67 Recipes to Use Up All Those Summer Vegetables
Summer produce doesn't need much to taste delicious, but the abundance of peak-season veggies can be overwhelming without a game plan. So when the market overflows with golden ears of corn and our gardens are overrun with plump zucchini and shiny heirloom tomatoes, there's only one thing to do: Cook it all, then cook some more. If you're sick of zucchini muffins or just looking for a new staple salad, we've got you covered. These hearty salads, refreshing sides, and no-cook pasta recipes are guaranteed to turn a full fridge into a full dinner table. Produce lovers, start your engines.
Photo by Laura Murray, FOOD STYLING BY CHRISTINA CHAEY1/68Farmers Market Farro Bowls
A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.
- Alex Lau2/68
Tomato-Lemon Tart
Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.
- Alex Lau4/68
Slow-Cooked Collard Greens in Olive Oil
This collard greens recipe yields meltingly tender garlic-infused greens. They need to cook for at least an hour, but you can leave them mostly unattended.
- Photo by Emma Fishman, Food Styling by Sue Li5/68
Zucchini-Lentil Fritters With Lemony Yogurt
These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.
- Photo by Chelsie Craig, food styling by Claire Saffitz6/68
Slow-Cooked Green Beans With Harissa and Cumin
Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.
- Photo by Chelsie Craig, Food Styling by Michelle Gatton7/68
Tofu and Summer Vegetable Curry
This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.
- Photo by Alex Lau, prop styling by Kendra Smoot8/68
Big Beans and Tomato Vinaigrette
The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.
- Photo by Chelsie Craig, food styling by Chris Morocco9/68
Miso-Glazed Eggplant Grain Bowls With Basil
This recipe is a great way to showcase the eggplants and basil you just hauled from the market.
- Photo by Chelsie Craig, Food Styling by Maggie Ruggiero10/68
Coconut-Creamed Corn and Grains
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
- Photo by Chelsie Craig, food styling by Claire Saffitz11/68
Slow-Cooked Cherry Tomatoes With Coriander and Rosemary
Douse cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness.
- Photo by Chelsie Craig, food styling by Claire Saffitz12/68
Slow-Cooked Bell Peppers with Bay Leaves and Oregano
A hands-off recipe you can use a thousand ways. Approximately.
- Photo by Emma Fishman13/68
Collard Greens Salad With Fried Plantain and Sumac
If you thought collards were only for braising, this bright and tangy collard salad will change your mind.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk14/68
Cheesy Stuffed Tomatoes
They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.
- Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Amy Wilson15/68
Tomato Toast With Chives and Sesame Seeds
Sprinkle the chives, sesame seeds, and flaky salt with abandon.
- Photo by Chelsie Craig, Food Styling by Michelle Gatton16/68
Fresh Tomato Eggs in Purgatory with Chickpeas
Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet.
- Ted Cavanaugh17/68
E.L.T. (Egg Lettuce Tomato Sandwich)
In case you were wondering, yes, it must be Hellmann’s.
- Photo by Emma Fishman, Food Styling by Judy Mancini18/68
Buttered Tomatoes With Ginger
This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk19/68
Spaghetti With No-Cook Puttanesca
A bright, summertime pasta sauce packed with in-season tomatoes and briny olives.
- 20/68
Stir-Fried Eggplant With Basil and Chiles
August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.
- Alex Lau21/68
Man'oushe with Za'atar Oil, Tomatoes, and Cucumber
You can serve these flatbreads as is or wrapped around a filling.
- Photo by Emma Fishman, Food Styling by Sue Li22/68
Poached Cod in Tomato Curry
We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.
- Photo by Alex Lau, prop styling by Kendra Smoot23/68
Roasted Red Pepper Frittata
A simple frittata packed with sweet red peppers, potatoes, and onions.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk24/68
New-and-Improved Greek Salad
The method for marinating the feta is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.
- Photo by Chelsie Craig, Food Styling by Michelle Gatton25/68
Tomato Fried Rice
Lightning-fast weeknight fried rice with flavor-concentrated cherry tomatoes. How? It’s a little salting trick.
- Photo by Chelsie Craig, food styling by Claire Saffitz26/68
Slow-Cooked Eggplant With Lemon and Fennel Seeds
Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
- Photo by Alex Lau, prop styling by Kendra Smoot27/68
Brothy Steamed Clams with Corn
This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.
- Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski28/68
Smashed Cucumber Salad With Za'atar and Feta
Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil.
- Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski29/68
Spicy Lightly Pickled Cucumbers
These zippy, zingy, crunchy pickled cucumbers are sure to be the sleeper hit of your party spread.
- Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Aneta Florczyk30/68
Charred Peppers With Lemon Ricotta and Cucumbers
There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.
- Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang31/68
Sweet and Spicy Cucumber Salad
Spicy, funky, and sweet!
- Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime32/68
Cucumber and Onion Salad
Cool, crunchy, and a bit sweet, this salad is meant to quench the fire from all the other dishes on the table.
- Photo by Chelsie Craig, Food Styling by Maggie Ruggiero33/68
Herb Jam
This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.
- Photographs by Mamadi Doumbouya, food styling by Pearl Jones, prop styling by Shannon Maldonado34/68
Picnic Tomatoes
Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson35/68
Charred Cabbage With Goat Cheese Raita and Cucumbers
Garnish with crushed Corn Nuts, win summer.
- Photo by Alex Lau, Styling by Sue Li36/68
Grilled Broccoli With Avocado and Sesame
Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.
- Photo by Peden + Munk, food styling by Sue Li, prop styling by Rebecca Bartoshesky37/68
Grilled Corn Salad With Hot Honey–Lime Dressing
Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue.
- Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen38/68
Grilled Carrots With Avocado and Mint
You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.
- Photo by Alex Lau, Food Styling by Susie Theodorou39/68
Sweet and Spicy Grilled Summer Squash
The crosshatch pattern isn’t just for show (even though it does look cool)!
- Photo by Alex Lau40/68
Celery, Green Bean, and Tofu Salad with Chile Crisp
If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson41/68
Grilled Red Snapper with Green Beans and Lime
Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.
- Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime42/68
Grilled Yu Choy with Sate Oil
If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.
- Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen43/68
Marinated Zucchini With Hazelnuts and Ricotta
Zucchini is anything but boring when bathed in a kicky vinaigrette.
- Laura Murray44/68
Grilled Corn and Poblano Chile Salad
Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.
- Photo by Alex Lau, Food Styling by Sue Li45/68
Roasted Pepper Caprese
The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!
- Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski46/68
Romano Beans with Mustard Vinaigrette and Walnuts
A bean salad fit for an elaborate Italian dinner party. Make it happen.
- Photo by Emma Fishman, Food Styling by D'mytrek Brown, Props by Meilen Ceramics47/68
Corn & Chickpea Bowl With Miso-Jalapeño Tahini
A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini.
- Photo by Chelsie Craig, Styling by Molly Baz48/68
Slow-Roasted Bell Peppers
We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.
- Photo by Alex Lau, Food Styling by Rebecca Jurkevich49/68
Radish Rainbow Salad
A colorful, stunning (and dead simple) salad made with a farmers’ market bounty of different radishes.
- Photo by Chelsie Craig, Food Styling by Kate Buckens50/68
Blistered Green Beans With Garlic
Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.
- Photo by Alex Lau, food styling by Andy Baraghani51/68
Smoky Eggplant Dip (Eggplant Moutabal)
The flavor of this woodsy, deeply-flavored dip relies comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson52/68
Grilled Summer Squash and Red Onion With Feta
Say it with us: No more squishy, bland summer squash!
- Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski53/68
Smashed Cucumber Salad with Italian Dressing
Smashing the cucumbers lets the crunchy veg soak up all the dressing—in this case, an easy Italian dressing of red wine vinegar, honey, and red onion.
- Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski54/68
Tomatoes and Haricots Verts with Anchovies
A bright summer salad perfect for a long, lazy lunch menu.
- 55/68
Charred and Raw Corn Salad
All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen56/68
Eggplant and Cabbage Dinner Frittata
We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.
- Photo by Alex Lau, Food Styling by Sue Li57/68
Summer Beans With Miso Butter
The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!
- Alex Lau58/68
Pan-Seared Eggplant With Buttermilk Dressing
Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.
- Photo by Alex Lau, styling by Sean Dooley59/68
Chicken and Green Bean Stir-Fry
Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.
- Alex Lau60/68
Shaved Squash Salad with Tomatoes and Ricotta Salata
The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.
- Photo by Emma Fishman, Food Styling by Judy Mancini61/68
Summer Squash and Basil Pasta
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
- Photo by Chelsea Kyle, Food Styling by Olivia Anderson, Prop Styling by Bea Chastka62/68
Warm Eggplant Salad With Walnuts
Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.
- Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski63/68
Grain Salad with Tomatoes and Cucumbers
Bring this to ALL the picnics this summer.
- Photo by Alex Lau, food styling by Rebecca Jurkevich64/68
Sugar Snap Pea Salad
No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.
- Photo by Chelsie Craig, food styling by Claire Saffitz65/68
Slow-Cooked Summer Squash with Lemon and Thyme
Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results.
- Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski66/68
Smashed Cucumber Salad with Lemon and Celery Salt
Smashing the cucumbers augments the vegetable’s ability to absorb seasonings. Meaning this crunchy salad is packed with flavor.
- Photo by Alex Lau67/68
Spiced Baby Eggplants
The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk68/68
Cantaloupe With Sugar Snap Peas and Ricotta Salata
Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.