During the summertime, we’re all about the joy of grilling, eating dinners outside and enjoying the abundance of fresh, seasonal produce available from the farmer’s market or backyard gardens. With so many options to choose from, creating vegetarian summer recipes is easy and delicious! All these summer dining ideas can be prepped indoors, are family friendly and will entice vegetarians and carnivores alike.
You can find recipes for all these dishes online as well as alternative varieties of ideas listed here. Use your own haul of veggies and your culinary imagination to make these your own!
Spaghetti with Crushed Cherry Tomatoes
This is not your usual spaghetti and red sauce. It’s made with three pints of fresh cherry tomatoes (choose a variety of colors for vibrancy), fresh ricotta cheese and plenty of grated Parmesan cheese. Cook spaghetti until al dente. Roast cherry tomatoes and crush, mix in ricotta for a delightful summer pasta meal that will please any crowd.
Rice Salad with Tomatoes, Cucumbers and Feta
What’s not to love about this Greek-inspired salad? Long-grain brown rice is sautéed with chopped onions and garlic before being mixed with small heirloom tomatoes, sliced cucumbers, crumbled feta cheese and a combination of fresh mint and parsley leaves. It’s the perfect accompaniment to grilled veggie burgers for a light and healthy summer meal.
Roasted-Vegetable and Brown-Rice Bowls
For this heart-healthy, plant-based meal, you’d only need brown rice and quick-roasting vegetables like broccoli, red peppers, zucchini and eggplant. Add in some chick peas for extra fiber and flavor – a wholesome summer dish in minutes!
Cauliflower Picatta
This classic Italian dish substitutes the usual chicken or veal with cauliflower steaks for a delightful side or flavorful vegan main dish. Use big slices and pan-sear, then simmer in a lemony broth with capers until tender. Serve with creamy polenta, mashed potatoes, rice, orzo or farro for a complete meal.
Roasted Summer Vegetable Pasta
This adaptable summer pasta dish gives you options – serve it warm for a light, nourishing dinner or at room temperature as take-along picnic fare. Either way, summer vegetables are the stars. Roast eggplant, onion and bell pepper together on a single baking sheet before mixing with the pasta of your choice, while leaving fresh cherry tomatoes to stand by as a last-minute addition.
Shaved Carrot Salad
To make this fresh, vibrant, versatile salad, grab a veggie peeler to turn carrots into ribbons and then coat them in a tahini-based dressing. You can make it up to a day ahead and serve right out of the fridge or at room temp. Look for a bunch of rainbow carrots at the farmer’s market for a kaleidoscope of color.
Tofu Fried Rice
When paired with cool yogurt and a spritz of lemon juice, this crispy rice and tofu dish can become a great weeknight meal. A sprinkling of fresh cilantro adds an extra layer of freshness.
Grilled Eggplant and Smoked Mozzarella Melts
A BLT may be a quick-and-easy meal, but this vegetarian ELT sandwich can be made in just about 20 minutes and is full of the eggplant’s fiber and antioxidants. Cook the eggplant on the grill, so cleanup is quick and easy!
Tomatoes have a special place in the heart of a summer gardener. There are so many varieties to grow and enjoy. From tomato pie to a simple tomato sandwich with your favorite mayo and bread, the taste of a tomato in summer is unmatched. This recipe captures the loveliness of the summer tomato in a recipe that features its distinctive flavors.
Heirloom Tomato Salad
Ingredients:
1/4 cup olive oil
2 T Champagne vinegar
1 T pure honey or agave
Kosher salt and freshly ground black pepper
1 pint assorted-colored cherry or grape tomatoes, halved
2 T finely chopped fresh chives, plus more for serving
1 pound heirloom tomatoes, some sliced and some cut into wedges
Small basil leaves, for serving
Directions:
- Whisk together oil, vinegar and honey in a bowl. Season with salt and pepper. Add cherry tomatoes and chives; toss to combine.
- Arrange heirloom tomatoes on a plate. Season with salt and pepper. Spoon cherry tomato mixture on top. Garnish with basil and additional chives.
Summer Squash With Scallions, Chile and Parsley
This room-temperature side dish is made with raw, thinly sliced yellow squash and zucchini tossed with scallions, parsley, vinegar and chilies. It pairs perfectly with steak or chicken right off the grill.
Ingredients:
2 pounds mixed zucchini and summer squash, unpeeled and very thinly sliced into rounds (about 6 cups packed)
1 cup loosely packed fresh flat-leaf parsley leaves and tender stems
4 scallions, sliced (½ cup)
3 T red wine vinegar
1 serrano chili, seeded and thinly sliced
2 tsp. kosher salt, divided
½ cup roasted salted almonds, roughly chopped
¼ cup olive oil
½ tsp. freshly ground black pepper
Directions:
Toss together squash, parsley, scallions, vinegar, chile and 1½ tsp. of the salt in a large bowl. (Salad may be stored in the refrigerator in an airtight container for up to one day.)
Stir together almonds, oil, black pepper and remaining ½ tsp. salt in a bowl. Add to squash mixture; toss to combine. Serve at room temperature.
