Vegetables that are commonly used include potatoes (batata/betetè), carrots (zrodiya), onions (bsel), tomatoes (tomatish/tømètish), zucchini (corget/qar'a), garlic (ethom), cabbages (cromb), and eggplant (badenjan).
Vegetables are often used in stews (jwaz/djwizza) and soups (chorba) or simply fried or boiled.