These summer season vegetable recipes star veggies like corn, tomatoes, eggplant, and zucchini. Attempt one to take advantage of the season’s finest produce!
These summer season vegetable recipes are my unofficial summer season cooking bucket checklist. They’re the dishes I come again to each July and August, when zucchini, eggplant, tomatoes, corn, and extra are in full swing and I need to take advantage of them.
When you’re in search of methods to make use of your newest farmers market haul or backyard bounty, I feel you’ll love these summer season vegetable recipes too. Most of them are tremendous easy—assume fast sautés and salads you may throw collectively on a weeknight. Just a few are somewhat extra concerned (taking a look at you, tomato galette), however I feel they’re effectively well worth the effort. In any case, summer season’s finest produce is simply in season for a brief window yearly. These recipes will make it easier to rejoice it!
Our Greatest Summer season Vegetable Recipes
Corn Recipes
Mexican Avenue Corn Salad
This zesty salad is certainly one of our hottest summer season vegetable recipes. It’s insanely flavorful and simple to make. Plus, you may prep it forward, so it’s an ideal cookout facet dish!
Creamy Corn Pasta
No cream right here! Blended corn kernels give this sauce its scrumptious silky texture.
Candy Corn Pizza
Candy, juicy corn kernels add scrumptious crunch to this contemporary summer season pie.
Corn Fritters
Serve these contemporary corn fritters as an appetizer, or pair them with a easy inexperienced salad for a light-weight summer season dinner.
Elote
Wish to take grilled corn on the cob to the following stage? Serve it with Mexican-inspired fixings like mayo, lime, chili powder, and Cotija cheese. Be sure to grill additional—everybody will need seconds!
Tomato Recipes
Panzanella
This traditional Italian salad stars an sudden ingredient…stale bread! It’s the proper associate for ripe tomatoes. It soaks up their candy, tangy juices, taking over tons of contemporary summer season taste.
Straightforward Gazpacho
This cool Spanish soup is likely one of the finest summer season vegetable recipes for warm nights.
Tomato Galette
I promise, it’s value turning in your oven to make this beautiful galette! Flaky, buttery pie crust surrounds the jammy tomato, herb, and goat cheese filling.
Cherry Tomato Pasta
This simple, elegant pasta is a cherry tomato get together! It has a contemporary cherry tomato sauce, plus extra bursty cherry tomatoes for texture.
Burrata with Heirloom Tomatoes
Meet your new favourite summer season appetizer! This beautiful platter options juicy tomatoes, peaches, and burrata cheese. Serve with crostini for scooping all of it up!
Greek Salad
With 500 5-star evaluations, this traditional salad is a Love & Lemons fan favourite!
Recent Tomato Sauce
I make marinara with canned tomatoes within the winter, however in the summertime, solely this contemporary tomato sauce will do. I adore it on pasta or a Margherita pizza.
Straightforward Bruschetta
Pair this traditional Italian appetizer with an Aperol spritz or negroni for an ideal summer season joyful hour.
Cherry Tomato Couscous Salad
I like the combination of uncooked and roasted tomatoes on this summer season salad. The uncooked ones are candy and juicy, whereas the roasted ones add chewy texture and savory taste.
Zucchini and Summer season Squash Recipes
Zucchini Salad
You’ve in all probability eaten roasted zucchini and grilled zucchini…however have you ever tried it uncooked? This vibrant, stunning salad will make you a uncooked zucchini convert.
Zucchini Fritters
These scrumptious fritters are crispy outdoors, tender inside, and full of savory taste.
Sautéed Yellow Squash
This sautéed summer season squash is a fast and simple weeknight facet dish, nevertheless it tastes gourmand. A savory breadcrumb topping and lemon herb oil give it scrumptious layers of taste.
Zucchini Pasta
Grated zucchini cooks down into gentle and silky sauce for this vibrant summer season pasta.
Sautéed Patty Pan Squash
Have you ever ever tried pattypan squash? This flying saucer-shaped squash has a agency, meaty texture and delicate taste. I like to sauté it for a easy facet dish.
Grilled Zucchini
Fingers down one of many best summer season vegetable recipes! This wholesome facet dish is prepared in below 10 minutes.
Eggplant Recipes
Ratatouille
Stuffed with silky eggplant, summer season squash, tomatoes, and bell peppers, this Provençal stew is a summer season vegetable celebration!
Eggplant Rollatini
The definition of summer season consolation meals! Bubbly marinara sauce surrounds skinny planks of roasted eggplant wrapped round a creamy ricotta filling.
Baba Ganoush
Roasted eggplant fills this creamy Mediterranean dip with wealthy, smoky taste.
Eggplant Caponata
This Sicilian eggplant and bell pepper stew is wealthy, candy, and bitter. Serve it with crostini for a scrumptious summer season appetizer!
Eggplant Salad
This summer season salad is an actual present stopper, made with grilled eggplant and bell peppers, cherry tomatoes, and contemporary herbs. Crumbled feta cheese and tangy pickled onions take it excessive!
Extra Summer season Vegetable Recipes
Dill Pickles
These selfmade pickles are such a enjoyable use for summer season cucumbers! They’re simple to make and so a lot better than store-bought.
Grilled Carrots
Sure, grilled carrots are a factor! They’re splendidly candy and smoky. Serve them over whipped ricotta with chimichurri and farro for a restaurant-worthy facet dish.
Roasted Inexperienced Beans
Inexperienced beans are at their sweetest and snappiest in late summer season. This simple recipe is certainly one of my go-to methods to prepare dinner them. It’s wholesome, flavorful, and prepared in quarter-hour!
Pink Potato Salad
Creamy potato salad not your factor? Do that purple potato salad as a substitute! It’s vibrant, tangy, and chock-full of summer season herbs.
Grilled Greens
These colourful skewers are a simple approach to flip a wide range of summer season greens right into a flavorful facet dish.
Greatest Summer season Vegetable Recipes: Ratatouille
Serves 4
This ratatouille is certainly one of our favourite summer season vegetable recipes!
- 1 medium-large eggplant, 1 pound, minimize into ½-inch items
- Sea salt
- 6 tablespoons extra-virgin olive oil, plus extra as wanted
- 2 medium zucchini, 1 pound, minimize into ½-inch items
- 1 medium yellow onion, chopped
- 1 purple or yellow bell pepper, stemmed, seeded, and minimize into ½-inch items
- 3 garlic cloves, chopped
- 1 pound tomatoes on the vine, 3 to five, minimize into ½-inch items
- Pinch purple pepper flakes
- Pinch cane sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped contemporary thyme leaves
- Freshly floor black pepper
- ¼ cup thinly sliced contemporary basil leaves, plus extra torn basil for garnish
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Place the eggplant in a colander and sprinkle with ½ teaspoon salt. Place within the sink or over a big rimmed plate and put aside for 20 minutes to empty. Blot dry with a clear kitchen towel or paper towels.
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Warmth 3 tablespoons of the olive oil in a big skillet over medium warmth. Add the eggplant and prepare dinner, stirring sometimes, for 10 to fifteen minutes, or till tender. Switch to a big bowl and put aside.
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Add one other 1 tablespoon olive oil and the zucchini to the skillet. Cook dinner, stirring sometimes, for 3 to five minutes, or till the zucchini is tender however not mushy. Season with ¼ teaspoon salt and switch to the bowl with the eggplant.
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Add one other 1 tablespoon olive oil to the pan. Add the onion and pepper and prepare dinner for five minutes, stirring sometimes, or till softened. Stir within the garlic and ¼ teaspoon salt and prepare dinner for an additional 10 minutes, or till very tender. If the pan turns into dry, add extra oil as wanted.
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Stir the remaining 1 tablespoon olive oil into the peppers and onions. Add the tomatoes, purple pepper flakes, and sugar and prepare dinner for 8 to 10 minutes, or till the tomatoes break down.
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Add the eggplant and zucchini again into the skillet together with the vinegar, thyme, ¼ teaspoon salt, and several other grinds of pepper. Cook dinner, stirring sometimes, for 10 to fifteen minutes, or till the ratatouille is thick. Stir within the basil and season to style. Garnish with extra basil and serve.
