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Recipes That Use Up All Your Summer Vegetables

Summer time has so many fruits and vegetables in season. It gives us a chance to try out different recipes with fresh vegetables that we many not get a chance to throughout the rest of the year. If you garden, even better! It gives your the opportunity to go from garden to plate.

Here are recipes using summer vegetables.

Corn, Tomato, Feta Salad

This no cook side dish is the perfect way to include summer vegetables into your next BBQ or picnic. Ingredients

  • 4 cup corn

  • 1 cup cherry tomatoes, halved

  • 1/3 cup crumbled feta

  • 1/4 red onion, finely chopped

  • 1/4 cup basil, thinly sliced

  • 3 tbsp. extra-virgin olive oil

  • Juice of 1 lime

  • Kosher salt

  • Freshly ground black pepper


1. Toss all ingredients together in a large bowl.

2. Season to taste with salt and pepper.


Sheet-Pan Roasted Summer Vegetables

This side dish is summer in a dish! It is filled with a variety of fresh summer vegetables like peppers, squash, and tomatoes with flavours of lemon, garlic and basil.

Makes 8 servings


  • 2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)

  • 2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)

  • 1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)

  • 1 medium red onion, cut into 1-inch wedges (2 cups)

  • 1 cup cherry tomatoes, halved

  • 4 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 3 cloves garlic, finely chopped

  • 2/3 cup panko bread crumbs

  • 2 teaspoons lemon zest

  • 1/4 cup chopped fresh basil


1. Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.

2. Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.

3. Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix.

4. Sprinkle bread crumb mixture and basil over roasted vegetables.


Caprese Zoodles

A fresh, low carb recipe that can be served as a meal or side dish. It takes your regular caprese stack and put a delish spin on it.

Makes 4 servings


  • 4 large zucchini

  • 2 tbsp. extra-virgin olive oil

  • kosher salt

  • Freshly ground black pepper

  • 2 cup cherry tomatoes, halved

  • 1 cup mozzarella balls, quartered if large

  • 1/4 cup fresh basil leaves

  • 2 tbsp. balsamic vinegar


1. Using a spiralizer, create zoodles out of zucchini.

2. Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate for 15 minutes.

3. Add tomatoes, mozzarella and basil to zoodles and toss until combined.

4. Drizzle with balsamic and serve.


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