These summer vegetable recipes star veggies like corn, tomatoes, eggplant, and zucchini. Try one to make the most of the season’s best produce!
These summer vegetable recipes are my unofficial summer cooking bucket list. They’re the dishes I come back to every July and August, when zucchini, eggplant, tomatoes, corn, and more are in full swing and I want to make the most of them.
If you’re looking for ways to use your latest farmers market haul or garden bounty, I think you’ll love these summer vegetable recipes too. Most of them are super simple—think quick sautés and salads you can throw together on a weeknight. A few are a little more involved (looking at you, tomato galette), but I think they’re well worth the effort. After all, summer’s best produce is only in season for a short window every year. These recipes will help you celebrate it!
Our Best Summer Vegetable Recipes
Corn Recipes
Mexican Street Corn Salad
This zesty salad is one of our most popular summer vegetable recipes. It’s insanely flavorful and easy to make. Plus, you can prep it ahead, so it’s a perfect cookout side dish!
Creamy Corn Pasta
No cream here! Blended corn kernels give this sauce its delicious silky texture.
Sweet Corn Pizza
Sweet, juicy corn kernels add delicious crunch to this fresh summer pie.
Corn Fritters
Serve these fresh corn fritters as an appetizer, or pair them with a simple green salad for a light summer dinner.
Elote
Want to take grilled corn on the cob to the next level? Serve it with Mexican-inspired fixings like mayo, lime, chili powder, and Cotija cheese. Make sure to grill extra—everyone will want seconds!
Tomato Recipes
Panzanella
This classic Italian salad stars an unexpected ingredient…stale bread! It’s the perfect partner for ripe tomatoes. It soaks up their sweet, tangy juices, taking on tons of fresh summer flavor.
Easy Gazpacho
This cool Spanish soup is one of the best summer vegetable recipes for hot nights.
Tomato Galette
I promise, it’s worth turning on your oven to make this gorgeous galette! Flaky, buttery pie crust surrounds the jammy tomato, herb, and goat cheese filling.
Cherry Tomato Pasta
This easy, elegant pasta is a cherry tomato party! It has a fresh cherry tomato sauce, plus more bursty cherry tomatoes for texture.
Burrata with Heirloom Tomatoes
Meet your new favorite summer appetizer! This gorgeous platter features juicy tomatoes, peaches, and burrata cheese. Serve with crostini for scooping it all up!
Greek Salad
With 500 5-star reviews, this classic salad is a Love & Lemons fan favorite!
Fresh Tomato Sauce
I make marinara with canned tomatoes in the winter, but in the summer, only this fresh tomato sauce will do. I love it on pasta or a Margherita pizza.
Easy Bruschetta
Pair this classic Italian appetizer with an Aperol spritz or negroni for a perfect summer happy hour.
Cherry Tomato Couscous Salad
I love the mix of raw and roasted tomatoes in this summer salad. The raw ones are sweet and juicy, while the roasted ones add chewy texture and savory flavor.
Zucchini and Summer Squash Recipes
Zucchini Salad
You’ve probably eaten roasted zucchini and grilled zucchini…but have you tried it raw? This bright, beautiful salad will make you a raw zucchini convert.
Zucchini Fritters
These delicious fritters are crispy outside, tender inside, and packed with savory flavor.
Sautéed Yellow Squash
This sautéed summer squash is a quick and easy weeknight side dish, but it tastes gourmet. A savory breadcrumb topping and lemon herb oil give it delicious layers of flavor.
Zucchini Pasta
Grated zucchini cooks down into light and silky sauce for this bright summer pasta.
Sautéed Patty Pan Squash
Have you ever tried pattypan squash? This flying saucer-shaped squash has a firm, meaty texture and mild flavor. I love to sauté it for a simple side dish.
Grilled Zucchini
Hands down one of the easiest summer vegetable recipes! This healthy side dish is ready in under 10 minutes.
Eggplant Recipes
Ratatouille
Filled with silky eggplant, summer squash, tomatoes, and bell peppers, this Provençal stew is a summer vegetable celebration!
Eggplant Rollatini
The definition of summer comfort food! Bubbly marinara sauce surrounds thin planks of roasted eggplant wrapped around a creamy ricotta filling.
Baba Ganoush
Roasted eggplant fills this creamy Mediterranean dip with rich, smoky flavor.
Eggplant Caponata
This Sicilian eggplant and bell pepper stew is rich, sweet, and sour. Serve it with crostini for a delicious summer appetizer!
Eggplant Salad
This summer salad is a real show stopper, made with grilled eggplant and bell peppers, cherry tomatoes, and fresh herbs. Crumbled feta cheese and tangy pickled onions take it over the top!
More Summer Vegetable Recipes
Dill Pickles
These homemade pickles are such a fun use for summer cucumbers! They’re easy to make and so much better than store-bought.
Grilled Carrots
Yes, grilled carrots are a thing! They’re wonderfully sweet and smoky. Serve them over whipped ricotta with chimichurri and farro for a restaurant-worthy side dish.
Roasted Green Beans
Green beans are at their sweetest and snappiest in late summer. This easy recipe is one of my go-to ways to cook them. It’s healthy, flavorful, and ready in 15 minutes!
Red Potato Salad
Creamy potato salad not your thing? Try this red potato salad instead! It’s bright, tangy, and chock-full of summer herbs.
Grilled Vegetables
These colorful skewers are an easy way to turn a variety of summer vegetables into a flavorful side dish.
Best Summer Vegetable Recipes: Ratatouille
Serves 4
This ratatouille is one of our favorite summer vegetable recipes!
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Place the eggplant in a colander and sprinkle with ½ teaspoon salt. Place in the sink or over a large rimmed plate and set aside for 20 minutes to drain. Blot dry with a clean kitchen towel or paper towels.
Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes, or until tender. Transfer to a large bowl and set aside.
Add another 1 tablespoon olive oil and the zucchini to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the zucchini is tender but not mushy. Season with ¼ teaspoon salt and transfer to the bowl with the eggplant.
Add another 1 tablespoon olive oil to the pan. Add the onion and pepper and cook for 5 minutes, stirring occasionally, or until softened. Stir in the garlic and ¼ teaspoon salt and cook for another 10 minutes, or until very tender. If the pan becomes dry, add more oil as needed.
Stir the remaining 1 tablespoon olive oil into the peppers and onions. Add the tomatoes, red pepper flakes, and sugar and cook for 8 to 10 minutes, or until the tomatoes break down.
Add the eggplant and zucchini back into the skillet along with the vinegar, thyme, ¼ teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the ratatouille is thick. Stir in the basil and season to taste. Garnish with more basil and serve.
