12 Easy Vegetarian Summer Dinners Using Herbs
Vegetarian Summer Dinners refer to evening meals enjoyed during the summer months without meat or fish. These dishes are made solely from plant-based ingredients such as vegetables, grains, legumes, fruits, seeds, and nuts and sometimes include dairy and eggs, depending on individual dietary choices.
Vegetarian Summer Dinners
Ideal for lighter, healthier eating in the warmer months, these meals often feature seasonal produce and are served cold or at room temperature. Examples include salads, stuffed peppers, grain bowls, cool soups like gazpacho, and grilled vegetables.
Explore our selection of tasty dishes that use fresh, seasonal ingredients to create light and nutritious meals perfect for warm summer evenings. With these easy-to-make recipes, you can serve delightful vegetarian dinners that'll impress your family and friends all season long! These recipes are easy to follow, and you can make fantastic dinners yourself. From refreshing salads and flavorful grain bowls to satisfying stuffed peppers and delicious cold soups, there's something for everyone to enjoy.
Basil Pasta With Cherry Tomatoes
INGREDIENTS:
- 8 ounces spaghetti, plus pasta water*
- 2 Tablespoons unsalted butter
- 2 Tablespoon olive oil
- 3-4 cloves garlic, pressed or minced
- 12 ounces cherry tomatoes*
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- freshly cracked black pepper
- ½ cup grated parmesan cheese
- ½ cup sliced fresh basil, plus more for serving
Easy Vegan Tacos With Tempeh Meat
Ingredients
- 4 corn or whole wheat tortillas
- 1 batch tempeh taco meat
- ½ batch chipotle corn salsa
- 1 batch fresh tomato salsa
- 1 avocado sliced
- ½ lime
- Salt and freshly ground black pepper to taste
- Fresh cilantro to garnish
- Jalapeño slices to garnish
Vegetarian Roast Dinner
Ingredients
For the roast
- 1 cup cooked rice (plain or brown rice, your choice)
- 1 cup cooked brown lentils see notes below
- 2 tablespoon olive oil divided
- 5-6 cremini mushrooms
- 1 yellow onion
- 2 cloves garlic
- ½ cup walnuts
- 3 tablespoon miso paste
- 2 tablespoon soy sauce (tamari for gluten free loaf)
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 3 tablespoon nutritional yeast
- 2 teaspoon smoked paprika
- salt and black pepper to taste
- ½ cup chickpea flour
- flat-leaf parsley to garnish, or any of your favorite herbs
For the glaze
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce (tamari for gluten free loaf)
- 1 tablespoon tomato paste
Tomato Pie
Ingredients
- 5 Roma tomatoes peeled and sliced
- 10 fresh basil leaves roughly chopped
- ½ cup red onion chopped or thinly sliced
- 1 9 inch pre-baked deep dish pie shell
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- ¾ cup mayonnaise
- 2 tablespoon shredded Parmesan Cheese
- salt and pepper to taste
Summer Gnocchi With Basil Brown Butter Recipe
Ingredients:
-
2 tablespoons extra-virgin olive oil
-
8 ounces zucchini, chopped
-
Kernels from 2 ears of corn
-
½ yellow onion, peeled and chopped
-
2 cups halved cherry tomatoes
-
2 garlic cloves, minced
-
Pinch of red pepper flakes
-
1 package gnocchi
-
¼ cup salted butter, cubed
-
½ teaspoon dried basil
-
Parmesan, for serving
Halloumi Sandwich
INGREDIENTS
- 3 ½ ounces (100 g) halloumi cheese, cut into ½ inch thick slices
- 2 onion rounds, ¼ inch thick (see note 1)
- 2 slices thick-cut crusty bread
- 1 ½ teaspoons olive oil, plus more to coat grill
- 1 ½ tablespoons mayonnaise
- ¼ teaspoon garlic powder (see note 2)
- ¼ teaspoon lemon juice
- black pepper, to taste
- hot sauce, to taste (optional)
- tomato slices
- lettuce leaves
Greek Orzo Salad
Ingredients
- 1 pound Orzo
- 1 (32oz) carton vegetable stock
- 1 cup water
- 2 tablespoons olive oil
- 6 ounces Feta cheese, crumbled
- 3 cloves roasted garlic
- 1 medium-large shallot, finely diced
- 10 ounces cherry tomatoes, halved or quartered
- 1 medium cucumber, peeled, seeded, and cut into half-moon shapes
- ⅓ to ½ cup olives (use a mix of your favorite green or black olives: Kalamata, manzanilla, castelvetrano, etc), roughly chopped
- Zest and juice of 1 large lemon
- 1 tablespoon each fresh basil, mint, and parsley, finely chopped
- splash of red wine vinegar
- salt/pepper to taste
Lemon Ricotta Pasta
INGREDIENTS
- 1 pound linguine use gluten-free if desired
- 15 ounces ricotta *see note
- zest and juice of 1 lemon
- 1 clove garlic minced
- 1 teaspoon salt
- pinch red pepper flakes
- 3 tablespoons extra virgin olive oil
- 1 pint cherry tomatoes halved
- small bunch fresh basil leaves about 1 loosely packed cup, chopped
Roasted Eggplant And Zucchini Pasta
Ingredients
- 1 medium eggplant chopped
- 1 medium zucchini chopped
- 2 ½ tablespoons olive oil divided
- 1 teaspoon salt divided
- Pepper to taste
- ½ medium onion diced
- 2 cloves of garlic finely chopped
- 4 Roma or plum tomatoes cored and chopped
- 1 ½ cups (350 ml) plain tomato sauce
- 14 oz (400 grams) dry pasta
- Your choice of fresh herb for garnish
Panzanella Salad Recipe
Ingredients
Toasted Bread:
- 4 cups sourdough bread (about half a loaf, 208 g), diced into ½" cubes
- 2 TBS olive oil
- Sea salt & pepper (or galic salt)
Panzanella Salad
Optional:
- fresh corn 1 ear
- 1 avocado diced
Dressing:
- ¼ cup olive oil
- 3 TBS balsamic vinegar or white whine vinegar, apple cider, etc.
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ TBS minced garlic
Mediterranean Risoni Salad
Ingredients
Salad
- 1.5 cups risoni also: orzo, kritharaki
- 1.5 cups cherry tomatoes
- 1.5 oz sun-dried tomatoes in oil
- 9 oz fresh mozzarella
- 3.5 oz arugula
- basil
- 0.5 cups pine nuts
- salt, black pepper
Dressing
- 2 tablespoon olive oil
- 3 tablespoon oil from sun-dries tomatoes
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- 2 tablespoon water
- 1 garlic clove
Cream Cheese Pasta
Ingredients
- 400 gms uncooked pasta
- 1.5 cups cream cheese
- 1 cup chopped spinach fresh or frozen
- 1 cup sweet corn kernels canned or frozen
- 1 teaspoon minced garlic
- 1 teaspoon chili flakes adjust to taste
- Ground black pepper to taste
- Salt to taste
- 1 tablespoon olive oil
- Water to cook pasta
