15 Ways to Eat Your Veggies –– for Dinner

Let fresh summer produce take center stage by transforming vegetables into magnificent main meals. 

Photo By: Renee Comet ©Renee Comet

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Tomato Vegetable Casserole

Combine the best seasonal veggies (tomatoes, zucchini, bell peppers) with starchy potatoes and yams to form this Parmesan-breadcrumb-coated casserole that’s both filling and light enough for warm summer nights.

Get the Recipe: Tomato Vegetable Casserole

Eggplant and Pasta Incaciata

Shaped in a springform pan, this casserole’s domelike build has earned it another moniker: timpano, after the Italian word for "eardrum." To create their savory cake, Debi and Gabriele wrap ziti pasta and pork ragu inside slices of meaty eggplant, then sprinkle Parmesan and breadcrumbs on top.

Get the Recipe: Eggplant and Pasta Incaciata

Grilled Garden Vegetable Pizza

For a speedy summer meal, take to the grill and top whole-wheat pizza dough with an array of vibrant vegetables. Instead of a tomato sauce base, try a zesty version of pesto, made with pumpkin seeds, cilantro and lemon juice. Be sure to set the grill to medium heat to achieve a melty top and crisp bottom crust. 

Get the Recipe: Grilled Garden Vegetable Pizza

Greek Caponata

Create a fresh, more rustic version of this traditional Sicilian cooked vegetable salad by adding chunks of zucchini and summer squash. Spoon the vegetables on slices of sourdough to make it a full meal.

Get the Recipe: Greek Caponata

Eggplant Steaks

Sprinkle thick slices of eggplant with salt to draw out their liquid and then pat them dry before marinating in a sweet-tangy steak sauce marinade. Broil for just a few minutes and this surprisingly meaty meatless dinner is ready.

Get the Recipe: Eggplant Steaks

Grilled Asian Vegetable Couscous

Coat traditional Asian vegetables like Japanese eggplant, napa cabbage and Chinese broccoli with a glaze made with a sweet mirin (rice wine) glaze before grilling and plating them over soy-flavored couscous.

Get the Recipe: Grilled Asian Vegetable Couscous

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

Cauliflower Steaks with Beans and Tomatoes

Cut a cross-section slice from a cauliflower’s center and caramelize the halves in a skillet to give them the look and texture of vegetable steaks. A tomato and bean salad topping colors the plate and adds the protein to make this a filling you’d-never-know-it’s-vegan main.

Get the Recipe: Cauliflower Steaks with Beans and Tomatoes

Zucchini Chili

This unique spin on chili uses chopped zucchini as the base for the poblano-, hot pepper-, cumin- and coriander-spiced dish. Deglaze the pan with beer to add more savory depth, then serve it over spinach-cilantro rice with crumbled chips and lime wedges.

Get the Recipe: Zucchini Chili

Farmers Market Pasta

Use the freshest vegetables hauled from your farmers market to fill out this easy summer pasta. Cook the corn cobs first, then use the same water to cook the pasta for a clever one-pot meal.

Get the Recipe: Farmers' Market Pasta

Stuffed Tomatoes

The combination of dried morel, chanterelle and shiitake mushrooms, rehydrated with white wine, makes the perfect meatless stuffing for summer tomatoes. Sprinkle with tangy goat cheese and broil to a golden, slightly melty finish.

Get the Recipe: Stuffed Tomatoes

Grilled Vegetable Panini

Grill thick slices of eggplant, zucchini and onions until they are charred and tender, which makes them ideal for filling sandwiches. These can be made up to 4 hours ahead, so wrap them, pack them in a cooler, then enjoy this veggie meal on the go.

Get the Recipe: Grilled Vegetable Panini

Broiled Zucchini and Potatoes with Parmesan Crust

Brown chunks of zucchini and new potatoes in a garlic-, thyme- and rosemary-infused butter, then finish them under the broiler with a generous sprinkle of Parmesan cheese.

Get the Recipe: Broiled Zucchini and Potatoes with Parmesan Crust

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

Backyard Pasta with Mint-Pea Pesto

The star of this dish is its mint-pea pesto, made with walnuts and grated Parmigiano-Reggiano cheese. Use leftover grilled vegetables or whatever is in your fridge for an even quicker prep time. 

Get the Recipe: Backyard Pasta with Mint-Pea Pesto