Eggplant, Zucchini, and Tomato Tian
Don't push the veggies to the side! Put them center stage, like in our satisfying Eggplant, Zucchini, and Tomato Tian. Fresh summer squash, eggplant, and tomatoes are the stars in this recipe. A crunchy, salty, breadcrumb coating atop layers of eggplant, zucchini, and tomato give the fresh ingredients the ideal complement. An 11 x 7-inch glass or ceramic baking dish works well for this recipe, but if you have a 2-quart tian or gatin dish, all the better.
Lemony Orzo-Veggie Salad with Chicken
Fresh and light describe the flavors of this salad. With pops of green onions, herbs and cucumber, and bright red bell pepper, this dish will be a delight for both the eyes and the palate.
Charred Vegetable Salad
Although you can successfully prepare this colorful end-of-summer salad on a gas grill, charcoal will imbue the vegetables with extra flavor. You can easily substitute white wine vinegar for the champagne vinegar without compromising the flavor of the dish.
Zucchini with Peppermint
Zucchini and peppermint may sound like an unlikely pair, but after one bite, you will learn the flavors lend masterfully to one another.
Roasted Root Vegetables with Maple Glaze
Maple carmelizes to form a glossy coating on the vegetables. Cubed butternut squash or sweet potatoes would also work well in the mix.
Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo
Grilled Vegetable Salad
Tailor the types of vegetables to the bounty of your garden or that of farmers' market vendors. Thin asparagus spears may need to cook only four minutes.
Herbed Penne with Simple Grilled Vegetables
Leftover charred vegetables and fresh herbs create a simple and satisfying vegetarian entreé. For a heartier version, stir in two cups chopped chicken.
Zesty Three-Bean and Roasted Corn Salad
This southwestern-accented recipe combines canned beans with sweet summer corn and red bell peppers for a colorful side dish.
Sweet Potato Soufflé
Savory and sweet, this soufflé can be served as a side dish or dessert. Don't let the word "soufflé" intimidate you—with our easy-to-handle version you will be enjoying your delicious confection in no time.
There are several theories about the name of this side dish (pronounced "mock shoe"). Some say it's derived from the Native American name for corn. But, something thing we do know—this recipe will be one that you will want to keep on hand for many years to come.
Fresh Peas with Spicy Pepper Relish
The lightly pickled relish will keep up to two days in the refrigerator. Corn muffins with honey butter would make a great accompaniment.
Creamed Corn with Bacon and Leeks
The combination of sweet corn and smoky bacon gives this uncomplicated dish sublime flavor. It's a delicious way to put fresh end-of-summer corn to use.
Summer Vegetable Stew with Basil Purée
These coarsely chopped vegetables are a breeze to prepare and cook. Basil purée, added at the end, punches up the flavor.
Roasted Potatoes with Tangy Watercress Sauce
Add watercress, basil, and mint to a yogurt base for a fragrant, fresh-tasting sauce you can make up to 2 days ahead. Serve this versatile dish alongside chicken, beef, or lamb. You can also use the sauce as a dip for vegetables.
Grilled Vegetables with Feta
Served with rice, this is a satisfying meatless entrée. We love the grilled flavor paired with the bold feta and the vibrant array of color when plated.
Pork and Grilled Vegetable Salad
Grilled Vegetable Salad with Creamy Blue Cheese Dressing
This is a smart make-ahead dish because the vegetables can be grilled a few hours prior to assembling the salads. Just be sure to savor every bite—you will certainly be glad you did.