vegetarian

cast-iron pan with vegetables layered into a ratatouille

Cast-Iron Rainbow Ratatouille

Fresh summer vegetables star in this cast-iron dish.

A bowl of salad with a black spoon sits on a table.

Zucchini Flower Pasta Salad

It's worth every second of your time measuring, toasting and chopping to make the Mint & Walnut vinaigrette that makes this already-special

Tube-shaped pasta coated in a bright green sauce, topped with grated cheese and black pepper, served in a bowl beside a pot on a stovetop.

Green Pasta With Lemon and Pecorino

Inspired by the need for more greens, chef Catherine Flynn helps us get our daily servings in with this silky green pasta.

Roasted potatoes baked with eggs in a pan, topped with herbs, chopped red onion and green chermoula sauce, served with coffee and utensils on a table.

Baked Chermoula Potatoes With Eggs

One baking pan and a punchy, herb-packed sauce turn potatoes and eggs into an easy, unforgettable dish perfect for breakfast or breakfast-for-dinner.

Rustic savoury galette filled with greens, topped with fresh herbs and a ball of burrata, set on parchment paper.

Bakoula Greens Galette With Burrata

This rustic, greens-laden savoury pie is essential potluck fare.

plate with spicy green fregola pasta from molly pasta

Molly Baz’s Spicy Green Fregola

A zippy pasta dish that works as a side or main.

quiche caprese quiche recipe with baked cherry tomaotes on blue background

Caprese Quiche With Fresh Mozzarella, Asiago and Cherry Tomatoes

Sweet and nutty Asiago cheese pairs perfectly with ripe tomatoes in this tart from Mildred's.

Okonomiyaki, a crisp golden, Japanese pancake, cut into wedges on a square plate, topped with mayonnaise, sweet sauce, scallions, bonito flakes, seaweed and pickled ginger.

Vegetarian Okonomiyaki (Japanese Cabbage Pancake)

Cabbage is having a moment.

A blue dish with cacio e pepe on a plate.

A vegan and vegetarian guide to eating in Rome

A practical guide to ordering vegetarian or vegan dishes across Rome.

A pan of baked scalloped potatoes.

Cheesy Scalloped Potatoes

These mac-and-cheese-like scalloped potatoes are deliciously indulgent and creamy.

Spring Radish Salad With Butter Beans and Pesto

A zippy radish greens pesto is a highlight of this vibrant salad.

A small chocolate pot filled with Greek yogurt and chopped hazelnuts with six slices of orange on a plate.

Jamie Oliver’s Chocolate Orange Pots

When only chocolate will do, these pots are sweet, silky and utterly delicious.

Spicy, crispy roasted chickpeas on a plate.

Spicy Roasted Chickpeas

Snack attack level: spicy, crunchy, addictive.

Colorful chopped salad with chickpeas, pomegranate seeds, cucumber, red onion, peppers and fresh mint served in a gray bowl on a wooden surface.

Jamie Oliver’s Chopped Rainbow Salad

Vibrant, tangy, chopped salad perfection.

Roasted sweet potato wedges with lentils, pickled red onion, fresh cilantro and creamy cashew sauce served on a light grey plate.

Roasted Sweet Potatoes with Spiced Lentils and Cashew-Lime Sauce

A beautiful plant-based meal, full of flavours and textures, with a creamy cashew sesame lime sauce.

Garden Ratatouille Pasta Salad

This fresh take on the Provençal classic is even more delicious the next day.

Roasted Delicata Squash Salad from Chef David Hawksworth is in a beautiful black dish and has feta and sprinkling of pomegranate seeds

Roasted Delicata Squash Salad

Pomegranate seeds give this roasted squash side dish "acidic pop".

Matty Matheson’s Caramelized Maple Parsnip Soup in a white bowl, topped with golden crispy sunchoke chips, a dollop of ricotta, and a drizzle of maple syrup, garnished with lemon zest and fresh herbs.

Matty Matheson’s Maple Parsnip Soup With Sunchoke Chips

Simple ingredients, stunning life.

A bowl of Mediterranean hummus salad with a slice of pita bread.

Mediterranean Hummus Salad

Greta Podleski captures the Mediterranean spirit with this salad.

A dish with cheese, grapes and crackers

Roasted Feta With Mulled Spiced Grapes

Move over cranberries and baked brie.