23 Vegetarian Italian Recipes That Go Beyond Pasta

Italian food is yummy and most people think it's all about pasta. But there's a lot more to it than that! You can find super tasty dishes like Eggplant Parmigiana and roasted vegetables that don't have pasta at all.

These dishes are full of flavor and use really cool ingredients. You'll get to know about 23 different vegetarian Italian recipes that are easy to make and fun to eat. They will make you want to try them all and become a super cool chef!

1. Hearty Vegetarian Main Courses

Eggplant Parmigiana is a classic Italian dish with breaded and fried eggplant slices layered with cheese and sauce.

Ingredients

• 2 large eggplants
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup tomato sauce
• 1 cup olive oil

Instructions

1. Slice the eggplants into 1/4-inch thick rounds and season with salt to draw out moisture.
2. Dredge the eggplant slices in flour, shaking off excess.
3. Dip the floured eggplant slices in beaten eggs and then coat in breadcrumbs.
4. Fry the breaded eggplant slices in olive oil until golden brown and crispy.
5. Layer the fried eggplant slices with tomato sauce, mozzarella cheese, and parmesan cheese in a baking dish.
6. Bake the Eggplant Parmigiana in a preheated oven at 375°F for 30-40 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it rest for 10-15 minutes before serving.

2. Roasted Vegetable Dishes

Roasted Vegetable Dishes offer a flavorful Italian vegetarian option.

Ingredients

• 2 large eggplants
• 2 large zucchinis
• 2 large red bell peppers
• 1 large red onion
• 4 cloves of garlic
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Slice the eggplants, zucchinis, and red bell peppers into 1/2-inch thick rounds.
3. Chop the red onion and mince the garlic.
4. In a large bowl, toss the sliced vegetables and chopped onion with olive oil, salt, and pepper.
5. Spread the vegetables in a single layer on a baking sheet and roast for 30 minutes.
6. Remove the vegetables from the oven and top with shredded mozzarella cheese.
7. Return the vegetables to the oven and roast for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Remove the vegetables from the oven and sprinkle with chopped fresh basil.
9. Serve the roasted vegetable dish hot, garnished with additional basil if desired.

3. Grilled Portobello Mushroom Recipes

Savory grilled Portobello mushrooms with Italian seasonings.

Ingredients

• 4 Portobello mushrooms
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, balsamic vinegar, and oregano.
3. Brush the mixture onto both sides of the mushrooms.
4. Season with salt and pepper to taste.
5. Grill the mushrooms for 4-5 minutes per side, or until tender.
6. Serve hot and enjoy.

4. Eggplant Parmesan Variations

Crispy eggplant slices layered with melted mozzarella cheese and rich tomato sauce.

Ingredients

• 2 large eggplants
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup tomato sauce
• 1 cup marinara sauce
• Olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a shallow dish, mix together flour, salt, and pepper.
4. Dip each eggplant slice into the flour mixture, then into the breadcrumbs.
5. Heat a large skillet with olive oil and fry the eggplant slices until golden brown.
6. In a separate saucepan, combine tomato sauce and marinara sauce.
7. In a 9x13-inch baking dish, spread a layer of the sauce mixture.
8. Arrange a layer of fried eggplant slices on top of the sauce.
9. Sprinkle with mozzarella and parmesan cheese.
10. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
11. Bake for 30-40 minutes, or until the cheese is melted and bubbly.
12. Serve hot and enjoy!

5. Stuffed Bell Pepper Delights

Colorful bell peppers filled with savory Italian ingredients.

Ingredients

• 4 bell peppers
• 1 cup cooked rice
• 1 cup black beans
• 1 cup diced tomatoes
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh parsley
• 2 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off bell pepper tops and remove seeds and membranes.
3. Cook rice and black beans according to package instructions.
4. Mix cooked rice, black beans, diced tomatoes, mozzarella, parsley, and garlic.
5. Stuff each bell pepper with the rice mixture.
6. Drizzle olive oil over the bell peppers.
7. Season with salt and pepper to taste.
8. Bake for 25-30 minutes or until bell peppers are tender.

6. Caponata and Other Sicilian Specialties

Sicilian caponata is a rich and savory eggplant relish.

Ingredients

• 2 large eggplants
• 1 large onion
• 3 cloves of garlic
• 1 cup of olive oil
• 2 cups of chopped tomatoes
• 1/4 cup of capers
• 1/4 cup of chopped olives
• 2 tablespoons of vinegar
• Salt and pepper to taste

Instructions

1. Chop the eggplant into small cubes and soak them in salted water for 30 minutes.
2. Drain the eggplant and fry it in olive oil until it's golden brown.
3. Chop the onion and garlic, and sauté them in olive oil until they're soft.
4. Add the chopped tomatoes, capers, olives, and vinegar to the onion mixture.
5. Combine the eggplant and tomato mixture, and season with salt and pepper.
6. Simmer the caponata for 20 minutes, stirring occasionally, until the flavors are well combined.
7. Serve the caponata warm or at room temperature, garnished with fresh parsley or basil.

7. Authentic Italian Vegetable Soups

Delicious Italian vegetable soup made with fresh vegetables and herbs.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 cup small pasta shapes
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, garlic, carrots, and celery and cook until tender.
3. Pour in vegetable broth, diced tomatoes, and dried basil.
4. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Add small pasta shapes and cook until al dente.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy.

8. Vegetarian Italian Casseroles

Delicious vegetarian Italian casserole filled with eggplant and ricotta cheese.

Ingredients

• 2 large eggplants
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 cup frozen spinach, thawed
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds and season with salt.
3. In a large skillet, heat 1/4 inch of oil over medium heat and fry the eggplant slices until golden brown.
4. In a large bowl, combine the ricotta cheese, mozzarella, parmesan, onion, garlic, spinach, basil, oregano, salt, and pepper.
5. In a 9x13-inch baking dish, create a layer of marinara sauce.
6. Arrange a layer of fried eggplant slices on top of the sauce.
7. Spread half of the ricotta cheese mixture over the eggplant layer.
8. Repeat the layers, starting with the marinara sauce, then the eggplant, and finally the remaining ricotta cheese mixture.
9. Top the casserole with the shredded mozzarella cheese and bake for 30-40 minutes, or until golden brown.
10. Let the casserole rest for 10-15 minutes before serving.

9. Bruschetta and Other Toasted Bread Recipes

Toasted bread with fresh tomatoes and basil, a classic Italian appetizer.

Ingredients

• 4-6 baguette slices
• 1 large tomato, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup freshly grated mozzarella cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds and place on a baking sheet.
3. Drizzle the olive oil over the bread and toast in the oven for 10-12 minutes, or until lightly browned.
4. Remove the bread from the oven and let it cool for a few minutes.
5. Top each bread slice with diced tomato, chopped basil, and minced garlic.
6. Season with salt and pepper to taste.
7. Sprinkle the mozzarella cheese over the top of each slice.
8. Serve immediately and enjoy.

10. Italian Style Stuffed Zucchini Boats

A delicious Italian dish featuring zucchini boats filled with flavorful ingredients.

Ingredients

• 4 medium zucchinis
• 1 cup cooked rice
• 1 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together the cooked rice, tomato sauce, mozzarella cheese, parsley, basil, and garlic.
4. Stuff each zucchini boat with the rice mixture and place them in a baking dish.
5. Drizzle the olive oil over the zucchinis and season with salt and pepper to taste.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and continue baking for an additional 10-15 minutes, or until the zucchinis are tender and the filling is heated through.
8. Serve the stuffed zucchinis hot and enjoy.

11. Polenta and Vegetable Combinations

Creamy polenta pairs perfectly with roasted vegetables in this hearty Italian dish.

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (such as zucchini, bell peppers, and cherry tomatoes)
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions

1. Bring the vegetable broth to a boil in a large pot.
2. Gradually whisk in the polenta and reduce heat to medium.
3. Cook, stirring constantly, for 5-7 minutes or until the polenta thickens.
4. Heat the olive oil in a separate pan over medium-high heat.
5. Add the chopped onion and cook until translucent, about 3-4 minutes.
6. Add the minced garlic and cook for an additional minute.
7. Add the mixed vegetables to the pan and cook until tender, about 5 minutes.
8. Season the polenta with salt and pepper to taste.
9. Serve the polenta with the roasted vegetables and top with grated Parmesan cheese if desired.

12. Risotto Without the Meat

Creamy risotto with rich flavors, made without meat.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup white wine
• 1 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent.
3. Add the garlic and cook for 1 minute.
4. Add the Arborio rice and cook for 1-2 minutes.
5. Add the white wine and cook until the liquid is absorbed.
6. Add 1 cup of vegetable broth to the rice and cook, stirring constantly, until the liquid is absorbed.
7. Repeat step 6 until all the broth is used.
8. Stir in the Parmesan cheese and chopped parsley.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy.

13. Vegetable Fritters and Fritto Misto

Crispy Italian fritters filled with vegetables, perfect as an appetizer or side dish.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped zucchini
• 1/2 cup chopped eggplant
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• 1 egg, lightly beaten
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. In a large bowl, combine flour, Parmesan cheese, and a pinch of salt and pepper.
2. Add the chopped zucchini, eggplant, red bell pepper, onion, and garlic to the bowl and mix well.
3. Add the breadcrumbs and egg to the bowl and mix until a dough forms.
4. Divide the dough into small balls and flatten each ball into a disk shape.
5. Heat about 1/2 inch of olive oil in a large frying pan over medium-high heat.
6. Fry the fritters until they are golden brown and crispy, about 3-4 minutes per side.
7. Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve the fritters hot and enjoy!

14. Italian Inspired Vegetarian Skewers

Colorful Italian Inspired Vegetarian Skewers with fresh vegetables and mozzarella.

Ingredients

• 1 cup cherry tomatoes
• 1 cup mushrooms
• 1 cup bell peppers
• 1 cup zucchini
• 1 cup mozzarella balls
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Thread cherry tomatoes, mushrooms, bell peppers, and zucchini onto skewers.
3. In a small bowl, whisk together olive oil, garlic, and Italian seasoning.
4. Brush the mixture onto the skewers.
5. Season with salt and pepper to taste.
6. Grill the skewers for 10-12 minutes, turning occasionally.
7. Alternate mozzarella balls with the grilled vegetables on the skewers.
8. Serve immediately and enjoy.

15. Creamy Vegetable Tart Recipes

Creamy vegetable tart, a delicious Italian dish filled with roasted vegetables and creamy sauce.

Ingredients

• 1 sheet of puff pastry
• 1 cup of mixed vegetables
• 1/2 cup of grated mozzarella cheese
• 1/2 cup of grated parmesan cheese
• 1/4 cup of olive oil
• 2 cloves of garlic
• 1 cup of cherry tomatoes
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. In a bowl, mix together the mixed vegetables, mozzarella cheese, parmesan cheese, and olive oil.
4. Spread the vegetable mixture over the puff pastry, leaving a 1-inch border around the edges.
5. Roast the cherry tomatoes in the oven for 10 minutes and then add them to the vegetable mixture.
6. Fold the edges of the puff pastry to form a crust and brush with garlic.
7. Bake the tart in the oven for 25-30 minutes, or until the pastry is golden brown.
8. Remove the tart from the oven and let it cool for a few minutes before serving.

16. Focaccia and Flatbread Toppings

Delicious Italian flatbread topped with fresh ingredients.

Ingredients

• 1 1/2 cups warm water
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/4 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup fresh basil leaves
• 1/4 cup mozzarella cheese, sliced

Instructions

1. Combine warm water and yeast, letting it sit for 5 minutes.
2. Mix flour, salt, and olive oil to form a dough.
3. Knead the dough for 10 minutes until it becomes smooth.
4. Place the dough in a bowl, cover, and let it rise for 1 hour.
5. Preheat the oven to 425°F (220°C).
6. Punch down the dough and shape into a flatbread.
7. Top the flatbread with cherry tomatoes, red onion, basil leaves, and mozzarella cheese.
8. Bake the flatbread in the preheated oven for 15-20 minutes.
9. Remove from the oven and let it cool for 5 minutes before serving.

17. Italian Vegetarian Meatball Alternatives

Delicious Italian vegetarian meatball alternatives made from eggplant and parmesan cheese.

Ingredients

• 2 large eggplants
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 cup marinara sauce
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and chop the eggplants into small pieces, then soak them in cold water for 30 minutes.
3. Drain and squeeze out excess moisture from the eggplant pieces.
4. In a bowl, combine the eggplant, breadcrumbs, parmesan cheese, parsley, garlic, and egg, mixing well.
5. Use your hands to shape the mixture into small balls, about 1 1/2 inches in diameter.
6. Place the meatball alternatives on a baking sheet lined with parchment paper.
7. Bake for 18-20 minutes, or until they are lightly browned and firm to the touch.
8. While the meatballs are baking, heat the marinara sauce in a large saucepan over medium heat.
9. Once the meatballs are done, carefully place them in the saucepan with the marinara sauce.
10. Simmer the meatball alternatives in the sauce for a few minutes to coat them evenly.

18. Baked Eggplant Recipes

Tender eggplant baked with rich flavors and herbs.

Ingredients

• 2 large eggplants
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1/2-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil.
4. Season the eggplant slices with salt, pepper, and dried oregano.
5. Place a layer of tomato sauce in the bottom of a 9x13-inch baking dish.
6. Arrange a layer of eggplant slices on top of the tomato sauce.
7. Sprinkle with mozzarella and parmesan cheese.
8. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
9. Cover the dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Garnish with chopped parsley and serve hot.

19. Artichoke and Spinach Delights

Artichoke and Spinach Delights is a delicious Italian dish packed with flavor.

Ingredients

• 1 can of artichoke hearts
• 1 package of fresh spinach
• 2 cloves of garlic
• 1 cup of pasta
• 1/2 cup of olive oil
• Salt and pepper to taste
• 1/2 cup of grated parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. Drain the pasta and set it aside.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the garlic and cook for 1-2 minutes until fragrant.
5. Add the artichoke hearts and cook for 3-4 minutes until they start to brown.
6. Add the fresh spinach and cook until it wilts.
7. Combine the cooked pasta, artichoke and spinach mixture, and grated parmesan cheese.
8. Season with salt and pepper to taste.
9. Serve hot and enjoy.

20. Italian Vegetable and Cheese Quiches

Italian Vegetable and Cheese Quiches are a delicious twist on traditional Italian recipes.

Ingredients

• 1 pie crust
• 2 cups mixed vegetables
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan
• 1/2 cup chopped fresh basil
• 2 large eggs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in a baking dish.
3. In a large bowl, whisk together the eggs and a pinch of salt.
4. Add the mixed vegetables, mozzarella, parmesan, and basil to the bowl and stir to combine.
5. Pour the egg mixture into the pie crust.
6. Bake the quiche for 35-40 minutes or until the crust is golden brown.
7. Remove the quiche from the oven and let it cool for a few minutes.
8. Slice and serve warm.

21. Flower Power Recipes With Zucchini and Squash

Delicate summer squash and zucchini star in this colorful Italian dish.

Ingredients

• 2 medium zucchinis
• 1 medium yellow squash
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup grated mozzarella cheese
• Salt and pepper, to taste
• Fresh basil leaves, chopped

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice zucchinis and squash into 1/4-inch thick rounds.
3. In a large bowl, toss the sliced zucchinis and squash with olive oil, garlic, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
5. In a separate bowl, combine cherry tomatoes and mozzarella cheese.
6. Alternate layers of roasted zucchinis and squash with the tomato and cheese mixture in a serving dish.
7. Top with chopped fresh basil leaves and serve warm.

22. Sun Dried Tomato and Vegetable Combinations

Delicious Italian dish featuring sun dried tomatoes and roasted vegetables.

Ingredients

• 1 cup sun dried tomatoes
• 2 cups mixed vegetables
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup grated mozzarella cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Chop the mixed vegetables into bite-sized pieces and place on a baking sheet.
3. Drizzle olive oil over the vegetables and season with salt, pepper, and garlic.
4. Roast the vegetables in the oven for 20-25 minutes or until tender.
5. Add sun dried tomatoes to the baking sheet and stir to combine.
6. Top with grated mozzarella cheese and return to the oven for an additional 5 minutes.
7. Remove from the oven and serve hot.

23. Panzanella and Other Bread Salads

Tuscan bread salad, Panzanella, is a hearty and invigorating summer dish.

Ingredients

• 4 cups stale bread, cut into 1-inch cubes
• 2 large tomatoes, diced
• 1 large cucumber, sliced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat the oven to 350°F (180°C).
2. Toss bread cubes with 2 tablespoons of olive oil and toast in the oven for 10-12 minutes, or until lightly browned.
3. In a large bowl, whisk together the remaining olive oil, vinegar, mustard, salt, and pepper.
4. Add the toasted bread, diced tomatoes, and sliced cucumber to the bowl and toss to combine.
5. Let the salad sit at room temperature for at least 30 minutes to allow the bread to absorb the dressing.
6. Just before serving, stir in the chopped basil leaves.
7. Serve the Panzanella at room temperature, garnished with additional basil leaves if desired.

Conclusion

You'll discover Italy's rich flavors aren't just about pasta, it's true. Investigating this theory, you'll find 23 veggie-packed Italian recipes that prove it, from eggplant parmesan to sun-dried tomato combos, all bursting with fresh herbs and mozzarella cheese, making every bite a delight.