22 Vegetarian Side Recipes for Your Next Dinner Party

A well-crafted vegetarian side dish can make your dinner party super special. You can make many different kinds of dishes, like Lentil and Mushroom Curry, that your guests will love. These recipes are very tasty and fun to eat.

You can find many ideas for your next party in these 22 recipes. They have lots of flavors and textures, like sweet potatoes and fresh salads. Your guests will be very happy and want to come back to your party again.

1. Roasted Vegetable Medley

Roasted Vegetable Medley is a colorful mix of roasted vegetables.

Ingredients

• 2 large bell peppers
• 1 large onion
• 3 cloves of garlic
• 2 large zucchinis
• 2 large tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the bell peppers, onion, garlic, zucchinis, and tomatoes into bite-sized pieces.
3. Place the cut vegetables in a large bowl and drizzle with olive oil.
4. Season with salt and pepper to taste.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 30-40 minutes or until the vegetables are tender.
7. Serve hot and enjoy.

2. Grilled Portobello Mushrooms

Grilled Portobello Mushrooms are a flavorful vegetarian side dish.

Ingredients

• 4 Portobello mushrooms
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

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

3. Spinach and Artichoke Casserole

Creamy spinach and artichoke casserole perfect for vegetarians.

Ingredients

• 1 (14 oz) can artichoke hearts
• 1 package frozen chopped spinach
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. Drain and chop the artichoke hearts.
3. Thaw the frozen spinach and squeeze out excess water.
4. In a large bowl, combine chopped artichoke hearts, spinach, mayonnaise, cheddar cheese, Parmesan cheese, parsley, and garlic.
5. Mix well until all ingredients are fully incorporated.
6. Transfer the mixture to a 9x13 inch baking dish.
7. Season with salt and pepper to taste.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. Remove from oven and let cool for a few minutes before serving.

4. Quinoa Salad With Roasted Vegetables

Quinoa salad with roasted vegetables is a healthy and flavorful dish.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the quinoa and water to a boil.
3. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender.
4. In a large bowl, toss the chopped onion, minced garlic, and mixed vegetables with olive oil, salt, and black pepper.
5. Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes or until tender.
6. In a large bowl, combine the cooked quinoa, roasted vegetables, and lemon juice.
7. Toss well to combine and serve warm or chilled.

5. Stuffed Bell Peppers

Colorful bell peppers filled with flavorful rice and vegetables.

Ingredients

• 4 bell peppers
• 1 cup cooked rice
• 1 can black beans, drained
• 1 cup corn kernels
• 1 small onion, chopped
• 1 small tomato, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, combine cooked rice, black beans, corn kernels, onion, and tomato.
4. Add olive oil, cumin, salt, and pepper to the bowl and stir to combine.
5. Stuff each bell pepper with the rice mixture and place in a baking dish.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, until the bell peppers are tender.
8. Serve warm and enjoy.

6. Lentil and Mushroom Curry

Hearty and flavorful lentil and mushroom curry made with red lentils and a blend of Indian spices.

Ingredients

• 1 cup red lentils
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, chopped

Instructions

1. Rinse the lentils and soak them in water for 30 minutes, then drain and set aside.
2. Heat oil in a large pan over mediumheat and sauté the onion until softened.
3. Add garlic and cook for 1 minute, until fragrant.
4. Add the mushrooms and cook until they release their liquid and start to brown.
5. Stir in cumin, curry powder, and turmeric, and cook for 1 minute.
6. Add the lentils, water, salt, and pepper, and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
8. Taste and adjust seasoning, then garnish with chopped cilantro and serve over rice or with naan bread.

7. Roasted Sweet Potato Wedges

Crispy roasted sweet potato wedges flavored with herbs and spices.

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the sweet potatoes into wedges.
3. In a bowl, mix together olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper.
4. Add the sweet potato wedges to the bowl and toss to coat with the oil and spice mixture.
5. Line a baking sheet with parchment paper and arrange the sweet potato wedges in a single layer.
6. Roast in the preheated oven for 20-25 minutes or until crispy and golden brown.
7. Remove from the oven and serve hot.

8. Green Bean Almondine

Quick and easy green bean dish with toasted almonds and garlic.

Ingredients

• 1 pound fresh green beans
• 2 cloves garlic, minced
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a pot of salted water to a boil and blanch the green beans for 4-5 minutes.
2. Drain the green beans and set them aside.
3. In a skillet, heat the olive oil over medium heat.
4. Add the garlic and cook for 1 minute until fragrant.
5. Add the sliced almonds to the skillet and cook for 2-3 minutes until lightly toasted.
6. Add the green beans to the skillet and toss with the garlic and almonds.
7. Season with salt, pepper, and lemon juice.
8. Sprinkle with Parmesan cheese and serve.

9. Vegetable Spring Rolls

Delicate pastry filled with shredded vegetables, perfect as an appetizer or side dish.

Ingredients

• 1 package spring roll wrappers
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Fill a large bowl with warm water to soak the spring roll wrappers.
2. In a separate bowl, combine cabbage, carrots, scallions, cilantro, and garlic.
3. Lay a spring roll wrapper in the bowl of warm water for 10-15 seconds to soften.
4. Place the softened wrapper on a flat surface and add 1 tablespoon of the vegetable mixture in the center.
5. Brush the edges with a little water and fold the bottom half over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
6. Repeat with the remaining wrappers and filling.
7. Heat the olive oil in a large skillet over medium-high heat and fry the spring rolls until golden brown, about 2-3 minutes per side.
8. Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve the spring rolls hot with soy sauce for dipping.

10. Cauliflower Gratin

Creamy Cauliflower Gratin is a delicious vegetarian side dish.

Ingredients

• 1 head of cauliflower
• 2 tablespoons of butter
• 1/2 cup of grated cheese
• 1/2 cup of heavy cream
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and steam them until tender.
4. In a saucepan, melt the butter over medium heat.
5. Add the heavy cream and bring to a simmer.
6. Reduce the heat to low and let it cook for 5 minutes.
7. In a greased baking dish, arrange the steamed cauliflower florets.
8. Pour the cream mixture over the cauliflower and top with grated cheese.
9. Season with salt and pepper to taste.
10. Bake in the preheated oven for 20-25 minutes or until golden brown.

11. Butternut Squash Risotto

Creamy butternut squash risotto with parmesan cheese.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup white wine
• 1/4 cup grated parmesan cheese
• Salt and pepper, to taste
• Fresh sage leaves, chopped (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the butternut squash, then roast in the oven for 30-40 minutes, or until tender.
3. In a large saucepan, heat the olive oil over medium heat and sauté the chopped onion until translucent.
4. Add the minced garlic and cook for 1 minute, until fragrant.
5. Add the Arborio rice and cook for 1-2 minutes, until lightly toasted.
6. Add the white wine and cook, stirring constantly, until the liquid is fully absorbed.
7. Warm the vegetable broth in a separate pot and add it to the rice mixture, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
8. After 20-25 minutes of cooking, stir in the roasted butternut squash and grated parmesan cheese.
9. Season the risotto with salt and pepper to taste, then serve hot, garnished with chopped fresh sage leaves if desired.

12. Grilled Eggplant Parmesan

Grilled Eggplant Parmesan is a vegetarian dish with smoky flavor and melted cheese.

Ingredients

• 2 large eggplants
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup tomato sauce
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves

Instructions

1. Preheat grill to medium heat and brush eggplant slices with olive oil.
2. Season eggplant slices with salt and pepper, and grill for 3-4 minutes per side.
3. In a bowl, combine breadcrumbs and parmesan cheese.
4. Dip grilled eggplant slices in the breadcrumb mixture, coating both sides.
5. In a separate bowl, combine tomato sauce and mozzarella cheese.
6. Place a layer of tomato sauce in a baking dish, followed by a layer of eggplant slices.
7. Repeat step 6 until all ingredients are used, ending with a layer of mozzarella cheese on top.
8. Bake in a preheated oven at 375°F for 20-25 minutes, or until cheese is melted and bubbly.
9. Garnish with fresh basil leaves and serve hot.

13. Spicy Pumpkin Soup

Spicy pumpkin soup is a delicious and healthy vegetarian option for a chilly autumn evening.

Ingredients

• 1 small onion
• 3 cloves of garlic
• 1 small pumpkin
• 2 cups of vegetable broth
• 1/2 cup of coconut milk
• 1 tsp of ground cumin
• 1 tsp of smoked paprika
• Salt and pepper to taste
• 1/4 tsp of cayenne pepper

Instructions

1. Roast the pumpkin in the oven until it's tender.
2. Sauté the onion and garlic in a pot until they're softened.
3. Add the roasted pumpkin, vegetable broth, coconut milk, cumin, smoked paprika, salt, pepper, and cayenne pepper to the pot.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Use an immersion blender to puree the soup until it's smooth.
6. Serve the soup hot, garnished with chopped fresh herbs or a sprinkle of smoked paprika.

14. Sauteed Broccoli With Garlic

Quick and easy sauteed broccoli with garlic recipe.

Ingredients

• 3 cups broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add garlic and saute for 1 minute until fragrant.
3. Add broccoli florets and cook for 3-4 minutes until tender.
4. Season with salt, pepper, and lemon juice.
5. Serve hot and enjoy.

15. Vegetarian Stuffed Zucchini

Delicious zucchinis filled with savory vegetables and cheese.

Ingredients

• 4 medium zucchinis
• 1 cup cooked rice
• 1 cup black beans, cooked
• 1 cup shredded cheese
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the ends of the zucchinis and scoop out the insides.
3. In a bowl, combine cooked rice, black beans, shredded cheese, chopped onion, chopped bell pepper, and garlic.
4. Stuff each zucchini with the rice and bean mixture.
5. Drizzle olive oil over the stuffed zucchinis.
6. Season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the zucchinis are tender.

16. Braised Red Cabbage With Apples

Braised red cabbage with apples is a sweet and savory side dish.

Ingredients

• 1 medium red cabbage, shredded
• 2 apples, peeled and sliced
• 2 tablespoons butter
• 1 onion, chopped
• 1 teaspoon caraway seeds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons apple cider vinegar

Instructions

1. In a large saucepan, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the shredded cabbage, sliced apples, caraway seeds, salt, and pepper.
4. Cook for 10 minutes, stirring occasionally, until the cabbage is tender.
5. Add the apple cider vinegar and stir to combine.
6. Reduce heat to low and simmer, covered, for 20 minutes, stirring occasionally.
7. Serve hot, garnished with additional caraway seeds if desired.

17. Roasted Carrot and Ginger Soup

Roasted Carrot and Ginger Soup is a creamy and comforting vegetarian dish.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 inches ginger, grated
• 4 cups carrots, peeled and chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the chopped carrots, onion, and garlic with olive oil, salt, and pepper.
3. Spread the mixture on a baking sheet and roast for 30 minutes.
4. Add the grated ginger to the baking sheet and continue roasting for another 20 minutes.
5. Remove the baking sheet from the oven and let it cool slightly.
6. Transfer the roasted mixture to a blender or food processor with the vegetable broth and blend until smooth.
7. Transfer the blended mixture to a large pot and add the coconut milk and ground cumin.
8. Bring the mixture to a simmer over medium heat and cook for 10-15 minutes or until heated through.
9. Taste and adjust the seasoning as needed.
10. Serve the soup hot, garnished with chopped fresh herbs if desired.

18. Mushroom and Leek Tart

Savory mushroom and leek tart perfect for any occasion.

Ingredients

• 1 sheet of puff pastry
• 2 leeks, cleaned and sliced
• 1 cup of mixed mushrooms
• 2 cloves of garlic, minced
• 1/2 cup of grated cheese
• 1/4 cup of olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and place on baking sheet.
3. Sauté sliced leeks and mushrooms in olive oil until tender.
4. Add garlic and cook for 1 minute.
5. Arrange leek and mushroom mixture on pastry, leaving a border.
6. Sprinkle grated cheese over the top.
7. Bake for 25-30 minutes, or until pastry is golden brown.
8. Season with salt and pepper to taste.
9. Serve warm and enjoy.

19. Smoked Paprika Hummus

Smoked Paprika Hummus is a creamy and smoky dip.

Ingredients

• 1 cup chickpeas
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 cloves garlic
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 1/4 cup water

Instructions

1. Drain and rinse the chickpeas.
2. In a blender, combine chickpeas, lemon juice, tahini, garlic, smoked paprika, and salt.
3. Blend the mixture on high speed for about 2 minutes.
4. With the blender running, slowly pour in the olive oil and water.
5. Continue blending for another minute or until the hummus is smooth.
6. Taste and adjust the seasoning if needed.
7. Transfer the hummus to a serving bowl and garnish with paprika.
8. Serve with pita bread or vegetables.

20. Grilled Asparagus With Lemon

Grilled asparagus with lemon is a simple and flavorful side dish.

Ingredients

• 1 pound fresh asparagus
• 2 lemons
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat grill to medium-high heat.
2. Rinse the asparagus and pat dry with paper towels.
3. Brush the asparagus with olive oil and season with salt and pepper.
4. Grill the asparagus for 3-5 minutes per side, or until tender.
5. Squeeze lemon juice over the asparagus and sprinkle with Parmesan cheese.
6. Serve hot and enjoy.

21. Caprese Salad With Fresh Mozzarella

A simple Italian salad of fresh mozzarella, tomatoes, and basil.

Ingredients

• 8 oz fresh mozzarella cheese
• 4 large tomatoes
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions

1. Slice the mozzarella cheese into 1/4-inch thick rounds.
2. Slice the tomatoes into 1/4-inch thick rounds.
3. Arrange the mozzarella and tomato slices on a large plate or platter.
4. Drizzle the olive oil over the mozzarella and tomatoes.
5. Drizzle the balsamic vinegar over the mozzarella and tomatoes.
6. Sprinkle the basil leaves over the top of the salad.
7. Season with salt and pepper to taste.
8. Serve immediately.

22. Warm Kale and Cherry Tomato Salad

Warm Kale and Cherry Tomato Salad is a healthy and flavorful side dish.

Ingredients

• 2 cups kale, stems removed and discarded, leaves coarsely chopped
• 1 pint cherry tomatoes, halved
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled feta cheese
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, massage the chopped kale with your hands for about 2-3 minutes to make it tender.
3. In a separate bowl, whisk together olive oil, garlic, salt, and pepper.
4. Add the cherry tomatoes to the bowl with the olive oil mixture and toss to coat.
5. Spread the cherry tomatoes on a baking sheet and roast in the preheated oven for 10-12 minutes, or until they start to release their juices.
6. In the large bowl with the kale, add the roasted cherry tomatoes, crumbled feta cheese, and balsamic vinegar.
7. Toss everything together to combine and serve warm.

Conclusion

You've created a vegetarian feast fit for the gods, a true Garden of Eden. With these 22 sides, you'll be the maestro of the dinner party, orchestrating a symphony of flavors and textures that will leave your guests in awe, much like a Midas touch that turns every bite into gold. Your dinner party will be an unforgettable experience.