24+ Flavorful Late Summer Vegetarian Recipes to Savor the Season

As the golden days of summer begin to mellow into early fall, our plates naturally shift from crisp salads and cool dishes to meals that still celebrate summer’s abundance, but with a touch of heartiness.

Late summer is one of the best times of the year for fresh produce—think juicy tomatoes, sweet corn, ripe peaches, tender zucchini, and fragrant herbs all at their peak.

It’s a season that invites creativity in the kitchen and makes vegetarian cooking more vibrant and delicious than ever.

Whether you’re planning a backyard gathering, a quick weeknight dinner, or simply want to enjoy the season’s best ingredients before they fade, this collection of 24+ late summer vegetarian recipes is packed with inspiration.

From light and refreshing salads to comforting pastas and flavorful grilled dishes, there’s something here for every mood, meal, and moment.

Let’s dive into a seasonally fresh feast that will help you make the most of late summer’s bounty—one satisfying vegetarian bite at a time.

24+ Flavorful Late Summer Vegetarian Recipes to Savor the Season

Late summer is a fleeting but flavorful time in the kitchen—a perfect mix of sunny days and cozy evenings that lend themselves to both refreshing and comforting dishes.

These 24+ vegetarian recipes offer the best of both worlds, embracing the richness of ripe seasonal vegetables and the ease of simple, wholesome meals.

Whether you’re cooking for a crowd, prepping meals for the week, or just enjoying a quiet dinner al fresco, these recipes help you savor summer’s final stretch with style and flavor.

Don’t let the season pass you by without making the most of its generous produce and warm, welcoming vibe.

So grab your zucchini, fire up the grill, or toss a bowl of heirloom tomatoes with fresh basil—and enjoy every delicious, meatless moment of late summer.

Grilled Peach and Burrata Salad with Basil Vinaigrette

Juicy peaches at the peak of ripeness take on a caramelized sweetness when grilled, making them a perfect pairing with creamy burrata and a tangy basil vinaigrette.

This salad is a vibrant celebration of late summer, offering a perfect balance of sweet, savory, and herbaceous flavors. It’s light yet satisfying, ideal for lunch or as a starter for a garden dinner.

Ingredients:

• 4 ripe peaches, halved and pitted
• Olive oil, for brushing
• 2 balls of burrata cheese
• 2 cups baby arugula
• 1/4 cup toasted pine nuts
• Sea salt and cracked black pepper, to taste

For the Basil Vinaigrette:

• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1 small garlic clove
• Salt and pepper to taste

Instructions:

1. Heat a grill or grill pan to medium-high heat. Brush the peach halves lightly with olive oil and grill for about 2–3 minutes on each side until they’re soft and have grill marks.
2. Blend all vinaigrette ingredients until smooth and emulsified.
3. Arrange the arugula on a large platter. Top with grilled peaches and torn burrata.
4. Drizzle generously with basil vinaigrette, sprinkle with pine nuts, and finish with salt and pepper.

This salad is a late-summer showstopper—perfectly ripe peaches offer just the right hint of sweetness, while burrata brings a creamy decadence that pairs beautifully with the fresh basil.

It’s the kind of dish that reminds you how good simplicity can taste when the ingredients are at their best.

Zucchini Corn Fritters with Spicy Yogurt Dip

As gardens overflow with zucchini and corn in late summer, this recipe puts both to excellent use in crispy, golden fritters.

The spicy yogurt dip adds a tangy, creamy heat that makes these fritters totally irresistible. They’re great as an appetizer, side dish, or light lunch served with a simple salad.

Ingredients:

• 2 medium zucchini, grated
• 1 cup fresh corn kernels (from 2 ears)
• 1/4 cup chopped scallions
• 2 eggs
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil, for frying

For the Spicy Yogurt Dip:

• 1 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp hot sauce (or to taste)
• 1 garlic clove, minced
• Salt to taste

Instructions:

1. Place the grated zucchini in a clean towel and squeeze out excess moisture.
2. In a large bowl, mix zucchini, corn, scallions, eggs, flour, Parmesan, salt, and pepper.
3. Heat olive oil in a skillet over medium heat. Drop heaping tablespoons of the mixture into the pan, flatten slightly, and cook for 3–4 minutes per side until golden and crispy.
4. Mix all dip ingredients in a bowl and adjust seasoning to taste.
5. Serve fritters warm with a side of spicy yogurt dip.

These fritters are summer comfort food with a fresh twist—crispy on the outside, tender inside, and bursting with the flavor of just-picked veggies.

The creamy-spicy dip adds a zippy kick that makes each bite more crave-worthy than the last.

Roasted Tomato and Eggplant Pasta with Herbed Ricotta

When tomatoes are heavy on the vine and eggplants are in their prime, this hearty pasta delivers deep roasted flavor and creamy richness.

The roasted vegetables caramelize beautifully in the oven, and a dollop of herbed ricotta on top turns each bowl into something special. This dish is rustic, satisfying, and full of sun-ripened flavor.

Ingredients:

• 1 lb cherry tomatoes
• 1 medium eggplant, cut into 1-inch cubes
• 3 tbsp olive oil
• Salt and pepper to taste
• 12 oz pasta (penne or rigatoni work well)
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)

For the Herbed Ricotta:

• 1 cup ricotta cheese
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss the tomatoes and eggplant with olive oil, salt, and pepper, and roast for 25–30 minutes until softened and slightly caramelized.
2. Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
3. In a skillet, sauté garlic and red pepper flakes for 1 minute, then add roasted vegetables and cooked pasta. Toss to combine, adding a splash of pasta water to loosen the sauce if needed.
4. Mix all herbed ricotta ingredients together in a small bowl.
5. Serve pasta topped with generous spoonfuls of herbed ricotta and extra herbs if desired.

This recipe is like a warm hug in a bowl—comforting, nourishing, and rich with the deep, sun-kissed flavors of late summer.

The ricotta adds a luxurious contrast to the smoky roasted veggies, making it a dish you’ll want to enjoy as the season starts to shift.

Grilled Sweet Potato and Black Bean Tacos

These tacos combine the earthy sweetness of grilled sweet potatoes with the heartiness of black beans, all tucked into a warm corn tortilla.

The smoky char on the sweet potatoes and the fresh cilantro-lime crema make these tacos irresistible. Perfect for a casual weeknight dinner or a backyard gathering, they’re filling yet light, packed with flavor, and vibrant in color.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 8 small corn tortillas

For the Cilantro-Lime Crema:

• 1/2 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1 small garlic clove, minced
• Salt to taste

Instructions:

1. Preheat grill to medium-high heat. Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Grill in a grill basket or on skewers for about 10–12 minutes, turning occasionally, until soft and slightly charred.
2. Warm the black beans in a skillet over low heat.
3. In a small bowl, mix together sour cream, lime juice, cilantro, garlic, and salt to make the crema.
4. Warm the tortillas on the grill for 1 minute, then fill each tortilla with sweet potatoes, black beans, and a generous drizzle of cilantro-lime crema.

These tacos are a wonderful late-summer meal that showcases the richness of sweet potatoes with the warmth of smoky spices.

The creamy, zesty cilantro-lime sauce ties it all together, offering a refreshing balance to the hearty fillings.

Corn and Tomato Salad with Avocado and Feta

Sweet corn, juicy tomatoes, and creamy avocado come together in this light yet satisfying salad. It’s the ultimate showcase for summer produce and can be enjoyed as a side or a light meal.

The tangy feta and zesty lime dressing add complexity, making this dish feel both fresh and indulgent at the same time.

Ingredients:

• 2 cups fresh corn kernels (about 2 ears)
• 2 cups cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Blanch the corn in boiling water for 2–3 minutes, then drain and cool it under cold running water.
2. In a large bowl, combine the corn, tomatoes, avocado, and feta.
3. Drizzle with olive oil and lime juice, then toss gently to combine.
4. Season with salt, pepper, and cilantro just before serving.

This corn and tomato salad is refreshing and bursting with flavors that scream summer.

The creamy avocado and tangy feta give it depth, while the corn adds a slight sweetness that balances the acidity of the tomatoes and lime. It’s a perfect dish for hot days and a great addition to any meal.

Peach and Basil Risotto

A surprising yet delightful combination of sweet peaches and fragrant basil transforms this creamy risotto into a memorable late-summer dish.

The natural sweetness of the peaches pairs beautifully with the savory, creamy risotto, while the basil adds a fresh, herbal note. This dish is elegant yet simple enough for a cozy weeknight dinner.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup white wine (optional)
• 4 cups vegetable broth, kept warm
• 2 ripe peaches, peeled and diced
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Stir in Arborio rice and cook for 2 minutes until it becomes slightly translucent around the edges.
3. If using wine, pour it in now and stir until absorbed.
4. Gradually add the warm vegetable broth, 1/2 cup at a time, stirring continuously until the liquid is absorbed before adding more.
5. When the rice is tender and creamy (about 18-20 minutes), stir in the diced peaches and fresh basil. Cook for another 2–3 minutes to warm the peaches.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.

This Peach and Basil Risotto is a perfect late-summer dish—light yet creamy, with the sweet pop of peaches and the bright freshness of basil.

It’s a comforting, elegant meal that showcases the beauty of seasonal ingredients.

Summer Squash and Ricotta Stuffed Shells

These stuffed pasta shells are a comforting, cheesy dish that celebrates the bounty of summer squash.

The squash is lightly sautéed to retain its fresh flavor and mixed with creamy ricotta for a perfect filling. Baked with marinara sauce and mozzarella, these stuffed shells make for a hearty and satisfying meal that can be enjoyed on any warm evening.

Ingredients:

• 12 large pasta shells
• 2 medium zucchinis, finely grated
• 1 tbsp olive oil
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add grated zucchini and cook for 5–6 minutes, until softened. Remove from heat and let cool.
3. In a bowl, mix ricotta, Parmesan, egg, nutmeg, salt, pepper, and the sautéed zucchini.
4. Spread a thin layer of marinara sauce in a baking dish. Stuff each pasta shell with the ricotta mixture and place in the dish.
5. Pour the remaining marinara sauce over the shells and top with shredded mozzarella.
6. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 5–10 minutes until cheese is bubbly and golden.

This dish is the perfect blend of creamy, savory, and fresh—offering a satisfying, light comfort food that showcases summer squash in a delicious way.

The ricotta filling is rich yet balanced by the fresh squash, making it a great dish for any time of day.

Avocado, Cucumber, and Feta Salad with Lemon Dressing

This light and refreshing salad is the perfect way to celebrate the cooling late summer days.

Creamy avocado, crunchy cucumber, and briny feta come together with a simple lemon dressing to create a bright, zesty dish. It’s the ideal side for a barbecue or as a standalone meal when you want something quick, healthy, and packed with flavor.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, sliced
• 1/2 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a large bowl, combine diced avocado, cucumber, feta, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh dill or parsley and serve immediately.

This simple salad is all about freshness—creamy avocado and crunchy cucumber are complemented by the tangy feta and bright lemon dressing.

It’s light, healthy, and full of the fresh flavors that are so delightful in late summer.

Grilled Eggplant and Halloumi Skewers with Mint Yogurt Sauce

Grilled eggplant and salty halloumi cheese come together in these satisfying skewers, which are perfect for late summer grilling.

The smoky eggplant and crisp halloumi create a perfect balance of textures, and the mint yogurt sauce adds a refreshing coolness. This dish is ideal as an appetizer or a light main course, offering a delicious vegetarian option for BBQs and picnics.

Ingredients:

• 2 medium eggplants, cut into 1-inch cubes
• 8 oz halloumi cheese, cut into 1-inch cubes
• Olive oil, for brushing
• Salt and pepper to taste

For the Mint Yogurt Sauce:

• 1/2 cup Greek yogurt
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Thread eggplant and halloumi cubes alternately onto skewers. Brush with olive oil and season with salt and pepper.
3. Grill skewers for 3–4 minutes per side, until the eggplant is tender and the halloumi is golden and slightly crispy.
4. While the skewers are grilling, mix together yogurt, mint, lemon juice, olive oil, salt, and pepper in a small bowl to create the sauce.
5. Serve the skewers hot, with the mint yogurt sauce on the side for dipping.

These skewers are perfect for a light, Mediterranean-inspired meal.

The grilled eggplant has a smoky richness, while the halloumi provides a savory, chewy bite, all complemented by the refreshing, herbaceous mint yogurt sauce. Whether served as a main dish or appetizer, this recipe will quickly become a summer favorite.

Roasted Butternut Squash and Kale Salad with Tahini Dressing

This hearty, colorful salad combines the rich sweetness of roasted butternut squash with the earthy bitterness of fresh kale.

The tahini dressing ties everything together, adding creaminess and a touch of nuttiness. This salad is perfect as a light dinner or a side dish to accompany a main meal, showcasing late summer’s transition to fall produce.

Ingredients:

• 1 medium butternut squash, peeled, cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups kale, de-stemmed and chopped
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/4 cup dried cranberries

For the Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 tbsp water (to thin the dressing)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and golden.
2. While the squash is roasting, massage the chopped kale with a pinch of salt to soften the leaves.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to create a smooth dressing. Adjust salt and pepper to taste.
4. Once the squash is roasted and cooled slightly, toss it with the kale, pumpkin seeds, and dried cranberries. Drizzle with tahini dressing and toss to combine.

This salad is hearty and satisfying with a wonderful combination of textures—sweet butternut squash, chewy kale, and crunchy seeds.

The creamy tahini dressing enhances the natural flavors, making it a wonderful dish to enjoy as the weather begins to shift.

Grilled Vegetable and Pesto Quesadillas

These quesadillas are a perfect late summer meal, featuring grilled vegetables like bell peppers, zucchini, and onions, combined with fresh pesto and melty cheese.

They’re easy to make, and each bite is a savory, herby delight. Serve with a side of salsa or guacamole for a complete, satisfying meal.

Ingredients:

• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1 medium red onion, sliced
• Olive oil, for grilling
• 4 large flour tortillas
• 1 cup shredded mozzarella cheese
• 1/2 cup fresh pesto (store-bought or homemade)

Instructions:

1. Preheat grill or grill pan to medium-high heat. Brush the vegetables with olive oil and season with salt and pepper. Grill the peppers, zucchini, and onion for 5–7 minutes, until softened and charred, turning occasionally.
2. Once the vegetables are grilled, cut them into bite-sized pieces.
3. Spread a thin layer of pesto on one side of each tortilla. Layer the grilled vegetables and mozzarella cheese on one half of the tortilla, then fold the tortilla in half.
4. Cook each quesadilla in a skillet over medium heat for 3–4 minutes per side, until golden brown and the cheese has melted.
5. Slice into wedges and serve with salsa, guacamole, or sour cream.

These quesadillas are a perfect blend of smoky grilled vegetables and fresh, aromatic pesto.

The gooey cheese melts perfectly with the veggies, making this dish a great vegetarian option for a quick and delicious meal.

Peach and Arugula Flatbreads with Balsamic Glaze

The sweet juiciness of ripe peaches and the peppery bite of arugula come together beautifully on a crispy flatbread, making this dish an unexpected and delightful treat.

The balsamic glaze adds a tangy sweetness that complements the flavors perfectly. Ideal for a light dinner or appetizer, these flatbreads are a great way to showcase summer’s bounty.

Ingredients:

• 2 store-bought or homemade flatbreads
• 2 ripe peaches, thinly sliced
• 2 cups arugula
• 1/2 cup ricotta cheese
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Olive oil, for brushing
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Brush flatbreads lightly with olive oil and bake for 8–10 minutes, or until crispy and golden.
2. While the flatbreads are baking, prepare the balsamic glaze by simmering balsamic vinegar and honey in a small saucepan over medium heat for 5–6 minutes, until thickened.
3. Once the flatbreads are done, spread a thin layer of ricotta cheese over each one. Arrange the peach slices on top, then bake for another 3–4 minutes to soften the peaches.
4. Remove from the oven and top with fresh arugula, a drizzle of balsamic glaze, and a sprinkle of salt and pepper.

These flatbreads are an elegant yet simple way to enjoy the season’s peaches.

The ricotta cheese provides a creamy base, while the arugula and balsamic glaze add depth and brightness, making each bite a perfect balance of sweet, savory, and tangy.

Tomato and Corn Galette with Fresh Herbs

This rustic galette is a perfect way to highlight the sweet, juicy tomatoes and fresh corn that are abundant during late summer.

The flaky, buttery crust holds a savory filling of ripe tomatoes, sweet corn, and fresh herbs, all topped with a sprinkle of cheese. It’s an easy, show-stopping dish that works wonderfully as a light dinner or a crowd-pleasing appetizer.

Ingredients:

• 1 sheet of puff pastry (or homemade pie dough)
• 2 large tomatoes, sliced
• 1 cup fresh corn kernels (about 2 ears of corn)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface into a round shape, about 12 inches in diameter.
2. Spread a thin layer of ricotta cheese in the center of the pastry, leaving about a 2-inch border.
3. Arrange the tomato slices and corn kernels over the ricotta. Sprinkle with Parmesan, fresh basil, salt, and pepper.
4. Fold the edges of the pastry over the filling, crimping the edges to create a rustic crust.
5. Drizzle with olive oil and bake for 30-35 minutes, or until the crust is golden and the filling is bubbling.
6. Remove from the oven and let cool for 5 minutes before serving.

This galette is a perfect celebration of late summer’s finest ingredients.

The flaky crust, sweet corn, and juicy tomatoes come together beautifully, creating a dish that is both comforting and light. The ricotta and Parmesan offer a nice creamy texture, while the fresh basil adds a pop of color and flavor.

Chilled Cucumber and Yogurt Soup with Dill

This refreshing chilled cucumber and yogurt soup is the ideal dish for hot late summer days when you want something light, cool, and nourishing.

The smoothness of the yogurt complements the crisp cucumber, while the fresh dill adds a bright herbal note. This soup is an excellent starter for a meal or a perfect stand-alone light lunch.

Ingredients:

• 2 large cucumbers, peeled and roughly chopped
• 1 1/2 cups plain Greek yogurt
• 1/4 cup fresh dill, chopped
• 1/2 cup water (or vegetable broth)
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Olive oil for garnish (optional)

Instructions:

1. In a blender or food processor, combine cucumbers, Greek yogurt, dill, water, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
2. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice.
3. Chill the soup in the refrigerator for at least 1 hour before serving.
4. Serve chilled, drizzling with a bit of olive oil and garnishing with extra dill if desired.

This soup is ultra-refreshing and packed with the cool, crisp flavors of late summer cucumbers.

The yogurt provides a creamy texture without being heavy, making it a perfect, light dish to enjoy when temperatures soar. The addition of dill enhances the flavor profile and makes this soup even more vibrant.

Caprese Stuffed Portobello Mushrooms

These stuffed portobello mushrooms are a delicious twist on the classic caprese salad.

The earthy mushrooms act as a hearty base, filled with fresh mozzarella, ripe tomatoes, and fragrant basil, then baked to perfection. This dish is simple yet elegant and makes for an ideal vegetarian dinner or side dish.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 cup fresh mozzarella, torn into pieces
• 2 large tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 tbsp breadcrumbs (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Place the mushroom caps, gill side up, on a baking sheet.
2. In a small bowl, mix the diced tomatoes, fresh mozzarella, basil, olive oil, balsamic vinegar, salt, and pepper.
3. Spoon the tomato and mozzarella mixture into the mushroom caps, dividing it evenly.
4. If using, sprinkle breadcrumbs on top of the stuffed mushrooms for added texture.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
6. Serve hot, drizzled with extra balsamic vinegar if desired.

These stuffed portobello mushrooms are the perfect vegetarian main or appetizer, combining the fresh flavors of caprese salad with the heartiness of mushrooms.

The melted mozzarella and juicy tomatoes offer a satisfying contrast to the earthy mushrooms, while the fresh basil ties it all together.

Zucchini and Ricotta Frittata

This zucchini and ricotta frittata is a perfect way to showcase the abundance of zucchini during late summer. The creamy ricotta pairs beautifully with the tender zucchini, and the eggs create a fluffy, satisfying base.

This dish is incredibly versatile, making it a great choice for breakfast, brunch, or a light dinner. It’s a wholesome, easy-to-make meal that’s both comforting and fresh.

Ingredients:

• 4 large eggs
• 1 cup ricotta cheese
• 2 medium zucchinis, grated
• 1/2 small onion, finely chopped
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the grated zucchini and cook for another 3–4 minutes, until the zucchini is tender and excess moisture evaporates.
3. In a bowl, whisk together the eggs, ricotta, oregano, salt, and pepper.
4. Pour the egg mixture into the skillet with the zucchini and onion. Stir gently to combine, then let it cook undisturbed for 2-3 minutes to set the edges.
5. Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is set and lightly golden on top.
6. Garnish with fresh parsley or basil before serving.

This zucchini and ricotta frittata is a flavorful, protein-packed dish that’s perfect for using up late summer zucchini.

The creamy ricotta makes it indulgent while the fresh zucchini keeps it light and vibrant. It’s simple, satisfying, and perfect for any time of day.

Sweet Corn and Poblano Pepper Chowder

This hearty corn and poblano chowder is perfect for cool late summer evenings when you crave something comforting but still light.

The smoky poblano peppers and sweet corn create a rich, balanced flavor, and the creamy base gives the soup a velvety texture without being too heavy. It’s a great way to enjoy summer corn while transitioning into fall.

Ingredients:

• 4 ears of fresh corn, kernels removed
• 2 poblano peppers, roasted, peeled, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup vegetable broth
• 1 cup milk (or non-dairy milk for a vegan version)
• 1/2 cup cream (optional, for extra creaminess)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add the roasted poblano peppers and corn kernels, stirring to combine. Cook for another 5 minutes.
3. Pour in the vegetable broth, milk, and cream (if using), and bring the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally, until the corn is tender.
4. Using an immersion blender or regular blender, blend part of the soup to create a creamy consistency, leaving some texture from the corn and peppers.
5. Season with salt and pepper to taste, then ladle the chowder into bowls.
6. Garnish with fresh cilantro and serve warm.

This sweet corn and poblano chowder is a wonderful late summer soup that highlights the sweetness of corn and the smoky heat of poblano peppers.

The creamy texture is both comforting and light, making it a perfect transitional dish from summer to fall.

Spaghetti with Roasted Cherry Tomatoes and Garlic

This simple yet flavorful pasta dish makes the most of late summer’s ripe cherry tomatoes.

Roasting the tomatoes brings out their natural sweetness, which combines beautifully with the aromatic garlic and fresh basil. It’s a quick and easy dinner that lets the freshness of summer shine in every bite.

Ingredients:

• 1 pint cherry tomatoes, halved
• 3 cloves garlic, thinly sliced
• 2 tbsp olive oil
• 8 oz spaghetti
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place halved cherry tomatoes on a baking sheet and toss with olive oil, garlic, salt, and pepper. Roast for 20–25 minutes, until the tomatoes are soft and caramelized.
2. While the tomatoes are roasting, cook the spaghetti according to package instructions. Drain, reserving some pasta water.
3. Once the tomatoes are roasted, toss the cooked spaghetti with the tomatoes and garlic, adding a bit of the reserved pasta water to help coat the noodles.
4. Stir in the fresh basil and season with additional salt and pepper to taste.
5. Serve with grated Parmesan cheese, if desired.

This spaghetti with roasted cherry tomatoes and garlic is a simple, flavorful dish that showcases the best of late summer’s tomatoes.

Roasting the tomatoes intensifies their sweetness, and the garlic adds an aromatic depth, making this pasta dish comforting yet light.

Grilled Peach and Burrata Salad

This refreshing salad combines the sweetness of grilled peaches with creamy burrata cheese, creating a vibrant, satisfying dish.

The smoky grill flavor enhances the peaches’ natural sweetness, while the burrata adds a rich, creamy contrast. This is a simple yet elegant salad that can be served as an appetizer or a light main dish during warm late summer evenings.

Ingredients:

• 3 ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 oz burrata cheese
• 2 cups arugula
• 1/4 cup toasted pine nuts
• 2 tbsp balsamic glaze or reduction

Instructions:

1. Preheat grill or grill pan to medium-high heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
2. Grill the peaches for 2–3 minutes per side, until they are lightly charred and softened.
3. On a large plate, arrange a bed of arugula. Place the grilled peaches on top, cut-side up.
4. Tear the burrata into pieces and scatter it over the peaches.
5. Sprinkle toasted pine nuts over the salad and drizzle with balsamic glaze.
6. Serve immediately.

This grilled peach and burrata salad is a delicious balance of smoky, sweet, and creamy.

The freshness of arugula and the nuttiness of pine nuts enhance the overall flavors, making it an ideal dish to enjoy on a warm evening.

Chickpea and Avocado Lettuce Wraps

These chickpea and avocado lettuce wraps are a light, protein-packed meal that’s perfect for late summer. The creamy avocado and crispy lettuce provide a fresh base for the chickpea filling, which is seasoned with cumin, lemon, and fresh cilantro.

These wraps are both satisfying and refreshing, making them a great vegetarian option for lunch or dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 6 large iceberg or butter lettuce leaves (for wrapping)

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher until mostly mashed, with some chunks remaining.
2. Add the mashed avocado, red onion, cilantro, lemon juice, cumin, salt, and pepper. Stir to combine.
3. Spoon the chickpea mixture onto each lettuce leaf, then wrap the lettuce around the filling.
4. Serve immediately, garnished with additional cilantro if desired.

These chickpea and avocado lettuce wraps are a light, healthy, and flavorful way to enjoy late summer vegetables.

The chickpeas provide a nice texture, while the creamy avocado ties everything together. They are perfect for a quick lunch or a snack.

Roasted Beet and Goat Cheese Salad with Walnuts

This earthy, tangy salad highlights the deep flavors of roasted beets paired with creamy goat cheese, crunchy walnuts, and a simple balsamic vinaigrette.

The sweetness of the beets and the tanginess of the goat cheese make this salad a delightful combination of flavors, while the walnuts add a satisfying crunch. This is a great option for a light yet indulgent salad to enjoy during the late summer months.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 oz goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 cups mixed greens (such as arugula, spinach, or baby kale)
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, and spread them out on a baking sheet.
2. Roast the beets for 30–35 minutes, turning once, until they are tender and slightly caramelized.
3. In a small bowl, whisk together balsamic vinegar and honey to make the dressing.
4. Once the beets are roasted, let them cool slightly. Arrange the mixed greens on a serving platter.
5. Add the roasted beets, crumbled goat cheese, and toasted walnuts to the greens.
6. Drizzle with the balsamic dressing and serve immediately.

This roasted beet and goat cheese salad is the perfect balance of earthy, tangy, and sweet flavors.

The roasted beets bring a natural sweetness that pairs wonderfully with the creamy goat cheese, and the walnuts add a satisfying crunch. It’s an elegant yet simple dish for late summer.

Cucumber, Tomato, and Feta Pita Pockets

This fresh, light pita pocket is filled with crunchy cucumbers, juicy tomatoes, and creamy feta cheese, creating a delightful Mediterranean-inspired dish.

The tangy tzatziki dressing adds an extra layer of flavor, while the pita provides a soft, satisfying base. This meal is quick to prepare, making it perfect for a late summer lunch or snack.

Ingredients:

• 4 small whole-wheat pita pockets
• 1 cucumber, diced
• 2 medium tomatoes, diced
• 1/4 red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

For the Tzatziki Dressing:

• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix together all the ingredients for the tzatziki dressing. Stir until smooth and set aside.
2. In a separate bowl, combine the diced cucumber, tomatoes, red onion, feta, and parsley. Season with salt and pepper.
3. Slice the pita pockets in half and gently open them.
4. Spoon the veggie and feta mixture into each pita pocket.
5. Drizzle with the tzatziki dressing and serve immediately.

These cucumber, tomato, and feta pita pockets are the perfect blend of freshness and creaminess.

The crisp vegetables combined with tangy feta and the cool tzatziki make for a light and satisfying late summer meal that’s easy to assemble.

Corn and Black Bean Tacos with Avocado Salsa

These tacos are packed with fresh, vibrant flavors from sweet corn, savory black beans, and a zesty avocado salsa.

Perfect for a weeknight dinner or a casual gathering, the combination of textures and flavors in these tacos is a true celebration of late summer produce.

Ingredients:

• 8 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups fresh corn kernels (about 2 ears of corn)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Avocado Salsa:

• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 red onion, finely chopped
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the black beans and corn, cooking for 5–7 minutes until warmed through. Season with salt and pepper.
2. In a small bowl, combine the diced avocado, tomatoes, red onion, lime juice, cilantro, salt, and pepper. Stir gently to combine.
3. Warm the tortillas on a dry skillet or in the microwave.
4. Spoon the corn and black bean mixture onto each tortilla, then top with avocado salsa.
5. Serve immediately, garnished with extra cilantro if desired.

These corn and black bean tacos with avocado salsa are quick, easy, and full of flavor.

The combination of the sweet corn, creamy avocado, and hearty black beans makes for a satisfying, delicious meal that highlights the best of late summer ingredients.

Grilled Eggplant with Tahini and Pomegranate Seeds

This grilled eggplant dish is simple yet full of bold flavors. The smoky grilled eggplant is paired with a creamy tahini sauce and topped with tangy pomegranate seeds for a pop of sweetness.

This dish makes a great side or can even be served as a main for a light dinner. The tahini adds richness, while the pomegranate seeds offer a refreshing contrast.

Ingredients:

• 2 medium eggplants, sliced into 1-inch thick rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup (or honey)
• 1 tbsp water (to thin the tahini)
• 1/4 cup pomegranate seeds
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant slices for 3–4 minutes per side, until tender and lightly charred.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to create a smooth sauce. Adjust the consistency with more water if needed.
4. Arrange the grilled eggplant on a serving platter and drizzle with the tahini sauce.
5. Top with pomegranate seeds and fresh parsley for garnish.
6. Serve warm or at room temperature.

Grilled eggplant with tahini and pomegranate seeds is a rich, smoky, and refreshing dish that brings out the best of late summer flavors.

The tahini sauce adds a creamy depth, while the pomegranate seeds bring a burst of freshness that enhances every bite.