5 Delicious Recipes Using Summer Vegetables

Summer brings an abundance of vibrant, flavorful vegetables that are at their peak freshness. Whether you're receiving them in your FormsKirns box or picking them up at your local farmers market, here are five simple yet delicious recipes to make the most of your seasonal bounty.

1. Garden-Fresh Ratatouille

This classic French dish celebrates summer vegetables in their full glory. Our version is simplified but maintains all the wonderful flavors of the traditional recipe.

Ingredients:

• 1 large eggplant, diced
• 2 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, diced
• 4 garlic cloves, minced
• 4 ripe tomatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon dried herbs de Provence
• Fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
2. Add garlic and cook for another minute.
3. Add eggplant and cook, stirring occasionally, for 5 minutes.
4. Add zucchini and bell peppers, cook for another 5 minutes.
5. Add tomatoes, herbs, salt, and pepper. Stir well.
6. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
7. Remove from heat and stir in fresh basil leaves.
8. Serve warm or at room temperature with crusty bread or over grains.

2. Summer Vegetable Pasta Primavera

This light, vibrant pasta dish lets summer vegetables shine without heavy sauces overpowering their natural flavors.

Ingredients:

• 12 oz pasta of your choice (we love fusilli or penne)
• 2 tablespoons olive oil
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
3. Add zucchini, yellow squash, and bell pepper. Cook for 3-4 minutes until slightly tender but still crisp.
4. Add cherry tomatoes and garlic, cook for another 2 minutes.
5. Add drained pasta to the skillet along with a splash of pasta water.
6. Stir in basil, Parmesan cheese, and lemon juice. Add more pasta water if needed to create a light sauce.
7. Season with salt, pepper, and red pepper flakes if desired.
8. Serve immediately with additional Parmesan cheese on top.

3. Grilled Vegetable Salad with Herb Dressing

Grilling vegetables intensifies their flavors and adds a smoky dimension that makes this salad perfect for summer barbecues or as a refreshing lunch.

Ingredients:

• 1 zucchini, sliced lengthwise
• 1 yellow squash, sliced lengthwise
• 1 eggplant, sliced into rounds
• 1 red onion, cut into thick slices
• 2 bell peppers, quartered and seeded
• 2 tablespoons olive oil for brushing
• 4 cups mixed salad greens
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts

For the herb dressing:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons mixed fresh herbs (basil, parsley, mint)
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Brush vegetables with olive oil and season with salt and pepper.
3. Grill vegetables until tender and lightly charred, about 3-4 minutes per side.
4. Remove from grill and let cool slightly. Cut into bite-sized pieces.
5. For the dressing, whisk together all ingredients in a small bowl.
6. In a large bowl, toss salad greens with half the dressing.
7. Arrange grilled vegetables on top of greens.
8. Sprinkle with feta cheese and pine nuts.
9. Drizzle remaining dressing over the salad and serve.

4. Fresh Corn and Tomato Galette

This rustic tart showcases two summer stars: sweet corn and juicy tomatoes. The buttery crust provides the perfect backdrop for these seasonal flavors.

Ingredients:

• 1 refrigerated pie crust
• 2 cups fresh corn kernels (from about 3 ears)
• 1 pint cherry tomatoes, halved
• 1/2 cup grated Gruyère cheese
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh basil
• 1 tablespoon olive oil
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out pie crust on a parchment-lined baking sheet.
3. In a bowl, mix corn, tomatoes, cheese, thyme, basil, olive oil, salt, and pepper.
4. Spread mixture in the center of the pie crust, leaving a 2-inch border.
5. Fold the edges of the crust over the filling, pleating as needed.
6. Brush the crust with beaten egg.
7. Bake for 35-40 minutes until crust is golden brown.
8. Let cool slightly before cutting. Serve warm or at room temperature.

5. Cucumber Gazpacho with Yogurt

This refreshing cold soup is perfect for hot summer days when turning on the stove is the last thing you want to do.

Ingredients:

• 3 large cucumbers, peeled and roughly chopped
• 1 green bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 garlic cloves
• 1/4 cup fresh dill
• 1/4 cup fresh mint leaves
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 1 cup plain Greek yogurt
• 1 cup cold water
• Salt and pepper to taste
• Diced cucumber, fresh herbs, and a drizzle of olive oil for garnish

Instructions:

1. In a blender, combine all ingredients except garnishes.
2. Blend until smooth. If too thick, add more cold water to reach desired consistency.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 2 hours before serving.
5. Serve cold, garnished with diced cucumber, fresh herbs, and a drizzle of olive oil.

Making the Most of Your Summer Produce

These recipes are just starting points - feel free to adapt them based on what's in your FormsKirns box this week. The key to great summer cooking is simplicity: let the fresh, peak-season flavors shine through without too much fuss.

Remember that most summer vegetables need minimal cooking to bring out their best flavors. When possible, try them raw in salads or barely cooked to maintain their nutritional value and crisp textures.

What are your favorite ways to use summer vegetables? Share your recipes and tips in the comments below!