A vegetable garden is essential! Not only to grow your own organic vegetables, but to diversify your menu, vegetarian or not. If you don’t save your time and effort, you will be rewarded. Make notes to test our summer vegetable recipes, all delicious and juicy, including the sun, vitamins and minerals your body needs to fight off viruses.
Summer cucumber vegetable recipes that will make your mouth water
Cucumbers are at the top of our list of ingredients for summer vegetable recipes. Their water content of over 90% makes them very popular for refreshing salads and soups. If you know how to boost the growth of cucumbers, they will be on the table all summer.
Our first culinary temptation is cold cucumber soup. Refrigerate for a while before consuming, it refreshes before the main meal. You will need two to three medium cucumbers, ½ kg of Bulgarian or Greek yogurt, 4 crushed garlic cloves, salt to taste, a spoonful of oil or olive oil, a few sprigs of fennel or parsley.
All these ingredients, which are included, put the yogurt in a large bowl of about 2 liters and pour 0.5 liters of water to mix. If it seems thick, add more water until it is smooth and the desired thickness. Remember, we’re aiming for soup, not salad!
Then add crushed garlic, salt and oil and mix. If fresh or dried fennel is not available, alternate with chopped parsley.
Vitamin-rich salad: our favorite summer vegetable recipe
It’s clear that cucumber and tomato complement each other perfectly, but if you add roasted red pepper, it becomes a vitamin bomb and, on top of that, a finger-licking salad. Not only does he love coming back to it, but he’ll have you lose a few pounds in no time.
Necessary ingredients and their quantity:
- 3 tomatoes
- 1 cucumber
- 3 green onions
- 3 roasted and peeled red peppers
- salt to taste
- 3 tablespoons of oil
- 100 g of white cow’s or sheep’s cheese
- 3 boiled eggs
- sprigs of parsley
First, peel the cucumbers, cut them into strips and place them in the center of an oval plate.
Put the halved tomatoes on the right and the peeled and chopped roasted red peppers on the left.
Place the quartered eggs on top of the plate and cover the vegetables with a slice of cheese.
Sprinkle the salad with salt and pour a little oil on top.
Sprinkle with finely chopped green onion and fresh parsley.
The taste is wonderful!
Summer seasonal vegetables: an easy recipe
Have you tasted tomatoes and cheese together? Their combination is delicious! Tomatoes in hot soup seasoned with basil can become the star recipe of September.
Quesaco cold tomato soup? Your loved ones will tear it up! Therefore, look for the reason why your tomatoes are not turning red and eliminate it as soon as possible.
For each bowl you will need: 1 tomato, 100 g cottage cheese, 1 green onion, 5 parsley leaves, a drop of olive oil, a pinch of salt, a pinch of black pepper.
Grate half of each tomato and dice the other half.
Put in a bowl, serve with crumbled cheese, chopped green onions, parsley leaves and other seasonings. Serve chilled!
Summer vegetable dish with baked zucchini
Add another quick and easy zucchini recipe to delight vegetarian taste buds! Coming up with this recipe is child’s play!
Take 2 or 3 medium zucchini, a large onion, salt, olive oil, a tablespoon of paprika, a tablespoon of vinegar, two tablespoons of flour, water and dry mint.
Cut the peeled zucchini into cubes and chop the onion.
Mix both with salt and oil to taste, sprinkle with paprika and add mint (a small handful).
Put in the oven at 200°C and watch the cooking. When the zucchini and onion soften, make a sauce with vinegar and flour diluted with water. The texture should not be thick, rather in a liquid state.
Remove the tray from the oven and pour the mixture all over the mixture, stirring to combine well. Return to oven and cook until thickened. This dish will appeal to those who like the slightly sour taste of food.
We end the gala of summer vegetable recipes with a traditional dish whose abundance of ingredients delights. Indeed, it consists of eggplant, onion, garlic, tomatoes, green peppers and spices, all mixed with olive oil and cooked.
For the classic recipe you will need:
- 5 medium-sized eggplants
- 4 onions
- 1 carrot
- 2 heads of garlic
- 5 red tomatoes
- ½ tsp olive oil
- salt and black pepper to taste
No, it’s not pizza-style eggplant! Follow us!
Wash the eggplants and remove all the green part. Peel and cut lengthwise.
Salt and leave for about 1/2 hour, remove the resulting brown liquid.
Cleaned and washed onions and carrots should be cut into small pieces and stewed in olive oil. Add the garlic and cook until soft. Peeled and finely chopped tomatoes are added at the end with salt and pepper.
Let the mixture cook for 2-3 minutes and remove. It is used to coat the eggplant halves. Place in a suitable container with an oiled bottom. Divide the remaining filling between the eggplants.
Cook in the oven at a moderate temperature until the eggplants are completely soft and remain in the fat.
The dish is served cold.