Vegetable Dish

Ambuyat is the extremely sticky national dish of Brunei, made with sago palm tree starch that gets cooked into a substance similar to glue. It is typically eaten for lunch with a fermented sour sauce and a variety of vegetables on the side. Ambuyat is traditionally prepared for special occasions where it serves as a substitute for rice. Locals eat it with a double pronged bamboo stick known as chandas and the best way to eat Ambuyat is by twirling it around the stick, then dipping it into a sauce and swallowing it instead of chewing. Ambuyat may be accompanied by a variety of side dishes, dips, and sauces due to its blandness (a minimum of three main and side dishes), and some say it tastes like "nothing at all." The most popular dips are binjai, made from a local sour fruit, and tempoyak, made with the (in)famous durian fruit. The dish can also be served with meat. Being a must-try delicacy, this iconic dish with a unique texture is not to be missed.

Ambuyat

Ardei umpluţi is a Romanian version of stuffed peppers, made with yellow bell peppers that are stuffed with minced pork and white rice, then flavored with herbs and garlic. Other versions are made with mushrooms and herbs, cheese, or rice and carrots, onions, eggplants, and tomatoes. These stuffed peppers are traditionally boiled in tomato juice spiced with salt, pepper, and bay leaves, and can be served hot with a spoonful of sour cream or yogurt.

Ardei umpluţi

France

Artichauts &agrave; la barigoule is a traditional dish originating from Provence, and it consists of stuffed artichokes. The dish is usually made with a combination of artichokes, lemon juice, olive oil, carrots, celery, shallots, garlic, chicken stock, white wine, bay leaves, salt, and pepper. The stuffing consists of chopped bacon, mushrooms, shallots, breadcrumbs, parsley, tarragon, chives, olive oil, butter, salt, and pepper. The artichokes are cleaned, the choke is removed, and they're placed in cold water with lemon juice. The bacon, shallots, and mushrooms are saut&eacute;ed in butter and oil, and then mixed with the breadcrumbs, herbs, and seasonings. The mixture is stuffed into the artichokes and a string is tied around the leaves to keep everything in place. They're arranged upright in a wide ovenproof pan with saut&eacute;ed vegetables, wine, stock, and olive oil. The pan is covered and gently simmered until the artichokes are tender. Before serving, the artichokes are sprinkled with lemon juice and salt and pepper.

Artichauts à la barigoule

Belgium

Asparagus a la Flamande is a Flemish dish consisting of cooked white asparagus topped with a combination of mashed hard-boiled eggs, butter, lemon juice, and parsley. There are other variations on the dish, so some cooks like to add ham, salmon, or shrimps as toppings. It is recommended to additionally flavor this elegant dish with a sprinkle of smoked coarse salt on top.

Asperges á la Flamande

India

Avial is an Indian dish with origins in the Kerala region, although it is equally popular in Tamil Nadu and Udupi. Its name means to be cooked, and the dish consists of a combination of vegetables, coconut, and curry leaves. Avial is an integral part of the Indian vegetarian feast called Sadhya. The key to making a great avial is to pay attention to the vegetables, which need to have contrasting colors, such as winter melon, carrots, and beans. There are numerous theories and stories about the origin of avial. One says that a king did not like to see anything wasted, so he ordered his chef to make a dish out of vegetable leftovers, and avial was created as a result. Another one says that the dish was invented by Bhima, a warrior who was disguised as a cook during his exile, so he sliced some vegetables, boiled them, added coconut, and the dish became quite popular. Regardless of its origins, avial remains a colorful, tasty staple of South Indian cuisine.

Avial

Babenda is a popular one-pot dish from Burkina Faso based on bitter greens such as spinach, kale, mustard greens, or swiss chard. What makes this dish quite interesting is the addition of fermented locust beans, called sumbala (or ir&uacute;), imparting a pungent flavor that is reminiscent of blue cheese. Sumbala is additionally mashed together with smoked or dried fish in order to add some protein to the dish. The whole concoction is typically combined with rice to make babenda, a homogenous mass of bitter greens, soumbala, rice, and fish.

Babenda

Spain

Berenjenas con miel, which translates as eggplants with honey, is one of the most popular dishes in C&oacute;rdoba, and it is also found in other parts of Andalusia. The dish consists of slices or strips of eggplant that are battered and fried, and traditionally come served drizzled with honey and sprinkled with sesame seeds. In C&oacute;rdoba, the dish is usually served with thick and dark molasses, known as miel de ca&ntilde;a. Because of the unusual combination of sweet and savory flavors, the origin of the dish is associated with Moorish influences in the region. Berenjenas con miel is usually served as tapas, but it can also be enjoyed as a side dish with salmorejo and gazpacho&mdash;two popular tomato-based soups that are traditionally served cold.

Berenjenas con miel

Bharli vangi is a traditional dish originating from Maharashtra. The dish consists of slow-cooked brinjals (small eggplants) stuffed with a spicy masala. Although there are some variations, the stuffing is usually made with a combination of garlic, ginger, tomatoes, roasted peanuts, jaggery, turmeric, and red chili powder. Once stuffed, the eggplants are cooked in a pan in oil over tempered mustard seeds, curry leaves, hot chili peppers, cumin, and onions. The stuffed eggplants are cooked until they are all nicely blackened. The dish is served hot, ideally with phulkas, rice, chapatis, laccha paratha, boondi raita, or panchmel dal. If desired, garnish bharli vangi with chopped coriander leaves.

Bharli vangi

Italy

Bisi in tecia is a traditional dish originating from Veneto. The dish is usually made with a combination of peas, onions, pancetta, butter, parsley, salt, and pepper. The pancetta is chopped and fried in butter. The onions and peas are soaked in cold water, drained, and added to the pan. The mixture is seasoned with salt and pepper, covered with water, and simmered until soft. Once cooked, parsley is stirred into the dish, and bisi in tecia are then served immediately.

Bisi in tecia

Indonesia

Botok is a popular Javanese dish consisting of a mixture of vegetables, dried fish, chili, and coconut flesh. The combination of ingredients is then traditionally steamed in banana leaves, imparting a unique, subtle, and slightly sweet flavor to the dish. When served, botok is almost always paired with steamed rice on the side. Due to its popularity, botok has numerous varieties, and every cook prepares it with the addition of different ingredients such as tofu, mushrooms, eggs, or anchovies. Since this is the favorite dish of many Javanese people, the term botok is also used for any dish made by wrapping various ingredients in banana leaves, then steaming them.

Botok

Calabacitas a la mexicana or Mexican-style zucchini is a traditional vegetable-based dish that's prepared all over Mexico. The dish is usually made with a combination of chopped zucchini, onions, corn, hot chili peppers, tomatoes, epazote sprigs, sea salt, sour cream, and grated fresh cheese. The onions are cooked in oil until transparent, and then the corn, zucchini, diced tomatoes, epazote, and hot peppers are added to the pan and seasoned with salt. The mixture is cooked until the zucchini become tender. The dish is transferred to a large plate, and it's garnished with sour cream and sprinkled with grated cheese before serving.

Calabacitas a la mexicana

Cavolfiore in umido is a traditional vegetable dish from Italy. The dish is usually made with a combination of cauliflower, tomatoes, vegetable (or meat) stock, garlic, parsley, olive oil, salt, and pepper. The parsley, garlic, and tomato pur&eacute;e are heated in olive oil, then mixed with the cauliflower florets. Stock is added to the pot, the dish is seasoned with salt and pepper, and it's then simmered over low heat until the cauliflower becomes tender. The florets are served on a plate, the liquid is reduced for a bit more until rich and flavorful, and it's then ladled over the cauliflower.

Cavolfiore in umido

Chicon au gratin is a classic Belgian dish consisting of braised endives that are rolled in ham slices, then covered with Gruy&egrave;re cheese and white sauce. The dish is a true representative of comfort food and is especially popular during the cold winter months. Traditionally, the dish is served with mashed potatoes on the side or baked as a casserole.

Chicon au gratin

Colch&oacute;n de arvejas (lit. pea mattress) is a hearty vegetable dish hailing from Argentina. It typically consists of saut&eacute;ed onions, tomatoes, bell peppers, carrots, and peas. The combination is usually seasoned with salt, pepper, and paprika, and it is then topped with whole eggs. The dish is cooked until the vegetables are tender and the eggs are done, and it is usually enjoyed while still warm. Other types of vegetables, potatoes, or sausages can also be added to the combination.

Colchón de arvejas

Liberia

This flavorful Liberian dish is healthy and nutritious, using collards and cabbage which are full of vitamins, calcium, manganese, and dietary fiber. The dish consists of chopped collard greens and cabbage, onions, red pepper, black pepper, and pieces of bacon. The meal can be consumed after the vegetables become tender. It is recommended to serve collards and cabbage in bowls. The dish can be enriched by the addition of chicken, beef, or shrimp, and it is typically paired with fried plantains or rice on the side.

Collards and Cabbage

Confit byaldi, a variation on the famous French ratatouille, is typically prepared with zucchinis, yellow squash, aubergines, tomatoes, onions, garlic, and herbs. It was invented by chef Michel Gu&eacute;rard when he was recreating traditional dishes in lighter versions. Gu&eacute;rard&rsquo;s confit byaldi differs from ratatouille in two ways &ndash; the vegetables are not fried, and peppers are replaced with mushrooms. Later on, the famous chef Thomas Keller elevated the dish even further &ndash; he added pip&eacute;rade (tomatoes and peppers sauce) at the bottom, and vinaigrette on top. The real challenge of preparing confit byaldi lies in the presentation &ndash; according to Thomas Keller, the vegetables should be presented accordion-style by using a palette knife.

Confit byaldi

Daal chawal is a Pakistani dish that is also quite popular in Nepal and India. It consists of lentils and rice, and it is recommended to use both red lentils (masoor) and yellow lentils (moong). The lentils are cooked until mushy, typically flavored with cumin and coriander for extra flavor. A scented oil infusion called tarka is often added to add even more flavor to the combination. When done, the lentils are combined with fragrant basmati rice, creating a staple vegetarian dish in the process, which is usually served as the main course in many restaurants throughout the country.

Daal chawal

Dovlecei pan&eacute; is a traditional vegetarian dish originating from Romania. The dish is usually made with a combination of sliced zucchini, flour, eggs, oil, salt, and pepper. In order to make the fritters, the zucchini slices are dipped in flour and beaten eggs, then fried in hot oil on both sides. Before serving, the fritters are seasoned with salt and arranged on a plate. Dovlecei pan&eacute; are often garnished with chopped parsley and accompanied by mujdei &ndash; a vinaigrette that's based on garlic, oil, and vinegar.

Dovlecei pané

Ejotes al oregano is a traditional dish that's enjoyed throughout the country. Although there are variations on the dish, it's usually made with a combination of green beans, panela or mild feta cheese, olive oil, sugar, oregano, apple cider vinegar, and seasonings. The green beans are gently boiled until tender, then strained and mixed with the cheese. A mixture of apple cider vinegar, olive oil, sugar, salt, oregano, and pepper is beaten in a bowl in order to make a vinaigrette, which is poured over the beans and cheese. Everything is gently mixed, and the dish is served warm, either on its own or as an accompaniment to other foods.

Ejotes al oregano

Endives au jambon is a traditional dish that's especially popular in the region of Seine-Maritime. The dish is usually made with a combination of endives, lemon juice, milk, flour, butter, ham slices, nutmeg, Neufch&acirc;tel cheese, salt, and black pepper. The endives are cut in half lengthwise and boiled in a mixture of salted water and lemon juice. B&eacute;chamel sauce is made in a saucepan, with the addition of Neufch&acirc;tel cheese. The endives are refreshed in cold water, drained, wrapped in ham slices, and placed into a buttered baking dish. The sauce is drizzled over the endives and the dish is baked in the oven for twenty minutes before serving.