian broccoli recipe is a very simple way of transforming steamed or blanched broccoli into a succulent Mediterranean dish.

Raw veggie dip recipe (Pinzimonio)

This veggie dip recipe called Pinzimonio is prepared as a starter or side dish.

Use a combination of any fresh seasonal vegetables for this colourful antipasto from Rome where the dip usually consist only of olive oil and salt.

The vegetables should be raw or lightly blanched, and then olive oil of the best quality available.

Ingredients for 6-8:

3 large carrots, peeled

2 fennel bulbs

6 tender sticks celery

1 pepper

12 radishes, trimmed of roots

2 large tomatoes or 12 cherry tomatoes

8 spring onions

12 small cauliflower florets

For the dip:

4 cups extra-virgin olive oil

Salt and freshly ground black pepper

3 tablespoon of fresh lemon juice (optional)

4 leaves fresh basil, torn into small pieces (optional)

Italian baked tomatoes

This delicious baked tomatoes recipe is typical from Rome. Enjoy it with those large, sweet tomatoes, which are imported from Italy during the summer.

When these are out of season, you can resort to hothouse tomatoes, as they will gain in flavour from the stuffing.

Ingredients for 4:

4 large ripe tomatoes

50 g. of risotto rice

Slat and pepper

2 tablespoons of coarsely chopped mint, plus extra leaves to garnish

8 anchovy fillets, finely chopped

4 tablespoons of olive oil

1 garlic clove, very finely chopped


Heat the oven to 180°C / Gas 4. Cut off the tops of the tomatoes, keeping the lids.

Scoop out the seeds and liquid into a sieve over a bowl, to save the juice.

Cook the rice in salted water for 7 minutes, then drain and cool.

Add the tomato juice with the mint, anchovies, olive oil and garlic. Season the stuffing with salt and pepper to taste.

Spoon the stuffing into the tomato cavities and put the lids on top.

Place the tomatoes on a baking tray. Bake for about 20 minutes, depending on size, until the skin has wrinkled and the tomatoes are soft. Serve garnished with mint leaves.

Italian sauteed mushroom

This delicious sauteed mushroom recipe is perfect for wild mushrooms like porcini.

The wooded hills behind the Ligurian coastline boast a wonderful array of wild mushrooms. Locals collect them regularly and prepare this dish, known as “funzi al funzetto” in Liguria.

The equivalent can be found all over Italy, wherever fresh porcini are collected. The Tuscans flavour it with a “nepitella”, a minty wild herb,while the Piedmontese use parsley rather than oregano, which is typical in Liguria.

The mushrooms can be eaten with bread or on crostini, as a snack or starter, or served as a side dish with fish or meat.

Ingredients for 4:

600 g. of fresh porcini or other wild mushrooms, cleaned

8 tablespoons of olive oil

2 garlic cloves, finely chopped

Salt and pepper

2 tablespoons of chopped oregano

Squeeze of lemon juice


Slice the mushrooms. Heat the olive oil in a sauté pan and sauté the mushrooms over a high heat with the garlic until softened, seasoning them with some salt and pepper.

Add the oregano, with a squeeze of lemon juice, and serve immediately.

Stewed Italian peppers (Pepperonata)

This Italian peppers' dish originated in the south of Italy, but has become a popular favourite everywhere.

It can be eaten as a dish or appetizer, and makes a delicious filling for a frittata.

Ingredients for 6:

4-5 very ripe peppers, preferably red or yellow, about 750 g.

4 tablespoons of olive oil

2 medium onions, thinly sliced

3 cloves garlic, finely chopped

350 g. plum tomatoes, peeled, seeded and chopped

Salt and freshly ground black pepper

A few fresh basil leaves


Wash the peppers. Cut them into quarters, removing the stems and seeds. Slice them into thin strips.

In a large, heavy pan, heat the oil and sauté the onions until soft (covering the pan will prevent the onions from browning).

Add the peppers, and cook for 5-8 minutes over moderate heat, stirring frequently.

Stir in the garlic and tomatoes. Cover the pan, and cook for about 25 minutes, stirring occasionally.

The pepper should be soft, but should still hold their shape. Season, tear the basil leaves into pieces, and stir into the peppers. Serve hot or cold.

Italian vegetable frittata

I love the utter simplicity of this vegetable frittata recipe, and this easy dish really tastes wonderful.

There may not be much growing space in Liguria, but virtually everything is grown, from artichokes to zucchini, and wild mushrooms are plentiful in season.

A wedge of this frittata with a little salad makes a wonderful springtime meal.

Ingredients for 4-6:

20 g. of dried porcini mushrooms

1 fresh bread oil

A little milk

50 ml. of olive oil

8 fresh small artichoke hearts, thinly sliced

300 g. of button mushrooms, thinly sliced

2 garlic cloves, very finely chopped

Salt and pepper

10 eggs

1 tablespoon of finely chopped marjoram

1 tablespoon of finely chopped oregano

60 g. of Parmesan cheese, finely grated


Soak the dried porcini in hot water for 20 minutes, then drain and chop.

Dip the bread roll in the milk, then squeeze dry and crumble to make breadcrumbs.

Heat half the olive oil in a large non-stick frying pan. Add the artichokes, button mushrooms and garlic, and sauté until soft. Season with salt and pepper to taste.

Beat the eggs in a bowl and add the herbs, breadcrumbs and Parmesan. Mix well, then stir in the soaked porcini and the mushroom and artichoke mixture.

Heat the remaining olive oil in the frying pan, then pour in the egg mixture.

Cook on a low heat for about 8-9 minutes until set, then carefully slide the frittata out on to a plate or large flat lid and invert back into the pan. Cook the other side gently as well, for about 7-8 minutes.

Slide the frittata out of the pan on to a board. Serve cut into wedges.

Italian grilled radicchio

This delicious grilled radicchio is a great healthy addition to any barbecue, or can be enjoyed as a side dish.

It's very easy to prepare.

Ingredients for 4:

2-3 firm heads of radicchio, round or long type

4 medium courgette

6 tablespoons of olive oil

Salt and freshly ground black pepper


Preheat the grill, or prepare a barbecue. Cut the radicchio in half through the root section or base. If necessary, wash in cold water. Drain.

Cut the courgettes into 1 cm./ ½ in. diagonal slices.

When the grill or barbecue is hot, brush the vegetables all over with the olive oil, and sprinkle with salt and pepper.

Cook for 4-5 minutes on each side. Serve on their own or an accompaniment to grilled fish or meat.

Roman-style artichokes

This artichoke recipe is a classic dish served as a first course.

The Romans adore artichokes, the best of which are cultived near Ladispoli.

These are violet in colour, oval and not round. Much smaller than their French counterpart, which accounts for their tenderness.

Ingredients for 4:

8 young Roman artichokes

1 egg beaten

2 tablespoons of fresh breadcrumbs

1 garlic clove, very finely chopped

1 tablespoon of chopped mint

Salt and pepper

2 tablespoons of olive oil, plus extra to cook the artichokes


Trim the top 2 cm off the artichokes pull away the tough outer leaves and cut the bottom 4 cm of the stem.

With a sharp knife, trim the tougher tops of the leaves, leaving only the tender parts of the artichokes, you will have cup like containers.

Make an aperture in the centre of each artichoke and excavate the choke if this has already grown; if the artichoke is young, this may not be necessary.

Peel the reserved artichokes stems and chop finely. Mix with the beaten egg, breadcrumbs, garlic, mint, salt and pepper, and 2 tablespoons of olive oil. Spoon the stuffing into the centre of the artichokes.

Put the artichokes head-sown in a pan, in which they fit quite tightly together, and cover with half water and half olive oil.

Bring to a simmer and cook gently for 15-20 minutes, or until very tender. To check, pierce one with a fine skewer, it should feel perfectly soft. The artichokes can be eaten hot or cold.

Stuffed endive (Scarola imbottunata)

This endive recipe is a yummy and unusual vegetarian dish, probably of Jewish origin.

It is typically served as a first course.

Ingredients for 4:

4 heads of curly endive

Salt and pepper

6 tablespoons of olive oil

30 g. of dried breadcrumbs


1 garlic clove, finely chopped

20 g. salted capers, rinsed

8 anchovy fillets, chopped

20 g. of raisins

20 g. of pine nuts

50 g. of pitted black olives, chopped


Heat the oven to 200°C/Gas 6. Blanch the endive heads in boiling salted water for 7-8 minutes, then drain.

Pick off the tough, very green outer leaves so that only the hearts remain. Drain thoroughly, then open out each endive heart to make a cavity in the middle.

To make the stuffing, mix all the ingredients together, seasoning with salt and pepper to taste.

Stuff the endive hearts with the mixture and sprinkle with a little olive oil. Fold the leaves together to enclose the stuffing in the shape of a ball, pressing with your hands.

Place the stuffed endive on a baking tray, bases uppermost. Drizzle with the remaining olive oil and sprinkle with the breadcrumbs, then bake for 20-30 minutes. Enjoy hot or cold!

Truffle and mushroom salad

Porcini mushrooms are a true passion of mine, and this mushroom salad recipe is likely to satisfy even the most refined tastes!

The best porcini and truffles come from Sila, the high plain of Calabria, which resembles Switzerland.

Ingredients for 4:

10 of the finest fresh porcini or ceps, young and solid

5 black summer truffles, about 100 g in total, peeled thinly

6 tablespoons of extra virgin olive oil

Juice of 1 lemon

Salt and pepper

3 tablespoons finely chopped flat-leaf parsley

Lemon wedges to serve


Make sure the porcini are impeccable, with no larvae inside. Clean them and slice them very thinly.

Arrange the porcini slices on individual serving plates in a flat circle, leaving a space a space in the middle.

Cut the truffles very thinly, and use these slices to cover the centre of each plate.

Mix the olive oil with lemon juice and brush gently on to each slice. Sprinkle with salt and pepper and finely scatter over the chopped parsley.

Serve the mushroom salad with lemon wedges. Toasted bread and good wine are ideal accompaniments.

Parmesan aubergine recipe (Melanzane alla Parmigiana)

This classic aubergine recipe is a speciality of Italy’s southern regions.

A must try for everybody, not only for vegetarians!

Ingredients for 4-6:

1 kg. of aubergine

Flour, for coating

Oil, for frying

35 g. of freshly grated Parmesan cheese

400 g. of mozzarella cheese, sliced very thinly

Salt and freshly ground black pepper

For the tomato sauce:

4 tablespoons of olive oil

1 medium onion, very finely chopped

1 clove garlic, finely chopped

450 g. of tomatoes, fresh or canned, chopped, with their juice

Salt and freshly ground black pepper

A few leaves fresh basil or springs parsley


Wash the aubergines. Cut into rounds about 1 cm wide, sprinkle with salt, and leave to drain for about 1 hour.

Meanwhile make the tomato sauce. Heat the olive oil in a medium saucepan. Add the chopped onion, and cook over moderate heat until it is translucent, 5-8 minutes.

Stir in the chopped garlic and the tomatoes (add 45 ml of water if you are using fresh tomatoes). Season with salt and pepper. Add the fresh basil or parsley. Cook for 20-30 minutes.

Purée in a food mill or a food processor.

Pat the aubergine slices dry with paper towels. Coat lightly in flour. Heat a little oil in a large frying pan (preferably non-stick). Add one layer of aubergines, and cook over low to moderate heat with the pan covered until they soften. Turn, and cook on the other side.

Remove from the pan, and repeat with the remaining slices.

Preheat the oven to 180°C. Grease a wide shallow baking dish or tin. Spread a little tomato sauce in the bottom. Cover with a layer of aubergine. Sprinkle with a few teaspoons of Parmesan, season with salt and pepper, and cover with a layer of mozzarella. Spoon on some tomato sauce.

Repeat until all the ingredients are used up, ending with a covering of tomato sauce and a sprinkling of Parmesan.

Sprinkle with a little olive oil, and bake for about 45 minutes.

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