Garden-Fresh Vegetable Recipes

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

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.

Related: Homemade Pizza Recipes

This recipe is so simple: Just shave the kernels off boiled sweet corn, then toss with lime juice, olive oil, cilantro, red onion and a dash of hot sauce. It tastes great at any temperature.

Related: Sweet Corn Recipes

Minneapolis chef Yia Vang draws on his Hmong heritage in this simple side, dressing charred zucchini and yellow squash in a sweet-tart dressing that has funky umami notes from fish sauce. (Use it again in winter on your roasted Brussels sprouts.)

Related: Easy Zucchini Recipes

Don't stop at beans. You'll want to use the lemony vinaigrette from this recipe all summer long on lettuce salads, asparagus or boiled baby potatoes.

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.

Heather Secrist uses kale in her pesto for this fresh tomato 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."

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

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.

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.

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

This cilantro-flecked confetti salad, with a Southwest-inspired dressing, can be served at any temperature. 

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

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

Caramelized zucchini, crunchy almonds, salty cheese and hearty quinoa come dressed in honey-basil vinaigrette. The recipe comes from Columbus, Ohio, chef Cara Mangini. 

Related: Hearty, Healthy Salad Recipes

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.

Related: Good-For-You Carrot Recipes

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. 

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

Related: Fresh Slaw Recipes

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

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

Related: Potato Salad Recipes Your Guests Will Love

Sweet onion, mushrooms, snap peas, marinated chicken and feta top an oiled crust in this pizza recipe from The Stone Barn in Nelson, Wisconsin. 

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. Serve as a side dish or meatless main.

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.

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.

Related: Quiche Recipes For Any Meal

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

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

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! 

Related: Summer Salad Recipes

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

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.

Related: Fast-and-Easy Grilling Recipes

This calicolike blend is as nutritious as it is pretty. The veggies roast separately so the beets don't dye the squash pink. 

Spring rolls are a great way to use fresh vegetables as they become available at the farmers market—or in your backyard garden.

White dips don't have to be humdrum. In this recipe from The Vegetable Butcher cookbook, Cara Mangini sautes grated carrot, pine nuts and garlic in olive oil, then stirs the mixture into Greek yogurt.

Related: Easy Dip Recipes