65 Vegetarian Mediterranean Dishes You Need to Try Right Now

The Mediterranean basin offers a rainbow of plant-forward dishes that make the most of seasonal produce, herbs, grains, and cheeses. Below you’ll find sixty-five meat-free recipes from Spain to Lebanon that are simple enough for weeknights yet flavorful enough for guests. Each idea lists a brief description and a photo prompt, so you can picture the finished plate while you cook. Grab some good olive oil and let’s start exploring.

1. Caprese Salad Skewers

Thread tomato halves, basil, and mozzarella onto small picks for a portable twist on the classic Italian salad. A light splash of balsamic gives each bite sweet acidity. Serve these skewers as a starter or tuck them into lunch boxes. They travel well and disappear quickly at gatherings.

2. Greek Spanakopita Triangles

Spinach, feta, dill, and scallions create a bright filling that gets folded into crisp phyllo sheets. Brushing each layer with olive oil guarantees shatter-worthy crunch. Bake until deeply golden and serve warm or at room temperature. They freeze well, so make extra for a quick snack later.

3. Muhammara Dip

Originating from Syria, muhammara blends roasted red peppers, toasted walnuts, and Aleppo pepper into a smoky spread. A splash of pomegranate molasses adds tangy sweetness that balances the heat. Pair it with warm pita or crunchy vegetables. Leftovers perk up sandwiches the next day.

4. Marinated Feta with Olives

Cubes of creamy feta soak up flavors from rosemary, thyme, garlic, and citrus zest. Let the mixture rest at least four hours for maximum infusion. Spoon the cheese and oil over toasted bread or grain bowls. The fragrant oil doubles as a dressing base.

5. Chickpea Shawarma Pitas

Bake chickpeas with cumin, coriander, and smoked paprika until crispy. Tuck them into warm pitas with fresh veggies and a garlicky tahini sauce. The result channels classic shawarma flavor, minus the meat. It’s quick, filling, and perfect for meal prep.

6. Tomato & Cucumber Fattoush

This Lebanese salad celebrates crunchy textures and bright herbs. Toasted pita pieces soak up a lemony sumac dressing while staying crisp. Add optional radish or bell pepper for extra color. It pairs beautifully with grilled vegetables or soups.

7. Bruschetta al Pomodoro

Fresh summer tomatoes shine when diced and mixed with garlic, basil, and fruity olive oil. Spoon the mixture over grilled bread that’s still warm. A quick rub of raw garlic on the toast enhances flavor. Serve immediately so the bread stays crisp.

8. Sicilian Caponata

Caponata is a sweet-and-sour eggplant relish punctuated by raisins and capers. Simmer vegetables until tender but not mushy, then finish with a splash of vinegar. It tastes even better after a night in the fridge. Spoon over crostini or serve beside grilled halloumi.

9. Tabbouleh with Quinoa

Swapping bulgur for quinoa keeps this herb-forward salad gluten-free while retaining its light texture. Use a parsley-to-grain ratio that leans heavily on greens for authentic freshness. A squeeze of lemon just before serving brightens the dish. It’s a picnic favorite that holds well.

10. Roasted Red Pepper Hummus

Classic hummus gets smoky sweetness from charred red peppers. Blend chickpeas, tahini, garlic, and lemon until silky, then whirl in the peppers. Garnish with sesame seeds for nutty crunch. Serve as a dip or spread it inside veggie wraps.

11. Israeli Couscous Salad

Pearl-sized couscous delivers a pleasing chew that absorbs lemony vinaigrette. Toss in roasted zucchini, bell peppers, and cherry tomatoes for a rainbow effect. Fresh herbs and feta add brightness and salt. It’s equally tasty warm or chilled.

12. Andalusian Gazpacho

Blend ripe tomatoes, cucumber, bell pepper, and bread for a refreshing Spanish soup. Olive oil emulsifies the mixture, giving it a silky finish. Chill for at least two hours so flavors meld. Serve in small bowls or even drinkable glasses.

13. Lemon Herb Orzo

Cook orzo until just al dente, then toss with a quick sauce of olive oil, garlic, and citrus. Chopped herbs deliver a fresh punch that makes the dish stand alone or act as a side. Add crumbled goat cheese if desired. It’s ready in under twenty minutes.

14. Eggplant Parmigiana Rollatini

Thin eggplant strips are grilled, then rolled around a cheese filling seasoned with basil. Baking the rolls in tomato sauce keeps them moist while the top cheese bubbles. It’s lighter than traditional layered Parmigiana but still comforting. Pair with a green salad for balance.

15. Turkish Spinach & Cheese Gözleme

Gözleme is a stuffed flatbread cooked on a griddle until golden spots appear. A simple dough wraps sautéed spinach, onions, and melty Turkish white cheese. Serve hot off the pan with a squeeze of lemon. Kids enjoy tearing it into strips.

16. Patatas Bravas with Smoked Paprika Aioli

Spain’s beloved tapas staple features bite-sized potatoes roasted until crunchy. A mildly spicy tomato sauce clings to every edge, while smoked paprika aioli cools things down. Use precooked potatoes to cut roasting time. They’re irresistible alongside a chilled cava.

17. Pesto Zucchini Noodles

Spiralized zucchini delivers pasta vibes without heavy carbs. Toss the ribbons quickly in homemade basil-pine nut pesto just before serving so they stay crisp. Cherry tomatoes add sweetness and color. Top with shaved Parmesan for extra richness.

18. Classic Falafel with Tahini Sauce

Soak dried chickpeas overnight for the best texture, then blend with herbs, onion, and spices. Fry or bake until the exterior is deeply browned and crunchy. Serve tucked in pita with pickles or over greens. A drizzle of lemony tahini brings it all together.

19. Grilled Halloumi & Watermelon Salad

Salty halloumi develops char marks in minutes, contrasting beautifully with sweet watermelon. Fresh mint and a splash of lime keep flavors bright. Add a handful of arugula for peppery bite. It’s summer on a plate, no grill required—use a stovetop grill pan instead.

20. Lentil Moussaka

Brown lentils mimic the heartiness of ground meat in this Greek casserole. Layer them with roasted eggplant and tomato sauce, then crown the dish with nutmeg-scented béchamel. Bake until the top is bronzed and bubbling. Let it stand 15 minutes for clean slices.

21. Shakshuka with Feta

North African shakshuka bakes eggs directly in a spiced tomato base. Crumbled feta melts slightly, adding creamy saltiness to each spoonful. Scoop it up with crusty bread for brunch or dinner. The sauce freezes well, so double the batch.

22. Stuffed Grape Leaves (Dolmas)

Short-grain rice, pine nuts, and fresh herbs form the filling for these tender rolls. Simmered gently in a lemony broth, they emerge silky and aromatic. Serve them chilled or room-temperature as part of a mezze spread. Practice makes rolling easier each time.

23. Artichoke & Pea Risotto

Stir warm vegetable broth into arborio rice to coax out natural starches. Tender peas and marinated artichoke hearts fold in near the end for color and tang. A touch of lemon zest brightens the rich texture. Serve immediately while the grains stay loose.

24. Tuscan Panzanella Salad

Day-old bread soaks up tomato juices, olive oil, and red-wine vinegar in this rustic Italian salad. Let it rest twenty minutes so flavors mingle. Add thinly sliced red onion and basil for zest and fragrance. It’s proof that yesterday’s loaf can become today’s star.

25. Bulgur Pilaf with Tomatoes

This Turkish-style pilaf cooks quickly, making it a reliable side dish. Simmer fine bulgur in tomato broth until tender but separate. Mint and parsley finish the dish with fresh notes. Pair it with yogurt for a complete meal.

26. Roasted Cauliflower Shawarma

Cauliflower florets take on shawarma spices like cumin, turmeric, and allspice during high-heat roasting. The edges caramelize, delivering meaty satisfaction without actual meat. Tuck the pieces into flatbread with pickled veggies. Leftovers are excellent tossed into salads.

27. Creamy Polenta with Roasted Mushrooms

Slow-cooked polenta turns velvety with a bit of butter and Parmesan. Roasted mushrooms bring earthy depth and a slight chew. Spoon them over the cornmeal base and finish with fresh thyme. It’s comfort food that still feels elegant.

28. Spinach & Ricotta Cannelloni

Blanch spinach briefly, then mix with ricotta and nutmeg for a classic filling. Pipe the mixture into par-cooked cannelloni tubes and nestle them in marinara. A topping of mozzarella turns bubbly and golden in the oven. Let stand before serving to avoid molten mouths.

29. Lebanese Mujaddara

Mujaddara combines brown lentils and rice, subtly spiced with cumin and allspice. The crown of deeply caramelized onions adds sweetness and crunch. It’s humble yet deeply satisfying. Serve alongside a cucumber-yogurt salad for contrast.

30. Pepperonata on Toast

Slow-cooked bell peppers, onions, and tomatoes melt into a silky topping. A hint of vinegar balances the sweetness of the peppers. Spoon the mixture onto grilled bread rubbed with garlic. It’s an easy appetizer or light lunch.

31. Broccoli Rabe & White Bean Stew

White beans lend creaminess while bitter broccoli rabe adds bite. Simmer everything in crushed tomatoes scented with rosemary. A drizzle of extra-virgin olive oil ties flavors together. Enjoy with crusty bread to scoop up the broth.

32. Moroccan Zaalouk

Zaalouk blends roasted eggplant with tomato, garlic, and warm spices like cumin. Mash the mixture until spreadable but still textured. Serve warm or cold with flatbread. It doubles as a sandwich filling the next day.

33. Chickpea & Spinach Stew

Canned chickpeas speed up this Spanish-inspired stew. Smoked paprika and a hint of sherry vinegar deepen the sauce. Fold in spinach just before serving so it stays vibrant. Leftovers reheat beautifully for lunches.

34. Greek Gigantes Plaki

Butter beans bake slowly in a garlicky tomato sauce until tender and creamy. Olive oil pooled on top signals proper Greek style. Enjoy warm with crusty bread or cooled as part of a mezze spread. A pinch of dill brightens each bite.

35. Ricotta & Lemon Stuffed Zucchini Blossoms

Delicate blossoms are gently filled with ricotta scented with lemon zest and mint. A quick dip in light batter and a shallow fry yield airy crunch. Serve immediately with a squeeze of fresh lemon. They feel special yet take minutes to prepare.

36. Caponata Flatbread

Spread leftover Sicilian caponata over store-bought or homemade flatbread. A quick pass under the broiler warms the topping and crisps the crust. Finish with fresh basil leaves. It makes a speedy lunch or party bite.

37. Rosemary Garlic Focaccia

High-hydration dough yields focaccia with an airy crumb and crunchy edges. Dimple the surface with fingertips and drizzle generously with olive oil. Sprinkle rosemary and flaky salt before baking. Serve slices alongside soups or slice horizontally for sandwiches.

38. Tomato & Olive Puff Pastry Tart

Ready-made puff pastry forms a flaky base that puffs dramatically in the oven. Arrange tomato slices, Kalamata olives, and feta on top. A quick bake delivers a savory pastry perfect for brunch. Serve warm or at room temperature.

39. Herb-Flecked Farro Salad

Nutty farro holds its chew even after dressing, making it great for make-ahead salads. Mix in crunchy vegetables and a lemon-garlic vinaigrette. Feta or goat cheese crumbles lend creaminess. It packs well for office lunches.

40. Baked Feta Pasta

Roast feta with tomatoes, olive oil, and garlic until the cheese softens and tomatoes burst. Stir in al dente pasta and fresh basil for an instant creamy sauce. It’s a one-pan wonder that feels indulgent. Use whole-wheat noodles for extra fiber.

41. Roasted Vegetable Paella

Swap seafood for a medley of roast vegetables and still capture paella’s signature socarrat crust. Saffron and smoked paprika perfume every grain of rice. Arrange vegetables on top during the final minutes so colors stay vivid. Serve straight from the pan for drama.

42. Saffron Couscous with Almonds

Instant couscous drinks up saffron-infused broth in minutes. Toasted almonds add crunch while dried apricots give gentle sweetness. Fluff with a fork to separate grains. It accompanies tagines or stands alone with yogurt.

43. Eggplant & Chickpea Tagine

Slowly simmer eggplant and chickpeas with ginger, cinnamon, and cumin until meltingly soft. Preserved lemon slices lend sharp contrast. Serve over couscous to soak up the sauce. It reheats beautifully for next-day lunches.

44. Cretan Dakos

Dakos is a Greek snack similar to bruschetta but built on barley rusks. The hard bread softens slightly under grated ripe tomatoes and olive oil. Finish with feta and oregano. It’s a no-cook dish perfect for hot days.

45. Cannellini Bean & Kale Soup

Sauté onion, carrot, and celery before adding beans and broth for depth. Kale ribbons cook just until tender, retaining vibrant green. A parmesan rind during simmering adds savory notes. Serve with a wedge of lemon on the side.

46. Spinach & Feta Stuffed Peppers

Mix wilted spinach with feta, herbs, and cooked rice for a quick filling. Spoon into pepper halves and bake until peppers soften and tops are golden. They hold up well for reheating. Pair with tzatziki for dipping.

47. Marinated Artichoke Pasta Salad

Tangy artichoke hearts double as both ingredient and dressing base. Toss them with bite-sized pasta, olives, and sun-dried tomatoes. Chill for at least 30 minutes so flavors knit together. Great for potlucks because it travels well.

48. Mozzarella & Olive Tapenade Panini

Spread a briny olive tapenade on crusty bread, add fresh mozzarella slices, and press until cheese oozes. The combination is salty, creamy, and satisfying. Serve with a simple arugula salad. It comes together in under ten minutes.

49. Broiled Citrus Asparagus

High heat caramelizes asparagus tips while keeping stalks tender. Finish with a drizzle of orange-lemon vinaigrette for brightness. Toasted pistachios add crunch if desired. Serve hot or at room temperature.

50. Sweet Potato & Harissa Cakes

Mashed roasted sweet potatoes combine with chickpea flour and spicy harissa paste. Pan-fry until browned and serve with cool yogurt. They make a hearty vegetarian main or slider filling. Freeze uncooked patties for quick dinners later.

51. Zucchini & Mint Fritters (Kolokithokeftedes)

Salt and drain grated zucchini to avoid soggy fritters. Mix with mint, dill, feta, and a touch of flour, then pan-fry until crisp. A spoonful of tzatziki cools each bite. Serve as a starter or light meal.

52. Genovese Minestrone

This Ligurian soup brims with seasonal vegetables, beans, and small pasta. A spoonful of pesto stirred in at serving lends aromatic depth. Use whatever produce is on hand; the recipe is forgiving. It’s even better the next day.

53. Peperonata Focaccia Sandwich

Split airy focaccia and load it with sweet-and-sour peperonata plus creamy mozzarella. Press gently so juices seep into the bread. Serve at room temperature, making it picnic-friendly. Add basil leaves for extra freshness.

54. Lentil & Tomato Ragù over Polenta

Brown lentils simmer with tomatoes, red wine, and herbs until thick. Spoon the ragù over soft polenta for an Italian-style comfort dish. Leftover sauce pairs well with pasta too. Sprinkle with grated pecorino if you like.

55. Chickpea & Sun-Dried Tomato Burgers

Pulse chickpeas, oats, and sun-dried tomatoes into a chunky mix, then form patties. Pan-fry until deeply browned on both sides. Serve on buns with arugula and basil mayo. The burgers hold together well for grilling too.

56. Mushroom & Thyme Börek

Sautéed mushrooms and onions spiked with thyme make a savory filling for this Turkish pastry. Roll the phyllo into a coil before baking until crisp. Cut into wedges for serving. It’s excellent warm or at room temperature.

57. Lavender Honey Greek Yogurt Parfait

Whisk a touch of culinary lavender into warm honey, then cool to infuse. Layer thick Greek yogurt with the scented honey and crushed pistachios. The flavors feel Mediterranean yet soothing. Serve for breakfast or as a light dessert.

58. Orange Blossom Semolina Cake

Also known as basbousa, this cake uses coarse semolina for a tender crumb. After baking, pour a fragrant orange blossom syrup over the hot cake so it soaks in. Wait until fully cooled before slicing. It keeps moist for several days.

59. Pistachio Baklava Bites

Sheets of phyllo layered with ground pistachios and butter bake until golden. A spiced honey syrup added post-bake creates signature stickiness. Cutting them into bite-size pieces makes serving easier. Store in an airtight tin to maintain crunch.

60. Lemon Olive Oil Cookies

Extra-virgin olive oil replaces butter for a delicate crumb and subtle fruitiness. Lemon zest and juice keep the flavor bright. These cookies stay tender for days, making them great for gift baskets. Enjoy with afternoon espresso.

61. Almond Fig Tart

A sweet pastry crust holds almond frangipane that puffs around juicy figs during baking. The contrast of nutty cream and jammy fruit feels luxurious. Serve slices slightly warm with a dollop of yogurt. Leftovers make a decadent breakfast.

62. Ricotta & Lemon Basque Cheesecake

This crustless cheesecake bakes at high heat, achieving a burnished exterior and custardy middle. Ricotta and lemon zest lighten the texture and flavor. Chill fully before slicing for clean edges. It’s rich but not heavy.

63. Pomegranate Tabbouleh

Classic parsley-based tabbouleh gets jeweled with tart pomegranate seeds. They pop against the blend of bulgur, mint, cucumber, and tomato. A simple lemon-olive oil dressing ties everything together. It’s festive enough for holiday tables.

64. Grape & Walnut Bulgur Salad

Sweet grapes and crunchy walnuts give this salad a pleasing contrast. Bulgur soaks in a light vinaigrette seasoned with sumac for tang. Fresh dill or tarragon adds aroma. Serve alongside soft cheeses for a simple lunch.

65. Herbal Iced Mint Tea

Steep green or black tea with handfuls of fresh mint leaves, then chill thoroughly. Sweeten lightly with honey while still warm so it dissolves. Serve over ice with extra mint and lemon wheels. It’s an ideal refreshment alongside all these vegetarian bites.