Vegetables 31 Summer Vegetable Recipes to Try This Season By Food & Wine Editors Updated on January 6, 2023 Share Tweet Pin Email Trending Videos Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen When farmers markets are in full swing, we eat all the fresh summer vegetables we possibly can — think summer squash, cucumbers, eggplant, corn, and tomatoes (yes, we know they're technically a fruit, but we don't care). Take advantage of seasonal produce to whip up tasty dishes like masala grilled vegetables with spicy mint chutney, summer squash carpaccio, and a grilled flatbread that's a "vegetarian masterpiece." Keep reading for the recipes. 01 of 31 Potato Salad with Green Beans and Salsa Verde © Coral Von Zumwalt A terrific salsa verde makes this velvety potato salad extraordinary. Here, the salsa is made with parsley and chives; try making it with other summer herbs, like tarragon or basil, as well. Get the Recipe 02 of 31 Corn Husk–Grilled Goat Cheese with Corn Relish and Honey Victor Protasio Cookbook author and F&W Cooks contributor Andrea Slonecker calls this dish "the perfect pre-dinner snack on a summer evening." To serve, cut a slit in the top layer of the charred husks, top the goat cheese with a drizzle of honey and the corn relish, and enjoy with grilled crostini. Get the Recipe 03 of 31 Grilled Carrot Salad with Brown Butter Vinaigrette © Anna Williams Grilling concentrates the sweet flavor of fresh young carrots. Chef Bryce Gilmore marinates them, then tosses them with a wonderful and unusual dressing he makes by cooking butter until brown, then pureeing it with marcona almonds and sherry vinegar. Get the Recipe 04 of 31 Tangy Green Zebra Gazpacho © Earl Carter Green zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead. Get the Recipe 05 of 31 Warm Corn Chowder Salad with Bacon and Cider Vinegar © Fredrika Stjärne In this riff on corn chowder, sweet corn is tossed with potatoes, bacon, and cider vinegar. Because the corn for this salad is barely cooked, it’s best to use the juiciest kernels available. Get the Recipe 06 of 31 Celery, Grilled Grape, and Mushroom Salad © Con Poulos “Celery is a vegetable people either love or hate, and we try to get people to love all their vegetables,” says chef Amanda Cohen. She sets off celery’s bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting. Get the Recipe 07 of 31 Braised Cucumbers with Dill © Fredrika Stjärne Fresh cucumbers are excellent when gently braised in butter and served warm. This dish is best with thin-skinned cucumbers, like English, Japanese, and Persian varieties. Get the Recipe 08 of 31 Green Tomatoes with Pistachio Relish © Anna Williams Relishes typically contain cooked and pickled vegetables; the one here is mouth-tinglingly tangy. Chef James Syhabout makes it by pickling shallots, capers, pistachios, and pink peppercorns overnight in Champagne vinegar and olive oil. It’s awesome on tomatoes, but he also likes using it on fish. Get the Recipe 09 of 31 Summer Farro Salad © John Kernick Chef Marco Canora simmers farro in water with sautéed onion, carrots, and celery. The aromatic vegetables add delicate flavor to the cooked grains. Get the Recipe 10 of 31 Chilled Persian Yogurt Soup © David Malosh This yogurt-cucumber soup, filled with herbs, nuts, and raisins, is delicious with grilled bread. Get the Recipe 11 of 31 Grilled Vegetable Flatbread with Smoked Almond Muhammara Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen In addition to turning heads at your cookouts, this vegetarian wonder is packed with make-ahead options and smart shortcuts. Make the Smoked Almond Muhammara up to three days in advance and stash it in the fridge; skip a step and substitute jarred roasted peppers for the grilled bell peppers. Get the Recipe 12 of 31 Summer Vegetable Casserole © John Kernick The restaurant at Abruzzo's Sextantio hotel serves centuries-old recipes like this simple dish of layered summer vegetables. Get the Recipe 13 of 31 Spinach Fettuccine with Tangy Grilled Summer Squash © Con Poulos At her restaurant, chef Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini. This simplified recipe features squash that’s pickled and then grilled, plus freshly sautéed squash. Get the Recipe 14 of 31 Masala Grilled Vegetables with Spicy Mint Chutney Greg DuPree Grilled summer produce meets a chile-spiked herb dressing in this bright dish. Using a blender or food processor to prepare the chutney safeguards the color by instantly cutting and coating the herbs with oil, locking in the green. Get the Recipe 15 of 31 Grilled Summer Squash Casserole Victor Protasio Traditionally called malaiwala, “the one with cream,” this casserole is the perfect summer side. Make it a main dish by adding cubed paneer. Get the Recipe 16 of 31 Grilled Okra, Corn, and Tomato Salad Victor Protasio This next-level summer salad turns heads with its punchy charred jalapeño and herb-spiked dressing and a palate-perking topping of toasted crunchy coriander and cumin seeds. Get the Recipe 17 of 31 Summer Squash Carpaccio Jen Causey When summer squash is freshly picked, chef Marcela Valladolid says, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice. Here, she’s taken it to next-level magic by adding sweet dates, fresh mint, and toasted pepitas spiced with Tajín seasoning to the thinly sliced summer squash. Get the Recipe 18 of 31 Potato Salad with Fresh Corn and Basil Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen Red baby potatoes are ideal for potato salad because of their tender skins and creamy interiors that hold together, even when cooked. Quickly soaking the onions in vinegar mellows their bite and allows the summery fresh herbs to shine in the dressing. Get the Recipe 19 of 31 Roasted Curry Tomato Pie Greg DuPree Turmeric gives the rustic crust of this tomato pie a glorious golden glow, but the real highlight (other than the ripe summer tomatoes) is the sweet and tangy tamarind onions, which complement the spiced, cheesy filling beautifully. Get the Recipe 20 of 31 Heirloom Tomato and Pepper Toasts with Whipped Ricotta Con Poulos Velvety smooth, lightly seasoned ricotta serves as the perfect base for juicy ripe tomatoes and charred peppers on grilled levain bread. Fennel pollen adds a light licorice flavor, while fresh basil, chives, and a hint of lemon juice add brightness to the smoky flavor from the grill. Get the Recipe 21 of 31 Grilled Corn on the Cob with Calamansi Mayo Victor Protasio Chef Sheldon Simeon’s recipe for a Hawaiian twist on Mexican elote features grilled corn slathered in a creamy, cheesy calamansi mayonnaise, which gets its acidic twang from a sour citrus fruit native to the South Pacific (you can substitute Key limes in a pinch). Get the Recipe 22 of 31 Corn and Zucchini Orzo Salad with Goat Cheese Con Poulos We take pasta salad to a new level with sweet grilled corn, zucchini, and a creamy lime dressing spiked with chile powder. We use fresh cilantro to add brightness and then top the whole salad with tangy slivers of fresh goat cheese. Get the Recipe 23 of 31 Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette Victor Protasio This summer blockbuster panzanella from Samin Nosrat, author of Salt, Fat, Acid, Heat, pairs oven-roasted sourdough croutons with juicy ripe tomatoes, raw red onion, and crisp cucumbers. Get the Recipe 24 of 31 Okra Tempura with Lime "Fonzu" Dipping Sauce Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan For those who aren't fond of okra's gooey quality, there are two surefire ways to keep it in check: high-heat cooking and a dose of acid. Food & Wine executive editor Karen Shimizu's recipe for okra tempura with a zippy dipping sauce incorporates both. The "fonzu" sauce — inspired by ponzu — uses lime juice instead of harder-to-find yuzu and a shortcut of fish sauce instead of steeping in katsuobushi. Get the Recipe 25 of 31 Fairy Tale Eggplant with Crispy Shallots and Thai Dressing Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson 2014 F&W Best New Chef Joe Ogrodnek pulls out all the stops with this next-level eggplant dish. First he seasons the eggplant and lets it sit before charring on the grill to draw out moisture, providing flavor from the inside out. Then he adds plenty of crispy-crunchy texture to the silky grilled eggplant by stuffing each one with peanuts, fried shallots and garlic, fresh herbs, onions, and radishes before drizzling the punchy dressing on top. Get the Recipe 26 of 31 Chilled Soba Noodle Salad with Yuzu Dressing Emily Kordovich "As the summer approaches, I like to turn to lighter refreshing vinaigrettes to dress noodles and salads. Using the ready-made jams and marmalades found in Asian supermarkets, we can build dressings for chilled noodles that pair excellently with a variety of vegetables," says 2021 F&W Best New Chef Lucas Sin. Here, he uses yuzu tea, ponzu, and yuzu kosho in his tangy dressing. Get the Recipe 27 of 31 Fusilli with Summer Tomato Sauce William Meppem For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor. Get the Recipe 28 of 31 Halloumi and Vegetable Skewers with Pomegranate-Tahini Sauce Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Pomegranate molasses is the secret ingredient in this simple marinade. Its punchy, sweet, earthy notes add long-cooked depth of flavor to cheese and vegetable skewers in just 30 minutes of marination, with pleasantly bitter tahini rounding things out. Get the Recipe 29 of 31 Carrot Aguachile with Trout Roe Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Chef Claudette Zepeda uses fresh carrot juice as the base for this aguachile, which is complemented by fresh ginger, spicy habanero, and scallions to amp up the flavor of the juice. Thin strips of carrot and cucumber are mixed and topped with salty smoked roe, thinly sliced red onion, and roasted cashews for a dish with deep layers of flavor and complex textures. Get the Recipe 30 of 31 Greek Salad with Shrimp and Kamut Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Kamut, an ancient variety of wheat, adds hearty chew to this entree inspired by a classic Greek salad. Soak kamut overnight to help it cook faster or, for an even easier dish, cook the kamut in advance to trim day-of prep to 30 minutes. Get the Recipe 31 of 31 The Best Cucumber Sandwich Cedric Angeles The only reason you may think cucumber sandwiches are boring is that you haven't had the right one yet. Benedictine, a creamy spread of cucumber and herbs; along with a spicy and herbaceous peanut pesto with serrano chile, cilantro, and citrus; and chaat masala add verve to these sandwiches from chef Vishwesh Bhatt. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit