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Jun 26, 2009 03:22 PM

Summer veggies - what r u making?

Now that summer is in full swing I've have been eating veggies like mad! I was inpsired by a summer veggie gratin raygunclan recently posted and now I just can't get enough. Salads, gratins, tomato sandwiches, gorgeous potatoes - I'm in veggie heaven.

What are some of your favorite summer vegetables dishes? Help me keep this ball rolling.

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  1. I love to take yellow crookneck squash, cut in half lengthwise, brush with olive oil, s&p, and cook on the grill.

    1. i made a fantastic grilled vegetable salad last night. i was craving the one from The Ivy in LA, but since i wasn't about to travel 3,000 miles for a salad, i had to make up my own version...

      grilled: zucchini, corn, asparagus, scallions & avocado
      fresh: cucumber, grape tomatoes, cilantro, parsley mint & romaine
      homemade vinaigrette: red wine vinegar, olive oil, Dijon mustard, roasted garlic, fresh lime juice, ground cumin, smoked paprika, fresh ground pepper, sea salt, & agave nectar

      it was fantastic, and initiated the return of my annual summertime obsession with grilled vegetables. if you've never tried grilling scallions, you're missing out - it totally transforms the flavor into sweet, smoky, juicy, mellow onion deliciousness.

      cornmeal crusted oven "fried" okra is another summer favorite.

      and once the good Jersey Beefsteak & heirlooms arrive, i'm all about the tomatoes! my top ways to enjoy them are in gazpacho, or a Turkish Shepherd's salad or Insalata Caprese.

      man, i love summer!

      3 Replies
      1. re: goodhealthgourmet

        I knew you'd be good for some fabulous ideas. I am so going to try that salad! Yum, it sounds delicious.

        I sure do miss me some PA tomatoes - the best i've ever had. The maters down here in NC pale in comparison. :(

        What is Turkish Shepherd's salad???

        1. re: lynnlato

          i really need to publish this to the recipes section one of these days!

          GHG's Coban Salatasi (Turkish Shepherd's Salad)

          4 medium tomatoes
          1 medium cucumber (seedless, if available)
          1 medium-size mild onion (i prefer red or bermuda)
          2 large jarred pepperoncini (banana peppers)*
          6 tablespoons olive oil
          2 tablespoons red wine vinegar
          1 teaspoon dried oregano
          1 tablespoon chopped fresh mint
          juice of half a lemon (1-2 tablespoons)
          kosher salt
          fresh cracked black pepper
          1 large handful flat leaf parsley

          grated mizithra cheese or crumbled feta cheese for serving

          Halve the tomatoes, squeeze gently (don't crush them!) to remove the seeds, and discard seeds. Peel cucumber, and slice in half, lengthwise. If cucumber contains seeds, remove them by scraping gently with a spoon, & discard seeds. Dice the tomato, onion & cucumber, and combine in a large bowl. Remove & discard the stems from the pepperoncini, chop the peppers very finely, and add to the other vegetables.

          In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano and mint; season dressing to taste with salt & pepper.

          Pour dressing over vegetables, toss well, and allow to sit, refrigerated, for at least 30 minutes (the longer, the better).

          When ready to serve, roughly chop the parsley and sprinkle over salad (don't toss - i prefer to allow each diner to mix it into their serving after it's plated).

          Serve with cheese on the side (i always fold 1-2 tablespoons into my serving).


          *Note: traditionally, this salad contains green bell peppers, but i can't eat them raw. if you don't like the bite from the pepperoncini and you're okay with green peppers, feel free to omit the pepperoncini, and add 1 cored, seeded & diced medium green pepper.

          1. re: goodhealthgourmet

            I make tomato & cuc salad w/ shallots, red wine vinaigrette & whatever herbs and cheese I have on hand to toss in. Similiar. Its a perfect quick summer salad.

      2. Making a lot of corn, roasted tomatoes, and salads. One of my favorite salad/salsa combos at this time of year is a fresh corn, tomato and avocado salad dressed with lime juice, salt & pepper. Boil the corn briefly or grill it, then shuck the kernels into a bowl and add sliced grape tomatoes, and chunks of ripe avocado. Delicious!

        5 Replies
        1. re: Phurstluv

          Ooooh, that corn, tomato & avocado salad sounds delicious. I'm adding that to the list. Thanks!

          1. re: Phurstluv

            You're getting corn and tomatoes already?

            1. re: c oliver

              I live on the west coast. Most tomatoes come from Mexico, but we do have local tomatoes now. Corn is local now. We grow everything for everybody! It's a beautiful thing!

              1. re: Phurstluv

                I live on the west coast also but NoCal. We won't have local tomatoes and corn for QUITE a while. Where exactly do you live? Must be quite east.

                1. re: c oliver

                  Lot's of tomatoes at my N.Cal farmers market today, although they could come from the central Valley.

          2. With nice salad fixings everywhere, I'm craving salad like crazy. I made a really nice shrimp louie like salad tonight. hard boiled egg, red leaf and iceberg lettuce, beautiful tomatoes, avocado, and beautiful shrimp, actually just loaded with fresh shrimp. Topped it all off with homemade Thousand Island, sea salt and fresh cracked pepper.

            4 Replies
              1. re: c oliver

                until my beloved Jerseys come in, i'm living on pints of organic grape tomatoes from a PA farm that i buy at TJ's. they've been excellent.

                1. re: c oliver

                  We're getting tomatoes in NC. The farmers have had them at the market the past two weeks. Mine are still green, but this is my first attempt at growing my own and I'm struggling. :(

                  1. re: lynnlato

                    We're getting North Carolina tomatoes here in NY the last few weeks, and they are very close to our local summer tomatoes. With this depressing weather, it's such a treat! There's a trucker that's been bringing them up to the farmstands every Weds.

              2. What don't I make.
                Grilled corn with lime chili butter
                Grilled squash, eggplant, zucchini, mushrooms, asparagus or a combo of all. Usually just
                with olive oil s/p. Great with the natural flavor
                Cucumber, tomato and onion salad with Nagamo Oregano rice wine vinegar, s/p Perfect!
                Tons of past dishes with roasted veggies a light sauce and fresh cheese
                Sitr fry with snow peas, squash and peppers, water chestnuts, soy and some sesame
                oil and sesame seeds
                Tons of sauteed veggies with pasta, rice, over fish and chicken
                Lots of fresh tomato, broccoli, asparagus, cauliflower and zucchini soups
                Zucchini and mushroom and carmelized onion breads
                Pan fried heirlooms in a fresh breadcrumb crust with fresh melted mozz and basil
                Pan fried eggplant with a fresh tomato puree served over fresh sauteed spinach and
                grilled portabellos.
                Grilled stuff portabellos with all kinds of fillings
                Roasted corn salads with black beans, red peppers, jalapenos and a nice vinaigrette
                Fresh fruit, mango and avacados, mixed with fresh cucumbers, onions, corn, orzo or
                beans or any combinations.
                And of course paninis, fresh tomatoes, mushrooms, arugula
                Kale or spinach soups, cream of spinach, cream of mushroom, squash soup, cream of
                potato with fresh herbs.
                Also salad. Endless combinations

                I cook with fresh veggies almost every night from the market. Even though tonight I just had a fried egg sandwich, sampling too much of what I am making for my tapas party ... I still have fresh mozz from the market over a fresh heirloom tomato with my egg sandwich.