☀️ Summer vegetarian recipes
91 recipes
Summer is by far the best-served season on this site. Tomato, aubergine, courgette, pepper and cucumber carry a large part of the atlas between them, and that is no accident of cataloguing. They do not share an origin: tomato, pepper and courgette arrived from the Americas after 1492, while aubergine and cucumber travelled the other way, out of India and into the Mediterranean. They met on the same market stalls, and everywhere they are cooked on the same logic: little water, plenty of oil, and either fierce heat or none at all.
Nice brings them together in ratatouille, where each vegetable is fried on its own before they meet, precisely so that none of them releases its water into the others. Andalusia does the opposite and cooks nothing at all: gazpacho blends a kilo of very ripe tomatoes with cucumber, pepper, stale bread and olive oil, and lets the chilling finish the work. Greece makes imam bayildi of it, whole aubergines stuffed with onions and tomatoes and braised slowly in oil until they collapse.
The seasons named here are those of the northern hemisphere, and they are reversed south of the equator: at the height of this summer it is winter in Australia, Brazil and South Africa. The page therefore names a season and never a month, since the same month is not the same season on the two sides of the equator.
A recipe appears here when a summer vegetable or fruit accounts for at least 75 g per serving — a real vegetable on the plate rather than a garnish. Tinned tomatoes and tomato purée earn nothing: they are on the shelf in every month of the year.
The recipes
Mexico⏱ 35 minHuevos rancheros
The Mexican farmhouse breakfast: fried eggs on crisp corn tortillas, covered in a tomato and chili salsa, with black beans and avocado.
India⏱ 70 minMalai kofta
Golden paneer and potato dumplings served in a velvety tomato, cashew and cream sauce scented with garam masala.
Spain⏱ 40 minSpanish green beans with potatoes and garlic
Green beans and potatoes boiled together, then tossed with garlic and smoked paprika in olive oil. A simple Spanish dish, vegan and gluten-free.
France⏱ 65 minSwiss chard gratin with béchamel
A French Swiss chard gratin: stalks and leaves cooked separately, covered in béchamel and grated cheese, then baked until golden.
Greece⏱ 150 minVegetarian moussaka with lentils
Greek-style vegetarian moussaka: golden potatoes and aubergines, lentils simmered with tomato and cinnamon, and a browned béchamel topping.
France⏱ 80 minVegetarian stuffed courgettes with rice
Vegetarian stuffed courgettes with rice, their own flesh, red pepper, tomato, herbs and parmesan, baked until golden. A meat-free filling that holds together when cut.
France⏱ 75 minVegetarian stuffed tomatoes with rice and lentils
Vegetarian stuffed tomatoes baked in the oven: a filling of rice, green lentils, mushrooms and fresh herbs, meat-free and gluten-free.
Tunisia⏱ 45 minKafteji
Vegetables fried one by one then chopped on a board with eggs, a Tunisian cheap-eats dish served in an earthenware bowl.
Syria⏱ 15 minShanklish Salad
Syrian thyme-aged cheese crushed with tomato, onion and olive oil, scooped up with bread at mezze time.
Philippines⏱ 40 minEnsaladang Talong
Filipino aubergine charred over a flame, peeled and topped with tomato, red onion and chopped hard-boiled egg.
Nepal⏱ 40 minMula ko Achar
A Nepali relish of white radish simmered in a sesame tomato sauce, set beside rice at every meal.
Argentina⏱ 75 minTarta Pascualina
A chard and spinach pie with whole eggs nested inside the filling, served at Easter across Argentina.
Guatemala⏱ 30 minChirmol
Fire-charred tomatoes chopped by knife with onion and mint, a sauce no Guatemalan table sits down without.
Guatemala⏱ 55 minRed Beans with Chanterelles
Red beans simmered with chanterelles and tomato, the rainy-season dish of the Guatemalan highlands.
Costa Rica⏱ 35 minChorreadas
Large fresh corn pancakes cooked in a pan and served with sour cream, breakfast across the Costa Rican countryside.
Chile⏱ 20 minChilean Tomato Salad
Ripe tomatoes and salt-soaked onion dressed with oil and coriander, the salad that opens every Chilean summer table.
Hungary⏱ 50 minLecsó
A Hungarian stew of peppers and tomatoes softened with paprika, finished with beaten eggs that set in the sauce.
Poland⏱ 30 minChłodnik
A bright pink cold soup of beetroot and kefir, sharpened with dill and lemon, served with a halved boiled egg.
Mexico⏱ 45 minMexican Tortilla Soup (Sopa Azteca)
Mexico's ultimate comfort soup: a rich, roasted tomato and mild pasilla chilli broth poured over crisp corn tortilla strips, avocado, and crumbled cheese.
Papua New Guinea⏱ 55 minKaima bona gatoi
Grilled aubergine and sweet potato marinated in lime, coconut and chilli, served warm across Papua New Guinea.
Dominican Republic⏱ 20 minDominican okra salad
Okra boiled whole then dressed with lime, red onion and olive oil, the salad Dominican families put on the Sunday table.
Trinidad and Tobago⏱ 40 minBaigan choka
Aubergine roasted over an open flame then mashed with slivers of garlic, onion and chadon beni, finished with smoking hot oil.
Hungary⏱ 55 minHungarian Paprikás Krumpli
The classic Hungarian potato and sweet pepper stew, infused with rich, ruby-red sweet Szeged paprika in a comforting rustic broth.
Mexico⏱ 60 minVegetarian enchiladas with vegetables
Corn tortillas dipped in guajillo chilli sauce, filled with courgette and black beans, then baked under a layer of melted cheese.
Mexico⏱ 70 minChiles rellenos
Poblano peppers charred and peeled, stuffed with queso fresco, coated in whipped egg batter and fried, then served in a tomato broth.
Indonesia⏱ 40 minPecel
Blanched vegetables under a peanut and kencur sauce, served with crisp rice crackers on the side.
Japan⏱ 20 minSunomono
Salted and squeezed cucumber tossed with wakame seaweed, dressed in sweetened rice vinegar and toasted sesame.
Japan⏱ 50 minKappamaki
Thin rolls of vinegared rice and cucumber wrapped in half a nori sheet, the plainest maki on any sushi counter.
Nigeria⏱ 55 minVegetarian egusi soup
Ground melon seeds cooked in red palm oil with tomato and chilli until they set into curds, then finished with spinach.
Kenya⏱ 105 minGitheri
Maize kernels and kidney beans boiled together, then fried with onion, tomato and cumin. The Kikuyu everyday pot.
Ethiopia⏱ 15 minTimatim salata
Ethiopian salad of tomato and red onion with jalapeño, built around torn injera that soaks up the juices.
India⏱ 90 minChole bhature
Chickpeas simmered in black tea water and sharpened with amchur, served with deep-fried leavened breads.
Kenya⏱ 15 minEast African Kachumbari
The vibrant everyday salad of Kenya and Tanzania, tossing crisp sweet tomatoes, salt-massaged red onions, fiery fresh chillies, and lime juice.
Algeria⏱ 60 minChorba frik
An Algerian soup of cracked green wheat and chickpeas built on a tomato base scented with cinnamon and celery.
Algeria⏱ 75 minMahjouba
An Algerian semolina pancake stretched until translucent, filled with slow-cooked tomato and onion, folded and griddled.
Italy⏱ 10 minInsalata Caprese
The pride of the island of Capri, celebrating peak summer ripeness with juicy garden tomatoes, creamy buffalo mozzarella, sweet basil, and olive oil.
Denmark⏱ 30 minRødgrød med fløde
Summer red berries cooked down and set with potato starch, then served cold under a pour of single cream.
Syria⏱ 55 minOkra in tomato sauce
Okra simmered in a garlic and coriander tomato sauce, sharpened at the end with pomegranate molasses and lemon juice.
Syria⏱ 60 minMakdous
Baby aubergines cured in salt then stuffed with walnut, red pepper and garlic, and kept under a blanket of olive oil.
Réunion⏱ 15 minTomato rougail
A Réunion condiment of raw tomato, onion, ginger and chilli crushed in a mortar and set beside a plate of rice.
Ivory Coast⏱ 75 minPlantain foutou with peanut sauce
Plantain and cassava pounded into a smooth elastic dough, served with a peanut sauce simmered with aubergine and chilli.
Haiti⏱ 100 minLegim
Haitian aubergine and chayote stew cooked long over an epis base until it collapses into a thick brown purée.
France⏱ 85 minTian Provençal
Thin rounds of courgette, aubergine and tomato fanned tightly over a bed of thyme-scented softened onions.
Spain⏱ 20 minSalmorejo
A chilled Cordoban tomato cream thickened with stale bread and emulsified with olive oil until pale pink and velvety.
Spain⏱ 65 minPisto Manchego
Courgette, aubergine and peppers cooked separately then folded into a slow-reduced tomato sauce rich with olive oil.
Greece⏱ 115 minBriam
Thinly sliced summer vegetables slow-roasted in olive oil until sweet, collapsing and caramelised at the edges.
Greece⏱ 15 minHoriatiki
Ripe tomatoes, cucumber, green pepper and Kalamata olives under a whole slab of feta and crushed oregano.
Iran⏱ 20 minShirazi Salad
Cucumber, tomato and onion in tiny dice, brightened with lime juice and a generous pinch of dried mint.
Turkey⏱ 30 minMenemen
Eggs barely set into a soft stew of green peppers and melting tomatoes, sharpened with Turkish chilli flakes.
Israel⏱ 20 minIsraeli Salad
Cucumber and tomato cut into tiny dice, lifted with parsley, lemon juice and a generous pour of olive oil.
Israel⏱ 40 minSabich
A generous pita of fried aubergine, hard-boiled egg, hummus and tahini, with a bright streak of mango amba.
Syria⏱ 45 minMuhammara
A smoky purée of roasted red peppers and walnuts, sharpened with pomegranate molasses and warmed by Aleppo pepper.
Ivory Coast⏱ 40 minAttiéké with vegetables
Ivorian cassava couscous served warm with a sharp tomato and onion salad and slices of fried sweet plantain.
Kenya⏱ 55 minMaharagwe
Kenyan red kidney beans simmered in coconut milk with tomato and curry powder, mellow and filling, served with rice or ugali.
Tunisia⏱ 50 minSlata mechouia
A Tunisian salad of fire-charred peppers and tomatoes, hand-chopped with garlic, caraway and olive oil.
Brazil⏱ 50 minVegetable moqueca
A Bahian stew of coconut milk and red palm oil layered with peppers, tomatoes and tender hearts of palm.
Argentina⏱ 50 minHumita
A creamy stew of fresh sweetcorn simmered with onion, sweet pepper and basil, enriched with milk and melting cheese.
Guatemala⏱ 70 minVegetable pepián
A deep, velvety Guatemalan stew thickened with toasted pumpkin and sesame seeds and smoky dried chillies.
China⏱ 30 minChinese garlic aubergine
Meltingly soft aubergine seared in the wok and lacquered in a sweet, vinegared garlic sauce with chilli bean paste.
India⏱ 50 minChana masala
Chickpeas coated in a tight tomato sauce, built on whole spices and sharpened with dried green mango powder.
India⏱ 50 minPav bhaji
A buttery, spiced mash of mixed vegetables served scalding hot with soft rolls griddled in butter.
Philippines⏱ 45 minVegetarian pinakbet
A Filipino stew of garden vegetables, bitter melon, aubergine, okra and squash, bound in a savoury miso broth.
Russia⏱ 40 minOkroshka
A cold kefir soup crowded with diced cucumber, radish, potato and egg, sharp with mustard and green with dill.
Denmark⏱ 20 minVegetarian Smørrebrød
A Danish open sandwich on dense rye, layered with beetroot, quick-pickled cucumber and radish, finished with feathery dill.
Hungary⏱ 80 minHungarian vegetarian stuffed peppers
Whole peppers filled with paprika-spiced rice and lentils, stood upright and poached in a sweet-sour tomato sauce.
Romania⏱ 45 minRomanian Aubergine Salad
Flame-charred aubergines chopped by hand and beaten with oil into a smoky, creamy spread eaten cold on bread.
Romania⏱ 105 minZacuscă
A Romanian spread of roasted aubergine and red pepper, cooked down slowly until dark, thick and gently smoky.
Spain⏱ 65 minEscalivada
Peppers, aubergines and onions roasted whole until smoky and collapsing, then peeled and served in strips with garlic and olive oil.
Spain⏱ 15 minPan con tomate
Thick slices of toasted rustic bread rubbed with garlic and ripe tomato, drizzled with olive oil and finished with flaky salt.
Spain⏱ 20 minGazpacho
Andalusian chilled soup of ripe tomatoes, pepper, cucumber and garlic, thickened with bread and olive oil and sharpened with sherry vinegar.
Greece⏱ 85 minImam bayildi
Whole aubergines stuffed with slow-cooked onions, tomatoes and garlic, then braised in olive oil until meltingly soft and sweet.
Italy⏱ 25 minPanzanella
Tuscan salad of stale bread soaked in the juice of ripe tomatoes, with red onion, cucumber, basil and a sharp olive oil dressing.
Italy⏱ 60 minCaponata
Sicilian stew of silky aubergine, celery, olives and capers bound in a sweet-and-sour tomato sauce sharpened with vinegar and sugar.
Iran⏱ 55 minMirza ghasemi
The smoky aubergine mash of the Caspian coast, cooked down with plenty of garlic, tomatoes and turmeric, made for scooping with bread.
Lebanon⏱ 45 minBaba ganoush
Flame-charred aubergine flesh beaten with tahini, garlic and lemon into a silky, smoky dip finished with parsley and olive oil.
Lebanon⏱ 30 minFattoush
Crunchy salad of lettuce, tomato, cucumber and radish tossed with toasted pita shards, tangy sumac and pomegranate molasses.
Lebanon⏱ 30 minLebanese tabbouleh
A mound of finely chopped parsley and mint scattered with tomato and a little bulgur, dressed with lemon juice and olive oil.
South Africa⏱ 40 minChakalaka
Spicy relish of white beans, grated carrot, peppers and tomato with curry powder and chilli. The essential companion to a South African braai.
Kenya⏱ 40 minUgali with sukuma wiki
Firm white maize porridge served with kale sautéed with tomato and onion, the everyday meal on most Kenyan tables.
Ghana⏱ 60 minGroundnut soup
Velvety Ghanaian peanut and tomato soup with a scotch bonnet kick, thick with sweet potato and sliced okra.
Nigeria⏱ 70 minJollof rice
Rice cooked in a blended tomato and red pepper sauce with scotch bonnet, thyme and curry powder until the bottom catches and smokes. West Africa's icon.
Morocco⏱ 55 minTaktouka
Roasted peppers and tomatoes simmered with garlic, cumin and paprika into a soft, glossy relish. The Moroccan cooked salad made for scooping with bread.
Morocco⏱ 60 minZaalouk
Smoky grilled aubergine and tomato cooked down with garlic, cumin and paprika, eaten cold with bread. Morocco's best-loved cooked salad.
Thailand⏱ 45 minVegan green curry
A creamy Thai curry of coconut milk and green paste with golden tofu, crunchy Thai aubergines and a handful of fragrant Thai basil.
India⏱ 55 minBaingan bharta
A smoky mash of flame-roasted aubergine simmered with tomato, onion, garlic and warm North Indian spices until soft and rich.
Japan⏱ 25 minRolled Japanese omelette with chard
Tamagoyaki, the lightly sweet soy-seasoned rolled omelette, here enriched with finely shredded chard. It goes into a bento box.
Tunisia⏱ 50 minChakchouka
Peppers, tomatoes and onions simmered with cumin and ras el hanout, with eggs poached straight in the sauce. Made for mopping up with bread.
Mexico⏱ 50 minVegetarian red bean chili sin carne
The meat-free Mexican chili, kidney beans, peppers and soy mince in a cumin and chilli tomato sauce.
France⏱ 85 minRatatouille niçoise
Summer vegetables cooked separately then brought together, the Nice way, so each keeps its own flavour.
Italy⏱ 55 minPasta alla Norma
Catania's pride, fried aubergines, a basil-scented tomato sauce and a shower of grated salted ricotta.
Morocco⏱ 70 minVegetable tagine with olives
Seasonal vegetables slow-cooked in a saffron and preserved lemon broth, the way it is done in Marrakech kitchens.
Frequently asked questions
Which vegetables are in season in summer?
Tomato, aubergine, courgette, pepper and cucumber carry the majority of the recipes on this page between them.
Why don't these five vegetables share an origin?
Tomato, pepper and courgette arrived from the Americas after 1492, while aubergine and cucumber travelled the other way, out of India and into the Mediterranean. They simply met on the same summer market stalls.
Is summer the same season everywhere in the world?
No. The seasons named here are those of the northern hemisphere: at the height of this summer it is winter in Australia, Brazil and South Africa.