These summer vegetable recipes star vegetables such as corn, tomatoes, eggplants and zucchini. Try one to take advantage of the best products of the season!
These summer vegetable recipes are my unofficial list of summer cooking buckets. These are the dishes to which I come back every July and August, when zucchini, eggplant, tomatoes, corn and more are booming and I want to make the most of it.
If you are looking for ways to use your latest transport of producers of producers or your garden bonus, I think you will also like these summer vegetable recipes. Most of them are super simple – think of the jiggles and fast salads that you can launch a weekday evening. Some are a little more involved (looking at you, Tomato Galette), but I think they are worth it. After all, the best products in the summer are only in season for a short window each year. These recipes will help you celebrate it!
Our best summer vegetable recipes
Corn recipes
Mexican street corn salad
This spicy salad is one of our most popular summer vegetable recipes. It’s incredibly tasty and easy to do. In addition, you can prepare it in advance, so it’s a perfect accompanying dish!
Creamy corn pasta
No cream here! The mixed corn grains give this sauce its delicious silky texture.
Sweet corn pizza
Sweet and juicy corn grains add delicious crunchy to this fresh summer pie.
Corn donuts
Serve these fresh corn beaks as an aperitif, or associate them with a simple green salad for a light summer dinner.
But
Do you want to have grilled corn on the COB at the upper level? Serve it with Mexican inspiration fixings such as mayonnaise, lime, chili powder and cotija cheese. Be sure to grill more – everyone will want a few seconds!
Tomato recipes
Panzanella
This classic Italian salad features an unexpected ingredient … expired bread! It is the perfect partner for ripe tomatoes. It absorbs their sweet and tangy juices, taking tons of fresh summer flavor.
Easy gazpacho
This fresh Spanish soup is one of the best summer vegetable recipes for hot nights.
Tomato cake
I promise you, it’s worth turning your oven to make this magnificent pancake! The crust of puff pastry and buttered surrounds the jammy tomato garnish, grass and goat cheese.
Cherry tomato pasta
These easy and elegant pasta are a cherry tomato party! It has a fresh cherry tomato sauce, as well as more cherry tomatoes failed for texture.
Burrata with heritage tomatoes
Meet your new favorite summer aperitif! This magnificent tray has juicy tomatoes, peaches and burrata cheese. Serve with Crostini to pick up everything!
Greek salad
With 500 5 -star reviews, this classic salad is a favorite for love & lemons fans!
fresh tomato sauce
I do marinara with canned tomatoes in winter, but in summer, only this fresh tomato sauce will do the trick. I love pasta or a margherita pizza.
Easy bruschetta
Combine this classic Italian aperitif with a Spritz or the Negroni of Aperol for a perfect Happy Hour.
Couscous salad with cherry tomato
I love the mixture of raw and roasted tomatoes in this summer salad. The wines are sweet and juicy, while the roasts add a soft texture and a salty flavor.
Recipes for zucchini and summer squash
Zucchini salad
You have probably eaten roasted zucchini and grilled zucchini … But have you tried it raw? This beautiful brilliant salad will make you a raw wrap convert.
Row
These delicious donuts are crisp on the outside, tender inside and filled with a salty flavor.
Sautéed yellow squash
This sautéed summer squash is a quick and easy accompanying dish during the week, but it has a gastronomic taste. A salted garnish and lemon grass oil gives it delicious layers of flavor.
Zucchini pasta
The grated zucchini cook in light and silky sauce for these shiny summer pasta.
Patty pan squash sautéed
Have you ever tried the Pattypan squash? This flying saucer -shaped squash has a firm and fleshy texture and a soft flavor. I love to blow it up for a simple accompanying dish.
Grilled zucchini
By far one of the easiest summer vegetable recipes! This healthy accompaniment dish is ready in less than 10 minutes.
Eggplant recipes
Ratatouille
Filled with silky eggplant, summer squash, tomatoes and peppers, this Provencal stew is a celebration of summer vegetables!
Eggplant
The definition of comforting summer food! The sparkling marinara sauce surrounds fine roasted eggplant boards wrapped around a creamy ricotta garnish.
Baba Garoush
The roasted eggplants fulfill this creamy Mediterranean dipmers with a rich and smoked flavor.
Aubergine Caponata
This stew of eggplant and Sicilian pepper is rich, sweet and sour. Serve it with Crostini for a delicious summer aperitif!
Eggplant
This summer salad is a real show cap, made with grilled eggplants and peppers, cherry tomatoes and fresh herbs. The crumbled feta cheese and acid marinated onions take over!
More summer vegetable recipes
Aneth Pickles
These homemade pickles are so fun for summer cucumbers! They are easy to do and much better than store buyers.
Grilled carrots
Yes, grilled carrots are one thing! They are wonderfully soft and smoked. Serve them on whipped ricotta with chemichurri and farro for an accompaniment dish worthy of a restaurant.
Roasted green beans
Green beans are the softest and sweetest at the end of the summer. This easy recipe is one in my ways to cook them. He is healthy, tasty and ready in 15 minutes!
Red potato salad
Creamy potato salad not your thing? Rather try this red potato salad! It’s shiny, tangy and full of summer herbs.
Grilled vegetables
These colored skewers are an easy way to transform a variety of summer vegetables into a tasty accompaniment dish.
Best summer vegetable recipes: ratatouille
Service 4
This ratatouille is one of our favorite summer vegetable recipes!
- 1 average eggplant,, 1 book, cut into ½ inch pieces
- Sea salt
- 6 tablespoons extra virgin olive oil,, More than needed
- 2 medium zucchini,, 1 book, cut into ½ inch pieces
- 1 Average yellow onion,, ax
- 1 red or yellow pepper,, stem, sown and cut into ½ inch pieces
- 3 cloves,, ax
- 1 book Tomatoes on the vineyard,, 3 to 5, cut into ½ inch pieces
- Pinch red pepper flakes
- Pinch cane sugar
- 1 tablespoon White wine vinegar
- 2 teaspoon chopped fresh thyme leaves
- Freshly ground black pepper
- ¼ cup Fresh basil leaves in thin slices,, No more torn basil for the garnish
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Place the eggplant in a colander and sprinkle with ½ teaspoon of salt. Place in the sink or on a large plate on board and set aside for 20 minutes to flow. Dry with a clean cloth or paper towels.
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Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes, or until tenderness. Transfer to a large bowl and set aside.
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Add 1 other tablespoon of olive oil and zucchini in the pan. Cook, stirring from time to time, for 3 to 5 minutes, or until the zucchini is tender but not pasty. Season with ¼ teaspoon of salt and transfer to the bowl with the eggplant.
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Add 1 other tablespoon of olive oil in the pan. Add the onion and pepper and cook for 5 minutes, stirring from time to time or until it softens. Add the garlic and ¼ coffee of salt and cook for another 10 minutes, or until it is very tender. If the pan becomes dry, add more oil if necessary.
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Stir in the 1 tablespoons of olive oil remaining in the peppers and onions. Add the tomatoes, red pepper flakes and sugar and cook 8 to 10 minutes, or until the tomatoes decompose.
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Add the eggplant and zucchini in the pan with the vinegar, thyme, ¼ teaspoon of salt and several pepper grints. Cook, stirring from time to time for 10 to 15 minutes, or until the ratatouille is thick. Incorporate the basil and season to the taste. Garnish with more basil and serve.
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