Summer is a time of plenty. Markets, gardens and allotments are overflowing with ripe tomatoes, peppers, courgettes, aubergines, peas, leeks and more – all at their absolute best. Whether tossed through pasta, thrown into salads or simply chargrilled as a side, celebrate all this glorious season has to offer with our favourite summer vegetable recipes.
Heirloom tomatoes, fresh basil and creamy burrata or mozzarella are the stars of the show in this incredible carpaccio. Liven things up with fresh raspberries and tangy raspberry vinegar for a delightful lunch or starter.
Take a midweek staple up a gear with this easy but impressive courgette tagliatelle. Simply toss baby courgettes, cherry tomatoes and pine nuts with fresh pasta before finishing with fresh basil and a sprinkling of Parmesan. And, if you can find it, spinach tagliatelle is worth seeking out for added colour.
The fragrant mix of ginger, garlic and miso helps bring gorgeous greens to life in this simple noodle recipe. On the table in just 15 minutes, this is a perfect midweek quick fix for one.
Colourful, fun and full of goodness, these Greek-style kebabs are a great veggie option for a barbecue. They’re also a fun way to get kids eating veg – get them involved in building their own skewers and they’ll go down a storm.
We’re headed to Sicily for this incredible aubergine dish. Choose good-quality, firm aubergines and ripe tomatoes to ensure maximum freshness and – if you can – cook over hot coals for a delicious charred flavour. Enjoy warm as a side or cold as an antipasto – bellissima!
Raw, freshly picked peas add an amazing sweetness and crunch to this simple spaghetti and meatballs recipe. Served in the middle of the table with a sprinkling of Parmesan, it’s an absolute joy.
This colourful Scandinavian-inspired starter is a real treat. Taking the time to carefully slice crunchy veg and make a beautiful dressing means you can enjoy the veg raw and at its very best – it’s well worth it.
This recipe uses fresh peas, beans and spring onions, but you can use any gorgeous greens in this versatile frittata. Top with creamy goat’s cheese and serve hot or cold with a big green salad, preferably outside!