Ina Garten, the Barefoot Contessa herself, has long been a household name when it comes to delicious and elegant cooking. And while she may be best known for her meat-based dishes, Ina has also shared a treasure trove of mouthwatering vegetarian recipes that are sure to please even the most discerning palates.
From classic comfort foods like vegetable lasagna and spinach-stuffed shells, to innovative twists on traditional dishes like roasted eggplant parmesan and wild mushroom risotto, Ina’s vegetarian repertoire is a true reflection of her commitment to using only the freshest ingredients and simplest techniques to create truly exceptional meals. Whether you’re a seasoned cook or just starting out in the kitchen, Ina’s vegetarian recipes are sure to inspire you to try something new and exciting.
In this article, we’ll take a look at 20 of Ina’s most delicious vegetarian recipes, each one perfect for any occasion – from cozy weeknight dinners to special celebrations. So grab your apron and let’s get cooking!
Roasted Eggplant Parmesan
Roasted Eggplant Parmesan Recipe
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A creative twist on the classic Italian dish, this Roasted Eggplant Parmesan recipe combines the tender flesh of eggplant with the richness of melted mozzarella and tomato sauce.
Ingredients:
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– 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
– Salt and pepper to taste
Instructions:
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1. Preheat oven to 425°F (220°C).
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
4. Dredge eggplant slices in breadcrumb mixture, coating evenly.
5. Place eggplant slices on a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes or until tender and lightly browned.
7. Spread marinara sauce over roasted eggplant, followed by shredded mozzarella cheese.
8. Bake for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Herbed Goat Cheese Tart
This elegant tart is perfect for a dinner party or special occasion. The combination of creamy goat cheese, fragrant herbs, and flaky pastry will impress your guests with its simplicity and flavor.
Ingredients:
– 1 sheet puff pastry, thawed
– 8 oz goat cheese, crumbled
– 2 tbsp chopped fresh parsley
– 1 tsp chopped fresh chives
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
2. In a small bowl, mix together crumbled goat cheese, chopped parsley, chives, and Parmesan cheese. Spread mixture evenly over the center of the pastry, leaving a 1-inch border around edges.
3. Fold the edges of the pastry up over the filling to form a crust, pressing gently to seal.
4. Brush the crust with a little water and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Wild Mushroom Risotto
A hearty and earthy risotto recipe that showcases the rich flavors of wild mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (such as chanterelle, oyster, and cremini), cleaned and sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
6. If using wine, add it and cook until absorbed, about 2 minutes.
7. Warm the broth in a separate pot and add it to the rice mixture, stirring continuously.
8. Cook for 20-25 minutes, or until the rice is creamy and tender.
9. Stir in the butter and season with salt and pepper to taste.
10. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Tomato and Goat Cheese Crostini
Elevate your appetizer game with this simple yet flavorful recipe that combines the sweetness of tomatoes with the creaminess of goat cheese on a crispy baguette base.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 2 large tomatoes, diced
– 1 log of goat cheese (chèvre), crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Arrange baguette slices on a baking sheet.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Top each slice with a spoonful of diced tomatoes, followed by a dollop of crumbled goat cheese.
5. Bake for 10-12 minutes or until the bread is toasted and the cheese is softened.
6. Garnish with chopped fresh basil leaves, if desired.
7. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Spinach and Ricotta Stuffed Shells
This recipe combines the richness of ricotta cheese with the nutty flavor of spinach, all wrapped up in tender pasta shells. Perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the spinach-ricotta mixture.
5. Place stuffed shells in a baking dish and cover with marinara sauce and mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegetable Lasagna with Béchamel Sauce
A classic Italian dish gets a vegetarian twist with layers of sautéed vegetables, rich béchamel sauce, and tender lasagna noodles.
Ingredients:
– 8-10 lasagna noodles
– 2 cups mixed vegetables (bell peppers, zucchini, eggplant, mushrooms)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Béchamel sauce (recipe below)
Béchamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. Sauté the mixed vegetables, onion, and garlic in olive oil until tender.
4. In a separate saucepan, make the béchamel sauce by melting butter, whisking in flour, and gradually adding milk. Season with salt and pepper.
5. Assemble the lasagna by layering noodles, vegetable mixture, ricotta cheese, mozzarella cheese, and béchamel sauce.
6. Top with Parmesan cheese and bake for 30-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Roasted Butternut Squash Salad
Roasted Butternut Squash Salad Recipe
Summary: A delicious and healthy fall-inspired salad featuring roasted butternut squash, mixed greens, and a tangy vinaigrette. Perfect for a light lunch or dinner.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– Salt and pepper to taste
– 4 cups mixed greens
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh parsley
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel and cube the butternut squash into 1-inch pieces.
3. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
4. In a large bowl, combine mixed greens, roasted squash, crumbled feta cheese (if using), and chopped parsley.
5. Whisk together apple cider vinegar and Dijon mustard. Drizzle over the salad and toss to coat.
Cooking Time: 30-40 minutes
Garlic and Herb Roasted Potatoes
Elevate your side dish game with this simple yet flavorful recipe that combines the natural sweetness of potatoes with the pungency of garlic and herbs. Perfect for any meal, these roasted potatoes are sure to please!
Ingredients:
– 3-4 large potatoes, peeled and cut into 1-inch cubes
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with garlic, olive oil, thyme, and rosemary until they’re evenly coated.
3. Season with salt and pepper to taste.
4. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until potatoes are tender and golden brown.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Lemon Orzo with Roasted Vegetables
This vibrant side dish combines the creamy goodness of orzo pasta with the natural sweetness of roasted vegetables, all brightened up with a squeeze of fresh lemon juice.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 2 tbsp olive oil
– 1 large red bell pepper, seeded and chopped
– 1 large zucchini, chopped
– 1 large yellow squash, chopped
– Salt and pepper to taste
– 2 lemons, juiced (about 4 tbsp)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook orzo according to package instructions. Drain and set aside.
3. Toss bell pepper, zucchini, and squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. In a large bowl, combine cooked orzo, roasted vegetables, lemon juice, and chopped parsley (if using). Mix well to combine.
5. Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Caprese Salad with Basil Vinaigrette
Elevate the classic Italian salad by infusing it with a bright and herbaceous basil vinaigrette. This refreshing summer side dish is perfect for warm-weather gatherings or as a light lunch.
Ingredients:
– 3 large, ripe tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tbsp chopped fresh basil leaves
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together olive oil, garlic, salt, and pepper.
2. Stir in chopped basil leaves until well combined.
3. Arrange tomato slices on a large plate or platter.
4. Top each tomato slice with a round of mozzarella cheese.
5. Drizzle the basil vinaigrette over the salad, allowing it to coat each component evenly.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Caramelized Onion and Gruyère Tart
This sweet and savory tart combines the deep flavors of caramelized onions with the richness of Gruyère cheese, perfect for a impressive appetizer or side dish.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 sheet puff pastry, thawed
– 2 tablespoons unsalted butter, softened
– 1 cup grated Gruyère cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook onions over medium-low heat, stirring occasionally, until caramelized and golden brown (about 30 minutes).
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
4. Transfer the cooked onions to one half of the pastry, leaving a 1-inch border around the edges.
5. Sprinkle Gruyère cheese over the onions.
6. Fold the other half of the pastry over the filling, pressing edges to seal.
7. Brush with softened butter and season with salt and pepper.
8. Bake for 25-30 minutes or until golden brown.
Baked Ziti with Spinach and Mozzarella
Savor the rich flavors of Italy with this comforting baked pasta dish, featuring spinach, mozzarella, and a blend of savory spices.
Ingredients:
– 1 pound ziti pasta
– 2 cups marinara sauce
– 1 cup fresh spinach leaves
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 teaspoon dried oregano
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook ziti pasta according to package directions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and oregano.
4. In a large mixing bowl, combine cooked ziti pasta, marinara sauce, and wilted spinach mixture. Mix well to combine.
5. Transfer the pasta mixture to a 9×13-inch baking dish and top with shredded mozzarella cheese.
6. Sprinkle Parmesan cheese over the mozzarella layer.
7. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Roasted Cauliflower with Tahini Sauce
Roasted Cauliflower with Tahini Sauce: A creamy and nutty twist on a classic vegetable dish.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup water
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, salt, and black pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. Meanwhile, mix tahini, garlic, lemon juice, and water in a bowl.
5. Remove the roasted cauliflower from the oven and toss with the tahini sauce.
6. Serve warm, garnished with chopped parsley or sumac if desired.
Cooking Time: 25 minutes
Vegetable Paella with Saffron
This Vegetable Paella with Saffron is a vibrant and savory dish that showcases the beauty of Mediterranean cuisine. With its mix of colorful vegetables, aromatic saffron, and flavorful rice, this paella is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup uncooked Spanish rice
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 zucchini, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the bell peppers and zucchini; cook until tender, about 5 minutes.
4. Add the mushrooms; cook until they release their moisture and start to brown, about 3-4 minutes.
5. Add the rice, broth, and saffron mixture; stir to combine.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
7. Season with salt and pepper to taste. Serve hot with lemon wedges, if desired.
Cooking Time: 25-30 minutes
Grilled Portobello Mushroom Burgers
Elevate your burger game with this flavorful and vegetarian-friendly recipe, featuring meaty portobello mushrooms as the star of the show. This grilled delight is perfect for a quick dinner or lunch.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 2 tbsp olive oil
– 1 tsp balsamic vinegar
– 1 tsp Worcestershire sauce
– 1/2 tsp garlic powder
– Salt and pepper, to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, and other toppings (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, garlic powder, salt, and pepper.
3. Brush the mixture onto both sides of the mushroom caps.
4. Grill mushrooms for 4-5 minutes per side, or until tender and slightly charred.
5. Assemble burgers with your favorite toppings and serve immediately.
Cooking Time: 12-15 minutes
Parmesan Crusted Zucchini Fries
Transform your zucchini into crispy, flavorful fries with a hint of Parmesan goodness.
Ingredients:
– 2 medium zucchinis
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice zucchinis into fry shapes, about 1/4 inch thick. Place on prepared baking sheet in a single layer.
3. In a small bowl, mix together Parmesan cheese and minced garlic (if using).
4. Drizzle olive oil over the zucchini fries, then sprinkle with the Parmesan mixture. Season with salt and pepper to taste.
5. Bake for 20-25 minutes or until zucchinis are tender and crispy.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Summer Vegetable Tian
A colorful and flavorful summer side dish that showcases the best of the season’s produce. This tian is perfect for a light and refreshing accompaniment to your favorite grilled meats or as a vegetarian main course.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 1 large red bell pepper, sliced into 1-inch pieces
– 1 small yellow squash, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant, zucchinis, bell pepper, and squash with olive oil, garlic, salt, and pepper until well coated.
3. Arrange the vegetable mixture in a 9×13-inch baking dish.
4. Bake for 30-35 minutes or until the vegetables are tender and lightly caramelized.
5. Garnish with fresh basil leaves before serving.
Cooking Time: 30-35 minutes
Spaghetti Aglio e Olio with Greens
This classic Italian recipe is a staple of Roman cuisine, made with just a few simple ingredients. By adding some nutritious greens to the traditional spaghetti aglio e olio, you’ll create a well-rounded and satisfying meal.
Ingredients:
– 12 oz spaghetti
– 1/2 cup extra virgin olive oil
– 4-6 garlic cloves, thinly sliced
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped kale or spinach leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low heat. Add garlic slices and cook, stirring occasionally, for 4-5 minutes or until golden brown.
3. Add chopped parsley and kale/spinach leaves to the skillet. Stir to combine and cook for an additional 1-2 minutes.
4. Drain cooked spaghetti and add it to the skillet, tossing everything together to combine.
5. Season with salt and pepper to taste. If desired, sprinkle Parmesan cheese on top.
Cooking Time: 15-20 minutes
Roasted Beet and Goat Cheese Salad
A sweet and savory salad that combines the natural sweetness of roasted beets with the tanginess of goat cheese.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine the roasted beets, goat cheese, parsley, balsamic vinegar, and honey.
5. Toss to combine and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Warm Lentil Salad with Mustard Vinaigrette
Warm Lentil Salad with Mustard Vinaigrette: A hearty and comforting salad that’s perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
3. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 5 minutes, or until softened.
4. Stir in garlic, cumin, salt, and pepper. Cook for an additional minute.
5. In a large bowl, combine cooked lentils, warm onion mixture, apple cider vinegar, Dijon mustard, and parsley. Toss to combine.
Cooking Time: 30-40 minutes
Summary
Ina Garten’s vegetarian recipes are a must-try for any occasion! From roasted eggplant parmesan to wild mushroom risotto, and from vegetable lasagna to grilled portobello mushroom burgers, these 20 delicious recipes will satisfy your cravings. With a focus on fresh flavors and textures, Ina’s dishes are perfect for both casual gatherings and special occasions. Whether you’re in the mood for something savory, sweet, or tangy, there’s something for everyone in this collection of vegetarian recipes.