5 Healthy Late Summer Vegetarian Recipes Featuring Seasonal Harvest Veggies

As the summer season draws to a close, late-harvest vegetables offer a final opportunity to enjoy the season’s most vibrant produce. These five healthy vegetarian recipes are designed to showcase the rich, earthy flavors of late summer vegetables, making the most of ingredients that are at their peak. Whether you’re planning a weeknight dinner or a weekend gathering, these dishes celebrate the bounty of the season and are packed with nutrients.

Healthy Grilled Corn and Zucchini Salad with Lemon-Basil Dressing

Ingredients:

• 4 ears of corn, husked

• 2 medium zucchinis, sliced lengthwise

• 1 cup cherry tomatoes, halved

• 1 avocado, Chopped

• 1/4 cup fresh basil, chopped

• 1/4 cup olive oil

• Juice of 1 lemon

• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.

2. Grill the corn and zucchini for about 10 minutes, turning occasionally until they’re slightly charred.

3. Remove from the grill and let cool. Cut the corn kernels off the cob and slice the zucchini into bite-sized pieces.

4. In a large bowl, toss the grilled vegetables with cherry tomatoes, avocado, and basil.

5. Whisk together the olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss to combine.

6. Serve warm or at room temperature for a refreshing, healthy side dish.

Vegetarian Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients:

• 4 large bell peppers, tops removed and seeds cleaned

• 1 cup cooked quinoa

• 1 can black beans, drained and rinsed

• 1 cup corn kernels (fresh or frozen)

• 1 cup diced tomatoes

• 1 tsp cumin

• 1 tsp smoked paprika

• Salt and pepper to taste

• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper.

3. Stuff each bell pepper with the quinoa mixture, pressing it down to fill each pepper completely.

4. Place the stuffed peppers in a baking dish and cover with foil.

5. Bake for 30 minutes, then remove the foil, sprinkle cheese on top if using, and bake for an additional 10 minutes.

6. Serve hot for a nutritious and satisfying meal.

Tomato and Eggplant Stacks with Herbed Ricotta

Ingredients:

• 2 large eggplants, sliced into rounds

• 4 large heirloom tomatoes, sliced into rounds

• 1 cup ricotta cheese

• 1/4 cup fresh basil, chopped

• 1 tbsp fresh thyme leaves

• 2 tbsp olive oil

• Salt and pepper to taste

• Balsamic glaze for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.

3. Roast the eggplant for 20 minutes, flipping halfway through, until tender and slightly browned.

4. In a small bowl, mix the ricotta cheese with basil, thyme, salt, and pepper.

5. Create stacks by layering one eggplant slice, one tomato slice, and a spoonful of herbed ricotta. Repeat for a second layer if desired.

6. Drizzle with balsamic glaze before serving for a light, elegant dish that showcases summer’s best produce.

Spaghetti Squash with Fresh Basil Pesto

Ingredients:

• 1 large spaghetti squash

• 2 cups fresh basil leaves

• 1/2 cup pine nuts

• 2 cloves garlic

• 1/2 cup Parmesan cheese, grated

• 1/4 cup olive oil

• Salt and pepper to taste

• Cherry tomatoes and fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 40 minutes.

3. While the squash is roasting, prepare the pesto by blending basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper in a food processor until smooth.

4. Once the squash is done, use a fork to scrape out the flesh into spaghetti-like strands.

5. Toss the spaghetti squash with the pesto and garnish with cherry tomatoes and fresh basil for a light, flavorful meal.

Roasted Beet and Carrot Salad with Ricotta Cheese and Walnuts

Ingredients:

• 4 medium beets, peeled and cut into wedges

• 4 large carrots, peeled and cut into sticks

• 2 tbsp olive oil

• Salt and pepper to taste

• 4 oz Ricotta, crumbled

• 1/4 cup walnuts, toasted

• 2 cups arugula

• Balsamic vinegar for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Toss the beets and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until tender.

3. In a large bowl, combine the roasted vegetables with arugula, goat cheese, and walnuts.

4. Drizzle with balsamic vinegar before serving for a nutrient-packed salad that’s perfect for any late summer meal.