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Yotam Ottolenghi—the chef behind instant cookbook classics Jerusalem, Plenty, Ottolenghi Simple and a string of beloved London restaurants—has been at the helm of the culinary vegetable renaissance. (If you’ve been served a life-changing roasted carrot, you know what we’re talking about.) Though he’s not strictly vegetarian (and his recipes often feature meat), Ottolenghi not only knows how to make produce shine, but he and frequent cookbook collaborator Sami Tamini teach the rest of us plebs how to do it ourselves. Here are 25 mouthwatering Ottolenghi recipes for every type of meal. Go on, get your veg on.

RELATED: 60 Easy Side Dishes for Parties That Will Wow Your Guests

1. Braised Eggs with Leek and Za’atar

From Ottolenghi’s esteemed cookbook Simple, this one-pan dish will impress all of your brunch-loving friends.

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2. Green Pancakes

Green eggs and…pancakes? These savory flapjacks are packed with nutrient-rich spinach. Just don’t tell the kids, OK?

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3. Cauliflower, Pomegranate and Pistachio Salad

This hearty and simple winter salad uses a mix of raw and roasted cauliflower to add some much-welcomed texture and flavor.

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4. Braised Chickpeas with Carrots, Dates and Feta

Bookmark this one-pot wonder for those lazy, cozy winter nights. (And don’t knock the dates and feta—it’s about to become your new favorite combo.)

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5. Char-grilled Sprouting Broccoli with Sweet Tahini

This purple sprouting broccoli recipe (aka broccoli’s fancy cousin) takes your boring veggie side dish from zero to “can I have seconds?”

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6. Stuffed Aubergine with Lamb and Pine Nuts

Don’t be scared—aubergine is the European name for eggplant. This recipe, developed by Ottolenghi and Sami Tamimi, takes it to an entirely new level.

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7. Middle Eastern Chickpea Salad

This vegan recipe will change your mind about salads forever—who needs lettuce when you have spice-roasted chickpeas? 

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8. Fattoush Salad

The best part about this Middle Eastern chopped veggie salad? The pita chips, obviously. But the sumac is no slouch, either.

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9. Tomato & Pomegranate Salad

You can never have enough salad tricks up your sleeve, and this colorful, refreshing salad is just the right note to balance a rich meal. 

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10. Charred Cherry Tomatoes with Cold Yogurt

Hey, it’s on the cover of his book for a reason. A plate of hot tomatoes on top of cold yogurt can be either an appetizer or a side, but either way, it should be served with crusty bread to mop up all that deliciousness.

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11. Roasted Butternut Squash

Sure, you’ve roasted some butternut squash in your lifetime. But we guarantee this Ottolenghi recipe will surprise and delight even the most seasoned of squash roasters.

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12. Roasted Pumpkin with Chili Yoghurt and Coriander Sauce

Pumpkin—you can do a lot more with it than put it in your latte. Case in point? This imaginative side dish. Ottolenghi, you’ve done it again.

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13. Roasted Butternut Squash with Lentils and Gorgonzola

“I like to serve this with the squash and lentils still a little warm—so that the cheese slightly melts when it’s dotted on top,” Ottolenghi writes.

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14. Caramelized Fennel and Goat Cheese

File this under: impress the hell out of everyone. It’s all about that browned and slightly sweet fennel.

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15. Spice Red Lentils

Ottolenghi sure knows his way around a lentil. There are a ton of ingredients in this recipe, but once you taste it, you’ll understand why.

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16. Baked Mint Rice with Olive and Pomegranate Salsa

You heard it here first: You should be baking your rice. After all of your stovetop disasters, this set-it-and-forget-it method is basically fool-proof. 

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17. Sweet Potato Pancake

Psst: Make extra Greek yogurt sauce; you’re gonna want to double dip these babies.

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18. Cauliflower Cake

You’ve had cauliflower pizza, so what’s so crazy about cauliflower cake? Nothing…except how dang good it is.  

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19. Cauliflower Steaks with Walnut-Caper Salsa

Who needs red meat when you can plate these decadent cauliflower steaks in 20 minutes?

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20. Ricotta and Oregano Meatballs

The secret ingredient to light, fluffy meatballs? Ricotta. Now you know.

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21. Cod Cakes in Tomato Sauce

Make sure to serve this Middle Eastern comfort food with rice, couscous, bulgur wheat or bread to soak up all that tomato-y sauce.

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22. Orzo with Prawns, Tomato and Marinated Feta

If you’re not marinating your feta, this Ottolenghi recipe will teach you what’s up.

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23. Chili Fish with Tahini

Use halibut, tilapia, haddock or any firm white fish that’s fresh at the grocery store.

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24. Roast Chicken with Za’atar And Sumac

If you aren’t acquainted with za’atar and sumac yet, let us please introduce you to your new best spice friends.

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25. Chicken Marbella

The best part? You can prep most of this dish in advance (yep, even marinating the chicken for up to two days) before popping it in the oven to serve.

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