A collection of ten Spanish vegetable tapas recipes, from patatas bravas to stuffed peppers, showcasing simple, seasonal flavours that bring colour, balance, and warmth to any table.

Sweet piquillo peppers stuffed with rice, parsley, and mint create a Spanish tapas dish that’s colourful, versatile, and perfect served warm or cold.

Spinach and chickpeas simmered with cumin, garlic, and smoked paprika create an Andalusian Spanish tapas dish that’s spiced, fragrant, and hearty.

Green beans sautéed with garlic, almonds, and lemon make a Spanish tapas dish that’s crisp, refreshing, and a bright counterpoint to richer plates.

Fresh artichokes simmered with garlic, olive oil, and white wine create a Spanish tapas dish that’s tender, light, and perfect for spring tables.

Golden fritters of grated courgette, Manchego cheese, garlic, and herbs are shallow-fried until crisp, making a light, flavourful Spanish tapas dish.

Hearty Spanish chickpeas simmered with spinach, tomato, and smoked paprika create a warming vegetarian tapas dish that’s filling, fragrant, and perfect for winter.

Silky roasted peppers tossed with olive oil, garlic, and briny capers create a sweet yet savoury Spanish tapas dish that’s colourful and versatile.

Mushrooms sautéed in olive oil with garlic, sherry, and parsley create a Spanish tapas dish that’s earthy, aromatic, and wonderful with bread for dipping.

Charred aubergine slices brushed with olive oil and sprinkled with sea salt, this simple Spanish tapas dish is smoky, tender, and perfect for summer evenings.