Are you a fan of Ina Garten’s effortless entertaining style and delicious recipes? You’re in luck! The Barefoot Contessa has shared countless mouthwatering vegetarian dishes over the years, perfect for everything from cozy weeknight dinners to elaborate holiday gatherings. As someone who loves cooking up a storm in her East Hampton kitchen, Ina is always on the lookout for new and exciting vegetarian options that are sure to please even the pickiest of eaters.
In this article, we’ll be diving into 20 of Ina’s most mouthwatering vegetarian recipes, from comforting pasta dishes to elegant tarts and salads. Whether you’re a longtime fan of Ina’s cooking or just looking for some inspiration in the kitchen, these recipes are sure to become new favorites. So grab your apron and let’s get started!
Roasted Eggplant Parmesan
Transform classic eggplant parmesan by roasting the eggplant to bring out its natural sweetness and depth of flavor.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 8 oz mozzarella cheese, shredded
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, mix breadcrumbs and Parmesan cheese.
3. Brush both sides of eggplant slices with olive oil; season with salt and garlic.
4. Roast eggplant for 20-25 minutes, or until tender and lightly browned.
5. Spread marinara sauce on the bottom of a baking dish; arrange roasted eggplant slices on top.
6. Sprinkle mozzarella cheese over the eggplant; top with remaining breadcrumbs and Parmesan cheese.
7. Bake at 375°F (190°C) for an additional 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Wild Mushroom and Leek Bread Pudding
Wild Mushroom and Leek Bread Pudding Recipe
A hearty, savory bread pudding that celebrates the earthy flavors of wild mushrooms and sweet leeks, perfect for a cozy dinner or brunch.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons butter, melted
– 1 medium leek, white and light green parts only, thinly sliced
– 8 ounces mixed wild mushrooms (such as chanterelle, oyster, and cremini), cleaned and sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken broth
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, sauté leek and onion in butter until tender.
3. Add mushrooms, garlic, thyme, salt, and pepper; cook until mushrooms release their liquid and start to brown.
4. In a large bowl, combine bread, mushroom mixture, chicken broth, and cheese (if using).
5. Pour into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Summer Garden Pasta
This light and refreshing pasta dish celebrates the flavors of summer with a vibrant mix of fresh vegetables, herbs, and lemon zest. Perfect for a warm-weather dinner or lunch, this recipe is quick to prepare and packed with nutrients.
Ingredients:
– 8 oz. pasta of your choice
– 2 cups mixed cherry tomatoes, halved
– 1 cup sliced zucchini
– 1/2 cup sliced red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tbsp. olive oil
– 2 cloves garlic, minced
– 2 tbsp. freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a separate pan, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add cherry tomatoes, zucchini, and red bell pepper. Cook for 3-4 minutes or until vegetables are tender.
4. Stir in lemon juice and chopped parsley.
5. Combine cooked pasta with vegetable mixture. Season with salt and pepper to taste.
6. Serve warm, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Herbed Goat Cheese Stuffed Peppers
A flavorful and elegant appetizer or main course that combines the creaminess of goat cheese with the sweetness of roasted peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 log of goat cheese (chèvre), crumbled
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together goat cheese, olive oil, garlic, and rosemary until well combined.
4. Stuff each pepper with the goat cheese mixture, filling to the top.
5. Bake for 25-30 minutes or until the peppers are tender and the cheese is melted and slightly browned.
Cooking Time: 25-30 minutes
Tomato and Goat Cheese Tart
This sweet and savory tart is perfect for a summer evening or a special occasion. Fresh tomatoes and creamy goat cheese come together to create a delicious and elegant dish.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 1/2 cup crumbled goat cheese (chèvre)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Place on the prepared baking sheet.
3. Arrange tomato slices on one half of the pastry, leaving a 1/2-inch border around the edges.
4. Sprinkle crumbled goat cheese over the tomatoes.
5. Fold the other half of the pastry over the filling, pressing gently to seal.
6. Brush with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until golden brown.
8. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
Roasted Vegetable Lasagna
This hearty lasagna is packed with flavorful roasted vegetables, perfect for a comforting weeknight dinner or special occasion. With a medley of colorful vegetables and creamy ricotta cheese, this recipe is sure to become a family favorite.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 2 large red bell peppers, sliced into 1-inch pieces
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 12 lasagna noodles
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. Cook lasagna noodles according to package instructions.
4. In a mixing bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
5. Assemble the lasagna by spreading half of the cheese mixture on the bottom layer, followed by a layer of roasted vegetables, noodles, and repeat.
6. Top with remaining cheese mixture and bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Spinach and Ricotta Stuffed Shells
A creamy and flavorful twist on classic stuffed shells, this recipe combines the richness of ricotta cheese with the earthy taste of spinach.
Ingredients:
– 12 large pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Mix well to combine.
4. Stuff each pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle the tops with olive oil and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the shells are golden brown.
Cooking Time: 20-25 minutes
Lemon Basil Orzo Salad
Brighten up your day with this refreshing Lemon Basil Orzo Salad! A perfect combination of citrusy lemon, aromatic basil, and nutty orzo.
Ingredients:
– 1 cup cooked orzo pasta
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, combine cooked orzo pasta and mixed greens.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, and salt.
3. Pour the dressing over the orzo mixture and toss to combine.
4. Stir in chopped basil leaves.
5. Taste and adjust seasoning as needed.
6. Top with crumbled feta cheese, if using.
Cooking Time: 10-15 minutes
Garlic Roasted Cauliflower
Elevate your vegetable game with this simple yet flavorful recipe that brings out the best of cauliflower’s natural sweetness, paired with a savory garlic kick.
Ingredients:
– 1 head of cauliflower, broken into florets
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: lemon wedges and chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower florets with olive oil, minced garlic, salt, and pepper until well coated.
3. Spread the cauliflower mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and caramelized, flipping halfway through the cooking time.
5. Remove from the oven and garnish with lemon wedges and chopped parsley, if desired.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Vegetable Tian with Herbs
This Vegetable Tian with Herbs is a colorful and aromatic side dish that’s perfect for accompanying your favorite main courses. With a medley of roasted vegetables, fragrant herbs, and creamy goat cheese, this recipe will become a staple in your kitchen.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 1 red bell pepper, sliced into 1/4-inch thick strips
– 1 small onion, thinly sliced
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together eggplant, zucchini, bell pepper, onion, and garlic.
3. Drizzle with olive oil, sprinkle with thyme and rosemary, and season with salt and pepper.
4. Arrange the vegetables in a single layer in a 9×13-inch baking dish.
5. Roast for 30-40 minutes or until tender and lightly caramelized.
6. Top with crumbled goat cheese and return to oven for an additional 2-3 minutes, or until melted.
7. Garnish with chopped parsley, if desired.
Cooking Time: 35-45 minutes
Baked Zucchini and Feta
This recipe combines the flavors of zucchini, feta cheese, and Mediterranean herbs to create a tasty side dish that’s perfect for any occasion.
Ingredients:
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss together the zucchini slices, feta cheese, garlic, olive oil, and oregano.
3. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and arrange the zucchini mixture in a single layer.
5. Bake for 20-25 minutes or until the zucchinis are tender and lightly browned.
Cooking Time: 20-25 minutes
Caramelized Onion and Gruyère Tart
Caramelized Onion and Gruyère Tart: A rich and savory tart that combines sweet caramelized onions with creamy Gruyère cheese, perfect for a cozy dinner party or special occasion.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 sheet puff pastry, thawed
– 1/4 cup Gruyère cheese, grated
– 1 egg, beaten (for brushing pastry)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the onion slices over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
3. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Brush the edges of the pastry with the beaten egg.
5. Place the cooked onions down the center of the pastry, leaving a 1-inch border on either side.
6. Sprinkle Gruyère cheese evenly over the onions.
7. Fold the edges of the pastry up over the filling, pressing gently to seal.
8. Brush the top of the tart with the beaten egg and season with salt and pepper.
9. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Caprese Salad with Basil Dressing
This classic Italian salad gets a boost from a fresh basil dressing, elevating the flavors of juicy tomatoes, creamy mozzarella, and fragrant basil. Perfect for warm weather gatherings or as a light and refreshing side dish.
Ingredients:
– 3 large tomatoes, sliced into 1/4-inch thick rounds
– 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a small bowl, combine chopped basil, olive oil, salt, and pepper to make the dressing.
2. Arrange tomato slices on a large plate or platter.
3. Top each tomato slice with a round of mozzarella cheese.
4. Drizzle the basil dressing over the salad, leaving a small border around the edges.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes (plus 30 minutes for cherry-picking the best tomatoes)
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup Recipe
Warm up with a comforting bowl of roasted butternut squash soup, perfect for a chilly fall or winter evening!
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs (such as parsley or sage) for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the squash and sprinkle with salt and pepper.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Scoop the flesh into a blender or food processor with chopped onion and garlic.
6. Blend until smooth, then add chicken broth and heavy cream (if using).
7. Season to taste, then serve hot. Garnish with fresh herbs, if desired.
Cooking Time: 1 hour 15 minutes
Greek Salad with Homemade Pita Chips
This classic Greek salad is elevated by crispy homemade pita chips, perfect for a light and refreshing meal or as a side dish. With its combination of tangy feta cheese, juicy tomatoes, and crunchy cucumbers, this recipe is sure to please.
Ingredients:
– 4-6 cups mixed greens
– 1 large cucumber, sliced
– 2 large tomatoes, diced
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 2 tbsp. olive oil
– 2 tbsp. red wine vinegar
– Salt and pepper to taste
– 1 bag pita bread (6-8 pita)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cut pita bread into triangles or strips for homemade chips.
3. Toss with olive oil, salt, and your favorite seasonings.
4. Bake for 10-12 minutes, or until crispy and golden brown.
5. In a large bowl, combine mixed greens, cucumber, tomatoes, feta cheese, and red onion.
6. Drizzle with olive oil and red wine vinegar; season with salt and pepper to taste.
7. Serve immediately, accompanied by freshly baked pita chips.
Cooking Time: 20-25 minutes
Vegetable Paella with Saffron
A classic Spanish dish, Vegetable Paella with Saffron is a flavorful and aromatic rice-based recipe that combines the natural sweetness of vegetables with the warm, golden hue of saffron. This recipe serves 4-6 people.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, sliced
– 1 cup mixed mushrooms (e.g., button, cremini, shiitake)
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the bell pepper and zucchini; cook until tender, about 5 minutes.
4. Add the mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
5. Add the Arborio rice and stir to combine with the vegetables.
6. Add the vegetable broth, soaked saffron threads, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the liquid is absorbed and the rice is cooked.
Cooking Time: 30-40 minutes
Stuffed Portobello Mushrooms
A flavorful and earthy twist on a classic appetizer or main course, these stuffed mushrooms are packed with savory goodness.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together breadcrumbs, Parmesan cheese, parsley, and garlic.
3. Wipe mushroom caps clean with a damp cloth and place them on a baking sheet lined with parchment paper.
4. Stuff each mushroom cap with the breadcrumb mixture, dividing it evenly among the four mushrooms.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 15-20 minutes
Ratatouille with Fresh Herbs
This classic Provençal dish gets a boost of freshness with the addition of fragrant herbs, perfect for a light and satisfying meal. This recipe is quick to prepare and can be served as a side or used as a topping for grilled meats or vegetables.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 medium zucchinis, sliced into 1/2-inch thick rounds
– 1 large red bell pepper, sliced into 1-inch pieces
– 1 small onion, chopped
– 4 garlic cloves, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp fresh rosemary leaves, chopped
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant, zucchini, bell pepper, and onion; cook until tender, about 10 minutes.
3. Add the garlic, thyme, and rosemary; stir to combine.
4. Season with salt and pepper to taste.
5. Reduce heat to low and simmer for an additional 5-7 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Quinoa and Roasted Vegetable Salad
A nutritious and flavorful salad that combines the nutty taste of quinoa with the natural sweetness of roasted vegetables.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 red bell pepper, seeded and sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender.
3. While the quinoa cooks, toss the sweet potato, carrot, and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender.
4. Fluff the cooked quinoa with a fork and transfer it to a large bowl. Add the roasted vegetables and toss gently to combine. Sprinkle with chopped parsley if desired.
Cooking Time: 40-45 minutes
Warm Lentil Salad with Mustard Vinaigrette
This hearty salad combines cooked lentils with a tangy mustard vinaigrette, perfect for a comforting and healthy meal. With its warm and earthy flavors, it’s sure to become a favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tsp Dijon mustard
– 1 tsp apple cider vinegar
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 3-4 minutes, or until softened. Add garlic and cook for an additional minute.
3. In a small bowl, whisk together mustard and vinegar.
4. Drain cooked lentils and add to the skillet with onion mixture. Pour in the mustard vinaigrette and season with salt and pepper to taste.
5. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Summary
Ina Garten, renowned chef and cookbook author, shares her favorite vegetarian recipes for any occasion. From hearty pasta dishes to elegant appetizers, these 20 delicious recipes are sure to please even the most discerning palates. Discover mouthwatering creations like Roasted Eggplant Parmesan, Wild Mushroom and Leek Bread Pudding, and Spinach and Ricotta Stuffed Shells. Whether you’re hosting a dinner party or just looking for a quick weeknight meal, Ina’s vegetarian recipes are sure to become new favorites.
