Summer's the time for vegetables at their best. Try our recipes for creative ways to use summer vegetables -- whether hot off the grill, tossed in a salad, topping a pizza, or served on the side.See Popular Summer Vegetables Recipes
The freezer is our friend. It operates at its most efficient when filled. So treat it nicely and fill it up with lots of summer-ripe veggies.
Jerry Traunfeld created this gorgeous gratin to highlight ripe, juicy tomatoes and other late-summer vegetables, which moisten the crispy bread crust as they bake. "Don't be afraid to lift a corner with a spatula and check to see whether the bread is toasted," he says. "When it's browned, it's done."
Let the vibrancy of green peas and lemony yellow peppers welcome you to warmer weather. When there is fresh produce to be had, you'll be equipped with the right recipe to let it shine.
Chef Brian McBride serves side dishes separately from entrees so diners can mix and match. This side dish of pickled tomatoes is terrific with a simply grilled steak, but it's also delicious with plenty of crusty bread to sop up the ginger-and-cumin-scented tomato juices.
Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.
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When your garden's too prolific, have friends over for a swap: your excess produce for theirs. But save some vegetables to make the irresistible casserole here.
Inspiration to create this pizza recipe, topped with fresh vegetables and goat cheese, came from famous California cuisine.
Zucchini is an excellent source of vitamin C and manganese, an essential mineral. Here, Ani Phyo pairs it with a vitamin-rich marinara, a superversatile recipe: "I can use it every way one would use a cooked tomato sauce."
This recipe, shared in 1994, comes by way of a Jewish family who serves the vegetable dish during Hanukkah, for the Festival of Lights. This simple side dish is pretty enough to serve during any holiday meal or when entertaining.
This hearty side dish features thick slices of fresh green tomatoes dipped into egg, flour and cornmeal mixture and pan fried until golden.
Anyone who has a backyard garden probably has a surplus of zucchini at the end of the summer. This recipe will help you make sure they don't go to waste. These tasty pickles aren't as sweet as the store-bought bread and butter pickles, but you'll love 'em.
This early-summer side dish is based on a recipe from Jean-Georges Vongerichten's New York restaurant Perry Street, where the cooks top it with a runny poached egg. At the pig roast, Vongerichten sprinkled the dish with garlicky chive blossoms.
Private chef Michael Emanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven; a broiler also works well.