Garden-Fresh Vegetable Recipes (2024)

Summer's bounty—corn, beans, tomatoes, zucchini and more—flavor these fresh vegetable recipes for appetizers, main dishes, salads and sides.

01of 25

Eat-Your-Greens Pizza

We threw pizza convention out the kitchen window in this utterly delicious (and beautiful) recipe. Frozen puff pastry pinch-hits for traditional pizza dough, yielding a flaky, crisp crust. A salad's worth of vegetables covers the top, along with just a bit of smoky ham and nutty Gruyere cheese. And say good-bye to marinara sauce. Instead, a drizzle of flavorful creamy garlic salad dressing moistens the pizza and adds big flavor.

Homemade Pizza Recipes

View Recipe

02of 25

Corn Off the Cob

This recipe is so simple: Just shave the kernels off boiled sweet corn, then toss with lime juice, olive oil, cilantro, red onion and a dash of hot sauce. It tastes great at any temperature.

Sweet Corn Recipes

View Recipe

03of 25

Italian Roasted Snap Peas

You expect to find Italian seasoning with tomatoes—but snap peas? The combo works surprisingly well. Try this hands-free side dish with roasted or grilled chicken.

View Recipe

04of 25

Grilled Squash in Cilantro, Lime and Fish Sauce

Minneapolis chef Yia Vang draws on his Hmong heritage in this simple side, dressing charred zucchini and yellow squash in a sweet-tart dressing that has funky umami notes from fish sauce. (Use it again in winter on your roasted Brussels sprouts.)

Easy Zucchini Recipes

View Recipe

05of 25

Green Bean Tabbouleh

This is a perfect salad to take to a summer picnic or potluck since it is best at room temperature.

View Recipe

06of 25

Blistered Green Beans with Fried Onions and Basil-Mushroom Cream

At Trattoria Stella in Traverse City, Michigan, a farmer's bumper crop of fresh green beans inspired chef Myles Anton's twist on the classic casserole.

View Recipe

Two-Bean Salad with Tarragon

Don't stop at beans. You'll want to use the lemony vinaigrette from this recipe all summer long on lettuce salads, asparagus or boiled baby potatoes.

View Recipe

08of 25

Sweet Corn and Black Bean Succotash

This cilantro-flecked confetti salad, with a Southwest-inspired dressing, can be served at any temperature.

View Recipe

09of 25

Suncrest Gardens Farm's Pesto Pizza

Heather Secrist uses kale in her pesto for this fresh tomato creation, though you can substitute arugula, spinach or basil if you prefer. "Pesto can be frozen in ice cube trays for use throughout the year," says Heather, owner of Suncrest Gardens Farm in Cochrane, Wisconsin. "Once frozen, place the cubes in a freezer bag to pull out as you need them."

View Recipe

10of 25

Vegan Gumbo

If you usually walk past the okra at the farmers market, stop—and make this nutritious meat-and dairy-free take on the New Orleans classic. The recipe comes from Lachelle Cunningham, who is a chef and advocate for the Twin Cities soul food scene.

View Recipe

11of 25

Green Beans with Bacon and Onion

Picky eaters in your family? Bacon-dressed beans will surely tempt them to eat their veggies.

View Recipe

12of 25

Quinoa Salad with Roasted Zucchini, Almonds and Feta

Caramelized zucchini, crunchy almonds, salty cheese and hearty quinoa come dressed in honey-basil vinaigrette. The recipe comes from Columbus, Ohio, chef Cara Mangini.

Hearty, Healthy Salad Recipes

View Recipe

13of 25

Squash Ribbons with Parmesan and Crisp Prosciutto

This toss-together recipe from BelGioioso Cheese in Wisconsin makes a pretty side dish in summer, when zucchini and yellow squash abound.

View Recipe

14of 25

Peaco*ck Vegetables

Balsamic vinegar, olive oil and herbs coat roasted vegetables in this colorful side dish.

View Recipe

15of 25

Roasted Carrots

Carrots' natural sweetness shines in this recipe from Urban Roots Farm in Springfield, Missouri, so shop your farmers market for the freshest ones, even if they aren't heirloom.

Good-For-You Carrot Recipes

View Recipe

16of 25

Sweet and Spicy Cabbage and Peanut Slaw

Fresh ginger and red pepper flakes add welcome zing, but the real surprise here is napa (aka Chinese) cabbage. Cara Mangini, in Columbus, Ohio, likes it for slaws because it's more tender than ordinary cabbage but still holds up better than lettuce.

Fresh Slaw Recipes

View Recipe

17of 25

Snap Pea Succotash with Basil and Cumin

Basil and cumin are an unexpected flavor pairing, but they work great with in this simple 15-minute summer side dish.

View Recipe

18of 25

Roasted Cherry Tomato Chutney on Squash

Annie France of Mission, Kansas, invented this beautiful summer dish. Juicy cherry tomatoes are roasted and served over spaghetti squash with herbs and mozzarella balls. Serve as a side dish or meatless main.

View Recipe

19of 25

Heirloom Tomato and Onion Quiche

The recipe was developed for heirloom tomatoes such as Cherokee Purple or Brandywine, but if those aren't available, use whatever kind of tomatoes you like. Drain sliced tomatoes on a paper towel before adding them to the quiche, and they won't release as much water.

Quiche Recipes For Any Meal

View Recipe

20of 25

Turkish Carrot Yogurt Dip

White dips don't have to be humdrum. In this recipe from The Vegetable Butcher cookbook, Cara Mangini sautes grated carrot, pine nuts and garlic in olive oil, then stirs the mixture into Greek yogurt.

Easy Dip Recipes

View Recipe

21of 25

Sugar Snap Peas with Sesame Seeds

We gave this veggie a new twist with a hint of ginger, some kick from black pepper and a finish of nutty sesame oil and seeds.

View Recipe

22of 25

Napa Cabbage Spring Rolls

Spring rolls are a great way to use fresh vegetables as they become available at the farmers market—or in your backyard garden.

View Recipe

23of 25

Panzanella (Bread Salad) with Summer Vegetables

A backyard garden's worth of colorful summer veggies fill this beautiful potluck salad. The toasted bread chunks absorb the dressing and juices from the tomatoes; you won't believe how delicious they taste!

Summer Salad Recipes

View Recipe

24of 25

Grilled Eggplant and Mozzarella Hero with Spicy Tomato Sauce and Basil Pesto

This scrumptious mess of a sandwich is every bit as satisfying as a classic Italian sub—and if you prepare the tomato sauce and pesto in advance (or use purchased pesto), the sandwiches come together super fast.

View Recipe

25of 25

Oven-Roasted Squash and Beets with Arugula

This calicolike blend is as nutritious as it is pretty. The veggies roast separately so the beets don't dye the squash pink.

View Recipe

Garden-Fresh Vegetable Recipes (2024)

Eat-Your-Greens Pizza

Corn Off the Cob

Italian Roasted Snap Peas

Grilled Squash in Cilantro, Lime and Fish Sauce

Green Bean Tabbouleh

Blistered Green Beans with Fried Onions and Basil-Mushroom Cream

Two-Bean Salad with Tarragon

Sweet Corn and Black Bean Succotash

Suncrest Gardens Farm's Pesto Pizza

Vegan Gumbo

Green Beans with Bacon and Onion

Quinoa Salad with Roasted Zucchini, Almonds and Feta

Squash Ribbons with Parmesan and Crisp Prosciutto

Peaco*ck Vegetables

Roasted Carrots

Sweet and Spicy Cabbage and Peanut Slaw

Snap Pea Succotash with Basil and Cumin

Roasted Cherry Tomato Chutney on Squash

Heirloom Tomato and Onion Quiche

Turkish Carrot Yogurt Dip

Sugar Snap Peas with Sesame Seeds

Napa Cabbage Spring Rolls

Panzanella (Bread Salad) with Summer Vegetables

Grilled Eggplant and Mozzarella Hero with Spicy Tomato Sauce and Basil Pesto

Oven-Roasted Squash and Beets with Arugula

References