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TASTE OF SUMMER: MOUTHWATERING SUMMER VEGETABLE RECIPES

TASTE OF SUMMER: MOUTHWATERING SUMMER VEGETABLE RECIPES

Taste of Summer: Mouthwatering Summer Vegetable Recipes

By Director – Josh Ball ·  · 5 min read

Celebrating Summer with Fresh Vegetables

When summer hits, it’s not just the weather that changes. A whole bushel of vegetables come into their own and will be at their most vibrant and flavourful during the summer. 

If you want to make the most of seasonal vegetables in the summer but are unsure where to start, don’t worry! We’ve collected a few of our favourite ways to incorporate those summer veggies at the dinner table, whether in a fresh salad, as a side dish, or the main event.

What are seasonal summer veggies?

Now, exactly which vegetables are at their peak during the summer months? We’re glad you asked. Here’s a list of the vegetables to keep an eye out for:

  • Asparagus
  • Beans
  • Beansprouts
  • Beetroot
  • Broccoli
  • Cabbage
  • Capsicum
  • Carrots
  • Cauliflower
  • Celery
  • Chillies
  • Cucumbers
  • Eggplant
  • Leek
  • Lettuce
  • Mushroom
  • Pumpkin
  • Snowpeas
  • Spinach
  • Spring onion
  • Sweetcorn
  • Tomatoes
  • Turnips
  • Zucchini

Cool and Refreshing Summer Vegetable Salad Ideas

Greek Salad

Greek salad is an old faithful and uses a lot of fresh summer veggies! Roughly chop tomatoes, cucumber, onion and olives, and mix with some tangy dressing and feta cubes for a refreshing summer salad. Get creative, and add a few extra summer veggies for some extra crunch – capsicum or snowpeas make a good supplement or addition to this salad.

Rainbow Coleslaw

This is another classic salad that can take on a new life in the summer! Shred cabbage and carrot as usual, but think about adding chopped beetroot, charred (or fresh) corn, chopped kale, celery or even apple and a zesty dressing rather than a cream-based one to give this salad a more sunny flavour.

Bean Salad

Toss green beans in with some beetroot, goat’s cheese and spring onion for another fresh salad idea. Many people also like to add mixed beans to the salad to give you a variety of bean flavours. 

Hot tip: add fruit! Don’t be afraid to mix fruit and vegetables in the summer months! Some popular combos include beetroot and watermelon, stone fruits and leafy greens, mango with spinach, and some chilli. Get creative and expand your palette!

Delicious Summer Veggie Dinner Ideas

Let seasonal summer veggies take centre stage with these dinner ideas.

Vegetable Skewers

Combine capsicum, onion, mushroom, zucchini or eggplant for a delicious vegetable skewer. Have a play with different marinades, or sprinkle salt and pepper and let the natural flavours do their job. A combination of these veggies makes for a great dinner on a stick. Add a piece or two of marinated chicken for those who want some more protein.

Stuffed Zucchinis

Zucchinis come into their own during the summer and are often much larger than their winter counterparts. Make the most of this increased size and flavour by stuffing your zucchinis! You can create flavourful stuffing options using other veggies or spiced chicken and beef.

Grilled Asparagus and Broccoli

Asparagus and broccoli are not the most popular vegetables for a summer meal but combine them with your trusty grill, and you won’t be let down. Sprinkle some salt and pepper and toss onto the grill for a few minutes on each side, letting the greens char slightly to add some bite. While these are usually served on the side of your main dish, if you add some grilled mushrooms or cauliflower steaks and dipping sauce, you have a nice vegetarian grilled dinner.

Delicious Summer Veggie Dinner Ideas

If there was ever a season for picnics and BBQs, it is summer! Gathering together for a feast under wide blue skies and the shade of the trees is how many friends and families while away the summer days. As for what to bring along – here are a couple of suggestions for picnic-friendly vegetable dishes:

Caprese Salad

A staple in Italy during the summer, the Caprese salad is a simple and easy dish that doesn’t hold its punches when it comes to flavour. Find your juiciest tomato, a round ball of buffalo mozzarella and some fresh basil, and away you go! It’s easy to prep at home and layout on the picnic table, and there are plenty of tweaks and adjustments you can make to this salad to shake things up – a little balsamic glaze, a lovely pesto oil, or sprinkle with some dukkha or Italian herbs.

Corn on the Cob

Perfect for picnics, where food you can easily pick up and bite into is strongly encouraged. Grilled corn on the cob is a crowd favourite, whether grilled and smothered in salted butter or coated with chilli salt and lime.

Fresh vegetable dip platter

Give your guests something easy to snack on by chopping fresh summer veggies and pairing them with your favourite dips. Carrots, celery, cucumber and capsicum are all great choices, but with the variety of summer vegetables available for side dishes, expand your selection – beetroot cubes, fresh snowpeas or pieces of pickled eggplant or cauliflower can also make great additions to a summer vegetable platter.

Summer Vegetable Medleys

Can’t choose which summer vegetable to highlight in your dishes? You don’t have to! There is nothing like a vegetable medley where you can weave together the flavours of all your favourite vegetables. Here are some suggestions for combining different summer vegetables in one dish:

Ratatouille

A dish from the southern regions of France, Ratatouille can be both a side dish or a light summer lunch or dinner. Red bell peppers, Roma tomatoes, zucchini and eggplant, chopped and arranged in that unique spiral pattern in your baking dish, dusted with herbs and olive oil, and then baked. If you haven’t tried this one, there is no better time to try it!

Vegetarian Lasagna

Lasagna may seem like an indulgent winter dish, but adding these summer veggies creates a whole new way to enjoy it. Combine pumpkin, zucchini, eggplant, carrots, leek or spinach with a red-based or cheese-based sauce and pasta for a summer spin on a winter dish.

Vegetarian Stir Fry

Great for hot summer nights when you need something easy and quick to cook, a vegetarian stir fry lets you combine all your vegetables and experiment with different sauces and proteins. Start simple, and add more as you go!

Find Summer Vegetables at Farmers Pick

Buying and cooking vegetables based on the season is a great way to experience different vegetables at their best. Head to our Farmers Pick blog to explore more recipe ideas for vegetables and fruit. You’re bound to find something packed with flavour and nutritious value for lunch, dinner, or something in between.

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MUSHROOM & CORN TACOS

MUSHROOM & CORN TACOS

Mushroom & Corn TacosBy Director - Josh Ball · Last updated Thursday, 14 September 2023 · 2 min readCheck out all of our posts!<< Back to blog

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BAKED ZUCCHINI SLICE

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Baked Zucchini SliceBy Director - Josh Ball · Last updated Tuesday, 25 July 2023 · 3 min readCheck out all of our posts!<< Back to blog

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BAKED APPLE DESSERT

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Baked Apple Dessert By LollieatsBy Director - Josh Ball · Last updated Tuesday, 11 July 2023 · 3 min readCheck out all of our posts!<< Back to blog

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CELERIAC SOUP

CELERIAC SOUP

Farmers Pick's Celeriac SoupBy Director - Josh Ball · Last updated Tuesday, 13 July 2023 · 3 min readCheck out all of our posts!<< Back to blog

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WHAT IS VERTICAL FARMING AND ITS BENIFITS

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A NO NONSENSE GUIDE TO STORING YOUR PRODUCE

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WHY EATING SEASONAL PRODUCE MATTERS

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CARROT AND ZUCCHINI FRITTERS

CARROT AND ZUCCHINI FRITTERS

Carrot and Zucchini fritters

By Director – Josh Ball ·  · 3 min read

Carrot and Zucchini fritters

Finish dinner with ease using @dietitianhann's Carrot and Zucchini Fritters. Ready in just 30 minutes, these savoury delights can be made with almost any leftover veggies in the fridge at the end of the week. Serve with roasted veggies and a crisp salad mix for a satisfying, fuss-free dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Course Main or Side
Cuisine Fritter
Servings 2 -3 people

Ingredients
  

  • 1 large zucchini (or squash)
  • 1 carrot
  • 4 cloves garlic
  • 1/4 cup dill
  • 1/4 cup chopped chives
  • 2 eggs
  • 1 cup wholemeal flour
  • 1/2 block of feta cheese
  • 1 tsp baking powder

Instructions
 

  • Begin by grating your zucchini and carrot and adding them to a large mixing bowl.
  • Add the chopped garlic, dill, chives, eggs, flour, feta cheese and baking powder and stir together until you have a thick consistency.
  • On a large frying pan, add a drizzle of olive oil and spoon the mixture into circles. Flip each side until lightly brown and cooked through.
  • Serve with some roast veggies (I did sweet potato and beetroot) and some salad mix.
Keyword Healthty, Savoury

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SUMMER MANGO SALAD

SUMMER MANGO SALAD

Summer Mango Salad

By Director – Josh Ball ·  · 3 min read

Summer Mango Salad

Whether you need a simple yet non-boring side dish for a summer barbecue or are looking for a healthy, light dinner, this mango salad by @madsdietitian is guaranteed to satisfy your craving.
Make this recipe more sustainable by using our fruit and veggie boxes. By subscribing, you're not only helping save perfectly imperfect fruits and veggies from being wasted due to supermarkets' unrealistic beauty standards but also actively participating in reducing food waste!
Prep Time 10 minutes
Course Side Dish
Cuisine Modern Australian
Servings 2

Ingredients
  

  • 1 mango
  • 1 cucumber
  • 1 tomato
  • 1 red onion
  • 1 bunch of coriander
  • Juice of 1 lemon
  • 1-2 tbsp extra virgin olive oil
  • salt, pepper and chilli to taste

Instructions
 

  • Finely chop all ingredients and mix together.
  • Serve and garnish.
Keyword Easy, Festive, Summer

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RICE COOKER DUMPLING AND NOODLE SOUP

RICE COOKER DUMPLING AND NOODLE SOUP

Rice Cooker Dumpling and Noodle Soup

By Director – Josh Ball ·  · 3 min read

Rice Cooker Dumpling and Noodle Soup

Need ideas for a quick and easy meal that won’t leave you with a mountain of dishes?
@cookedbyclauds has crafted the most delicious dumpling and noodle soup, and the best part? It only takes 10 minutes to cook, all in a rice cooker!
Better yet, you can use our rescued veggies to make this dish even more flavourful, nutritious, and sustainable!
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 1

Ingredients
  

  • 3 frozen chicken dumplings
  • 1 serve hokkien noodles
  • 1 bunch bok choy, roughly chopped
  • 1/2 carrot, diced
  • 2 mushrooms, thinly sliced
  • 3 broccoli florets, chopped
  • 1 spring onion, diced
  • 1 cup salt reduced vegetable stock
  • 1/2 cup water
  • 1 sachet miso paste
  • 1 tsp chilli oil
  • Sesame seeds to garnish

Instructions
 

  • Place all ingredients except sesame seeds in a rice cooker and stir.
  • Cook for 10 minutes (on quick steam mode). Garnish with sesame seeds and serve.

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SQUASH AND ZUCCHINI PESTO PASTA

SQUASH AND ZUCCHINI PESTO PASTA

Squash and Zucchini Pesto Pasta

By Director – Josh Ball ·  · 3 min read

Squash and Zucchini Pesto Pasta

Summer dishes just aren't the same without our vibrant squash and zucchinis! Despite being rejected by the supermarkets due to their unrealistic beauty standard, they are still jam-packed with vitamins, nutrients, and delicious flavours.
@cookedbyclauds has showcased the versatility of our squash and zucchinis by turning them into a simple yet hearty pesto pasta, perfect for your summer picnic spread!
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Modern Italian
Servings 6 -8 servings

Ingredients
  

  • 2 small yellow squash
  • 1 medium zucchini
  • 1 tbsp extra virgin olive oil, plus more for drizzling
  • 2 tsp rosemary, finely chopped
  • 1-2 garlic cloves, finely chopped or minced
  • Juice of ½ lemon
  • 500 g orecchiette or conchiglie pasta (small shell pasta)
  • 80 g pesto
  • 2 tbsp grated parmesan cheese
  • Salt and pepper to season

Instructions
 

  • Cut squash and zucchini in half lengthwise, then thinly slice or mandolin. Lay slices on a towel and pat dry.
  • Cook the pasta in a pot of salted boiling water until al dente. Reserve a cup of pasta water before draining.
  • In a large pan, heat the oil over medium heat. Add garlic and rosemary and stir until fragrant. Add the squash and zucchini and season with salt and pepper. Keep stirring to allow squash and zucchini to cook on both sides.
  • Add the lemon juice before transferring pasta and some pasta water into the pan. Stir in the pesto to coat the pasta. Stir through grated parmesan and season to taste.
  • Serve to your liking with more oil, parmesan cheese or lemon juice.
Keyword Cheesy, Citrus, Nutty

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