18 Delicious Spain Vegetable Recipes Healthy

Zesty, vibrant, and utterly delicious—Spain’s vegetable dishes are a treasure trove of flavors waiting to elevate your home cooking. Whether you’re craving quick dinners, seasonal favorites, or a touch of Mediterranean comfort, these 18 healthy recipes promise to bring a splash of Spanish sunshine to your table. Dive in and discover how simple ingredients can transform into extraordinary meals that’ll have everyone asking for seconds!

Spanish Ratatouille with Eggplant and Zucchini

Harmoniously blending the rustic charm of Spanish cuisine with the vibrant colors of summer vegetables, this Spanish Ratatouille with Eggplant and Zucchini is a celebration of simplicity and flavor. Each bite offers a tender, melt-in-your-mouth texture, with the vegetables’ natural sweetness enhanced by a delicate balance of herbs.

Ingredients

• Eggplant – 1 large, diced
• Zucchini – 2 medium, sliced
• Olive oil – 3 tbsp
• Garlic – 2 cloves, minced
• Tomato paste – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Preheat a large skillet over medium heat and add 2 tbsp of olive oil.
2. Add the diced eggplant to the skillet, sautéing for 5 minutes until slightly softened. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Introduce the sliced zucchini to the skillet, cooking for an additional 4 minutes. Tip: Stir occasionally to prevent sticking.
4. Push the vegetables to one side of the skillet, add the remaining 1 tbsp of olive oil, and sauté the minced garlic for 30 seconds until fragrant.
5. Mix in the tomato paste, salt, black pepper, and thyme, stirring well to coat the vegetables evenly. Tip: For a deeper flavor, let the tomato paste cook for a minute before mixing.
6. Reduce the heat to low, cover the skillet, and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.

Silky and aromatic, this Spanish Ratatouille is a testament to the beauty of slow-cooked vegetables. Serve it atop a crusty baguette for a rustic appetizer or alongside grilled fish for a light, yet satisfying meal.

Garlic Mushrooms Tapas Style

Kickstart your culinary journey with these Garlic Mushrooms Tapas Style, a dish that marries the earthy depth of mushrooms with the aromatic punch of garlic, creating a symphony of flavors that’s both sophisticated and comforting.

Ingredients

• Mushrooms – 1 lb
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Butter – 1 tbsp
• Salt – ½ tsp
• Parsley – 1 tbsp, chopped

Instructions

1. Heat olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam, about 1 minute.
2. Add the mushrooms to the skillet in a single layer. Cook without stirring for 3 minutes to allow them to brown on one side. Tip: Avoid overcrowding the pan to ensure each mushroom gets perfectly browned.
3. Stir the mushrooms and add the minced garlic. Cook for another 2 minutes, stirring occasionally, until the garlic is fragrant but not browned.
4. Sprinkle salt over the mushrooms and stir to combine. Cook for an additional 2 minutes, or until the mushrooms are tender and have released their juices. Tip: The salt helps draw out the moisture from the mushrooms, concentrating their flavor.
5. Remove from heat and sprinkle with chopped parsley. Stir once more to distribute the parsley evenly. Tip: Fresh parsley adds a bright contrast to the rich flavors of the dish.

Hearty and flavorful, these Garlic Mushrooms Tapas Style boast a tender texture with a slight bite, enveloped in a rich, garlicky sauce. Serve them atop crusty bread for a simple yet elegant appetizer, or as a savory side to complement grilled meats.

Patatas Bravas with Spicy Tomato Sauce

Just imagine the perfect harmony of crispy potatoes and a bold, spicy tomato sauce coming together in a dish that’s as vibrant in flavor as it is in presentation. Patatas Bravas, a beloved Spanish tapas, transforms simple ingredients into a culinary masterpiece that’s sure to impress.

Ingredients

• Potatoes – 2 lbs
• Olive oil – ¼ cup
• Tomato sauce – 1 cup
• Paprika – 1 tsp
• Cayenne pepper – ½ tsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for roasting the potatoes to perfection.
2. Peel and cut the potatoes into 1-inch cubes, aiming for uniform size to promote even cooking.
3. Toss the potato cubes with ¼ cup of olive oil and 1 tsp of salt until evenly coated, a crucial step for achieving that golden crispiness.
4. Spread the potatoes in a single layer on a baking sheet, avoiding overcrowding to allow each piece to crisp up beautifully.
5. Roast in the preheated oven for 40 minutes, flipping halfway through, until they’re golden and crispy on the outside yet tender inside.
6. While the potatoes roast, combine 1 cup of tomato sauce with 1 tsp of paprika and ½ tsp of cayenne pepper in a small saucepan over medium heat, stirring occasionally for 5 minutes to meld the flavors.
7. Once the potatoes are done, transfer them to a serving dish and drizzle generously with the spicy tomato sauce, ensuring each bite is packed with flavor.

Crispy on the outside and fluffy within, these Patatas Bravas are a textural delight, with the spicy tomato sauce adding a fiery kick that’s balanced by the potatoes’ natural sweetness. Serve them as a standout appetizer or alongside a chilled glass of sangria for an authentic Spanish experience.

Spanish Spinach with Chickpeas

Combining the rustic charm of Spanish cuisine with the wholesome goodness of greens and legumes, this dish is a testament to simplicity meeting sophistication. Carefully balanced flavors and textures make it a versatile addition to any meal, whether served as a hearty side or a light main.

Ingredients

• Spinach – 10 oz
• Chickpeas – 1 can (15 oz), drained and rinsed
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Smoked paprika – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic to the skillet, sautéing until fragrant and lightly golden, approximately 30 seconds.
3. Stir in the spinach in batches, allowing each batch to wilt slightly before adding more, about 2 minutes total.
4. Mix in the chickpeas, smoked paprika, and salt, stirring gently to combine without mashing the chickpeas.
5. Reduce heat to low and simmer uncovered for 5 minutes, stirring occasionally, to allow flavors to meld.
6. Remove from heat and let stand for 2 minutes before serving to enhance the dish’s texture and taste.

Fluffy yet firm chickpeas contrast beautifully with the silky spinach, while the smoked paprika adds a subtle depth. For an extra touch of elegance, garnish with a drizzle of olive oil and a sprinkle of paprika just before serving.

Roasted Red Peppers with Garlic and Olive Oil

Elevate your appetizer game with this simple yet sophisticated dish that brings out the natural sweetness of red peppers, perfectly complemented by the aromatic punch of garlic and the richness of olive oil.

Ingredients

• Red bell peppers – 4
• Garlic – 3 cloves, thinly sliced
• Olive oil – ¼ cup
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s hot enough to caramelize the peppers.
2. Cut the red bell peppers in half, remove the stems and seeds, then slice them into uniform strips for even roasting.
3. Arrange the pepper strips on a baking sheet in a single layer, drizzle with olive oil, and sprinkle with salt. Tip: Avoid overcrowding to ensure each piece roasts rather than steams.
4. Roast in the preheated oven for 25 minutes, then add the thinly sliced garlic over the peppers. Tip: Adding garlic later prevents it from burning and becoming bitter.
5. Continue roasting for another 10-15 minutes until the peppers are tender and the edges are slightly charred. Tip: For extra flavor, you can broil for the last 2 minutes to enhance the char.
6. Remove from the oven and let cool slightly before serving to allow the flavors to meld.

Silky and slightly smoky, these roasted red peppers with garlic and olive oil offer a melt-in-your-mouth texture. Serve them atop crusty bread for a quick bruschetta or as a vibrant side to grilled meats.

Spanish Green Beans with Tomatoes

Just as the summer sun begins to warm the earth, our Spanish Green Beans with Tomatoes emerge as a vibrant celebration of simplicity and flavor. This dish, a harmonious blend of tender green beans and ripe tomatoes, is a testament to the beauty of Spanish cuisine, where few ingredients come together to create something truly extraordinary.

Ingredients

• Green beans – 1 lb
• Tomatoes – 2 cups, diced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Trim the ends off the green beans and rinse them under cold water.
2. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
3. Add the minced garlic to the skillet, sautéing for 1 minute until fragrant, being careful not to burn it.
4. Introduce the green beans to the skillet, stirring to coat them evenly with the garlic-infused oil.
5. Cook the green beans for 5 minutes, stirring occasionally, until they start to soften but remain crisp.
6. Add the diced tomatoes to the skillet, mixing gently with the green beans.
7. Season with salt, then reduce the heat to low (250°F) and simmer uncovered for 10 minutes, allowing the tomatoes to break down slightly and meld with the beans.
8. Remove from heat and let stand for 2 minutes before serving to allow the flavors to further combine.

Vibrant and full of life, this dish offers a delightful contrast between the crispness of the green beans and the juiciness of the tomatoes. Serve it as a standalone vegetarian delight or alongside grilled fish for a Mediterranean-inspired meal that sings with freshness.

Catalan Tomato Bread with Fresh Vegetables

Revered in the heart of Catalonia and now gracing tables across the US, this simple yet sublime dish marries the rustic charm of toasted bread with the vibrant freshness of garden vegetables, all brought together by the rich, garlicky embrace of ripe tomatoes.

Ingredients

• Bread – 4 slices
• Tomatoes – 2, medium
• Garlic – 1 clove
• Extra virgin olive oil – 2 tbsp
• Salt – ½ tsp
• Cucumber – ½, sliced
• Radishes – 4, thinly sliced

Instructions

1. Preheat your oven to 350°F. Place the bread slices on a baking sheet and toast in the oven for 5 minutes, or until golden and crisp. Tip: For an extra crunch, brush the bread lightly with olive oil before toasting.
2. Cut the tomatoes in half and grate them into a bowl, discarding the skins. Tip: Use the large holes of a box grater for the best texture.
3. Peel the garlic clove and cut it in half. Rub the cut side of the garlic onto the toasted bread slices. Tip: The warmth of the bread will help release the garlic’s aroma.
4. Drizzle 1 tbsp of olive oil over the bread, then spread the grated tomato evenly on top. Sprinkle with salt.
5. Arrange the cucumber and radish slices on top of the tomato. Drizzle with the remaining 1 tbsp of olive oil.
6. Serve immediately. The contrast between the crisp bread, juicy tomatoes, and crunchy vegetables makes each bite a delightful experience. Perfect for a light lunch or as a starter to awaken the palate.

Spanish Lentil Stew with Vegetables

This Spanish Lentil Stew with Vegetables is a hearty, flavorful dish that brings the rustic charm of Spanish cuisine to your table. Tender lentils and a medley of vegetables simmered in a rich, aromatic broth create a comforting meal that’s both nutritious and satisfying.

Ingredients

• Lentils – 1 cup
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Carrots – 2, diced
• Potatoes – 2, diced
• Tomato paste – 2 tbsp
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Paprika – 1 tsp

Instructions

1. Rinse the lentils under cold water until the water runs clear, then drain.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the carrots and potatoes, cooking for another 5 minutes until they begin to soften.
4. Add the tomato paste, lentils, vegetable broth, salt, and paprika to the pot. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
6. For a thicker stew, remove the lid during the last 10 minutes of cooking to allow some of the liquid to evaporate.
7. Taste and adjust seasoning if necessary before serving.

Now, this stew boasts a velvety texture with the lentils and vegetables melting into the savory broth. Not only does it pair beautifully with crusty bread, but it also shines as a standalone dish, garnished with fresh parsley for a pop of color and freshness.

Grilled Asparagus with Romesco Sauce

Yielded by the earth’s bounty, grilled asparagus with romesco sauce is a dish that marries the smoky char of spring’s finest spears with the rich, nutty depth of a classic Spanish sauce. Perfect for al fresco dining, this recipe elevates simple ingredients into a symphony of flavors and textures.

Ingredients

• Asparagus – 1 lb
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Almonds – ½ cup
• Roasted red peppers – 1 cup
• Garlic – 2 cloves
• Sherry vinegar – 1 tbsp
• Smoked paprika – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature of 400°F.
2. Trim the woody ends off the asparagus, then toss with 1 tbsp olive oil and ¼ tsp salt.
3. Grill the asparagus for 3-4 minutes per side, until charred but still crisp. Tip: Use tongs to rotate the spears for even cooking.
4. While the asparagus grills, blend almonds, roasted red peppers, garlic, sherry vinegar, smoked paprika, remaining olive oil, and salt in a food processor until smooth. Tip: For a silkier sauce, add a splash of water if needed.
5. Adjust the seasoning of the romesco sauce with additional salt or vinegar to taste. Tip: Let the sauce sit for 10 minutes to allow the flavors to meld.
6. Arrange the grilled asparagus on a platter and drizzle generously with the romesco sauce.

Every bite of this dish offers a contrast between the tender, smoky asparagus and the creamy, vibrant romesco sauce. Serve it as a standout side at your next barbecue or atop a slice of crusty bread for a rustic appetizer.

Spanish-style Stuffed Bell Peppers

Nothing captivates the palate quite like the vibrant flavors of Spanish cuisine, and these Spanish-style Stuffed Bell Peppers are no exception. A harmonious blend of savory and sweet, this dish is a testament to the simplicity and elegance of Mediterranean cooking.

Ingredients

• Bell peppers – 4
• Ground beef – 1 lb
• Rice – 1 cup
• Tomato sauce – 1 cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
4. Add ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Stir in rice, tomato sauce, salt, and black pepper. Cook for another 2 minutes to combine the flavors.
6. Stuff the bell peppers with the beef and rice mixture, packing it down lightly.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
9. Let the peppers rest for 5 minutes before serving to allow the flavors to meld.

Absolutely delightful, these stuffed peppers offer a tender bite with a rich, savory filling that’s perfectly balanced by the sweetness of the bell peppers. Serve them atop a bed of saffron rice for an extra touch of Spanish flair.

Leek and Potato Soup Spanish Style

Few dishes embody the comforting embrace of home quite like a warm bowl of Leek and Potato Soup Spanish Style, a delightful twist on the classic that brings a touch of Iberian sunshine to your table.

Ingredients

• Leeks – 2 cups, sliced
• Potatoes – 3 cups, diced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Smoked paprika – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add sliced leeks and minced garlic, sautéing until the leeks are soft and translucent, approximately 5 minutes. Tip: Stir frequently to prevent browning.
3. Stir in diced potatoes, ensuring they are well-coated with the oil and leek mixture.
4. Pour in vegetable broth, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender. Tip: A fork should easily pierce the potatoes when done.
5. Remove from heat and blend the soup until smooth using an immersion blender. For a chunkier texture, blend only half the soup. Tip: Allow the soup to cool slightly before blending to avoid splatters.
6. Season with salt and smoked paprika, stirring well to combine. Serve hot.

The soup boasts a velvety texture with a smoky depth from the paprika, perfect for a chilly evening. Garnish with a drizzle of olive oil and a sprinkle of fresh herbs for an extra layer of flavor.

Spanish Cauliflower with Garlic and Parsley

Yielded by the vibrant flavors of Spain, this dish transforms the humble cauliflower into a culinary masterpiece, where each floret is kissed with the golden hue of garlic and the fresh whisper of parsley.

Ingredients

• Cauliflower – 1 head
• Olive oil – 3 tbsp
• Garlic – 4 cloves, minced
• Parsley – ¼ cup, finely chopped
• Salt – 1 tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Cut the cauliflower into even-sized florets for uniform cooking.
3. Toss the florets with 2 tbsp of olive oil and ½ tsp of salt in a large bowl, ensuring each piece is lightly coated.
4. Spread the cauliflower in a single layer on a baking sheet, avoiding overcrowding to promote even browning.
5. Roast in the preheated oven for 25 minutes, then flip the florets halfway through for an even golden color.
6. While the cauliflower roasts, heat the remaining 1 tbsp of olive oil in a small pan over medium heat.
7. Add the minced garlic to the pan, sautéing for 1-2 minutes until fragrant but not browned, to preserve its delicate flavor.
8. Once the cauliflower is tender and caramelized, remove it from the oven and immediately toss with the sautéed garlic and chopped parsley.
9. Adjust the seasoning with the remaining ½ tsp of salt, if necessary, for a perfectly balanced dish.

Perfectly roasted, the cauliflower boasts a tender interior with a slightly crisp edge, enveloped in the aromatic blend of garlic and parsley. Serve it as a standout side or atop a bed of quinoa for a hearty vegetarian main.

Artichokes with Almonds and Lemon

Just as the first light of dawn brings promise to a new day, so does the vibrant combination of artichokes, almonds, and lemon herald the arrival of a dish that’s both refreshing and deeply satisfying. This elegant preparation transforms simple ingredients into a symphony of flavors, perfect for a sophisticated brunch or a light dinner.

Ingredients

• Artichokes – 4
• Almonds – ½ cup
• Lemon – 1
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F to ensure it reaches the perfect temperature for roasting the artichokes.
2. Trim the tops and stems of the artichokes, then cut them in half lengthwise. Tip: Use a sharp knife to avoid bruising the delicate leaves.
3. Squeeze the juice of half the lemon over the artichokes to prevent browning and add a bright flavor.
4. Drizzle the artichokes with olive oil and sprinkle with salt, ensuring each half is evenly coated.
5. Place the artichokes cut-side down on a baking sheet and roast for 25 minutes, or until the edges are golden and crispy.
6. While the artichokes roast, toast the almonds in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently until they’re golden and fragrant. Tip: Keep a close eye on them to prevent burning.
7. Zest the remaining half of the lemon to add a fresh, citrusy aroma to the dish.
8. Once the artichokes are done, arrange them on a serving platter, sprinkle with the toasted almonds and lemon zest.

Vibrant and textured, this dish offers a delightful contrast between the tender artichokes and the crunchy almonds, with the lemon adding a zesty lift. Serve it alongside a crisp white wine for an effortlessly chic meal that celebrates the simplicity of its ingredients.

Spanish Carrot Salad with Orange Dressing

Lusciously vibrant and refreshing, this Spanish Carrot Salad with Orange Dressing is a testament to the beauty of simple ingredients coming together to create a dish that’s both visually stunning and delightfully flavorful. Perfect for those warm summer days or as a bright side to complement any main course, it’s a celebration of textures and tastes.

Ingredients

• Carrots – 4 cups, grated
• Orange juice – ¼ cup
• Olive oil – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the grated carrots, ensuring they’re evenly distributed for a uniform texture.
2. In a small bowl, whisk together the orange juice, olive oil, honey, and salt until the mixture is fully emulsified. Tip: For a smoother dressing, let it sit for 5 minutes before whisking again.
3. Pour the dressing over the carrots and toss gently to coat every strand evenly. Tip: Use your hands for tossing to prevent the carrots from bruising.
4. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: Cover the bowl with plastic wrap to keep the salad fresh.

Perfectly crisp with a sweet and tangy dressing, this salad offers a refreshing crunch that’s irresistible. Serve it atop a bed of greens for an extra layer of texture or alongside grilled fish for a light, summery meal.

Pisto Manchego Spanish Vegetable Stew

Zesty and vibrant, Pisto Manchego is a Spanish vegetable stew that embodies the rustic charm of La Mancha, offering a comforting medley of summer vegetables simmered to perfection. This dish, a humble yet flavorful celebration of garden bounty, is perfect for showcasing the season’s best produce.

Ingredients

• Olive oil – ¼ cup
• Onion – 1, diced
• Green bell pepper – 1, diced
• Zucchini – 2, diced
• Eggplant – 1, diced
• Tomatoes – 4, peeled and diced
• Salt – 1 tsp
• Eggs – 4 (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and green bell pepper, sautéing until softened, about 5 minutes.
3. Incorporate zucchini and eggplant, cooking until they begin to soften, approximately 8 minutes. Tip: Stir occasionally to ensure even cooking.
4. Add tomatoes and salt, reducing heat to low. Simmer uncovered for 30 minutes, stirring occasionally. Tip: The stew is ready when vegetables are tender and the mixture has thickened.
5. For a traditional touch, make wells in the stew and crack eggs into them. Cover and cook until eggs are set, about 5 minutes. Tip: The eggs add a rich, creamy texture to the dish.

Unmistakably hearty and aromatic, Pisto Manchego boasts a velvety texture with a sweet and savory depth from the slow-cooked vegetables. Serve it with crusty bread to soak up the flavorful sauce, or top with a fried egg for an extra layer of richness.

Spanish-style Grilled Eggplant with Honey

Amidst the warmth of summer evenings, this Spanish-style Grilled Eggplant with Honey emerges as a sublime blend of smoky depth and sweet allure, perfect for elevating your alfresco dining experience.

Ingredients

• Eggplant – 1 large
• Olive oil – 2 tbsp
• Honey – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Slice the eggplant into ½-inch thick rounds, then brush both sides lightly with olive oil and sprinkle evenly with salt.
3. Place the eggplant slices on the grill, cooking for 4-5 minutes per side until you achieve distinct grill marks and the flesh becomes tender.
4. Drizzle honey over the grilled eggplant slices while still warm, allowing it to glaze slightly from the residual heat.
5. Tip: For an even more pronounced smoky flavor, consider using a charcoal grill. Tip: Let the eggplant sit for a minute after grilling to absorb the flavors fully. Tip: A sprinkle of flaky sea salt before serving can enhance the sweet and savory contrast.

This dish boasts a luxurious texture, with the eggplant’s creamy interior contrasting beautifully against the crisp, caramelized edges. The honey’s sweetness balances the smoky char, creating a harmonious flavor profile that pairs wonderfully with a crisp white wine or as part of a tapas spread.

Basque Piperade with Bell Peppers and Onions

Originating from the Basque region, this vibrant Piperade is a celebration of summer’s bounty, where bell peppers and onions meld into a sweet and slightly smoky melody, perfect for a leisurely brunch or a light dinner.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1 large, thinly sliced
• Red bell pepper – 1, thinly sliced
• Green bell pepper – 1, thinly sliced
• Garlic – 2 cloves, minced
• Tomatoes – 2 medium, diced
• Salt – ½ tsp
• Eggs – 4

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the sliced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the red and green bell peppers, cooking until they begin to soften, about 5 minutes.
4. Add the minced garlic and cook for 1 minute, ensuring it doesn’t burn to avoid bitterness.
5. Mix in the diced tomatoes and salt, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally, to allow the flavors to meld.
6. Make four wells in the Piperade and crack an egg into each. Cover the skillet and cook until the eggs are set to your liking, about 5 minutes for runny yolks.

Delight in the Piperade’s silky texture, where the sweetness of the peppers and onions contrasts beautifully with the richness of the eggs. Serve directly from the skillet for a rustic presentation, or alongside crusty bread to soak up every last bit of the savory sauce.

Spanish Cucumber and Tomato Salad

Refreshingly simple yet bursting with vibrant flavors, this Spanish Cucumber and Tomato Salad is a testament to the beauty of combining fresh, high-quality ingredients. Perfect for a light lunch or as a colorful side, it’s a dish that celebrates the essence of summer.

Ingredients

• Cucumber – 1 large, peeled and diced
• Tomatoes – 2 large, diced
• Red onion – ¼ cup, thinly sliced
• Olive oil – 2 tbsp
• Red wine vinegar – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large mixing bowl, combine the diced cucumber, tomatoes, and thinly sliced red onion.
2. Drizzle the olive oil and red wine vinegar over the vegetables.
3. Sprinkle the salt and black pepper evenly across the salad.
4. Gently toss the salad with a large spoon or your hands to ensure all ingredients are well coated with the dressing. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
5. Check the seasoning and adjust with more salt or pepper if needed. Tip: Always taste your salad before serving to ensure the balance of flavors is perfect.
6. Serve immediately or chill in the refrigerator for up to 2 hours for a cooler salad. Tip: If chilling, cover the bowl with plastic wrap to keep the salad fresh.

Marvel at the crisp texture of the cucumber against the juicy tomatoes, with the sharpness of the red onion softened by the olive oil and vinegar. This salad pairs beautifully with grilled fish or can be enjoyed on its own for a refreshing, light meal.

Conclusion

Whether you’re looking to spice up your meal plan with vibrant flavors or simply add more greens to your diet, these 18 Delicious Spanish Vegetable Recipes are a treasure trove of healthy inspiration. We’d love to hear which dishes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos