Vegetarian Italian Sides & Salads Recipes | Vegetarian Times Skip to main content

Italian Sides & Salads

Round out your meal with just the right side dish or salad.
Sicilian-Style Roasted Vegetables with Balsamic Syrup

Sicilian-Style Roasted Vegetables with Balsamic Syrup

When Nancy Liguori doctors up recipes to make them healthful and delicious, she's got the credentials to back up her creations. After getting her MD in 2004, Nancy worked in the health care communications sector before enrolling in the Natural Gourmet Institute's part-time chef's training program. This recipe was an improvisation during her final culinary school class, which focused on Sicilian cooking. “We had extra green beans and red bell peppers, so I decided to roast them and treat them in the classically Sicilian agrodolce style by tossing the vegetables with orange and lemon juices and then drizzling them with reduced balsamic vinegar,” she explains.

White Gazpacho

White Gazpacho

White gazpacho is traditionally made with lots of raw garlic and merely garnished with grapes. Here we've toned down the garlic and bumped up the fruit factor for a cold soup that's sweetly satisfying.

Avocado Chimichurri Bruschetta

Avocado Chimichurri Bruschetta

Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.

Pasta Primavera Salad

Pasta Primavera Salad

One large pot of boiling water does all the cooking for this salad. The addition of the vegetables has been timed so that they’re all done at the same time. Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned broth to boil the pasta in.

Whole Wheat Rosemary Focaccia

Whole Wheat Rosemary Focaccia

Crispy yet chewy slices of herb-flavored focaccia go well with dips and make great bases for a large variety of toppings. Try replacing the rosemary topping with Parmesan, prepared pesto, herbes de Provence or sesame seeds.

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Sautéed Brussels Sprouts with Gremolata

Gremolata is an Italian garnish of lemon zest, minced garlic, and fresh parsley that's traditionally sprinkled raw over a dish. Here, it's stirred into sautéed Brussels sprouts. A squeeze of lemon juice heightens the flavors.

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Broccoli Raab, Sicilian Style

This recipe, from Claire Criscuolo, founder and proprietor of the New Haven, Conn., veg eaterie Claire’s Corner Copia, pays homage to Criscuolo’s father, who’s of Sicilian descent. To help tamp down the peppery-mustardy, bitter taste of broccoli rabe, Criscuolo says, “I blanch it in a small amount of lightly salted boiling water for just a minute, then drain it, reserving the water for a soup.”

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Grilled Hearts of Romaine with Balsamic-Shallot Vinaigrette

This easy no-toss salad is elegant enough for special occasions. Though the romaine hearts must be eaten shortly after grilling, the dressing can be made up to two days in advance. The recipe calls for a stove-top grill pan, but you can also try it on an outdoor grill—just keep a close eye on the romaine hearts, since outdoor grills get hotter than the stove-top variety.

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Grilled Tomato Bruschetta

Grilling tomatoes concentrates their sunny sweetness and adds a hint of smokiness, mellowing their acidity.

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