38 Garden-Fresh Vegetable Recipes
Squash and Tomato Bake
Summer squash adds texture to this easy side dish, which combines stewed tomatoes with paprika, garlic, basil and pepper, as well as some melty mozzarella and Parmesan. It goes well with roast chicken or beef.
Fresh Herb Pasta Primavera
A Parmesan cream sauce tops pasta made with your choice of fresh herbs and veggies.
Carrots’ natural sweetness shines in this recipe from Urban Roots Farm in Springfield, Missouri, so shop your farmers market for the freshest ones, even if they aren’t heirloom.
Napa Cabbage Spring Rolls
"Spring rolls are a great way to utilize fresh vegetables as they become available at the market," says Kevin Shinn, chef-owner of Bread and Cup in Lincoln, Nebraska.
Squash Ribbons with Parmesan and Crisp Prosciutto
This toss-together recipe from BelGioioso Cheese in Wisconsin makes a pretty side dish in summer, when zucchini and yellow squash abound.
Fingerling Potato Salad with Honey-Thyme Vinaigrette
The addition of fresh haricots verts gives this potato salad fresh-from-the-garden taste. The recipe is from Chicago chef Myk Banas.
Garden Slaw with Spicy Asian Dressing
Crisp and crunchy, this side-dish salad can be paired with burgers or spooned inside a wrap sandwich. Turn the slaw into a main dish by tossing in shredded chicken or chopped cooked ham.
The Stone Barn's The Modena
Oven-Roasted Squash and Beets with Arugula
This calicolike blend is as nutritious as it is pretty. The veggies roast separately so the beets don't dye the squash pink. The recipe comes from Urban Roots Farm in Springfield, Missouri.
Beefy Pasta Salad
Lean beef, fiber-rich multigrain pasta, and summer-fresh corn, tomatoes, and basil make this a healthier option for pasta salad.
Sauteed zucchini recipes
Tacos (pictured at left) Halve and slice zucchini. Saute in olive oil 3 to 4 minutes; season with salt, pepper and chili powder. Serve with shredded cooked chicken in warm flour tortillas.
Sauced Saute sliced or chopped zucchini in olive oil with crushed garlic and sliced mushrooms about 4 minutes or until tender. Add a little heavy cream, and cook until thickened. Season to taste; serve over pasta. Top with Parmesan.
Asian Julienne zucchini and saute in olive oil with chopped shallots about 4 minutes or until tender. Season with toasted sesame seeds, a splash of soy sauce and crushed red pepper.
Fiesta Saute chopped zucchini, sliced onion and fresh corn in olive oil for 4 minutes or until tender. Stir in some salsa; heat.
Three Ways to Butter Up Sweet Corn
Serve our seasoned butters as a topping for sweet corn, steaks, seafood or burgers. They make a great sauce for vegetables, too.
Roasted Cherry Tomato Chutney on Squash
Annie France of Mission, Kansas, invented this beautiful summer dish. Juicy cherry tomatoes are roasted and served over spaghetti squash with herbs and mozzarella balls. Annie says she serves it as a side dish, but we think it would make a fantastic meatless main.
Sauteed Swiss Chard and Pine Nut Bruschetta
If you’ve never tried Swiss chard (a dark leafy green similar to kale and spinach), this pretty appetizer makes a good introduction. Garlic, red onion, currants, vinegar and honey balance its earthiness. The recipe comes from Urban Roots Farm in Springfield, Missouri.
Surdyk's Greek Orzo Salad
Purple-black kalamata olives and feta cheese blend with rice-shape orzo, fresh herbs and tomatoes for this Greek salad from Surdyk's Cheese Shop in Minneapolis. It's been a reader favorite since we first published it in June 2003.
Summer Vegetable Potato Salad
This fresh take on potato salad combines red or yellow potatoes, corn, roma tomatoes and fresh basil with a homemade balsamic vinaigrette dressing. Sprinkle with feta cheese before serving.
Fresh Corn, Tomato and Chipotle Chile Salsa
Homemade salsa bursts with freshness thanks to straight-from-the-garden corn, tomatoes and sweet peppers. Chipotle chiles add a hint of heat alongside the tangy lime juice. It's like a bite of summer when scooped up on corn chips. You can also serve it with grilled meat or poultry.
Italian Basil, Tomato and Pasta Salad
Designed for a potluck or large family gathering, this make-ahead salad of cut green beans, tomatoes, Parmesan cheese, your choice of pasta and lots of basil gets tossed with a mustard-garlic vinaigrette!
Heirloom Tomato and Onion Quiche
The recipe was developed for heirloom tomatoes such as Cherokee Purple or Brandywine, but if those aren't available, use whatever kind of tomatoes you like. Drain sliced tomatoes on a paper towel before adding them to the quiche, and they won't release as much water.
Garden Corn and Black Bean Salad
This salad bursts with the flavor of fresh vegetables, cilantro and black beans. The recipe, from a Kettering, Ohio, reader, is loaded with vitamins A and C -- and packs a wallop in fiber, too.
Fresh Veggie Pizza
This pizza is packed full of vegetables: zucchini or yellow summer squash, sweet peppers, fresh mushrooms, green onions and more. If you have kids, have them help make this with their favorite vegetables.
Roasted Baby Potatoes with Herbs
You'll find a wide variety of potatoes at your farmers market or supermarket produce section. We play up an assortment of potatoes--such as baby Dutch yellow, fingerlings, baby purple and round red--in this easy-to-fix recipe.
24-Hour Tex-Mex Salad
Based on Tex-Mex ingredients, this layered salad can be prepared up to 24 hours in advance. For a fun presentation, assemble individual servings in clear jelly jars, dressing and all, then refrigerate.
Sweet peppers, garlic and tomato add color and flavor to this quick-and-easy pasta dish. If you like, add cooked chicken strips or shrimp.
Zippy Zucchini Pizza
This Asian-inspired pizza is topped with goat cheese, chopped red potatoes, onion, zucchini, chile peppers and garlic. Even more flavor comes from a sprinkling of fresh cilantro, mint, ginger and an Asian spice mix.
Grilled Green Beans with Shallots
Wrapped in a foil packet, fresh green beans--seasoned with onion, soy sauce, basil, mint, sesame seeds and your choice of nuts--grill alongside your meat entree.
Grilled Chicken and Garden Vegetable Penne Pasta
Tomatoes, squash, red sweet peppers and green onions give garden-fresh flavor to this chicken-and-pasta main dish. Also, the vegetables add nice color to the recipe, which comes from the Culinary Vegetable Institute in Milan, Ohio.
Five-Herb Roasted Carrots and Potatoes
Our Five-Herb Roasted Carrots and Potatoes recipe, developed by the Midwest Living® Test Kitchen, uses fresh chives, oregano, parsley, rosemary and sage to make the veggies fragrant and delicious. The roasting temperature also brings out the flavor in the vegetables.
Peanut Sauce with Veggies
Chef Sara Moulton, who provided this recipe, says it's a longtime favorite. "Many years ago I hired my friend Rosa Ross, a cooking teacher and author who specializes in Chinese cuisine, to teach me some recipes for a Chinese New Year's party," Sara says. "One of the recipes was Summer Rolls with Peanut Dipping Sauce. The dipping sauce was completely addictive. Here is my adapted version."
Gouda and Red Onion Pizza
This easy appetizer pizza features shredded Gouda and caramelized onions. The recipe comes from Gouda maker Oakvale Farmstead Cheese in London, Ohio.
We took a summertime staple (a bacon-lettuce-and-tomato sandwich) and made it a main-dish salad. Creamy mustard dressing tops it perfectly.
Fresh veggie sensation
Play up fresh with an easy side dish from Chicago-area chef Joe Morelli. Marinate fresh asparagus, red pepper, yellow zucchini, shaved carrots and cremini mushrooms in extra virgin olive oil with some kosher salt and black pepper. Drain off the marinade and pan-roast the mix in a sizzling-hot saute pan with 1/4 cup canola oil for 2 minutes. Add shaved garlic and minced shallots for the last 30 seconds.
Grilled Sweet Onions
Onions wrapped in foil steam to juicy perfection when cooked on your grill. The recipe comes from a Naperville, Illinois, reader, who says the onions "turn out very tender and sweet."
Pesto usually starts with basil, but Kevin Shinn, chef-owner of Bread and Cup in Lincoln, Nebraska, uses arugula because he likes the nutty, peppery taste.
Pickled Green Beans
Dilly Beans are a farmhouse staple and common to old preserving books; this is Urban Roots’ version. They’re equally happy as part of a relish or antipasto tray or at a picnic with burgers and brats.
Asparagus fritters are a spring customer favorite at Bread and Cup in Lincoln, Nebraska. Chef-owner Kevin Shinn says you can use the same batter recipe with other vegetables, such as sweet peas.
Roasted Jalapeno Gazpacho
Going to the trouble to roast a single pepper might seem unnecessary, but it adds a unique depth of flavor to the chilled soup. The recipe comes from Urban Roots Farm in Springfield, Missouri.