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When it comes to summer cooking, there are two things I always do: fill my plate with as many fresh, seasonal veggies as possible and keep things as quick and easy as possible. Less time in the kitchen means more time poolside, on the patio, stoop, or fire escape enjoying the warm weather!
From a creamy corn and egg scramble to a one-minute tomato sandwich, here are 50 delicious ways to get your fill of veggies in 20 minutes or less.
Appetizers and Snacks
From bruschetta to salsa to dip, here’s how to take snacking way beyond crudité.
1 / 5
Fava Bean and Radish Bruschetta Go to Recipe
Fresh, simple bruschetta makes a fantastic appetizer or light meal. In spring, look beyond the traditional tomato topping and try a seasonal version, such as this lively mixture of tender fava beans, peppery radishes, lemon, and herbs.
2 / 5
Brown Butter and Tahini Dipped Radishes Go to Recipe
There’s never been a recipe that’s made me appreciate the crunch and peppery bite of raw radishes more than this one. This bite-sized treat is coated with a mixture of earthy, nutty, and almost sweet flavors before a layer of crunchy sesame seeds are added for texture. It’s sweet and savory with a hit of saltines and a spicy punch — all at the same time.
3 / 5
Charred Corn Salsa Go to Recipe
This recipe is a breeze to put together since the amounts of each ingredients are more like a suggestion than a hard-and-fast rule. That’s how we want you to cook this summer. Hot, fast, and loose. Charred corn cobs make up the bulk of the salsa, with quartered red and yellow cherry tomatoes coming in at a close second.
5 / 5
Butter-Roasted Radish Dip Go to Recipe
Inspired by radish butter, the textured spread that makes everything it touches more delicious, this dip builds on that with deeper flavors and creamier nuances. Roasting the radishes both mellows the spicy bite and concentrates their flavor (soaking up the butter in the process), in the most wonderful way.
Come summer, I’m happy to tuck into a big bowl of salad again and again. Use these salads as inspiration to revel in the bounty of fresh summer produce.
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Succotash Salad Go to Recipe
To me, succotash is the ultimate expression of a summer salad. Succotash, from the Algonquin language of the Narragansett Native Americans of Rhode Island, means “boiled corn kernels,” but the dish has morphed over the generations to be anything from a corn and bean salad to a pot-pie-like concoction with a mixture of vegetables cooked in a casserole with a pie-crust on top.
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Corn and Zucchini Salad with Chives Go to Recipe
Sweet corn is one of those foods that only tastes good this time of year; the rest of the year it seems drier, less flavorful. This quick, warm salad is an easy, last-minute side dish for a summer meal of steak or grilled chicken.
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Heirloom Tomato Salad with Pomegranate-Sumac Dressing Go to Recipe
You don’t have to use heirloom varieties in this salad, and in fact, the dressing can enhance a somewhat bland hothouse tomato. But do yourself a favor and seek out fruit that smells earthy and sweet and tomato-y, whether it’s from your garden, a farmers market, or the grocery store. A mix of colors is always nice, too. (And remember, when it comes to heirloom tomatoes, scars are a-okay!)
11 / 15
Salsa Salad Go to Recipe
If you are wanting to make an actual dish from your tomato bounty and you’ve exhausted the three typical possibilities like I did last weekend, consider the salsa salad.
Sandwiches and Wraps
Not quite feeling a salad? Layer those veggies between a couple slices of bread, stuff them in a pita, or roll them up in a tortilla for a quick meal in minutes.
3 / 9
Garlicky Broccoli Subs Go to Recipe
Each bite is a delightful combination of savory and sweet flavors, creaminess from the feta, and the fiery tang of pickled Peppadew peppers.
5 / 9
Caprese Grilled Cheese Go to Recipe
Tuck the elements of a caprese salad — thick sliced tomatoes, fresh mozzarella, and basil — between two slices of crusty sourdough bread, griddle them until the tomatoes are warm and the cheese is oozing out from the center, and you’ve got a more comforting take on the Italian classic.
6 / 9
1-Minute Tomato Sandwich Go to Recipe
A pinch of salt brings out their juiciness, honey highlights their sweetness, and the nuttiness of whole-grain bread grounds the sandwich with a hearty foundation.
9 / 9
Vegan Sourdough Portobello Mushroom Sandwich Go to Recipe
A good vegan sandwich needs some careful thought and construction. It has to have a good balance of textures and flavors, but it should also be satisfying without relying on meat or cheese. Portobello mushrooms are a popular ingredient choice (for good reason), and this one is no exception. Throw some sourdough bread in the toaster and let’s get cooking!
Take your veggie haul beyond salad and side territory, and make it the main course. Not only do meals like stir-fry, balsamic veggie kebabs, and zoodle bowls feel totally nourishing, but they are also lightning-fast to pull together.
3 / 7
Smoky Corn and Shrimp Fritters Go to Recipe
When paired with a simple green salad and maybe some crusty bread, these corn and shrimp fritters make the kind of light dinner that’s meant for sticky summer evenings. A glass of crisp white wine alongside is welcomed and encouraged.
6 / 7
15-Minute Fresh Tomato and Feta Tart Go to Recipe
he tomato tart is a classic summer dish. It stands alone as a great appetizer, makes a light brunch with an egg on top, or supports the lead as a charming side dish with grilled chicken or seafood.
Starting your day with a veggie-packed breakfast is always something to feel good about.
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Mediterranean Breakfast Pitas Go to Recipe
This protein-packed combination of egg and hummus is a surefire way to start your day on the right note. Wrap it in a piece of foil, and you’re out the door with a portable breakfast.
3 / 4
Caprese Avocado Toast Go to Recipe
When it comes to avocado toast, the best slices go well beyond two ingredients. If you require further proof, let us present this caprese avocado toast. All the components of a caprese salad — from the ripe tomatoes and the creamy mozzarella to the fresh basil and the tangy balsamic glaze — are a good friend to the cool avocado. If there was ever an example of when the whole is better than the sum of its parts (and we’re talking about irresistible parts!), caprese avocado toast nails it on the head.