Vegetable dishes

Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.

Ratatouille ( , ; ) is a traditional French vegetable dish originating in the Provence region of southern France, particularly associated with Nice and its surrounding region. It developed within the context of rural Provençal cuisine, where seasonal vegetables were stewed together as a practical means of using surplus summer produce. The dish consists of a stew or sauté of seasonal summer vegetables cooked in olive oil and is sometimes referred to as ratatouille niçoise ().

Guacamole (), sometimes informally shortened to guac in the United States, is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment, and salad ingredient.

dish made from tomatoes, cucumbers, onions, feta, olives, salt, oregano, and olive oil

salad of romaine lettuce and croutons

cucumber preserved in vinegar

Tabbouleh (), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad of finely chopped parsley, soaked bulgur, tomatoes, mint, and onion, seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.

sauce

Gado-gado (Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), served with a peanut sauce dressing.

Iranian herb stew

fruit and nut salad

thumb|A meatball and mushroom fricassee served with rice

Syrian salad of fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt)

Rojak or rujak () is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore. The most popular variant in all three countries is composed of a mixture of sliced fruit and vegetables and served with a spicy palm sugar dressing.

Eastern European dish

thumb|Ghivetch Ghivetch (, , , , , / , , ) is a traditional Balkan autumn vegetable stew most closely associated with Moldova, where it is a national dish. It is traditionally cooked in an earthenware pot called a güveç. It is often made only with vegetables, though some versions include meat, fish, or poultry. The Washington Post in 1985 called it "one of the world's great vegetable melanges". Mimi Sheraton called it "really the last word in vegetable stews".

potato dish

250px|thumb|Three types of relishes are used here to accompany nshima (in the top right), a cornmeal product in African cuisine. A relish (a pickle-based condiment) is a cooked and pickled culinary dish made of chopped vegetables, fruits or herbs, typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs. In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle, dill and sweet relishes.

soup with vegetables

a cheese and chili-based dish from Bhutan

Southeast Asian salad of Southeast Asia origin made from shredded unripe papaya

Piccalilli is an English adaptation of Indian pickles, a relish made from chopped and pickled vegetables and spices. The style was intentionally exotic but adapted to English taste. Early versions were published by Hannah Glasse in 1758 and by Elizabeth Raffald in 1769; they salted the vegetables and left them to dry, before adding vinegar. A piccalilli has been sold commercially by Crosse & Blackwell from the 19th century onwards. The English diaspora brought the relish to North America, where it has been adapted into forms such as "neon relish", and back to the British Raj in India.

Salad dishes within Arabic cuisine

subspecies of plant

savory dish in Chinese cuisine popular in Cantonese dim sum

Crudités (, ) are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, radish, fennel, baby corn, and asparagus spears. Sauces used for dipping include bagna càuda and pinzimonio.

creamy corn soup from the United States

Pinakbet, also known as pakbét, is a Filipino vegetable dish characterized by its savory, earthy, and complex flavor profile, primarily derived from the pungent, salty umami of fermented fish sauce made from anchovies (buggúong or bagoong isda) or, in some modern variations, shrimp paste (armang or bagoong alamang). It traditionally consists of a variety of vegetables, including eggplant, tomato, okra, bitter melon, string beans, and sweet potato, although modern versions may use squash as a substitute. It is commonly served as a main course and eaten with steamed rice. Originating from the Il

cooked chip prepared using vegetables

traditional Chinese pickled vegetables

deep fried cauliflower dish in Indo-Chinese cuisine

pickle in Chinese, and particularly Sichuan cuisine

trademarked gherkins

pickles made from a variety of vegetables mixed in the same pickling process

thumb|A small plate of giardiniera Giardiniera (, ) is an Italian relish of pickled vegetables in vinegar or oil.

salad dish of orange slices with olive oil, salt and black pepper

Vegetable salad made in Israel.

Undhiyu (Gujarati: ઊંધિયું) is a Gujarati mixed-vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word undhu (Gujarati: ઊંધું), which translates to 'upside-down', since the dish is traditionally cooked upside-down underground in earthen pots called matlu (માટલું) that are fired from above. When made in matlu, the dish is called umbadiyu.

Tarkari is a name given to a wide range of side vegetable dishes found commonly in the Indian subcontinent, notably in Bangladesh, India, Pakistan and Nepal. Preparation methods for tarkaris range from simple to complex. Some of these dishes are also sometimes called curries and are made from vegetables that are popular in large parts of the Indian subcontinent, Mauritius, Fiji, South Africa, and the Caribbean.

type of cake

Romanian dish

Bulgarian vegetable dish

traditional dish of Lucanian cuisine

American dish consisting of pasta and fresh vegetables

lightly-fermented Cambodian rice noodles and breakfast noodle dish

Kosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses (split legumes), cucumber and seasoned with mustard seeds. The pulses generally used are split mung beans (hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal. Its regional variation in northern India is known as kachumber while in northeastern India, it is known as singju.

type of dry pickled Chinese mustard

Cambodian category of sour soups

Theeyal (pronounced ) is a South Indian dish originating from the Indian state of Kerala. It has a soupy consistency, and is made from a mixture of spices consisting of roasted coconut, coriander seeds, dried red chili and fenugreek. All spices are ground to a paste and cooked in tamarind water with vegetables. When completed it looks like a rich medium brown gravy and is normally served with rice.

igbo soup

Iranian traditional celery stew

Traditional Malaysia salad originating from Malay Penisula

Italian peasant dish

thumb|Goma-ae with spinach

Medfouna (, "buried"; ), also known as "Berber pizza" or "desert pizza", is a Berber and Moroccan cuisine, rustic dish from the Middle Atlas of Morocco. It is prepared from a round-shaped dough that is stuffed and baked over a wood fire, soft inside and crispy outside. Unlike pizza, Medfouna consists of two layers of dough: one at the bottom and one on top that covers the filling. It is typically served along with a glass of Moroccan mint tea.

Kongnamul-bulgogi (), sometimes abbreviated as kongbul (), is a modern Korean dish. It is a combination of bulgogi, bean sprouts, rice cake, vegetables, noodles, sausages, and spicy sauce. The ingredients are roasted in a large pan. The dish has become increasingly popular in South Korea, especially among teenagers, due to its low price and appealing flavour.

Gising-gising, also known as ginataang sigarilyas, is a spicy Filipino vegetable stew or soup. It originates from the provinces of Nueva Ecija and Pampanga province. The dish is traditionally made with chopped winged beans (sigarillas or sigarilyas), coconut milk, labuyo chilis, garlic, onions, and shrimp paste (bagoong alamang). The name literally means "wake up, wake up". Gising-gising can be eaten on its own, served over rice, or used as a side dish for grilled meat dishes. Gising‑gising is part of the broader category of Filipino dishes known as ginataan, which are cooked with coconut milk

Type of sandwich

Dish made from raw vegetables and herbs

igbo soup