Vegetarian Summer Recipes

Orecchiette with Roasted Peppers, Arugula, and Tomatoes Recipe

Photo: Becky Luigart-Stayner

Vegetarian Summer Recipes

Fresh produce abounds this time of year, so we're bringing you meatless recipes that take advantage of nature's bounty. Don't miss out—head on down to your local farmer's market and start cooking.

This pasta dish is kept light and bright with fresh produce and tangy vinaigrette. The recipe calls for colorful bell peppers, but feel free to choose your favorite in-season veggies.

View Recipe: Orecchiette with Roasted Peppers, Arugula, and Tomatoes

Photo: Romulo Yanes

Baked Tomatoes with Quinoa, Corn, and Green Chiles

These tomatoes are stuffed full with super healthy quinoa, sweet fresh corn, poblano chiles, and lots of shredded cheese. Fresh lime juice adds a burst of citrus freshness. It's a delicious side or meatless main.

View Recipe: Baked Tomatoes with Quinoa, Corn, and Green Chiles

Photo: Johnny Autry

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Traditional falafel is made from seasoned, mashed chickpeas that are shaped into patties and deep-fried. Here we use the same components to make a tasty filling for eggplants, baked and topped with a deliciously nutty sauce.

View Recipe: Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Photo: Johnny Autry

Lettuce Wraps with Hoisin-Peanut Sauce

If you think of veggies as containers for tasty ingredients, dinner gets more interesting. You'll love these Asian-inspired lettuce wraps with their tangy hoisin-peanut sauce.

View Recipe: Lettuce Wraps with Hoisin-Peanut Sauce

Photo: Johnny Autry

Persian Rice-Stuffed Zucchini with Pistachios and Dill

A run under the broiler creates a crunchy crust, an essential for Persian rice dishes.

View Recipe: Persian Rice-Stuffed Zucchini with Pistachios and Dill

Photo: Johnny Autry

Tempeh Greek Salad Wraps

These wraps are full of delicious fresh flavor. Summertime, or anytime, this will be your new go-to. Serve with pita chips.

View Recipe: Tempeh Greek Salad Wraps

Photo: Johnny Autry

Summer Lemon-Vegetable Risotto

Packed with fresh ingredients, this dish is both filling and decidedly fresh. Reserving some of the cooking liquid for the very end helps to keep the risotto creamy.

View Recipe: Summer Lemon-Vegetable Risotto

Photo: John Autry and Randy Mayor; Styling: Cindy Barr

Baked Ziti and Summer Veggies

Add pops of color to baked ziti with fresh summer veggies like squash, zucchini, and tomato. This quick and versatile recipe can be easily adjusted based on your favorite veggies or what you have on hand.

View Recipe: Baked Ziti and Summer Veggies

Photo: Becky Luigart-Stayner

Summer Vegetable Frittata

Fresh seasonal produce makes this Italian omelet shine. Serve with a simple salad and fruit for an easy weeknight meal or for brunch on the weekends.

View Recipe: Summer Vegetable Frittata

Photo: Gentl & Hyers

Quick-Roasted Cherry Tomato Sauce with Spaghetti

Sweet, sun-ripened tomatoes collapse into a beautifully rustic sauce. For the prettiest dish, use multicolored tomatoes from the farmers' market or, if you're lucky, your backyard.

View Recipe: Quick-Roasted Cherry Tomato Sauce with Spaghetti

Photo: Becky Luigart-Stayner

Grilled Tofu with Ratatouille Vegetables

This attractive, summery barbecue dish combines the vegetables of the famous Provençal stew with meaty grilled tofu.

View Recipe: Grilled Tofu with Ratatouille Vegetables

Photo: Becky Luigart-Stayner

Penne with Zucchini Pistou

This delicious pasta dish is at once indulgent and light. If you're looking for a new way to use summer's zucchini, look no further.

View Recipe: Penne with Zucchini Pistou

Photo: Becky Luigart-Stayner

Grilled Tempeh Skewers

The salty-sweet glaze complements the nutty, slightly tangy flavor of the tempeh. If you've never experimented with this soybean cake before, this is a good recipe to start with.

View Recipe: Grilled Tempeh Skewers

Photo: Becky Luigart-Stayner

Tomato Ricotta Tart

This crust, made tender and flaky with heart-healthy olive oil, makes the perfect base for farm-fresh tomatoes and earthy-sweet basil. For a less expensive alternative to pine nuts, substitute toasted sunflower seeds.

View Recipe: Tomato Ricotta Tart

Photo: Becky Luigart-Stayner

Poblano Sopes with Avocado Salad

We lighten up these traditionally deep-fried Spanish tortilla cakes with a quick pan-sear to ensure a good, crispy edge, then finish them off in the oven for even cooking. They're fresh, simple, filling, and fast.

View Recipe: Poblano Sopes with Avocado Salad

Vegetarian Summer Entrées