Food

Vegetarian Italian Recipes

January 3, 2012

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

See the RecipeLaurie Smith

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 — 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

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

Lemon Risotto — Complement this dish's intense lemon flavors with a hefeweizen served with a lemon wedge.Ben Fink

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

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

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 RecipeTodd Coleman

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 RecipeTodd Coleman

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

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) — Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted.Farideh Sadeghin

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

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