42 Fresh Summer Vegetable Recipes

Celebrate the summer harvest by transforming vibrant vegetables into savory sides and downright delicious meals.

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Photo By: Renee Comet ©Renee Comet

Photo By: Evan Sung for The New York Times

Heirloom Tomato Caprese Salad

Spend more time in the sunshine (and less time in the kitchen) by prepping this beautiful, no-cook heirloom tomato salad. The colorful mixture needs little more enhancement than shreds of basil, dollops of melt-in-your-mouth burrata and a sprinkling of sea salt to magnify all the flavors therein.

Get the Recipe: Heirloom Tomato Caprese Salad

Heavenly Sauteed String Beans with Garlic

Boosting the flavor of string beans is as easy as 1-2-3 ingredients. All you need is salt, pepper and garlic for this simple sautee.

Get the Recipe: Heavenly Sauteed String Beans with Garlic

Grilled Squash Quesadillas

Vegetarians and vegetable lovers alike will enjoy this inventive quesadilla that possesses plenty of flavors and a medley of textures — no meat required. The secret? A toasted ancho chile paste and a fiery, oven-roasted tomato salsa.

Get the Recipe: Grilled Squash Quesadillas with a Charred Tomato Salsa

Charred Corn Salad

Transform sweet corn by grilling the summer grain, lending it subtle smoky flavor and then pairing it with more of summer's best, like heirloom cherry tomatoes and a basil-rich vinaigrette.

Get the Recipe: Charred Corn Salad with Basil Vinaigrette

Spicy Hoisin Glazed Eggplant

Embrace eggplant by topping the meaty vegetable with Bobby's Asian-inspired glaze –– sticky and bold with hoisin and soy sauces, spicy ginger and red pepper flakes.

Get the Recipe: Spicy Hoisin Glazed Eggplant

Zucchini, Tomatoes and Basil

Three all-stars come together in this simple-yet-satisfying dish that's bursting with summer flavor. Serve it with crusty bread to sop up the saucy, basil-scented juices.

Get the Recipe: A Supper of Zucchini, Tomatoes, and Basil

Risotto Stuffed Peppers and Zucchini

Rachael's summer vegetables take on a refined air when stuffed with decadent risotto and a regal pinch of saffron. Citrus zest and juice brighten up the buttery dish, while oven-browned panko adds a contrasting crunch.

Get the Recipe: Risotto Stuffed Peppers and Zucchini

Tangy Coleslaw with Smoked Corn

Use your stovetop smoker to infuse corn kernels with the rich aroma of oak sawdust chips. Mixed with a colorful array of cabbage, red pepper and jalapeno, corn becomes an unusual slaw with sweet-tangy honey-lime vinaigrette.

Get the Recipe: Tangy Coleslaw with Smoked Corn and Lime Dressing

Marinated Veggie Kebabs

Eating with your hands is always more fun, and summer's brightest veggies –– like cherry tomatoes and summer squash –– beg for this plate-free treatment. Firm chunks of halloumi stand up to the heat of the grill and pair perfectly with a spicy avocado dill dip.

Get the Recipe: Marinated Veggie Kebabs with Halloumi Cheese

Corn Chowder with Chili Powder

The savory secret to Nadia G.'s no-nonsense chowder is her homemade chili powder, which bursts with potency from a cumin, cayenne and paprika trio. As if this weren't oomph enough, the corn kernel and Yukon gold base is topped off with bacon "crispies" and cheesy crumbles.

Get the Recipe: Corn Chowder with Chili Powder and Crumbled Cotija Cheese

Grilled Artichokes with Honey-Chile Dipping Sauce

The secret to tender-crisp artichokes is giving them a quick steam before charring them on the grill.

Get the Recipe: Grilled Artichokes with Honey-Chile Dipping Sauce

Marinated Zucchini and Summer Squash

Marinating mild zucchini and yellow squash in a vinegar, lemon, garlic and thyme mixture overnight allows the sturdy vegetables to soak up its flavors. After being grilled, the slices possess even smokier, deeper flavor.

Get the Recipe: Marinated Zucchini and Summer Squash

Corn with Spiced Herb Butter

Sriracha adds a spicy kick to this butter –– perfect for livening up corn –– while cilantro adds its distinctive floral notes.

Get the Recipe: Spiced Herb Butter for Corn

Refreshing Watermelon and Heirloom Tomato Salad

This savory and sweet salad is the perfect side to make when both tomatoes and watermelon are at their peak.

Get the Recipe: Refreshing Watermelon and Heirloom Tomato Salad

Zucchini Parmesan Subs

Thick slices of zucchini form the "meat" of this sandwich after being fried with a light panko crumb coating. They're so delicious when layered with provolone and a variety of ripe tomatoes, you may be tempted to permanently sub out your summer sub.

Get the Recipe: Zucchini Parmesan Subs with Tomatoes and Basil

Smoky Panzanella With Market Vegetables

Got leftover bread? Chop it up and toss it into this colorful salad with red and yellow peppers, juicy cherry tomatoes, fresh basil and smoked mozzarella.

Get the Recipe: Smoky Panzanella with Market Vegetables

Bacon, Arugula, Tomato and Roasted Corn Salad

Looking for a way to spice up your standard corn and tomato salad? Roast the kernels in a bacon-fat glaze (trust us), top with sliced bacon and toss with a tangy Dijon dressing.

Get the Recipe: Bacon, Arugula, Tomato and Roasted Corn Salad

Deep-Fried Zucchini Blossoms

These stunning edible flowers grow at the end of zucchini and serve as a surprising warm-weather treat when lightly battered and fried until crisp. Serve the tasty blossoms as a showstopping floral starter at a garden party, or any backyard fete.

Get the Recipe: Deep-Fried Zucchini Blossoms

Stuffed Peppers

Robust red tomatoes, basil and tapenade fill a gently charred bell pepper in this bright, tangy and tender summer side.

Get the Recipe: Stuffed Peppers

Pickled Corn-Bacon Relish

Chef Edward Lee's tangy corn-and-bacon relish requires two days in the fridge for all of the ingredients to fully meld and pickle, but the wait is well worth it. Add the condiment to sandwiches, salads or appetizers — like deviled eggs and bruschetta — to give them an extra punch of flavor.

Get the Recipe: Pickled Corn-Bacon Relish

Frittata with Zucchini

This frittata brims with both diced zucchini and its blossoms –– a perfect main for summer brunch or any breakfast for dinner. With perfectly puffed edges and rich Parmigiano-Reggiano cheese, it feeds a hungry crowd with ease.

Get the Recipe: Frittata with Zucchini

Stuffed Eggplant with Veal and Spinach

Rachael's veal stuffing, boosted by aromatic sage and freshly grated nutmeg, transforms eggplant into a buttery, breadcrumb-topped main.

Get the Recipe: Stuffed Eggplant with Veal and Spinach

Grilled Cheese Crostini

Seeking the perfect starter for your summer party? Serve freshly crisped crostini topped with oven-dried tomatoes, a variety of cheeses and your freshest garden herbs.

Get the Recipe: Mixed Grilled Cheese and Oven Dried Tomato Crostini

Zucchini Fritters with Feta and Dill

Greek fritters, or keftedes, can be made with all kinds of ingredients, including this quintessential summer vegetable: zucchini. Fried until golden brown and served with a dollop of Greek yogurt, the vegetarian fritters are the perfect party hors d'oeuvre.

Get the Recipe: Zucchini Fritters with Feta and Dill

Curried Corn With Shrimp

This two-pan recipe, which takes only 45 minutes to prepare, is the perfect solution to your weeknight dinner woes. When corn is infused with great curry flavor and topped with shrimp, it becomes a main you'll want to make again and again.

Get the Recipe: Curried Corn with Shrimp

Stir Fried Tomatoes with Eggs

Stir-fried eggs and tomatoes get tucked into a Chinese steamed bun for an Asian-inspired take on the egg sandwich.

Get the Recipe: Stir Fried Tomatoes with Eggs

Baked Finger Eggplants, Yogurt, and Cucumber

Crisp and charred on the outside, soft and luscious on the inside, these eggplants make a perfect first course or vegetarian main dish. A swipe through minty yogurt brings tang and freshness.

Get the Recipe: Baked Finger Eggplants, Yogurt, and Cucumber

Zucchini Meatballs

A bright tomato salad brings perfect balance to David Rocco's decadent zucchini meatballs. These meatless patties are laced with two Italian cheeses and pan-fried until golden.

Get the Recipe: Zucchini Meatballs

Roasted Corn Pudding

This comforting pudding — dotted with chopped bacon and yellow onions — gets its rich corn flavor from a combination of sweet kernels and masa harina, or Mexican corn flour.

Get the Recipe: Roasted Corn Pudding

Caprese Sandwich

Debi Mazar and Gabriele Corcos turn the quintessential Italian summer salad of mozzarella, tomato and basil into a filling sandwich. Pack these up for your next picnic lunch.

Get the Recipe: Caprese Sandwich

Shrimp and Zucchini Risotto

Risotto can be rich and heavy, but this one from Debi and Gabriele tastes light and summery.

Get the Recipe: Shrimp and Zucchini Risotto

Grilled Corn With Five Spice and Lime

Roger Mooking adds his Everyday Exotic touches to this sweet summer treat.

Get the Recipe: Grilled Corn with Five Spice and Lime

Ratatouille Tart With Caramelized Onions

Kelsey's gorgeous tart is a showstopper, layered with tomato-caramelized onion jam, roasted red peppers, thinly sliced eggplant and summer squash.

Get the Recipe: Ratatouille Tart with Caramelized Onion-Tomato Jam

Ginger and Coriander Corn Salad

Everything tastes better when cooked in bacon fat. Siba Mtongana first fries the bits of pork, then adds in all the vegetables, plus a dash of soy sauce and grated ginger, to make this super-savory take on corn.

Get the Recipe: Ginger and Coriander Corn Salad

Beets With Garlic-Walnut Sauce

Mark Bittman's refreshing beet salad is dressed with a simple mix of walnuts, garlic, olive oil and fresh-squeezed orange juice.

Get the Recipe: Beets with Garlic-Walnut Sauce

Zucchini-Pear Soup

Pears give this velvety soup subtle sweetness. Mark Bittman garnishes it with fresh mint as well as diced raw zucchini and pears for crunch.

Get the Recipe: Zucchini-Pear Soup

Peach and Blue Cheese Salad

Ripe summer peaches shouldn't be limited to dessert! Michael Symon tosses them with blue cheese and peppery arugula for a sweet-and-savory salad.

Get the Recipe: Peach and Blue Cheese Salad

Aubergine and Cumin Charlottes

Charlottes are typically desserts baked in a special charlotte mold, but Laura Calder makes her savory version in individual ramekins. Serve these alongside her tomato and coriander salad for an impressive vegetarian meal.

Get the Recipe: Aubergine and Cumin Charlottes with Tomato and Coriander Salad

Zia Franca's Roasted Peppers

Freshly roasted peppers taste so much better than the jarred variety. David Rocco roasts his on the grill and then softens them with their own steam by sealing briefly in a brown paper bag. He finishes them by quickly cooking with olive oil, capers and olives.

Get the Recipe: Zia Franca's Roasted Peppers

Charred Corn Salad with Creamy Tomatillo Dressing

The simple summer medley of sweet corn, red onions and avocado gets a spicy Latin kick with Kelsey's creamy tomatillo dressing.

Get the Recipe: Charred Corn Salad with Creamy Tomatillo Dressing

Buffalo Mozzarella Bocconcini, Fig and Arugula Salad

This simple, colorful salad of mozzarella, ripe figs and peppery arugula needs just a dash of oil and vinegar and a sprinkling of salt.

Get the Recipe: Buffalo Mozzarella Bocconcini, Fig and Arugala Salad

Arepas With Cheese and Corn

Mark Bittman's take on the popular Venezuelan corn cakes are filled with whole corn kernels, adding varied texture and visual appeal, and plenty of cheese.

Get the Recipe: Arepas with Cheese and Corn