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Jewish Foods, by Course:
Vegetables & Salads

Foods, by Course: Table of Contents | Main Dishes | Side Dishes

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Click Any Dish to Reveal Recipe:

Artichoke Hearts with Mushrooms

Asparagus with Egg & Lemon Sauce

Avocado Salad

Baba Ghanouj (Eggplant with Tehina)

Braised Potatoes

Broccoli in White Wine

Carrot Salad

Cold Asparagus with Walnuts

Corriander & Pine Nuts Salad

Cucumber Salad (Ugorkasalata)

Fried Beet Greens

Fruit Salad

Green Beans & Peanuts

Green Pepper Salad

Marinated Mushrooms

Matbucha Salad

Mixed Grilled Vegetables

Mixed Vegetables (Ghivetch)

Pickled Eggplant

Potato Pancakes (Ratzelech)

Roasted Peppers, Mushrooms & Onions

Shakshouka (Eggs in Tomato Sauce)

Spiced Eggplant

Sweet Potato Wera

Turkish Style Eggplant

Vegetable Salad

White Kidney Bean Salad

Zucchini Pritti

Sources: Embassy of Israel; Israeli Foreign Ministry; Ruth's Kitchen; Manischewitz; Rogov's Ramblings- Reprinted with permission.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.

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