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Colorful, seasonal, suitable for everyday use

Colourful Vegetable Recipes for Every Season

Give each vegetable the heat and cooking time it needs to retain flavour and texture. Browse colourful everyday dishes that make seasonal produce the main event rather than an afterthought.

Recipes

Matching recipes

1 hr 20 min Korean

Chuncheon Dakgalbi

Chuncheon Dakgalbi roasts marinated chicken thighs with cabbage, sweet potato, rice cake and pearl leaves in a spicy gochujang sauce.

35 min Korean

Kimchi Bokkeumbap

Kimchi Bokkeumbap combines cold rice with well-ripened kimchi, pork belly and kimchi juice to a strong Korean fried rice with fried egg.

45 min Japanese

Omurice

Omurice wraps spicy ketchup rice with chicken, onions, mushrooms and peas in a thin, tender omelette and is part of Japanese yoshoku cuisine.

1 hr 5 min Japanese

Sukiyaki

Sukiyaki is a Japanese hot pot dish with wafer-thin beef, tofu, shirataki, mushrooms, Chinese cabbage and leeks in sweet and spicy Warishita sauce.

1 hr 5 min Japanese

Japanese gyoza

Japanese gyoza are stuffed with pork, finely chopped cabbage, nira, ginger and garlic, fried under the lid and then steamed under a lid.

1 hr 30 min Italian

Pollo alla Cacciatora

Pollo alla Cacciatora braises browned chicken pieces with onions, carrots, celery, rosemary, wine, tomatoes and black olives.

Sliced Sicilian arancini with saffron rice, ragù, peas, cheese and crispy breading

4 hr Italian

Arancini al Ragù

Sicilian arancini wrap a dry ragù of minced meat and peas with saffron rice, cheese, thin flour and crispy breadcrumbs.

2 hr 30 min Italian

Parmigiana di Melanzane

Parmigiana di Melanzane layers deep fried aubergines with concentrated tomato sauce, basil, fior di latte and parmigiano.

45 min Italian

Trofie al Pesto Genovese

Trofie al pesto Genovese combine rolled pasta with fresh basil pesto, potatoes and green beans to create a Ligurian classic.

50 min Indonesian

Ketoprak from Jakarta

Ketoprak combines rice noodles, fried tofu, mung bean sprouts, cucumber and rice cake with a freshly stirred peanut sauce and Kecap Manis.

Indonesian gudeg with brown braised young jackfruit, eggs, coconut sauce and steamed rice

3 hr 25 min Indonesian

Gudeg with young jackfruit

Gudeg from Yogyakarta stews young jackfruit slowly with coconut milk, palm sugar, kemire nuts, galangal and Indonesian bay leaves.

1 hr 5 min Indian

Baingan Bharta

Baingan Bharta is a smoky roasted eggplant braised with onions, tomatoes, garlic, ginger, chilli and a few spices.

1 hr 5 min Indian

Pav Bhaji

Pav Bhaji is Mumbai's spicy vegetable pan made from potatoes, cauliflower, peas, peppers and tomatoes, served with butter-roasted rolls.

South Indian Sambar with Toor Dal, vegetables, curry leaves and mustard seed in a bowl

1 hr 10 min Indian

Sambar with vegetables

Sambar is a South Indian lentil and vegetable stew with Toor Dal, tamarind, Sambar powder and a fragrant tadka made from mustard seed and curry leaves.

Crunchy rolled masala dosa with yellow potato filling, coconut butter and sambar

18 hr Indian

Masala dosa with potato filling

Masala dosa are crispy South Indian rice-lentil crepes with a spicy potato filling made from mustard seed, curry leaves, ginger and turmeric.

55 min Indian

Paneer Butter Masala

Paneer Butter Masala combines soft paneer with a mild, smooth sauce of tomatoes, cashew seeds, butter, cream and kasuri methi.

Greek briam with roasted potatoes, zucchini, eggplant, tomatoes and herbs

2 hr Greek

Briam – Greek roasted vegetables

Briam slowly roasts potatoes, zucchini, eggplant, tomatoes, onion and garlic with plenty of olive oil, parsley and oregano.

2 hr 10 min Greek

Dolmadakia yalantzi

Dolmadakia yalantzi are tender vine leaves with a meatless filling of round grain rice, onions, dill, mint, parsley, lemon and olive oil.

25 min Greek

Cretan dakos

Cretan Dakos is made with moistened barley rusks, ripe tomatoes, mizithra or feta, olive oil, oregano, capers and olives.

Frankfurt Green Sauce with seven herbs, boiled potatoes and boiled eggs in half

1 hr 55 min German

Frankfurt green sauce with potatoes and egg

Frankfurt Green Sauce combines seven fresh herbs with sour cream, yoghurt, vinegar and oil and is served cold with potatoes and eggs.

Mecklenburg fish pan with whole baked fish on potatoes, carrots, onions and bacon

1 hr 30 min German

Mecklenburg fish skillet

The Mecklenburg fish pan cooks a whole fish on layers of potatoes, carrots, onions and bacon with horseradish, dill and parsley.

Leipzig Allerlei with asparagus, peas, carrots, cauliflower, morels and crayfish tails

1 hr 25 min German

Leipziger Allerlei with crayfish

Classic Leipziger Allerlei combines spring vegetables, morels, crayfish tails and small dumplings with melted butter.

3 hr 45 min French

Pot-au-feu

Pot-au-feu slowly cooks beef, bone marrow, root vegetables and leeks in a clear broth and serves the broth and garnish separately or together.

1 hr 45 min French

Gratin dauphinois

Gratin dauphinois is traditionally made of thin slices of potato, milk, cream, garlic and nutmeg - without eggs or cheese.

Creamy lemon risotto with green peas, Parmesan cheese and fresh basil

40 min Italian

Lemon risotto with peas and basil

Creamy risotto gets a light summer note from lemon, peas and basil. Parmesan and cold butter only bind the rice grains after cooking.