42 Summer Vegetable Recipes That Put The Season's Bounty To Good Use

By

Alana Al-Hatlani

Updated on June 1, 2024

Southern Living Ultimate Veggie Kebabs With Smoked Sausage on a platter to serve — Photo:
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

The amount of beautiful produce that summer brings is both a blessing and a curse. You want to buy everything at the farmers' market, but in order to use it all up, you'll need to have summer vegetable recipes on hand. We have quite a few suggestions for everything from okra to corn, and plenty in between. Whether you have a surplus of eggplant and peppers, or cucumbers and zucchini, these tasty recipes will help you make the most of it. Because after all, fall is always just around the corner and these summer veggies won't be around forever.

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Best-Ever Succotash

Southern Living Best Ever Succotash in the pan ready to serve — Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Josh Hoggle

Nothing screams summer quite like succotash. It's full of all the summer hits like okra, tomatoes, corn, and lima beans.

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Sheet Pan Veggie Supreme Pizza

Southern Living Sheet Pan Veggie Supreme Pizza cut and ready to serve — Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

While we love a good pepperoni pie, this loaded veggie pizza is a refreshing change of pace. Zucchini ribbons, fresh yellow corn kernels, and tomatoes add tons of texture and flavor.

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Corn-And-Tomato Salad

Southern Living Corn-and-Tomato Salad in a serving bowl with salad servers — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

We love a summer side dish that comes together in only 15 minutes with no cooking required. It's perfect for hot days when the idea of having to make dinner is almost too much to bear.

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Smashed-Cucumber Salad

Southern Living Smashed Cucumber Salad in a bowl to serve — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Smashing your summer cucumbers is not just a fun way to get out some rage, but also allows the sherry vinegar dressing to penetrate into the flesh better.

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Heirloom-Tomato Salad

Southern Living Heirloom-Tomato Salad on a platter to serve — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Multicolored heirloom tomatoes are the summer gems we wait for all year. Letting the tomatoes marinate before serving, even if only for about 20 minutes, helps ensure maximum flavor.

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Creamy Cucumber Salad

Creamy Cucumber Salad — HANNAH ZIMMERMAN/SOUTHERN LIVING

This salad is a cookout and picnic staple, and for good reason. Thanks to lots of sour cream (and a touch of mayo) this salad is ultra creamy, but still has plenty of crunch from the cucumbers.

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Tomato, Peach, and Corn Salad

Tomato, Peach, and Corn Salad Recipe — GREG DUPREE; PROP STYLING: KAY E. CLARKE; FOOD STYLING: CAT STEELE

Peak season tomatoes, peaches, and corn come together in this simple salad dressed in a light and sweet honey vinaigrette. Crumbles of feta cheese add the right about salt and creaminess to round out the salad.

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Ultimate Veggie Kebabs With Smoked Sausage

Southern Living Ultimate Veggie Kebabs With Smoked Sausage on a platter to serve — Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

While these kebabs do have meat on them, the veggies are the star of the show. Sweet mini peppers, okra, and squash shine when coated in an herby vinaigrette.

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Farmers' Market Frittata

Southern Living Farmersâ Market Frittata in the pan with a couple of slices cut out on blue plates — Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

As the name implies, this recipe is designed to use up whatever you bring home from the farmers' market. Whether that's juicy summer tomatoes or sweet corn.

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Creamed Corn Pasta

Southern Living Creamed Corn Pasta on plates to serve — Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

Creamed corn might feel like a fall or winter dish, but when made with fresh corn and turned into a pasta sauce, it becomes a light weeknight supper perfect for summer.

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Grilled Baby Eggplants With Tomato-Corn Relish

Southern Living Grilled Baby Eggplants With Tomato-Corn Relish on a platter to serve — Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley

Baby eggplants are not only adorable, but just the right size for making this elegant appetizer. The super summery relish on top makes use of seasonal tomatoes and corn.

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Stir-Fried Sesame Eggplant With Basil

Southern Living Stir-Fried Sesame Eggplant With Basil in the pan to serve — Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley

Look for Japanese eggplants at the market if you are planning to make this recipe. Longer and thinner than Italian varieties, Japanese eggplants have tender skins and their flesh is super creamy when cooked.

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Zesty Corn-And-Squash Salad

Southern Living Zesty Corn-and-Squash Salad — Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray

We love a no-cook summer dish, and this salad fits the bill. Lime juice, cilantro, and a touch of cayenne add tons of savory flavor to sweet summer squash.

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Grilled Corn Salad

Southern Living Grilled Corn Salad in a bowl to serve — Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

A little bit of char on fresh summer corn adds beautiful color and a touch of smoky flavor that we just can't pass up. When married with a balsamic dressing and other fresh veggies, grilled corn transforms into an irresistibly delicious side dish.

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Cucumber-and-Vidalia Onion Salad

Cucumber-and-Vidalia Onion Salad — Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley

Sweet Southern Vidalias are the perfect match for crunchy in-season cucumbers. They only need a little vinegar, oil, and fresh dill to dress them up.

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Pulled Pork-Stuffed Zucchini Boats

Southern Living Pulled Pork Stuffed Zucchini Boats on a platter to serve topped with slaw — Caitlin Bensel, Food Stylist: Torie Cox

Bored with making stuffed peppers? These stuffed zucchini boats are a great alternative, plus they can help you use up the abundance of summer zucchini we know you have in your garden.

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Millet Salad With Butter Beans, Okra, And Garlicky Marinated Tomatoes

Millet Salad with Butter Beans, Okra, and Garlicky Marinated Tomatoes in a serving bowl with serving spoons. — Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall

An easy way to create a more satisfying salad is to bulk it up with grains. This recipe uses millet, a nutritious whole grain with a corn-like flavor.

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Grilled Okra-and-Pepper Skewers with Dijon Dipping Sauce

Grilled Okra-and-Pepper Skewers with Dijon Dipping Sauce — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

Looking for an easy summer appetizer for an upcoming cookout? Look no further. These skewers are easy to assemble and the Dijon sauce is so good it will convert okra skeptics into fans.

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Pan-Fried Okra With Cornmeal

pan fried okra with cornmeal in a skillet with wooden spoon — Alison Miksch; Prop Stylist: Kay Clark; Food Stylist: Torie Cox

For the best fried okra, we suggest that you use pods no longer than 4 inches in length. That's because, depending on the variety, the longer pods can be quite tough and woody.

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Mexican Corn (Elotes)

Southern Living Mexican Corn on a platter to serve with lime wedges and beer — Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke

Although we are happy to eat in-season corn with just butter and salt, this Mexican-style corn, known in Spanish as elotes, takes corn on the cob to the next flavor level.

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Texas Caviar

texas caviar in a bowl with a bowl of tortilla chips — Photo: Caitlin Bensel; Food Stylist: Torie Cox

Also called 'cowboy caviar,' we have Helen Corbitt, famed 1950s Neiman Marcus food director, to thank for this refreshing black-eyed peas salad. Loaded with summer veggies, it'll be the hit of your next backyard barbecue.

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Black-Eyed Pea Salad

Southern Living Black Eyed Pea Salad in the bowl to serve garnished with basil — Jen Causey, Food Stylist: Chelsea Zimmer

This colorful salad almost looks like confetti from a distance. It will grab everyone's attention at the potluck, and you'll only have to take home an empty bowl.

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Lemon Vinaigrette Pasta Salad with Field Peas

Lemon Vinaigrette Pasta Salad with Field Peas — ANTONIS ACHILLEOS; PROP STYLING: CLAIRE SPOLLEN; FOOD STYLING: RISHON HANNERS

We load this pasta salad with plenty of fresh herbs for flavor. It includes basil, chives, parsley, and dill, so that every bite is exciting.

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Mexican Street Corn Pizza

Mexican Street Corn Pizza — Johnny Autry; Prop and Food Styling: Charlotte L. Autry

Not all pizzas feature pepperoni and red sauce. This recipe is a perfect example of how flexible the format is, using the flavors of Mexican elotes to create a fresh and flavorful pie.

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Summer Orzo Salad

Summer Orzo Salad — PHOTOGRAPHER AND PROP STYLIST: JENNIFER CAUSEY FOOD STYLIST: MELISSA GRAY

Orzo pasta might just be our favorite shape to use in pasta salads. Here, we combine it with summer tomatoes and cucumbers.

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Maque Choux

Southern Living Maque Choux in a skillet to serve — Caitlin Bensel; Food Stylist: Torie Cox

This recipe has it all: bacon, butter, and fresh corn.

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Floating Salad

a large bowl beside two bowls, all filled with cucumbers, onions, and bell peppers — Emily Laurae/Southern Living

Served ice cold, this punchy salad is one for the vinegar lovers. It earns its name from veggies floating in a super bright and acidic vinaigrette.

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Classic Okra And Tomatoes

Classic Okra and Tomatoes in bowls overhead — Monica Farber/Southern Living

Although often served as a side, when spooned over rice, our Classic Okra And Tomatoes is hearty enough to be served as a meatless main dish.

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Roasted Pepper-Tomato Salad With Crispy Black-Eyed Peas

Southern Living Roasted Pepper-Tomato Salad With Crispy Black-Eyed Peas — Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray

Golden brown and crispy black-eyed peas might just be our favorite salad topper of all time. The texture and flavor they add to roasted peppers and tomatoes is unbeatable.

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Pepper Lover's Sheet Pan Pizza

Southern Living Pepper Loverâs Sheet Pan Pizza in the pan cut into pieces to serve — Antonis Achilleos, Food Stylist: Ruth Blackburn, Prop Stylist: Andrea Fanning

If you've always been too afraid to try and make pizza dough from scratch, then this is the recipe for you. The base is a no-knead dough that couldn't be simpler to make.

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Easy Squash Casserole

Easy Squash Casserole with a spoon and scoop taken out — Caitlin Bensel; Food Stylist: Torie Cox

One five-star review of this recipe reads, "Simply love this recipe. A fast and easy way to use an overabundance of summer squash. Everyone can’t get enough of it." We couldn't agree more!

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Eggplant Rollups

Eggplant Rollups — Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele

Who needs pasta when fresh summer eggplant can be stuffed and rolled up just the same?

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Baked Ziti With Summer Vegetables

Baked Ziti with Summer Vegetables — Alison Miksch

You'll have dinner on the table in under an hour with this baked pasta. It's loaded with squash and red grape tomatoes for fresh flavor throughout.

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Simple Roasted Okra

Simple Roasted Okra — Jennifer Causey; Food Styling: Melissa Gray

Simple is sometimes best, and when it comes to this okra, it's certainly the case. Much lighter tasting than fried varieties, this okra still gets nice and crispy when baked and is much easier to make.

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Cucumber-Tomato-Avocado Salad

Southern Living Cucumber Avocado Tomato Salad in a bowl to serve topped with feta — Caitlin Bensel, Food Stylist: Torie Cox

This rustic salad goes with everything: fish, chicken, steak, you name it. It can also be made ahead as long as you save the avocado for just before serving.

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Sweet And Fiery Pepper Bruschetta

Southern Living Sweet and Fiery Pepper Bruschetta on a platter to serve with a glass of beer — Antonis Achilleos, Food Stylist: Ruth Blackburn, Prop Stylist: Andrea Fanning

Instead of tomatoes, we top these bruschetta with summer peppers (both hot and mild) which pair perfectly with tangy goat cheese and salty capers.

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Creamy Corn Jalapeño Poppers

Southern Living Creamy Corn JalapeÃ±o Poppers on a blue platter to serve — Antonis Achilleos, Food Stylist: Ruth Blackburn, Prop Stylist: Andrea Fanning

We've upgraded your average jalapeño poppers by stuffing these with fresh corn, miso, and scallions on top of cheese for a super flavorful bite.

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Steak Taco Salad

Southern Living Steak Taco Salad in a bowl to serve with extra dressing beside — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley

You can certainly make this recipe year-round, but it's best when made with summer tomatoes and corn from the farmers' market.

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Veggie Tray

Vegetable Tray Veggie Tray - Southern Living — Caitlin Bensel; Food Stylist: Torie Cox

Although a staple of parties year-round, a veggie tray just hits a little different in the summer when tomatoes and cucumbers, among many other veggies, are at their peak.

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Greek Salad With Baked Feta

Southern Living Greek Salad with Baked Feta in a bowl to serve — Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Our spin on a classic Greek salad involves baking the feta until warm and creamy. You would be surprised how much of a (good) difference this makes.

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Watermelon, Cucumber, And Feta Salad

Watermelon, Cucumber, and Feta Salad — Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan

Crunchy cucumbers and sweet watermelon are a natural pair for salty feta in this toss-together side dish.

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Spicy Eggplant Dip

Southern Living Spicy Eggplant Dip in a bowl to serve with pita chips — Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley

As one reviewer noted about this summer dip, "[It's] a great way to use up lots of leftover summer eggplant."

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