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40 Garden-Fresh Vegetable Recipes

40 Garden-Fresh Vegetable Recipes

By The editors of MidwestLiving.com

June 01, 2012

Bright, bold and delicious produce—corn, beans, tomatoes, zucchini and more—flavor these fresh vegetable recipes for appetizers, main dishes, salads and sides.

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Suncrest Gardens Farm's Pesto Pizza

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Heather Secrist uses kale in her pesto for this tomatoey creation, though you can substitute arugula, spinach or basil if you prefer. "Pesto can be frozen in ice cube trays for use throughout the year," says Heather, owner of Suncrest Gardens Farm in Cochrane, Wisconsin. "Once frozen, place the cubes in a freezer bag to pull out as you need them."

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Blistered Green Beans with Fried Onions and Basil-Mushroom Cream

Carson Downing

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At Trattoria Stella in Traverse City, Michigan, a farmer's bumper crop of beans inspired chef Myles Anton's twist on the classic Thanksgiving casserole.

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Sweet Corn and Black Bean Succotash

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This cilantro-flecked confetti salad from Little Eater in Columbus, Ohio, can be served at any temperature. The Southwest-inspired dressing is mild, so the flavors of just-picked sweet corn and peppers shine through.

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Swiss Chard Crostata with Fennel Seed Crust

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Dried herbs, garlic and fennel give this rustic tart a familiar Italian sausage-like flavor. The olive oil-based pastry comes together in a snap in the food processor. The recipe comes from The Vegetable Butcher cookbook, by Cara Mangini.

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Vegan Gumbo

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If you usually walk past the okra at the farmers market, stop-and make this nutritious meat-and dairy-free take on the New Orleans classic. The recipe comes from Lachelle Cunningham, who is a chef and advocate for the Twin Cities soul food scene.

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Sweet and Spicy Cabbage and Peanut Slaw

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Fresh ginger and red pepper flakes add welcome zing, but the real surprise here is napa (aka Chinese) cabbage. Cara Mangini, of Little Eater in Columbus, Ohio, likes it for slaws because it's more tender than ordinary cabbage but still holds up better than lettuce.

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Peacock Vegetables

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Balsamic vinegar, olive oil and herbs coat roasted vegetables in this colorful side dish.

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Italian Roasted Snap Peas

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You expect to find Italian seasoning with tomatoes -- but snap peas? The combo works surprisingly well. Try this hands-free side dish with roasted or grilled chicken.

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Squash Ribbons with Parmesan and Crisp Prosciutto

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This toss-together recipe from BelGioioso Cheese in Wisconsin makes a pretty side dish in summer, when zucchini and yellow squash abound.

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Green Beans with Bacon and Onion

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Picky eaters in your family? Bacon-dressed beans will surely tempt them to eat their veggies.

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Quinoa Salad with Roasted Zucchini, Almonds and Feta

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You could make a meal of this dish: caramelized zucchini, crunchy almonds, salty cheese and hearty quinoa, all dressed in honey-basil vinaigrette. The recipe comes from Little Eater, in Columbus, Ohio.

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Snap Pea Succotash with Basil and Cumin

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Basil and cumin are an unexpected flavor pairing, but they work great with in this simple 15-minute summer side dish.

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Grilled Eggplant and Mozzarella Hero with Spicy Tomato Sauce and Basil Pesto

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This scrumptious mess of a sandwich is every bit as satisfying as a classic Italian sub--and if you prepare the tomato sauce and pesto in advance (or use purchased pesto), the sandwiches come together super fast. The recipe comes from Cara Mangini, of Little Eater in Columbus, Ohio.

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Roasted Carrots

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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.

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Fingerling Potato Salad with Honey-Thyme Vinaigrette

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The addition of fresh haricots verts gives this potato salad fresh-from-the-garden taste. The recipe is from Chicago chef Myk Banas.

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Corn and Zucchini Pan Soufflé

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Homemade tomato relish tops a cheesy summer soufflé full of fresh corn and shredded zucchini.

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Napa Cabbage Spring Rolls

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"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.

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Tomato and Cheese Tart

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Assorted varieties of tomatoes add color and freshness to this puff pastry tart. The pastry can be made ahead, then topped and baked at the last minute.

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The Stone Barn's The Modena

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Sweet onion, mushrooms, snap peas, marinated chicken and feta top an oiled crust in this pizza recipe from the Stone Barn in Nelson, Wisconsin. "The vegetables add crispness," says Stone Barn owner Pam Taylor.

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Heirloom Tomato and Onion Quiche

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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.

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Green Bean Tabbouleh

Blaine Moats

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This is a perfect salad to take to a picnic or potluck since it is best at room temperature.

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Eat-Your-Greens Pizza

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We threw pizza convention out the kitchen window in this utterly delicious (and beautiful) recipe. Frozen puff pastry pinch-hits for traditional pizza dough, yielding a flaky, crisp crust. A salad's worth of vegetables covers the top, along with just a bit of smoky ham and nutty Gruyere cheese. And say good-bye to marinara sauce. Instead, a drizzle of flavorful creamy garlic salad dressing moistens the pizza and adds big flavor.

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Roasted Cherry Tomato Chutney on Squash

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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.

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Sauteed Swiss Chard and Pine Nut Bruschetta

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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.

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Arugula Pesto

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Peppery arugula pinch-hits for basil in this memorable pesto from chef Kevin Shinn of Bread and Cup in Lincoln, Nebraska. Try it as a spread on baguette slices or as a pasta sauce.

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Summer Vegetable Potato Salad

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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.

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Sugar Snap Peas with Sesame Seeds

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We gave this popular veggie a new twist with a hint of ginger, some kick from black pepper and a finish of nutty sesame oil and seeds.

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Marinated Garlicky Tomatoes

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Cara Mangini spoons these luscious tomatoes over crostini that she's smeared with goat cheese or ricotta, then tops each with extra basil. You can also fold them into pasta or cooked grains like farro, or serve them as a side dish with bread to mop up the juices. The recipe comes from The Vegetable Butcher cookbook.

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Fresh Corn, Tomato and Chipotle Chile Salsa

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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.

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Panzanella (Bread Salad) with Summer Vegetables

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A backyard garden's worth of colorful summer veggies fill this beautiful potluck salad. The toasted bread chunks absorb the dressing and juices from the tomatoes; you won't believe how delicious they taste!

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Asparagus Fritters

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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.

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Zucchini and Tomato Frittata

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Zucchini gets a flavor boost from mozzarella, cherry tomatoes and chopped walnuts in a colorful frittata.

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24-Hour Tex-Mex Salad

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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.

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Grilled Green Beans with Shallots

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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.

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Oven-Roasted Squash and Beets with Arugula

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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.

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Roasted Baby Potatoes with Herbs

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Experiment with a variety of potatoes-such as baby Dutch yellow, fingerlings, baby purple and round red-in this easy recipe.

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More

40 Garden-Fresh Vegetable Recipes

1 of 40

Suncrest Gardens Farm's Pesto Pizza

1 of 40

2 of 40

Blistered Green Beans with Fried Onions and Basil-Mushroom Cream

2 of 40

3 of 40

Sweet Corn and Black Bean Succotash

3 of 40

4 of 40

Swiss Chard Crostata with Fennel Seed Crust

4 of 40

5 of 40

Vegan Gumbo

5 of 40

6 of 40

Sweet and Spicy Cabbage and Peanut Slaw

6 of 40

7 of 40

Peacock Vegetables

7 of 40

8 of 40

Italian Roasted Snap Peas

8 of 40

9 of 40

Squash Ribbons with Parmesan and Crisp Prosciutto

9 of 40

10 of 40

Green Beans with Bacon and Onion

10 of 40

11 of 40

Quinoa Salad with Roasted Zucchini, Almonds and Feta

11 of 40

12 of 40

Snap Pea Succotash with Basil and Cumin

12 of 40

13 of 40

Grilled Eggplant and Mozzarella Hero with Spicy Tomato Sauce and Basil Pesto

13 of 40

14 of 40

Roasted Carrots

14 of 40

15 of 40

Fingerling Potato Salad with Honey-Thyme Vinaigrette

15 of 40

16 of 40

Corn and Zucchini Pan Soufflé

16 of 40

17 of 40

Napa Cabbage Spring Rolls

17 of 40

18 of 40

Tomato and Cheese Tart

18 of 40

19 of 40

The Stone Barn's The Modena

19 of 40

20 of 40

Heirloom Tomato and Onion Quiche

20 of 40

21 of 40

Green Bean Tabbouleh

21 of 40

22 of 40

Eat-Your-Greens Pizza

22 of 40

23 of 40

Roasted Cherry Tomato Chutney on Squash

23 of 40

24 of 40

Sauteed Swiss Chard and Pine Nut Bruschetta

24 of 40

25 of 40

Arugula Pesto

25 of 40

26 of 40

Summer Vegetable Potato Salad