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Dinners to Make Before Summer is Over

This roundup of Vegan Summer Dinner Recipes celebrates the best of what the season has to offer! With pastas, pizzas, salads, and more these easy meals require minimal time in the kitchen so you can enjoy what’s left of the season.

Favorite Dinner Recipes Using Summer Produce

Sometimes I’ll get sad thinking about the end of summer – it’s really one of my favorite times to cook (and eat). While many of these vegetables are available year round, there is definitely a difference in a peak-season heirloom tomato compared to a grocery-store hothouse in the middle of winter. I’ve outlined the below recipes to include my favorite easy ways to make the most of these flavors.

Vegetable Table of Contents

Below, we’re reviewing how to literally make the most of recipes with:

Cucumber
Corn
Fresh Herbs (like basil)
Figs
Peppers
Tomatoes
Zucchini
+ some bonus posts featuring dinners with berries, rhubarb, and watermelon!

TAP on each photo to see the full post, with ingredients and instructions!

Cucumbers

Corn Recipes

bowl of creamy sweet corn pasta with basil and tomatoes shot from overhead — Sweet Corn Pasta

hand squeezing lime over three cobs of corn — Sweet Corn Pasta

Fresh Herbs

overhead shot of a bowl of pesto white bean salad on the grass — Crispy Potato Peso Pizza

Figs

hand grabbing a slice of fig jam bianca pizza on a wooden table — Fig Jam Bianca Pizza

sliced fig jam grilled cheese — Fig Jam Bianca Pizza

Peppers

overhead shot of coconut crusted tofu lettuce wraps next to peanut sauce — Coconut Tofu Wraps

Tomatoes

overhead shot of a plate of cherry tomato pasta alla vodka spaghetti — Cherry Tomato Pasta Alla Vodka

tomato salad with flatbread — Cherry Tomato Pasta Alla Vodka

Zucchini

side view of a grilled veggie party sub — Grilled Veggie Party Sub

hand with a spoon reaching into a bowl of roasted ratatouille couscous on a wooden table — Grilled Veggie Party Sub

Other favorite dinner recipes with: Berries, Rhubarb, & Watermelon

side view of green bowl of strawberry quinoa salad with a silver spoon on a grey table — Strawberry Quinoa Salad

four pieces of toasted bread topped with rhubarb and cashew cheese — Strawberry Quinoa Salad

Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.