Vegetarian Summer Entrées
Take full advantage of summer's succulent produce with these vegetarian 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Made from a simple combination of rice flour, water, and salt, rice paper has about 30 calories per 8-inch round--that's 80% less than the same size flour tortilla. While filling one summer roll, let another rice paper soak.