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Delicious and Easy Summer Vegetable Recipes

Summers need refreshing meals and ones that are healthy. Vegetables to the rescue play their nutrition role here.
Vinita Tahalramani

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Bake a tray
Shake a bowl,
Toss the pan
Sauce the plate,
Stew the sticks
Barbecue the dish,
Serve it alone or in pairs,
Take up Summers dare
Taste these scrumptious recipes while you beat the heat of the summers.
Not imagining life without tomatoes, this summer vegetable is an important ingredient for summer dishes. Rich in antioxidant helps having glowing skin.
Cream of Tomato Soup
  • Melting 2 spoons of butter, add bay leaves.
  • Add finely chopped garlic (1/2 tsp) and finely chopped onion ( 1 cup).
  • Sauté until the onions become translucent.
  • Add tomatoes (450 - 500 gms)
  • Cover the pan for about 8-10 minutes. Cook these until they are soft.
  • Blend the tomatoes to make a puree and strain it to bring smooth consistency.
  • Add the puree back to the pan and add water according to the thickness you want.
  • Add sugar and boil until cooked properly.
  • Add cream to bring richness to the soup.
  • Garnish with mint leaves.
Plain Tomato Soup
The recipe follows the same as cream of tomato soup, minus the cream.
The gluten-free cereal, and rich in fiber gives you every reason to fall for it in the summers.
Mexican Corn
  • Grill corn and cut corn kernels, or get corn kernels and simply boil these.
  • In a bowl add corn, tomatoes, lemon juice, cilantro, chili powder, warm oil (1 tbsp) and salt to taste.
  • Toss the bowl and add cheese to the bowl.
  • You can add more vegetables like bell peppers and tofu.
Cilantro Corn
  • Grill or boil sweet corn cub.
  • Sprinkle chili powder on the corn cub.
  • Grate queso fresco cheese or any cheese you like.
  • Add lemon juice and sprinkle grated cilantro.
Elotes (Mexican Grilled Corn)
  • Add sour cream, mayonnaise, cilantro, garlic, lime juice, and salt to taste.
  • Whisk the ingredients in a bowl.
Corn Serving:
  • Grill the corn until the kernels turn golden brown.
  • Place the corn on a plate and coat the corn with sauce.
  • Sprinkle additional herbs and grated cheese if desired. 
  • Serve the dish with lime wedges.
Mexican Corn Cup
  • Boil corn kernels until tender.
  • Mix corn (4 ears of corn), melted butter (4 tbsp), cheese, mayonnaise (8 tbsp), and lime juice.
  • You can use queso peso or parmesan as per your choice.
  • Serve with chili powder.
  • To add to the rich taste pour mexican sauce over the cup.
So, this one is from the summer squash family and is nutrition-rich.
Marinated Zucchini
  • In a bowl mix garlic, herbs, chili flakes, white vinegar, and extra virgin olive oil. Keep this marinate aside.
  • In a different bowl, add sliced zucchini and salt, and keep it aside until 30 minutes.
  • Drain the salty water and add the zucchini to the glass jar. You can use any jar but prefer using a glass jar.
  • Add the marinate to the jar and keep it for 24 hours.

If have time, marinate the zucchini for 3 days for better results.
Zucchini Potato Fritters
  • In a bowl grate and add zucchini and add salt (3/4 tsp). Keep the zucchini aside in a strainer to drain the salty water.
  • Meanwhile, in a separate bowl, add grated boiled potato (1 large) and onion (1 small), salt (1/4 tsp) and grounded pepper.
  • Mix the mixture.
  • Now drain the water of the salted zucchini and squeeze the zucchini to completely remove the water.
  • Add zucchini to the bowl with potatoes.
  • Now in a non-stick pan add 2 tbsp oil and place the circular shaped fritters on the pan.
  • Cook each side until golden brown.
  • Serve it with sour cream or mayonnaise.

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Cucumber, the coolant in summer is a rich source of water and an easy way to keep your body hydrated.
Cucumber Salad
  • Cut the cucumber into fine pieces.
  • In a bowl mix honey, vinegar/lime, black pepper and salt to taste.
  • Now add the cut cucumber in the mixture.
  • Add cilantro or parsley whatever is available.
  • Toss the cucumbers until the dressing is completely coated.
  • You can add other vegetables like tomato, onion (all chopped finely).
Pepinos Con Chili (Mexican Cucumber Snack)
  • Peel and cut/slice the cucumbers.
  • Plate them in a platter.
  • Add lime juice evenly on the cucumber.
  • Add hot salsa sauce and sprinkle chili powder.
  • Taste the cucumber before serving as the chili you are using might not have salt, and you would like to add some.
Since the debate continues, saying an egg is fruit or vegetable, I categorize it as a dish for the summers. Rich in protein is the prominent property the egg owns.
Vegetable Egg Muffins
  • Preheat oven at 200 degrees.
  • In a bowl, whisk eggs with little salt and pepper.
  • Meanwhile, sauté vegetables you like. I have used bell peppers, spinach and tomatoes.
  • Once vegetables cool down, add the whisked eggs.
  • Grease the tray and add the mixture.
  • Bake the muffins for 15-18 mins.
  • These are now ready to serve.
Scrambled Eggs With Tomatoes
  • In a bowl, beat egg, water (tbsp) and garlic (1 minced).
  • In a pan, heat oil (1tsp) and add the egg mixture.
  • Cook the egg until it is set nicely. Also keep stirring.
  • Now add tomatoes (1 chopped finely) and basil.
  • Add salt and pepper if required.
  • You can eat it alone or pair it with bread.
It has the potential to take away the heat and toxins from the blood.
Avocado Toast
  • In a bowl, add chopped avocado and minced garlic clove.
  • Add oregano (1/2 tsp), crushed black pepper (1/4 tsp), lemon juice (1/4 tsp) and salt to taste.
  • You can add any other herbs you wish to.
  • Mix and mash the mixture well.
  • In a pan, toast the bread until light brown.
  • Spread the mixture on the toast.
  • You can sprinkle cheese or any of the toppings you like.
  • Serve the dish as breakfast.

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Add scrambled egg and grated beet for avocado dressing or...
Simply add sliced vegetables on the avocado toast.
Grate some cheese or add some lemon as per your choice.
Avocado Tacos
  • In a bowl, mix avocado (3 sliced), onion (1/4 cup diced), corn (1/2 cup kernels)
  • Prepare tortillas or tacos of the flour you wish to have.
  • You can buy these from the stores too.
  • Now place the tacos in a baking tray, add mixture from the bowl and also add the type of sauce you like. Mayonnaise, jalapeno, schezwan.
  • Place the tray in the oven for about 5-7 mins at 350 degree Celsius.
Wait I have some more for you...
Grilled Asparagus with Lemon
  • In a bowl add lemon juice and melted butter.
  • Pour the mixture in a pouch wide enough to have asparagus.
  • Add asparagus and refrigerate this for 30 mins.
  • Preheat (400 - 450) the griller and coat the tray with canola oil.
  • Grill the asparagus for 10-13 mins.
Spread the grilled vegetables on bread or make a bowl of the summer squash to eggplant.
Grilled Vegetables
Baked Vegetables with Cheese and Sprinkled Herbs
Happy Summers
Bookmark these quick recipes for your summer meals.