Take full advantage of summer's succulent produce with these vegetarian recipes.
May 17, 2012
1 of 24Photo: Jennifer Causey
Feta-Herb Edamame Succotash
Fresh, flavorful, and ready in 20 minutes, this vegetarian main is a family favorite. This speedy, veggie-packed entrée is light yet satisfying, and it holds up great when prepared a day in advance. We love for the glories of summer produce, but if they're not in season, frozen vegetables and year-round grape tomatoes do the job wonderfully. Edamame adds hearty texture and a hit of plant-based protein.
This zucchini pie recipe is a fresh riff on spaghetti pie, where zoodles stand in for spaghetti and sweet grape tomatoes replace pasta sauce. Serve zucchini pie for breakfast, lunch, or dinner—it’s great hot, cold, or at room temperature. For a special brunch treat, top wedges with a sliver of cold-smoked salmon and a dill sprig.
Fresh produce abounds this time of year, so we're bringing you meatless recipes that take advantage of nature's bounty. Don't miss out—head on down to your local farmer's market and start cooking.
This pasta dish is kept light and bright with fresh produce and tangy vinaigrette. The recipe calls for colorful bell peppers, but feel free to choose your favorite in-season veggies.
4 of 24Photo: Jennifer Causey
Yellow Squash Pasta with Caramelized Lemon
Look for lemons with thinner skins (smoother, shinier skins are often thinner); you'll get a nice citrus hit with each bite, but charring the slices softens the flavor so it's not overpowering. Serve right after tossing everything together, as the squash will start to wilt.
No-cook veggies make this easy dish a weeknight favorite. Peeling zucchini and squash into ribbons makes them fun for kids.
6 of 24Photo: Jason Varney
Grilled Eggplant with Freekeh Pilaf
Pomegranate molasses brings tartness, and the feta adds a salty finish to this hearty side dish. Find the molasses where you buy Middle Eastern ingredients, or substitute balsamic glaze. Freekeh is a whole-grain cracked wheat with a nutty flavor and texture. If you can't find it, bulgur will work as well.
7 of 24Photo: Jennifer Causey
Brothy and light, this is a perfect summer soup. A quick and easy pesto adorns each bowl for a burst of herbal freshness. In a pinch, you can use purchased pesto.
Baked Tomatoes with Quinoa, Corn, and Green Chiles
These tomatoes are stuffed full with super healthy quinoa, sweet fresh corn, poblano chiles, and lots of shredded cheese. Fresh lime juice adds a burst of citrus freshness. It's a delicious side or meatless main.
9 of 24Photo: Johnny Autry
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Traditional falafel is made from seasoned, mashed chickpeas that are shaped into patties and deep-fried. Here we use the same components to make a tasty filling for eggplants, baked and topped with a deliciously nutty sauce.
10 of 24Photo: Johnny Autry
Lettuce Wraps with Hoisin-Peanut Sauce
If you think of veggies as containers for tasty ingredients, dinner gets more interesting. You'll love these Asian-inspired lettuce wraps with their tangy hoisin-peanut sauce.
11 of 24Photo: Johnny Autry
Persian Rice-Stuffed Zucchini with Pistachios and Dill
A run under the broiler creates a crunchy crust, an essential for Persian rice dishes.
12 of 24Photo: Johnny Autry
Tempeh Greek Salad Wraps
These wraps are full of delicious fresh flavor. Summertime, or anytime, this will be your new go-to. Serve with pita chips.
13 of 24Photo: Johnny Autry
Summer Lemon-Vegetable Risotto
Packed with fresh ingredients, this dish is both filling and decidedly fresh. Reserving some of the cooking liquid for the very end helps to keep the risotto creamy.
14 of 24Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Baked Ziti and Summer Veggies
Add pops of color to baked ziti with fresh summer veggies like squash, zucchini, and tomato. This quick and versatile recipe can be easily adjusted based on your favorite veggies or what you have on hand.
15 of 24Photo: Becky Luigart-Stayner
Summer Vegetable Frittata
Fresh seasonal produce makes this Italian omelet shine. Serve with a simple salad and fruit for an easy weeknight meal or for brunch on the weekends.
16 of 24Photo: Gentl & Hyers
Quick-Roasted Cherry Tomato Sauce with Spaghetti
Sweet, sun-ripened tomatoes collapse into a beautifully rustic sauce. For the prettiest dish, use multicolored tomatoes from the farmers' market or, if you're lucky, your backyard.
17 of 24Photo: Becky Luigart-Stayner
Grilled Tofu with Ratatouille Vegetables
This attractive, summery barbecue dish combines the vegetables of the famous Provençal stew with meaty grilled tofu.
18 of 24Photo: Becky Luigart-Stayner
Penne with Zucchini Pistou
This delicious pasta dish is at once indulgent and light. If you're looking for a new way to use summer's zucchini, look no further.
19 of 24Photo: Becky Luigart-Stayner
Grilled Tempeh Skewers
The salty-sweet glaze complements the nutty, slightly tangy flavor of the tempeh. If you've never experimented with this soybean cake before, this is a good recipe to start with.
20 of 24Photo: Becky Luigart-Stayner
Tomato Ricotta Tart
This crust, made tender and flaky with heart-healthy olive oil, makes the perfect base for farm-fresh tomatoes and earthy-sweet basil. For a less expensive alternative to pine nuts, substitute toasted sunflower seeds.
21 of 24Photo: Becky Luigart-Stayner
Poblano Sopes with Avocado Salad
We lighten up these traditionally deep-fried Spanish tortilla cakes with a quick pan-sear to ensure a good, crispy edge, then finish them off in the oven for even cooking. They're fresh, simple, filling, and fast.
22 of 24Photo: Randy Mayor
Basil Summer Rolls with Peanut Dipping Sauce
Made from a simple combination of rice flour, water, and salt, rice paper has about 30 calories per 8-inch round--that's 80% less than the same size flour tortilla. While filling one summer roll, let another rice paper soak.
23 of 24Photo: Line T. Klein
"New" New Mexican Green Chile Cheeseburgers
Black bean patties make a savory, delicious alternative to beef. A poblano pepper can stand in for the Cubanelle.
24 of 24Photo: Jennifer Causey
Tomato-Leek Pie with Quinoa Crust
The two-slice portion on this summer pie is nice and hearty. For a lighter lunch or brunch for eight people, serve one slice with a simple spinach salad. For extra flavor, try tossing 2 teaspoons chopped fresh thyme into the crust.