Vegetarian Italian Recipes

Delicious and easy to make vegetarian Italian recipes from home cooks and chefs in Italy.

See the RecipeLaurie Smith

Marinated Zucchini

Like most marinated vegetable dishes, this one is best made a day ahead of serving. It will keep, refrigerated, for about a week. See the recipe for Marinated Zucchini »Arthur Meehan
See the RecipeChristopher Hirsheimer

Summer Panzanella

Summer Panzanella
Sweet, ripe, summer tomatoes dressed in olive oil, vinegar, and basil are tossed with garlicky, toasted bread cubes to soak up the delicious juices in this classic Italian salad.Helen Rosner
See the RecipeBen Fink

Pasta Primavera

The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.Christopher Hirsheimer
Lemon Risotto

Lemon Risotto

Complement this dish's intense lemon flavors with a hefeweizen served with a lemon wedge.Ben Fink
Rosemary Focaccia

Rosemary Focaccia

Lemon slices and sprigs of rosemary top this aromatic focaccia.Brian Doben
Ricotta Fritters (Polpette di Ricotta) Chilling the ricotta-prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form. See the recipe for Ricotta Fritters (Polpette di Ricotta) »André Baranowski

Potato, Fontina, and Oregano Pizza

Creamy fontina, buttery potatoes and a hint of oregano are perfect toppings when craving a richly flavored pizza.André Baranowski

Vegetarian Lasagne

No one will miss the meat in this creamy, vegetable-laden lasagne with perfectly al dente noodles.Andre Baranowski
See the RecipeLandon Nordeman
See the RecipeBarbara Ries
Sweet and Sour Onions
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. See this Recipe
Todd Coleman

Fennel Baked in Milk

In this creamy dish, the fennel is braised in milk until it becomes tender.Todd Coleman
Stewed Sweet Peppers
This sweet, simple pepper stew makes a great antipasto atop bruschetta. See this Recipe
Todd Coleman

Tuscan Bean Soup

Tuscan Bean Soup
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.André Baranowski
Pasta with Tomato Sauce and Eggplant (Pasta alla Norma)

Pasta with Tomato Sauce and Eggplant (Pasta alla Norma)

This simple pasta dish is made with tomatoes and eggplant.Todd Coleman

Pizza Margherita

The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco. See the recipe for Pizza Margherita »Todd Coleman

Roasted Artichokes (Carciofi Arrostiti)

Roasted Artichokes (Carciofi Arrostiti)
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted.Farideh Sadeghin
Sweet and Sour Eggplant

Sweet and Sour Eggplant

This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.Landon Nordeman