Summer Vegetable Recipes
As summer arrives, gardens overflow with an abundance of vibrant vegetables. Look for ripe tomatoes, crisp cucumbers, hot peppers and zucchini. These easy summer vegetable recipes make the most of them.
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Sour Pickles
Sharply sour and infused with the intense flavor of dill and garlic, these sour pickles are made the traditional way by allowing cucumbers to ferment in a saltwater brine.
Summer Vegetables
Tomatoes are at their peak during mid- to late summer. Cherry tomatoes are perfect for salads. Big, robust heirloom tomatoes are great in sandwiches or roasted. You can also purée them into sauces.
Peppers are in the same botanical family as tomatoes. They also reach their peak during mid- to late summer. Sweet peppers are excellent in salads, sautéed or roasted. Hot peppers make excellent hot sauce, and taste delicious when you ferment or pickle them.
Cucumbers are sweet and fresh-tasting. They make great pickles and salads.
Summer squashes, such as zucchini and crookneck squash, are delicious roasted. You can also fry or sauté them.
Green beans are delicious when you add them to stir-fries. They're also excellent braised and steamed. Their season runs from late spring, through summer and into early fall.
More summer vegetable recipes
Summer is a time of abundance. Gardens are brimming with tomatoes, zucchini and all sorts of delicious vegetables. Use them in simple salads, ferment them, braise them or sauté and roast them.
- Fermented Cherry Tomatoes
- Finnish-style Quick Pickles
- Thai Salad
- Asian Cucumber Salad
- Green Beans with Bacon
- Cucumber Kimchi
- Fermented Jalapeños
- Cherry Tomato Salad
- Roasted Plum Tomatoes with Garlicky Toasted Pecans
- Fermented Okra
- Chickpea Stew with Tomatoes
- Sour Pickles
- Stuffed Heirloom Tomatoes
- Jalapeno, Apricot and Bacon Zingers
- Tomato and Cucumber Salad
