8 Summer Recipes for Vegetarians

Summer is here and it’s time to enjoy fresh and flavorful summer recipes for vegetarians. Whether you’re a full-time vegetarian or just looking to incorporate more meat-free meals into your diet, summer is the perfect time to do so with its abundance of fresh produce.

From light and refreshing salads to hearty grilled vegetables and plant-based burgers, there’s a vegetarian recipe for every taste and appetite. So fire up the grill, grab your favorite vegetables, and let’s get cooking!

8 Summer Recipes for Vegetarians

Grilled Vegetable Skewers

Marinate your favorite vegetables, such as bell peppers, onions, mushrooms, and zucchini, in a mixture of olive oil, balsamic vinegar, and herbs. Skewer them and grill until tender and charred.

Ingredients:

• 2 bell peppers, sliced
• 1 large onion, sliced
• 8-10 mushrooms, wiped clean
• 2 zucchinis, sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. 1. Preheat the grill to medium-high heat.
   2. In a small bowl, whisk together the olive oil, balsamic vinegar, basil, thyme, salt, and pepper.
   3. Thread the vegetables onto metal or soaked wooden skewers, alternating between different vegetables.
   4. Brush the skewers with the marinade, making sure to cover all sides of the vegetables.
   5. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
   6. Serve hot with brown rice if desired.

Caprese Salad

A classic Italian dish, made with juicy slices of tomato, fresh mozzarella cheese, and basil leaves, drizzled with balsamic reduction and olive oil.

Ingredients:

• 2 large ripe tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic reduction
• 2 tablespoons extra virgin olive oil
• Salt, pepper or vegetarian chili to taste

Instructions:

• • On a large serving platter, arrange the tomato slices and mozzarella cheese slices alternately.
  • Scatter the basil leaves over the top.
  • Drizzle the balsamic reduction and olive oil over the tomatoes and cheese.
  • Sprinkle with salt and pepper to taste.
  • Serve immediately, garnished with additional basil leaves if desired.

Gazpacho

A chilled soup made with fresh tomatoes, cucumbers, peppers, and bread, blended until smooth and served cold.

Ingredients:

• 2 lbs ripe tomatoes, roughly chopped
• 1 large cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 stale baguette, cut into small cubes
• 1/4 cup olive oil
• 3 tablespoons sherry vinegar
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup water

Instructions:

• • In a large bowl, combine the tomatoes, cucumber, bell peppers, and bread cubes.
  • In a separate bowl, whisk together the olive oil, vinegar, garlic, salt, pepper, and water.
  • Pour the liquid mixture over the vegetables and bread, and mix well.
  • Cover the bowl and let the soup chill in the refrigerator for at least 2 hours, or overnight.
  • Once chilled, transfer the soup to a blender or food processor and blend until smooth.
  • Taste and adjust the seasoning as needed.
  • Serve chilled, garnished with additional chopped vegetables or herbs if desired.

Pasta Salad

Cook your favorite pasta and toss it with fresh vegetables such as cherry tomatoes, cucumbers, and bell peppers, and a simple vinaigrette.

Ingredients:

• 1 lb pasta, cooked al dente and cooled
• 1 pint cherry tomatoes, halved
• 1 large cucumber, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

• • In a large serving bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, and bell peppers.
  • In a separate bowl, whisk together the vinegar, olive oil, garlic, basil, oregano, salt, and pepper.
  • Pour the vinaigrette over the pasta and vegetables, and mix well.
  • Cover the bowl and let the pasta salad chill in the refrigerator for at least 30 minutes.
  • Taste and adjust the seasoning as needed.
  • Serve chilled, garnished with additional herbs or cheese if desired.

Grilled Portobello Mushrooms

Marinate Portobello mushroom caps in a mixture of soy sauce, balsamic vinegar, and olive oil, then grill until tender and juicy.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

• • Preheat the grill to medium-high heat.
  • In a small bowl, whisk together the balsamic vinegar, soy sauce, olive oil, garlic, thyme, salt, and pepper.
  • Place the mushrooms on a large sheet of aluminum foil, and brush both sides with the marinade.
  • Fold the foil to create a sealed pouch around the mushrooms, leaving some space between the mushrooms and the sides of the pouch.
  • Place the pouch on the grill and cook for 10-12 minutes, or until the mushrooms are tender and juicy.
  • Serve hot, garnished with additional herbs or cheese if desired.

Eggplant Parmesan

Slice eggplant into rounds, bread and fry until golden, top with marinara sauce or tomato sauce and mozzarella cheese, and bake until cheese is melted and bubbly.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups Italian-seasoned breadcrumbs
• 1/4 cup olive oil
• 2 cups marinara sauce
• 8 oz fresh mozzarella cheese, sliced
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

• • Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  • Place the flour in a shallow dish, and the beaten eggs in another shallow dish.
  • In a third shallow dish, combine the breadcrumbs, salt, and pepper.
  • Dip each eggplant slice into the flour, then the eggs, and finally the breadcrumbs, making sure to coat both sides.
  • In a large skillet, heat the olive oil over medium heat. Fry the eggplant slices in batches until golden brown, about 2-3 minutes on each side.
  • Place the fried eggplant slices in a single layer on the prepared baking sheet.
  • Spoon the marinara sauce over the eggplant slices, and top each with a slice of mozzarella cheese.
  • Sprinkle the parmesan cheese over the top.
  • Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • Serve hot, garnished with additional basil or parsley if desired.

Vegetable Kebabs

Marinate your choice of vegetables, such as cherry tomatoes, bell peppers, onions, and mushrooms, in a mixture of herbs, spices, and olive oil, then skewer and grill until tender and charred.

Ingredients:

• 2 bell peppers, cut into large chunks
• 2 medium onions, cut into wedges
• 2 zucchinis, sliced
• 2 yellow squash, sliced
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 skewers (if using wooden skewers, soak in water for at least 30 minutes before using)

Instructions:

• • Preheat the grill to medium-high heat.
  • In a small bowl, whisk together the olive oil, garlic, basil, oregano, salt, and pepper.
  • Thread the vegetables onto the skewers, alternating between the different types of vegetables.
  • Brush the kebabs with the marinade, making sure to coat both sides.
  • Place the kebabs on the grill and cook for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
  • Serve hot, garnished with additional herbs or cheese if desired. Enjoy this healthy meal with your family!

Vegan Burger

Make a plant-based burger patty with ingredients like black beans, corn, and spices, then grill until crispy and serve with your favorite toppings.

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 whole wheat buns
• Optional toppings: lettuce, tomato, avocado, ketchup, mustard or greek yogurt

Instructions:

• In a large bowl, use a fork or potato masher to mash the chickpeas.
• Add the breadcrumbs, onion, garlic, thyme, basil, soy sauce, lemon juice, salt, and pepper to the bowl and mix until well combined.
• Shape the mixture into four equal-sized patties.
• Heat a large skillet over medium heat, and add a small amount of oil. Fry the patties for 3-4 minutes on each side, until golden brown.
• Toast the buns in the oven or on a separate skillet.
• Assemble the burgers by placing a patty on each bottom bun, followed by your choice of toppings.

Summer Recipes for Vegetarians – Bottom Line

Following a vegetarian diet, doesn’t mean you’re not getting essential amino acids, there are many high protein vegetarian meals that can provide a good source of protein for those following a vegetarian diet. Some of the most common high protein vegetarian recipes used in vegetarian cooking include legumes such as lentils, chickpeas, and black beans, as well as extra firm tofu, tempeh, seitan, sweet potatoes, nutritional yeast and plant-based protein powders.

Additionally, protein packed food include nuts, sunflower seeds, and quinoa are also good sources of vegetarian protein. With these ingredients, you can make a variety of dishes, including stews, soups, salads, and stir-fries, that are both tasty and nutritious.

When summer rolls around, having a collection of quick and refreshing vegetarian recipes is key to making the most of the season’s vibrant produce. Tofu is a versatile ingredient that fits perfectly into light and satisfying summer dishes. If you’re looking for creative ways to include tofu in your summer meals, explore our guide on how to incorporate tofu into your recipes here.

Cruciferous vegetables are another excellent choice for summer cooking, providing both nutrition and a delightful crunch to your dishes. Discover the many benefits of adding these vegetables to your summer recipes in our detailed article.

For those hot summer days when you need something both flavorful and beneficial for your digestion, fermented foods can be a great addition to your meals. Learn more about how fermented foods can enhance your summer recipes here. If you enjoy incorporating creamy elements into your dishes, knowing how to properly store pureed avocado can come in handy, especially when preparing summer salads or spreads.

Get tips on freezing pureed avocado to keep it fresh for your summer creations in our guide. And don’t forget to add a burst of citrus with limes to brighten up your vegetarian summer dishes. Find out how to freeze limes so you can always have this zesty fruit ready for your recipes here.