Mediterranean

Red lentils and potatoes form the base of these plant-based kebabs

It's time to pay homage to the humble chickpea "meatball."

This easy shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to add to your dinner rotation!

Artichoke hearts, pistachios, avocado, Parmesan cheese—this keto-friendly salad checks off all the boxes when it comes to flavor and texture.

The subtle vanilla and sweetness from the custard perfectly complements a punchy and flavorsome baklava filling.

This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets. Pressing the sandwich lets the crusty bread soak up roasted vegetable juices, and travel time gives flavors a chance to meld.

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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.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Pile this spicy jackfruit filling into warmed pitas, and serve with soy yogurt, shredded lettuce, sliced onions and tomatoes, and a dash of hot sauce.

If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

With just 6 ingredients you probably have in your pantry now, this easy olive tapenade is the perfect appetizer spread.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This party-worthy dip doubles as a delicious sandwich filling.

A secret binder makes these homemade veggie burgers hold together on a grill — overcooked pasta puréed with other party ingredients.

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There’s no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.

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This sweet and savory pizza is sure to become a weeknight fave.

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Check out Vegetarian Times Editors's author page.

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Basil oil is easy to make and will keep for 1 month in the fridge, so you might want to double the recipe to have some on hand for salads and roasted vegetables.

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This classic Mediterranean recipe highlights two summertime treasures—artichokes and fresh tomatoes.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Traditional Middle Eastern tabbouleh is more about the mint and herbs than the bulgur grains. The longer this salad sets, the better it gets, so make it up to a day ahead.

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Check out Vegetarian Times Editors's author page.

Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese.

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Check out Vegetarian Times Editors's author page.

A lemony marinade lightly "cooks” thin strips of zucchini in this tender Mediterranean salad. You can sub other fresh summer herbs for the parsley and mint. For uniformly wide squash noodles, use a mandoline to thinly slice veggies.

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Check out Vegetarian Times Editors's author page.

Fresh basil and fig preserves transform good ol’ grilled cheese into a sophisticated sandwich. Honey-lovers will like this recipe as is; others may prefer the less-sweet honey-free rendition.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.