Ina Garten, also known as the Barefoot Contessa, has built a reputation for creating elegant and delicious dishes that are perfect for any occasion. As a long-time vegetarian herself, she has shared her favorite plant-based recipes with us in this collection of 18 mouth-watering options. From comforting pasta dishes to flavorful salads and savory bread puddings, these vegetarian recipes by Ina Garten offer something for everyone.
Whether you’re hosting a dinner party or just looking for a quick weeknight meal, these recipes are sure to please even the most discerning palates. And the best part? They’re all surprisingly easy to make, thanks to Ina’s signature straightforward cooking style.
In this article, we’ll be diving into some of the most mouth-watering vegetarian recipes by Ina Garten that are perfect for any occasion. From her famous Roasted Eggplant Parmesan to the delightful Caprese Salad with Avocado and the hearty Sweet Potato and Black Bean Enchiladas, these dishes are sure to become new favorites in your household.
Roasted Eggplant Parmesan
Roasted Eggplant Parmesan Recipe
Elevate your pasta night with this flavorful and textured Roasted Eggplant Parmesan recipe. By roasting the eggplant, you’ll bring out its natural sweetness and add a delightful smokiness to each bite.
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
- 1 clove garlic, minced
- 1 cup marinara sauce
- 8 ounces mozzarella cheese, shredded
Instructions:
- Precare the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- In a shallow dish, mix breadcrumbs and Parmesan cheese. Toss the eggplant slices in the breadcrumb mixture until evenly coated.
- Preheat oven to 400°F (200°C). Drizzle olive oil on a baking sheet and arrange the eggplant slices in a single layer. Roast for 20-25 minutes, or until tender and lightly browned.
- Assemble the parmesan by spreading marinara sauce on the bottom of a baking dish, followed by a layer of roasted eggplant, and topped with mozzarella cheese. Repeat for desired layers. Bake at 375°F (190°C) for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: Approximately 45-50 minutes
Herbed Goat Cheese Stuffed Peppers
Elevate your snack game with this flavorful and easy-to-make recipe! Sweet bell peppers are filled with a creamy herbed goat cheese mixture, perfect for a quick appetizer or light lunch.
Ingredients:
– 4 large bell peppers, any color
– 1 log of goat cheese (8 oz), crumbled
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
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 bowl, mix crumbled goat cheese with parsley, thyme, salt, and pepper.
4. Stuff each bell pepper with the goat cheese mixture, leaving a small border at the top.
5. Sprinkle breadcrumbs over the filling and drizzle with olive oil.
6. Place peppers in a baking dish and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Wild Mushroom and Leek Bread Pudding
Elevate your bread pudding game with the earthy flavors of wild mushrooms and sweet leeks. This comforting dessert is perfect for a chilly evening or as a unique side dish for your next dinner party.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons unsalted butter, melted
– 1 large leek, thinly sliced
– 1 cup wild mushrooms (such as chanterelle or cremini), cleaned and sliced
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large eggs
– 1 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté leeks and mushrooms in butter until tender.
3. In a separate bowl, whisk together sugar, flour, salt, and pepper.
4. Add eggs and heavy cream to the dry ingredients; whisk until smooth.
5. Add bread cubes to the wet mixture; stir until coated.
6. Pour the mixture into a 9×13-inch baking dish; top with sautéed leek and mushroom mixture.
7. Bake for 35-40 minutes, or until puffed and golden brown.
Cooking Time: 35-40 minutes
Summer Vegetable Tian
A colorful and flavorful summer side dish that showcases the season’s best vegetables, all nestled in a crispy tart crust.
Ingredients:
– 1 sheet of puff pastry, thawed
– 2 cups mixed summer vegetables (such as zucchini, bell peppers, eggplant, cherry tomatoes)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange the mixed vegetables in a spiral pattern, leaving a 1-inch border around the edges.
4. Drizzle with olive oil and sprinkle with garlic, salt, and pepper.
5. Fold the edges of the pastry up over the vegetables, pressing gently to seal.
6. Brush the top crust with a little water and sprinkle with Parmesan cheese.
7. Bake for 25-30 minutes or until the pastry is golden brown.
Cooking Time: 25-30 minutes
Spinach and Ricotta Stuffed Shells
This recipe brings together the flavors of spinach, ricotta cheese, and tender pasta to create a satisfying and comforting dish. Perfect for a weeknight dinner or special occasion, these stuffed shells are sure to please.
Ingredients:
- 1 package jumbo pasta shells
- 2 cups fresh spinach, chopped
- 8 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- Marinara sauce (homemade or store-bought)
Instructions:
- Preheat oven to 375°F.
- Cook pasta shells according to package instructions. Drain and set aside.
- In a mixing bowl, combine chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
- Stuff each cooked pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
- Cover shells with marinara sauce and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Lemon Basil Pasta with Broccoli
This bright and zesty pasta dish combines the flavors of lemon, basil, garlic, and broccoli to create a light and satisfying meal. Perfect for a quick weeknight dinner or a summer evening gathering.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1/4 cup freshly chopped basil leaves
– 2 tbsp. unsalted butter
– 2 tbsp. 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. Reserve 1 cup of pasta water before draining.
2. In a separate pan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add broccoli to the pan and cook until tender, about 3-4 minutes.
4. Stir in lemon juice, salt, and pepper. Cook for an additional minute.
5. Combine cooked pasta, broccoli mixture, and chopped basil leaves. Toss with reserved pasta water if needed.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Tomato and Goat Cheese Tart
A sweet and savory tart that combines the freshness of tomatoes with the creaminess of goat cheese, perfect for a summer evening.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 1/4 cup goat cheese, crumbled
– 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 on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Arrange tomato slices on one half of the pastry, leaving a 1-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 Butternut Squash Soup
A warm and comforting soup perfect for a chilly fall or winter evening. This recipe brings out the natural sweetness of butternut squash, blended with aromatic spices and herbs.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. In a large pot, sauté the onion and garlic in olive oil until softened.
5. Add the roasted squash, cumin, smoked paprika, salt, and pepper. Stir well.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce heat and simmer for 20 minutes.
8. Use an immersion blender or regular blender to puree the soup until smooth.
9. If desired, stir in heavy cream for added richness.
Cooking Time: Approximately 1 hour 15 minutes
Garlicky Green Beans with Almonds
A flavorful and healthy side dish that’s perfect for any occasion. This recipe combines the natural sweetness of green beans with the savory flavor of garlic and crunch of almonds.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 cloves garlic, minced
– 1/4 cup sliced almonds
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Toss green beans with garlic, almonds, olive oil, salt, and pepper on the prepared baking sheet.
4. Roast in the preheated oven for 15-20 minutes, or until green beans are tender and slightly caramelized.
5. Remove from oven and squeeze lemon juice over the top.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Vegetable Lasagna with Béchamel Sauce
A classic Italian dish gets a flavorful twist with this vegetable-packed lasagna, topped with a rich and creamy Béchamel sauce.
Ingredients:
– 8-10 lasagna noodles
– 2 cups mixed vegetables (such as zucchini, bell peppers, mushrooms, and onions)
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 cup Béchamel sauce (see below for recipe)
– Fresh basil leaves, chopped (optional)
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. In a large skillet, sauté mixed vegetables until tender.
4. Assemble the lasagna by spreading a layer of Béchamel sauce, followed by a layer of cooked vegetables and a sprinkle of mozzarella cheese. Repeat for 3-4 layers, ending with a layer of cheese on top.
5. Bake for 25-30 minutes or until golden brown.
6. Serve hot, garnished with chopped basil leaves if desired.
Cooking Time: 25-30 minutes
Caprese Salad with Avocado
This creamy, flavorful salad combines the simplicity of traditional Caprese with the richness of avocado. Perfect for a light and refreshing side dish or lunch.
Ingredients:
– 3 large tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1 ripe avocado, diced
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Arrange the tomato slices on a large plate or platter.
2. Top each tomato slice with a round of mozzarella cheese.
3. Place diced avocado over the cheese.
4. Drizzle olive oil over the salad, then sprinkle with salt and pepper to taste.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: None! This salad is best served immediately, so feel free to assemble it just before serving.
Roasted Carrot and Farro Salad
This vibrant salad combines the natural sweetness of roasted carrots with the nutty flavor of farro, all tied together with a tangy vinaigrette. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 1 cup farro
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook farro according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted carrots, cooked farro, lemon juice, and crumbled feta cheese (if using). Toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley leaves and serve.
Cooking Time: 25-30 minutes
Zucchini and Corn Fritters
Celebrate the flavors of summer with these crispy and flavorful fritters, packed with zucchini, corn, and a hint of spice. Perfect as a snack or side dish.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine grated zucchini, corn kernels, flour, paprika, garlic powder, salt, and black pepper.
2. Stir in buttermilk until the mixture forms a thick batter.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the batter into the hot oil, forming fritters.
5. Fry for 2-3 minutes on each side, until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Baked Spinach and Artichoke Dip
Elevate your snack game with this creamy, cheesy dip that’s perfect for parties or movie nights. This baked spinach and artichoke dip is a crowd-pleaser!
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1 cup cream cheese, softened
– 1/2 cup mayonnaise
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine chopped artichoke hearts, spinach, cream cheese, mayonnaise, cheddar cheese, Parmesan cheese, salt, and pepper. Mix until smooth.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Bake for 20-25 minutes or until golden brown and bubbly.
5. Serve warm with tortilla chips, pita bread, or crackers.
Cooking Time: 20-25 minutes
Ratatouille with Fresh Herbs
This classic Provençal dish gets a fresh twist with the addition of fragrant herbs, perfect for a warm-weather dinner. With its rich flavors and vibrant colors, this ratatouille is sure to become a summer staple.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large bell peppers, sliced into 1-inch pieces
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 cup fresh herbs (such as parsley, basil, and thyme)
– 2 cups canned crushed tomatoes
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss eggplant slices with 1 tablespoon olive oil, salt, and pepper.
3. Spread eggplant on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat.
5. Add onion and garlic; cook for 3-4 minutes, or until softened.
6. Add bell peppers and cook for an additional 2-3 minutes.
7. Stir in crushed tomatoes, roasted eggplant, and fresh herbs.
8. Season with salt and pepper to taste.
9. Simmer over low heat for 10-15 minutes, stirring occasionally.
Cooking Time: 45-50 minutes
Quinoa and Roasted Vegetable Bowl
This recipe combines nutritious quinoa with a medley of roasted vegetables, creating a flavorful and filling bowl perfect for a quick weeknight dinner or meal prep.
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 red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro, or scallions) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using 2 cups water or broth.
3. Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring occasionally, until vegetables are tender.
4. Fluff cooked quinoa and combine with roasted vegetables. Season to taste.
5. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: Approximately 35-40 minutes
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas: A flavorful twist on traditional enchiladas, this recipe combines the natural sweetness of roasted sweet potatoes with the savory goodness of black beans.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes and onion for 30 minutes, or until tender.
3. In a large skillet, cook black beans, garlic, and red bell pepper over medium heat for 5-7 minutes, or until the vegetables are tender.
4. In a separate pan, warm tortillas over low heat for 2-3 minutes, or until pliable.
5. Assemble enchiladas by filling tortillas with sweet potato mixture, black bean mixture, and cumin-paprika seasoning. Roll up and place seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and bake for 20-25 minutes, or until heated through.
7. Serve warm, topped with shredded cheese if desired.
Cooking Time: Approximately 45-50 minutes
Greek Salad with Homemade Pita Chips
A classic Greek salad gets a crunchy twist with homemade pita chips, perfect for a quick and satisfying meal or snack.
Ingredients:
For the Pita Chips:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
For the Greek Salad:
– 4-6 cups mixed greens (lettuce, spinach, arugula)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1/2 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 2 tablespoons red wine vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine warm water, yeast, flour, and salt. Mix until a dough forms.
3. Knead for 5 minutes. Divide into 6-8 equal pieces. Roll out each piece into a thin circle.
4. Brush with olive oil and bake for 12-15 minutes or until crispy.
5. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, olives, feta cheese.
6. Drizzle with red wine vinegar and olive oil. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Summary
In this article, we showcase 18 mouth-watering vegetarian recipes from celebrity chef Ina Garten. From comforting classics like roasted eggplant parmesan and vegetable lasagna to fresh takes on pasta dishes and salads, there’s something for every occasion. Try her wild mushroom and leek bread pudding as a show-stopping side dish or indulge in her sweet potato and black bean enchiladas for a cozy dinner at home. Whether you’re looking for a quick weeknight meal or a impressive party appetizer, these recipes are sure to satisfy your cravings.
