13 Simple Vegetarian Summer Suppers
Everything about summer, even these late summer days, always feels more simple, relaxed, and laid-back. And I firmly believe the dinners in my meal plan should follow suit. There’s no time like right now to lean on the abundance of ripe, fresh produce for veggie-friendly meals. Here are 13 recipes to get you started.
The tortellini cooks right in the skillet full of quick fresh tomato sauce, so you don’t have to fuss with bringing a pot of water to a boil.
Toasting the cooked orzo in the skillet of colorful summer vegetables not only adds an extra dose of flavor to the meal, it ensures you’ve got just the right amount of texture in every bite.
Black beans make these burgers taste substantial and satisfying. If you want to bulk them up even more, you can stir some chopped mushrooms into the mix.
For a satisfying dinner salad that won’t leave you reaching for frozen pizza in an hour, start with some protein-rich chickpeas. These toothsome legumes are the base for a fresh and versatile chopped salad.
Just because these cauliflower tacos are super simple and easy doesn’t mean they lack in flavor — there’s a medley of spicy, tangy, and cool flavors stuffed inside each tortilla. Bonus: They can be made in advance when you want to get a jump on dinner.
If your love for broccoli runs deep, this is the most delicious way to turn your favorite green veggie into the main course. Garlicky roasted broccoli is partnered with briny feta, crunchy onions, tangy Peppadews, and a wildly flavorful sauce that ties it all together for a weeknight dinner that’s ready in no time.
There is no better way to tackle pasta night during the summer months than with this simple and elegant meal. Herby pesto, spinach, and a squeeze of lemon juice come together to keep it fresh, and the chopped almond topping adds crunch.
Taco night doesn’t get any easier than when the whole meal comes together on a single sheet pan. You can count on big flavors, easy cooking, and a super-quick cleanup with this one.
Vegetable stir-fries are my number-one savior for simple and satisfying weeknight dinners. It’s a quick way to clean out the crisper or use up your famers market or CSA haul, and versatile enough to work with whatever you have on hand.
Summer is prime time for throwing grain salads into your meal plan on a regular basis. This one gets its bulk from protein-rich pantry staples like quinoa and beans, and picks up freshness, crunch, and color from a medley of veggies. It’s tied together with a zippy chili-lime dressing. Best of all, you’ll almost definitely have leftovers, so consider tomorrow’s lunch solved.
Panzanella is a quintessential summer salad fashioned from day-old bread and lots of fresh produce. This version steps away from the classic by adding a little heat and extra sweetness from grapes and ripe peaches.
You know those super-ripe and fragrant tomatoes that just hit the market? This is how you want to put them to work. If you have some time, whip up a batch of fresh pesto — it’ll keep for a while in the fridge — otherwise go ahead and opt for the convenience of your favorite store-bought jar.
While brunch may come to mind when you think frittata, pair this Greek-inspired version with a salad and good bread and it’s most definitely dinner material.