Vegetables in Spain are never treated as an afterthought. Markets brim with aubergines, peppers, green beans, and artichokes, and they end up on tapas tables in dishes that are both simple and full of character. Over the years, I’ve come to see these plates as the real backbone of tapas culture. A good spread of Spanish vegetable tapas brings balance, colour, and freshness, whether you’re enjoying them in a noisy Madrid bar or making them at home on a quiet evening.
I’ve gathered my ten favourite recipes here, each one carrying a memory of Spain and a place on my own table. Some are crisp and indulgent, like potatoes roasted to golden perfection, while others are bright and refreshing, such as green beans tossed with almonds and lemon. Together, they let you build a tapas spread that feels generous and complete.
Crispy, smoky, and comforting plates
No tapas menu feels right without crispy Spanish patatas bravas with smoky tomato sauce. These potatoes are roasted until crunchy, then smothered in a paprika-rich sauce that has just enough heat to keep things interesting. They’re filling, easy to share, and work with almost anything else on the table. I often pair them with garlic Spanish mushrooms with parsley and sherry, where the earthy mushrooms soak up garlicky olive oil and a splash of fino sherry, making them irresistible with bread. If you like to combine these delicious tapas with some meat tapas, don’t forget to have a look at our Spanish meatball tapas collection.
On cooler evenings, I lean towards Spanish chickpea stew with spinach and paprika. It’s hearty enough to be a meal on its own, built from chickpeas simmered with tomato, stock, and smoked paprika, then finished with fresh spinach. If I want something even more traditional, I make Spanish spinach with chickpeas and cumin seeds, a dish from Seville that highlights cumin as its main spice and feels deeply rooted in Andalusian cooking.
Vegetables with smoky, sweet, and fresh flavours
Summer always brings aubergines to mind, and grilled Spanish aubergine with olive oil and sea salt is as simple as it gets. Just thick slices seared on a hot grill until smoky and tender, finished with a brush of olive oil. I often serve them alongside roasted Spanish peppers with olive oil and capers, which are slow-roasted until silky, then tossed with garlic and briny capers. The sweetness of the peppers works beautifully with the aubergine’s smokiness.
Courgettes also shine in summer, especially when turned into Spanish courgette fritters with Manchego cheese. They’re crisp on the outside, soft within, and full of nutty flavour from the Manchego. For something even lighter, I make sautéed Spanish green beans with almonds and lemon. The beans stay snappy, the almonds add crunch, and a squeeze of lemon keeps everything fresh.
Seasonal favourites for spring and beyond
When spring arrives, markets in Spain overflow with artichokes, and Spanish artichokes with garlic and white wine sauce make the most of them. They’re simmered gently with garlic and wine until tender, then finished with parsley. They feel elegant but rustic at the same time, and they balance well against richer plates like patatas bravas or chickpeas.
For colour and contrast, I love bringing stuffed Spanish piquillo peppers with rice and herbs to the table. The peppers are naturally sweet and smoky, filled with rice, parsley, and mint, sometimes with a little Manchego stirred in. They can be served warm or cold, making them as suited to winter suppers as summer picnics.
Building your own tapas spread
The beauty of Spanish vegetable tapas is how well the dishes complement one another. A spread of patatas bravas, mushrooms, and aubergine feels cosy in winter, while roasted peppers, green beans, and courgette fritters keep things light in summer. For a balanced table, I often mix one hearty dish, one smoky dish, and one fresh or sharp dish, then add bread, olives, and a bottle of wine. Don’t forget to have a look at our collection of Spanish cheese tapas.
These recipes aren’t complicated, but together they make a table feel abundant. Start with two or three, and before long you’ll see why Spanish kitchens have been relying on vegetable tapas for generations.