As the temperatures soar and the sun shines bright, there’s no better way to cool down than with a delicious and refreshing summer recipe. And what better way to beat the heat than with a vegetarian dish that’s not only good for you, but also packed with flavor?
From classic salads to innovative twists on old favorites, this season is all about celebrating the best of the garden. Whether you’re a seasoned vegan or just looking for some healthy and tasty ideas to add to your repertoire, we’ve got you covered.
In this article, we’ll be sharing 20 mouthwatering vegetarian recipes that are perfect for sizzling summer days. From grilled portobello mushroom burgers to watermelon and feta salad with mint, these dishes are sure to satisfy your cravings and leave you feeling light and refreshed.
Grilled Peach and Burrata Salad
Sweet and savory, this Grilled Peach and Burrata Salad is a perfect combination of summer’s flavors. With the smokiness of grilled peaches and the creaminess of burrata cheese, every bite is a delightful surprise.
Ingredients:
– 4 ripe peaches, sliced
– 1 ball of burrata cheese
– 2 tablespoons olive oil
– 1 tablespoon balsamic glaze
– 1/4 cup chopped fresh mint leaves
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush peach slices with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, or until caramelized.
3. Cut burrata cheese into bite-sized pieces.
4. In a large bowl, combine grilled peaches, burrata cheese, and chopped fresh mint leaves.
5. Drizzle balsamic glaze over the salad and toss to coat.
6. Serve immediately.
Cooking Time: 15 minutes
Zucchini and Corn Fritters
This recipe celebrates the flavors of summer with a crispy and savory zucchini and corn fritter. A perfect side dish or snack for your next outdoor gathering.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup corn kernels (fresh or frozen, thawed)
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon milk
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine grated zucchini, corn kernels, flour, paprika, salt, and pepper.
2. In a separate bowl, whisk together the egg and milk.
3. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop small amounts of the batter into the hot oil, about 1/4 cupfuls.
6. Cook for 3-4 minutes or until golden brown and crispy, flipping occasionally.
7. Drain on paper towels and serve warm.
Cooking Time: 15-20 minutes
Watermelon and Feta Salad with Mint
This sweet and tangy salad is perfect for hot summer days. The combination of juicy watermelon, crumbly feta cheese, and fragrant mint creates a refreshing and flavorful treat.
Ingredients:
– 3 cups diced seedless watermelon
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the watermelon, feta cheese, and mint leaves.
2. Drizzle the olive oil and lemon juice over the mixture, tossing gently to coat.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Avocado and Mango Summer Rolls
A refreshing twist on traditional summer rolls, these bite-sized treats combine the creamy richness of avocado with the sweet juiciness of mango. Perfect for a light and satisfying snack or appetizer.
Ingredients:
– 1 ripe mango, diced
– 1 ripe avocado, mashed
– 1/2 cup cooked rice noodles
– 1/4 cup chopped fresh cilantro
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– Salt to taste
– Rice paper wrappers (about 20-25 sheets)
Instructions:
1. Fill a large bowl with warm water.
2. Dip a rice paper wrapper into the water for about 10 seconds, until it becomes pliable.
3. Place the wrapper on a clean surface and arrange a few pieces of mango, avocado, and cilantro in the center.
4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
5. Repeat with remaining ingredients and wrappers.
6. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.
Cooking Time: 10-15 minutes
Caprese Stuffed Avocados
This recipe brings together the creamy richness of avocados with the sweet and tangy flavors of a Caprese salad, all wrapped up in one delicious package. Perfect for a light and refreshing snack or appetizer.
Ingredients:
– 4 ripe avocados
– 1 cup cherry tomatoes, halved
– 1/2 cup fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a small bowl, combine cherry tomatoes, mozzarella cheese, and a pinch of salt and pepper.
3. Spoon the Caprese mixture into each avocado half.
4. Drizzle with olive oil and garnish with fresh basil leaves.
5. Serve immediately.
Cooking Time: None! This recipe is ready in 10 minutes or less.
Cucumber and Tomato Gazpacho
Escape the heat with this light and revitalizing soup, perfect for hot summer days. This gazpacho is a simple yet flavorful blend of cucumbers, tomatoes, and herbs.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 2 cups ripe tomatoes, diced
– 1/4 cup red bell pepper, seeded and chopped
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine cucumbers, tomatoes, bell pepper, onion, and garlic.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Heat olive oil in a saucepan over medium heat. Add blended mixture and smoked paprika (if using).
4. Simmer for 15-20 minutes or until soup has reached desired consistency.
5. Season with salt and pepper to taste.
6. Chill before serving, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Grilled Portobello Mushroom Burgers
Elevate your burger game with these savory and earthy portobello mushroom burgers, perfect for a vegetarian or vegan twist. With a rich umami flavor and meaty texture, you’ll be hooked!
Ingredients:
– 4 large portobello mushrooms
– 2 tablespoons olive oil
– 1 clove garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 hamburger buns
– Lettuce, tomato, cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Clean and stem the mushrooms, then brush both sides with olive oil.
3. In a small bowl, mix minced garlic and salt. Sprinkle evenly over mushroom caps.
4. Grill mushrooms for 4-5 minutes per side, or until tender and slightly charred.
5. Assemble burgers by placing grilled mushroom caps on buns. Add lettuce, tomato, cheese (if using), and your favorite toppings.
Cooking Time: 10-12 minutes
Summer Vegetable Ratatouille
A classic Provençal recipe, this summer vegetable ratatouille is a flavorful and colorful dish that showcases the best of the season’s bounty. With its medley of roasted vegetables, aromatic spices, and rich tomato sauce, it’s perfect for a warm-weather dinner or as a side dish to accompany your favorite grilled meats.
Ingredients:
– 1 large eggplant, diced
– 2 large bell peppers (any color), seeded and sliced
– 2 medium zucchinis, sliced
– 1 can of crushed tomatoes (14 oz)
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together the eggplant, bell peppers, and zucchinis with 1 tablespoon of olive oil, salt, and pepper until they’re evenly coated.
3. Spread the vegetables on a baking sheet and roast for 30-40 minutes, or until tender and lightly caramelized.
4. In a large saucepan, heat the crushed tomatoes over medium heat. Add the roasted vegetables, garlic, and any accumulated juices from the baking sheet.
5. Simmer the ratatouille for 10-15 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened slightly.
Cooking Time: 45-60 minutes
Chilled Cucumber and Yogurt Soup
Beat the heat with this refreshing and light soup that combines the cooling properties of cucumber with the tanginess of yogurt. Perfect for a summer evening or as a starter for any meal.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 1 cup plain Greek yogurt
– 1/2 cup chicken broth
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh dill or parsley for garnish (optional)
Instructions:
1. In a blender or food processor, combine the cucumber, yogurt, chicken broth, and lemon juice.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve cold, garnished with fresh dill or parsley if desired.
Cooking Time: None! This soup is served chilled, so you can blend it up and chill it in the fridge while you get ready for your meal.
Grilled Corn and Black Bean Salad
This refreshing salad combines the sweetness of grilled corn with the earthy flavor of black beans, all tied together with a tangy dressing. Perfect for a light and satisfying side dish or a main course.
Ingredients:
– 4 ears of corn, husked and silked
– 1 can black beans, drained and rinsed
– 1 red bell pepper, seeded and chopped
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
2. In a large bowl, combine black beans, red bell pepper, red onion, and garlic.
3. Once corn is cooked, slice off kernels and add to the bowl.
4. Drizzle with olive oil and lime juice; season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Stuffed Bell Peppers with Quinoa
Savor the flavors of this nutritious twist on a classic recipe, featuring quinoa-stuffed bell peppers packed with protein-rich black beans and savory spices.
Ingredients:
– 4 large bell peppers, any color
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: Chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using water or broth.
3. Stuff each bell pepper with cooked quinoa, black beans, onion, garlic, and cumin.
4. Drizzle olive oil over the peppers and season with salt and pepper.
5. Place peppers in a baking dish and bake for 30-40 minutes or until tender.
Cooking Time: 30-40 minutes
Tomato and Basil Bruschetta
Elevate your gatherings with this simple yet flavorful appetizer that combines the sweetness of tomatoes, the brightness of basil, and the crunch of toasted bread.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 baguette, sliced into 1/2-inch thick rounds
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– 1 tablespoon balsamic glaze (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, chopped basil, and minced garlic.
3. Arrange baguette slices on a baking sheet and toast for 5-7 minutes, or until lightly browned.
4. Drizzle olive oil over the toasted bread and season with salt and pepper to taste.
5. Spoon the tomato-basil mixture over the toasted bread rounds.
6. If using balsamic glaze, drizzle it over the top of each bruschetta.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Eggplant Parmesan with Fresh Herbs
Eggplant Parmesan is a classic Italian-American dish that’s both satisfying and elegant. This recipe adds a bright twist by incorporating fresh herbs, elevating the flavors to new heights.
Ingredients:
– 2 large eggplants
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1 cup marinara sauce
– 8 oz mozzarella cheese, sliced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/2-inch thick rounds.
3. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
4. Dip each eggplant slice in the breadcrumb mixture, then place on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, garlic, parsley, and basil.
5. Bake for 25-30 minutes or until golden brown.
6. Top each eggplant slice with marinara sauce and mozzarella cheese. Return to oven for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Spinach and Strawberry Salad with Balsamic
This refreshing salad combines the sweetness of strawberries with the earthiness of spinach, all tied together with a tangy balsamic glaze. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the spinach leaves.
2. Arrange the sliced strawberries on top of the spinach.
3. Sprinkle crumbled feta cheese and chopped nuts over the strawberries (if using).
4. Drizzle the balsamic glaze over the salad, making sure all ingredients are coated.
5. Season with salt and pepper to taste.
Cooking Time: 5-10 minutes
Lemon Garlic Pasta with Summer Vegetables
This light and flavorful pasta dish is perfect for a quick summer meal or as a side to your favorite grilled proteins. The combination of tangy lemon, savory garlic, and sweet summer vegetables creates a deliciously well-rounded flavor profile.
Ingredients:
– 8 oz. pasta (such as linguine or fettuccine)
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 cup mixed summer vegetables (e.g., cherry tomatoes, zucchini, bell peppers)
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook for 1 minute.
3. Add mixed summer vegetables to the skillet and cook until tender, about 3-4 minutes.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Combine cooked pasta and vegetable mixture. Toss to coat.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 15-20 minutes
Roasted Beet and Goat Cheese Salad
This vibrant salad combines the earthy sweetness of roasted beets with the tanginess of goat cheese, all on a bed of fresh greens. A perfect side dish or light lunch.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil, salt, and pepper to make vinaigrette.
5. In a large bowl, combine mixed greens, roasted beet slices, crumbled goat cheese, and chopped nuts (if using).
6. Drizzle the vinaigrette over the salad and toss to combine.
Cooking Time: 45-50 minutes
Veggie-Packed Summer Rolls with Peanut Sauce
Elevate your snack game with these refreshing summer rolls packed with a variety of colorful vegetables and served with a creamy peanut sauce. Perfect for hot summer days or as a healthy lunch option.
Ingredients:
– 1 package of rice paper wrappers (about 20-25 sheets)
– 1/2 cup mixed vegetables, such as cucumber, carrots, bell peppers, avocado, and sprouts
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– Salt to taste
– Peanut Sauce (recipe below)
Peanut Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water for about 10-15 seconds, until soft and pliable.
3. Remove the wrapper and place it on a clean surface.
4. Arrange the mixed vegetables and mint leaves horizontally along the center of the wrapper.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder.
6. Repeat with remaining wrappers and filling.
7. Serve with Peanut Sauce for dipping.
Cooking Time: None! Assemble and serve immediately.
Grilled Halloumi and Vegetable Skewers
This recipe combines the creamy goodness of grilled halloumi cheese with a colorful medley of vegetables, perfect for a quick and easy dinner or lunch.
Ingredients:
– 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1 onion, cut into 1-inch pieces
– 2 cloves of garlic, minced
– 1 zucchini, cut into 1-inch slices
– 1 cup cherry tomatoes, halved
– Olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread vegetables and halloumi onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt, pepper, and garlic.
4. Grill for 8-10 minutes, turning occasionally, until cheese is melted and vegetables are tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 8-10 minutes
Cold Sesame Noodles with Cucumber
Beat the heat with this simple and satisfying cold noodle dish, perfect for a light lunch or dinner. This recipe combines the creamy richness of sesame sauce with the crunch and coolness of cucumber.
Ingredients:
– 8 oz. soba noodles
– 1/2 cup tahini
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons honey
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1 large cucumber, peeled and thinly sliced
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Cook soba noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine tahini, soy sauce, rice vinegar, honey, ginger, and red pepper flakes. Blend until smooth.
3. In a large bowl, combine cooked noodles and sesame sauce. Toss to coat.
4. Add sliced cucumber to the noodles and toss gently to combine.
5. Season with salt to taste. Garnish with chopped scallions if desired.
6. Chill in refrigerator for at least 30 minutes before serving.
Cooking Time: 10-15 minutes
Mediterranean Chickpea Salad
This hearty salad combines the creamy richness of chickpeas with the bright, citrusy flavors of the Mediterranean. Perfect for a quick and easy lunch or as a side dish for your favorite meals.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 1/2 cup Kalamata olives, pitted
– 1/4 cup artichoke hearts, canned or marinated in olive oil
– 1/4 cup red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp fresh oregano, chopped
– 2 tbsp fresh parsley, chopped
– 2 tbsp lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chickpeas, olives, artichoke hearts, red onion, garlic, oregano, and parsley.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (prep time)
Summary
Beat the heat this summer with these 20 refreshing vegetarian recipes! From classic combinations like grilled peaches and burrata to unique twists like zucchini and corn fritters, there’s something for everyone. Enjoy a cool and creamy watermelon and feta salad, or go spicy with caprese-stuffed avocados. Make the most of summer’s bounty with hearty ratatouille, chilled cucumber soup, or eggplant parmesan. And don’t forget to save room for sweet treats like strawberry and spinach salad! Whether you’re in the mood for something light and easy or packed with flavor, these recipes are sure to delight.
Leave a Reply