Irresistible summer vegetable recipes

Summer is the perfect time to snatch up all the great produce the season has to offer. Many vegetables that were overly expensive or not of the best quality during the winter are now in their prime. So grab those vegetables, and whip up these nutritious and tasty side dishes.

Serving size 4

Whether grilled on the barbecue, tossed into pasta dishes or hidden away in baked goods, zucchini always makes a nutritious and tasty addition to any meal. So this summer, enjoy a convenient side dish of baked zucchini.

Ingredients:

• 2 green zucchinis, ends removed and cut in half lengthwise
• 1/2 tablespoon olive oil
• 1 garlic clove, minced
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery seed
• 1/8 teaspoon salt

Directions:

1. Preheat the oven to 350 degrees F.
2. In a small bowl, combine the olive oil, garlic, onion powder, celery seed and salt.
3. Place the zucchinis skin sides down on a baking tray. Brush with the olive oil mixture.
4. Bake in the oven for 30–40 minutes or until a fork inserted in the middle shows they have achieved the desired level of tenderness.
5. Remove from heat, and enjoy.

Try these creative ways to add veggies to your diet >>

Serving size 4

This light and refreshing salad is filled with ingredients that are at their best during the warm summer months. It will make the perfect addition to your next barbecue or healthy family meal.

Ingredients:

• 4 large tomatoes, chopped
• 1/2 an English cucumber, halved and sliced
• 2 green onions, sliced thinly
• 1 avocado, cubed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt (to taste)

Directions:

1. In a medium bowl, place the tomatoes, cucumber, onions and avocado.
2. Add in the olive oil, balsamic vinegar and salt.
3. Toss to combine, and serve.

For more vegetable recipes, check out these vegetarian food blogs >>

Serving size 4

Thanks to baby carrots and the big bulk bags of regular carrots, it isn’t hard to work these colourful vegetables into your regular diet. But if you’re tired of crunching on them on their own or the usual way you prepare them, this simple recipe will have you seeing this vibrant orange vegetable in a new light.

Ingredients:

• 3 medium carrots, peeled and sliced
• 1/2 a medium red onion, thinly sliced
• 2 tablespoons olive oil
• 1/4 cup pecans, finely chopped
• 1/4 cup raisins, lightly chopped
• Salt (to taste)

Directions:

1. In a large frying pan or wok, heat the oil, then add the red onion and carrots. Cook over medium-low heat for 10–12 minutes or until they start to become slightly tender.
2. Add in the pecans, raisins and salt. Continue cooking and stirring regularly until the carrots are at the desired level of tenderness and pecans are slightly toasted.
3. Remove from heat, transfer to a serving dish, and enjoy!

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Grilled veggies: Recipe ideas
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