22 Quick Summer Vegetarian Recipes

As the temperature rises and the days get longer, there’s nothing quite like the vibrant flavors of summer to brighten your meals. For those who prefer a plant-based diet or are simply looking to incorporate more vegetarian dishes into their routine, summer is the perfect time to indulge in light, fresh, and nutritious recipes. 

In this article, we’ve curated a list of 22 summer vegetarian recipes that highlight the best seasonal ingredients. Whether you’re hosting a barbecue, preparing a quick weeknight dinner, or planning a picnic in the park, these recipes are sure to become your go-to dishes. 

1. Avocado Toast with Summer Veggies

Avocado toast with summer veggies is a perfect combination of creamy avocado, vibrant grilled vegetables, and hearty toast. The rich textures and flavors from the zucchini, tomatoes, and creamy avocado make it an ideal light meal for any time of the day, especially during the warmer months when fresh produce is in abundance. 

Ingredients

• 2 slices of whole-grain bread (or bread of choice)
• 1 ripe avocado
• 1 small zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• Red chili flakes (optional)
• Fresh herbs (such as basil or parsley) for garnish

Instructions

1. Heat a grill pan or outdoor grill over medium heat. Drizzle the zucchini and cherry tomatoes with olive oil and season with salt and pepper. Grill the zucchini slices for about 2-3 minutes per side until slightly charred. Grill the tomatoes for 1-2 minutes, just until they begin to soften and show grill marks. Set them aside.
   
2. While the veggies are grilling, toast the slices of bread to your preferred crispiness in a toaster or on a grill.
   
3. In a bowl, mash the ripe avocado with a fork until smooth. Add a pinch of salt and pepper, and mix well. If you prefer, you can also add a squeeze of lemon juice to enhance the flavor and keep the avocado vibrant.
   
4. Spread the mashed avocado generously over each slice of toasted bread.
   
5. Place the grilled zucchini slices and halved cherry tomatoes on top of the avocado spread.
   
6. Sprinkle some red chili flakes (if using) for a little heat, and garnish with fresh herbs like basil or parsley for a burst of freshness. Serve immediately and enjoy!

2. Caprese Skewers

Caprese Skewers are a fun, bite-sized twist on the classic Caprese salad. These mini skewers are layered with fresh cherry tomatoes, creamy mozzarella balls, and aromatic basil leaves, then finished with a drizzle of olive oil and balsamic reduction. Perfect for a summer appetizer, party snack, or picnic treat, these skewers are as delicious as they are easy to prepare. 

Ingredients

• 12 cherry tomatoes
• 12 mini mozzarella balls (bocconcini)
• 12 fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons balsamic reduction
• Salt and pepper to taste
• Wooden skewers or toothpicks

Instructions

1. Start by threading the cherry tomatoes, mozzarella balls, and fresh basil leaves onto the wooden skewers or toothpicks. Begin with a cherry tomato, followed by a basil leaf, a mozzarella ball, and another basil leaf. Finish with another cherry tomato.
   
2. Once all the skewers are assembled, arrange them on a serving platter. Drizzle each skewer with a small amount of olive oil to enhance the flavors and add a glossy finish.
   
3. Drizzle the balsamic reduction over the skewers for that signature tangy-sweet flavor that complements the fresh ingredients.
   
4. Sprinkle the skewers with a pinch of salt and freshly ground black pepper to taste.
   
5. Serve the Caprese Skewers immediately, or refrigerate them until ready to serve. These make a perfect appetizer or snack, bursting with freshness and flavor.

3. Chickpea Lettuce Wraps

Chickpea Lettuce Wraps offer a healthy and satisfying alternative to traditional wraps, bringing Mediterranean flavors to your plate. Packed with protein-rich chickpeas, crisp cucumber, juicy tomatoes, and fresh herbs, this dish is perfect for a light lunch or snack. 

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/2 red onion, finely diced
• 1 large tomato, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Romaine lettuce leaves, for wrapping
• Optional: Tahini or Greek yogurt dressing for drizzling

Instructions

1. In a medium-sized bowl, mash the chickpeas with a fork or potato masher until slightly smooth, leaving some chunks for texture.
   
2. Add the diced cucumber, red onion, chopped tomato, and parsley to the mashed chickpeas. Stir to combine.
   
3. Drizzle the mixture with olive oil and lemon juice. Season with salt and pepper to taste, mixing everything together to ensure the flavors are well distributed.
   
4. Take large romaine lettuce leaves and lay them flat on a serving plate. Spoon the chickpea mixture evenly onto each leaf, ensuring there’s enough to fill each wrap generously.
   
5. Optional – Drizzle with tahini or Greek yogurt dressing for added flavor. Serve immediately and enjoy the fresh, crunchy goodness of your chickpea lettuce wraps/

4. Cucumber Gazpacho

Cucumber Gazpacho is the perfect chilled soup for hot summer days when you’re craving something refreshing and light. This vibrant green soup combines the cooling properties of cucumber with creamy avocado and fragrant herbs. It’s not only hydrating but also packed with healthy fats, fiber, and antioxidants. 

Ingredients

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado, peeled and pitted
• 1/2 cup fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1/2 cup water (more as needed for desired consistency)
• Optional: Sliced cucumber, herbs, and olive oil for garnish

Instructions

1. Prepare the Vegetables: Start by peeling and chopping the cucumbers. Cut the avocado in half, remove the pit, and scoop out the flesh.
   
2. Blend the Soup: In a blender, combine the cucumbers, avocado, parsley, dill, olive oil, and lemon juice. Add salt and pepper to taste. Blend until smooth, adding water a little at a time until you reach your desired consistency.
   
3. Chill the Soup: Once blended, transfer the gazpacho to a bowl or pitcher and refrigerate for at least 30 minutes to allow the flavors to meld together.
   
4. Serve: Once chilled, give the gazpacho a good stir and taste for seasoning. Pour into bowls and garnish with thin slices of cucumber, fresh herbs, and a drizzle of olive oil.

5. Fresh Spring Rolls

Fresh Spring Rolls are a vibrant and healthy snack that brings a burst of fresh flavors and textures in every bite. These rice paper rolls are filled with a variety of crisp vegetables, aromatic herbs like mint and basil, and served with a side of savory dipping sauce. Perfect for a hot summer day or as a light appetizer, these rolls require no cooking, making them quick and easy to prepare. 

Ingredients

• 8 rice paper sheets
• 1 cup lettuce, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup cucumber, julienned
• 1/2 cup purple cabbage, shredded
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• Optional: 1/2 cup rice noodles, cooked (for added texture)
• Optional: 1/4 cup fresh cilantro, chopped
• Dipping sauce of your choice (peanut sauce, hoisin, or soy sauce)

Instructions

1. Start by slicing and prepping all the vegetables: julienne the carrots, cucumber, and cabbage. If you are using rice noodles, cook them according to package instructions and set aside.
   
2. Fill a shallow bowl with warm water. One by one, dip the rice paper sheets into the water for about 5-10 seconds until they become soft and pliable. Remove the paper and place it on a clean surface.
   
3. On each rice paper, place a small handful of lettuce, followed by a few strips of carrot, cucumber, cabbage, and a few leaves of basil and mint. If you like, add rice noodles or cilantro for extra flavor and texture. Don’t overfill the roll—less is more!
   
4. Carefully fold in the sides of the rice paper, then roll from the bottom up to enclose the ingredients tightly. Be gentle but firm, ensuring the roll is sealed without overstuffing it.
   
5. Arrange the spring rolls on a plate and serve immediately with your favorite dipping sauce, such as peanut sauce or hoisin sauce.

6. Grilled Corn and Black Bean Salad

Vibrant salad is a perfect combination of smoky grilled corn, hearty black beans, and fresh red peppers, all tossed with cilantro and a squeeze of lime. It’s a refreshing and nutritious dish that works beautifully as a side or light main course. The smoky flavor from the grilled corn adds depth, while the black beans provide protein, making it both satisfying and delicious.

Ingredients

• 2 cups grilled corn kernels (fresh or frozen)
• 1 can of black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Grill the corn on the cob until lightly charred, then cut off the kernels. Alternatively, use canned or frozen corn for convenience.
   
2. In a large mixing bowl, combine the grilled corn, black beans, red bell pepper, red onion, and cilantro.
   
3. Drizzle the lime juice and olive oil over the salad. Season with salt and pepper to taste.
   
4. Toss everything together and serve immediately. You can chill it in the fridge for a bit before serving for a cooler version.

7. Grilled Eggplant and Tomato Stacks

Beautifully stacked layers of grilled eggplant, fresh tomatoes, and mozzarella cheese create a mouthwatering dish that’s both light and satisfying. Drizzled with balsamic reduction and garnished with fresh basil, this dish is a delicious way to enjoy summer vegetables. The smoky eggplant, juicy tomatoes, and creamy cheese work in harmony, offering a delightful balance of flavors that’s perfect for any summer meal.

Ingredients

• 2 medium eggplants, sliced into rounds
• 2 large tomatoes, sliced
• 1 ball fof resh mozzarella, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Balsamic reduction, for drizzling

Instructions

1. Preheat the grill or grill pan. Brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant for 4-5 minutes on each side until tender and slightly charred.
   
2. On a serving plate, layer the grilled eggplant slices, a slice of mozzarella, and a slice of tomato. Repeat this process for each stack.
   
3. Drizzle the stacks with balsamic reduction and garnish with fresh basil leaves. Serve immediately while warm.

8. Grilled Veggie Tacos

Grilled Veggie Tacos are a fresh and flavorful way to enjoy a plant-based meal. Zucchini, colorful bell peppers, and mushrooms are perfectly grilled, bringing out their natural smokiness. Wrapped in soft tortillas with creamy avocado and a burst of salsa, these tacos offer a satisfying mix of textures and flavors. They make for a quick and healthy meal, ideal for a casual dinner or a summer gathering.

Ingredients

• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 small tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped
• Salsa, for serving
• Lime wedges, for garnish

Instructions

1. Preheat the grill to medium-high heat. Toss the zucchini, bell peppers, and mushrooms in olive oil, then season with salt and pepper.
   
2. Grill the veggies for 4-5 minutes on each side, or until they are charred and tender.
   
3. Warm the tortillas on the grill for 1-2 minutes. Place the grilled veggies on each tortilla, then add sliced avocado, cilantro, and red onion.
   
4. Top with salsa and a squeeze of lime juice for a fresh and vibrant flavor. Serve immediately while the tacos are warm.

9. Lentil Tabbouleh

Lentil Tabbouleh offers a nutritious twist on the classic Middle Eastern salad. By swapping bulgur for protein-packed lentils, this dish gains a heartier texture while still being vibrant with fresh parsley, juicy tomatoes, and a tangy lemon dressing. It’s a light yet filling dish, perfect as a side salad or a main for a healthy, refreshing meal.

Ingredients

• 1 cup cooked lentils
• 1 cup parsley, finely chopped
• 1 medium tomato, diced
• 1 small red onion, finely diced
• 1/2 cucumber, diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Cook the lentils according to package instructions and set them aside to cool. Once the lentils are cooled, finely chop the parsley, dice the tomato, onion, and cucumber.
   
2. In a large bowl, combine the lentils, parsley, tomato, onion, and cucumber.
   
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
   
4. Pour the dressing over the salad and toss until well combined. Adjust the seasoning with more salt or lemon juice if needed. Serve chilled or at room temperature.

10. Mediterranean Chickpea Salad

A refreshing and protein-packed salad, the Mediterranean Chickpea Salad combines crunchy cucumbers, juicy cherry tomatoes, and creamy feta cheese, all tossed in a zesty lemon dressing. It’s the perfect balance of cool and vibrant flavors, making it a great choice for a light lunch or a side dish at your next gathering.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh mint, chopped
• 1/4 cup red onion, finely diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Start by draining and rinsing the chickpeas. Slice the cucumber and cherry tomatoes, chop the mint, and dice the red onion.
   
2. In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, and fresh mint.
   
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
   
4. Pour the dressing over the salad, add crumbled feta cheese, and toss everything gently to combine. Taste and adjust the seasoning as needed.

11. Peach Burrata Salad

A refreshing and indulgent summer salad, the Peach Burrata Salad combines juicy, ripe peaches, creamy burrata, and peppery arugula. Drizzled with honey and balsamic vinegar, this dish strikes the perfect balance of sweet and savory flavors. It’s a great choice for a light lunch or as a stunning side for your summer gatherings.

Ingredients

• 2 ripe peaches, sliced
• 1 ball burrata cheese
• 2 cups fresh arugula
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Prepare the Ingredients: Slice the peaches into wedges and set them aside. Tear the burrata into smaller pieces.
   
2. Assemble the Salad: On a serving platter, layer the arugula, top with the sliced peaches and burrata cheese.
   
3. Add the Dressing: Drizzle the honey and balsamic vinegar over the salad. Season with salt and pepper to taste.
   
4. Serve: Gently toss and serve immediately, enjoying the creamy burrata with the sweet peaches and the peppery bite of arugula.

12. Spaghetti Squash Primavera

Spaghetti Squash Primavera features tender spaghetti squash tossed with vibrant seasonal veggies. Tossed in olive oil and a blend of fresh herbs, this dish is light, satisfying, and perfect for a fresh meal on a warm day. It’s a great option for anyone looking for a lighter pasta alternative or a gluten-free option.

Ingredients

• 1 medium spaghetti squash
• 1 cup broccoli florets
• 1 cup diced tomatoes
• 1/2 cup diced cucumber
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions

1. Prepare the Squash: Cut the spaghetti squash in half, remove the seeds, and roast it at 400°F (200°C) for 40-45 minutes, or until the strands easily pull apart with a fork.
   
2. Cook the Vegetables: While the squash is roasting, steam or blanch the broccoli florets and chop the cucumber and tomatoes.
   
3. Combine the Dish: Once the squash is done, scrape out the strands with a fork and place them in a large bowl. Add the cooked vegetables, parsley, and drizzle with olive oil.
   
4. Season and Serve: Toss to combine, season with salt, pepper, and a squeeze of fresh lemon juice for extra brightness.

13. Stuffed Avocados

Stuffed avocados are the perfect combination of creamy avocado, tangy lime, and fresh veggies. The black beans, corn, and tomatoes add a pop of color and texture, making them a satisfying and nutritious option for a light lunch or a picnic snack. Fresh cilantro on top gives an added burst of flavor, making this dish an all-around crowd-pleaser.

Ingredients

• 2 ripe avocados, halved and pitted
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Prepare the Filling: In a bowl, combine the black beans, corn, diced tomatoes, and cilantro. Stir until well mixed.
   
2. Prepare the Avocados: Cut the avocados in half and remove the pits. Use a spoon to scoop out a small amount of the avocado to create space for the filling.
   
3. Stuff the Avocados: Spoon the bean and corn mixture into each avocado half, packing it gently.
   
4. Serve: Squeeze lime juice over the stuffed avocados and season with salt and pepper to taste. Garnish with extra cilantro if desired and serve immediately.

14. Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are the perfect combination of hearty sweetness and savory goodness. Roasted sweet potatoes, black beans, and a creamy avocado dressing are wrapped in warm corn tortillas for a satisfying, meatless meal. The crispy roasted sweet potatoes paired with the creamy avocado crema make this dish a refreshing, nutritious taco option, ideal for any summer meal.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can of black beans, rinsed and drained
• 8 corn tortillas
• 1 ripe avocado
• 1/2 cup Greek yogurt or sour cream
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• Olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and tender.
   
2. Make the Avocado Crema: In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lime juice, cilantro, salt, and pepper. Blend until smooth and creamy.
   
3. Assemble the Tacos: Warm the corn tortillas in a dry skillet or microwave. Layer each tortilla with black beans, roasted sweet potatoes, and a generous drizzle of avocado crema.
   
4. Serve: Garnish with additional cilantro and lime wedges. Serve immediately and enjoy!

15. Tomato and Corn Galette

Tomato and Corn Galette brings together the essence of summer in a rustic tart. The flaky, buttery crust is filled with juicy tomatoes and sweet corn, creating the perfect balance of flavors and textures. With a sprinkle of fresh herbs, this galette is equally delicious when served warm or cold, making it a versatile addition to your summer meal repertoire.

Ingredients

• 1 sheet of puff pastry or pie dough
• 2 cups cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 tablespoon fresh thyme or basil, chopped
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese (optional)
• 1 egg (for egg wash)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   
2. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the corn and sauté for 2-3 minutes until tender. Remove from heat and set aside to cool.
   
3. Prepare the Crust: Roll out the puff pastry or pie dough on a lightly floured surface. Place it on the prepared baking sheet.
   
4. Assemble the Galette: Arrange the tomatoes and sautéed corn mixture in the center of the dough, leaving about 2 inches around the edges. Sprinkle with fresh thyme or basil, salt, and pepper. Optionally, sprinkle mozzarella cheese over the vegetables.
   
5. Fold the Edges: Gently fold the edges of the dough over the filling to create a rustic, open-faced tart. Brush the exposed edges of the dough with a beaten egg for a golden finish.
   
6. Bake the Galette: Bake in the preheated oven for 30-35 minutes, or until the crust is golden and crispy.
   
7. Serve: Let it cool for a few minutes before slicing and serving. Enjoy warm or at room temperature!

16. Vegan Pesto Pasta Salad

Vegan Pesto Pasta Salad is a delightful medley of twisted pasta, creamy dairy-free pesto, and crisp, fresh veggies. Cherry tomatoes, cucumbers, and olives provide a burst of flavor, making it a light yet satisfying dish perfect for warm days or potlucks. The pesto, made without dairy, adds a refreshing, herby richness that complements the vegetables beautifully.

Ingredients

• 8 oz twisted pasta (fusilli or rotini)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup black olives, sliced
• 1/4 cup fresh basil leaves
• 1/4 cup sunflower seeds (for pesto)
• 2 cloves of garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1/2 lemon, juiced
• Salt and pepper, to taste

Instructions

1. Cook the Pasta: Cook the twisted pasta according to the package instructions. Drain and rinse under cold water to cool it down.
   
2. Make the Pesto: In a food processor, combine fresh basil, sunflower seeds, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth. Add more olive oil if necessary for the desired consistency.
   
3. Combine the Salad: In a large bowl, toss the cooked pasta with the cherry tomatoes, cucumber slices, and black olives.
   
4. Toss with Pesto: Pour the prepared pesto over the pasta and vegetables. Toss everything together until the pasta is well-coated with the pesto.
   
5. Serve: Garnish with fresh basil leaves and enjoy immediately or chill in the refrigerator before serving for an even more refreshing taste.

17. Vegan Spring Rolls

Vegan Spring Rolls are packed with a colorful assortment of crunchy vegetables, vermicelli noodles, and fresh herbs, all wrapped in soft rice paper. Paired with a creamy peanut dipping sauce, these rolls are a delightful and healthy snack or appetizer for any occasion.

Ingredients

• 8-10 rice paper wrappers
• 1 cup vermicelli noodles, cooked
• 1/2 cup cucumber, julienned
• 1/2 cup bell pepper, julienned
• 1/2 cup shredded purple cabbage
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro
• 1/4 cup fresh mint leaves

Peanut Dipping Sauce

• 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup or agave
• 1 tablespoon rice vinegar
• 1 teaspoon lime juice
• 2 teaspoons sesame oil
• Water (to thin, as needed)

Instructions

1. Prepare the Filling: Soak the rice paper wrappers in warm water for about 10-15 seconds until soft. Lay each wrapper flat on a clean surface.
   
2. Assemble the Rolls: Place a small amount of vermicelli noodles, cucumber, bell pepper, cabbage, carrots, cilantro, and mint in the center of each rice paper wrapper.
   
3. Roll Up: Carefully fold in the sides of the rice paper, then roll tightly from the bottom to the top, securing the filling inside.
   
4. Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, and sesame oil. Add water, a little at a time, until you reach your desired sauce consistency.
   
5. Serve: Arrange the rolls on a platter and serve with the peanut dipping sauce for a fresh and satisfying bite.

18. Vegan Tofu Spring Rolls

Vegan Tofu Spring Rolls are packed with marinated or crispy tofu, along with a variety of shredded vegetables and fresh herbs, all wrapped in delicate rice paper. They’re perfect for a healthy, protein-packed snack or light meal, and they pair wonderfully with a rich peanut dipping sauce.

Ingredients

• 1 block firm tofu, pressed and cut into small cubes or strips
• 8 rice paper wrappers
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/4 cup red cabbage, shredded
• 1/4 cup bell pepper, thinly sliced
• Fresh cilantro and mint leaves
• 1 avocado, sliced (optional)

Peanut Dipping Sauce

• 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup or agave
• 1 tablespoon rice vinegar
• 1 teaspoon lime juice
• 2 teaspoons sesame oil
• Water (to thin, as needed)

Instructions

1. If using plain tofu, either pan-fry or bake it until crispy or marinate it with soy sauce, lime juice, and sesame oil for added flavor.
   
2. In a shallow dish, soak the rice paper wrappers in warm water for about 10-15 seconds until soft. Lay each wrapper flat on a clean surface.
   
3. In the center of each rice paper, place a small portion of tofu, shredded carrots, cucumber, red cabbage, and bell pepper. Add fresh herbs like cilantro and mint, and optionally top with avocado slices.
   
4. Fold in the sides of the rice paper and carefully roll from the bottom to top, making sure the filling is secure.
   
5. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, and sesame oil. Add water, a little at a time, until the sauce reaches your desired consistency.
   
6. Arrange the rolls on a plate and serve with the peanut dipping sauce for a refreshing and satisfying meal.

19. Vegetarian Sushi Rolls

Vegetarian sushi rolls are a healthy and colorful combination of creamy avocado, crisp cucumber, and sweet carrots, all wrapped in nori sheets with seasoned rice. A fun and easy-to-make dish, perfect for a light snack or a party platter.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets of nori (seaweed)
• 1/2 cucumber, julienned
• 1/2 carrot, julienned
• 1 avocado, sliced
• 1 tablespoon sesame seeds (optional)
• Soy sauce, for dipping

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then cover and reduce the heat to low. Simmer for about 18 minutes, then remove from heat and let it sit, covered, for 10 minutes.
   
2. In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 20-30 seconds to dissolve the sugar. Stir the vinegar mixture into the cooked rice and gently fold to combine. Let the rice cool to room temperature.
   
3. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread an even layer of rice over the nori, leaving about an inch at the top free of rice. Arrange cucumber, carrot, and avocado along the center of the rice.
   
4. Carefully lift the edge of the bamboo mat closest to you and start rolling the sushi tightly, pressing it gently as you go. Seal the edge with a little water.
   
5. Using a sharp knife, slice the roll into bite-sized pieces. Sprinkle with sesame seeds if desired.
   
6. Arrange the sushi rolls on a platter and serve with soy sauce for dipping.

20. Vietnamese Spring Rolls

Vietnamese Spring Rolls feature vibrant rice paper rolls are packed with fresh herbs, vermicelli noodles, and crisp vegetables, offering a light, refreshing snack or appetizer. Perfect for summer, these rolls can be customized with your favorite fillings for a healthy and delicious bite.

Ingredients

• 8 rice paper wrappers
• 1 cup rice noodles, cooked and drained
• 1/2 cup shredded purple cabbage
• 1/2 cup shredded carrots
• 1/2 cucumber, julienned
• 1/2 avocado, sliced
• Fresh cilantro, mint, and basil leaves
• Lettuce leaves for wrapping
• Peanut dipping sauce or hoisin sauce for serving

Instructions

1. Lay all the vegetables, herbs, and rice noodles in separate bowls for easy access.
   
2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, just until it becomes soft and pliable. Lay it flat on a clean surface or a damp towel.
   
3. Place a lettuce leaf in the center of the rice paper. Layer with a small amount of rice noodles, cabbage, carrots, cucumber, avocado, and fresh herbs.
   
4. Fold in the sides of the rice paper, then carefully roll it up tightly from the bottom to the top, ensuring the ingredients are snug inside.
   
5. Arrange the rolls on a platter and serve with peanut dipping sauce or hoisin sauce for dipping.

21. Watermelon Feta Salad

Watermelon Feta Salad is vibrant and refreshing salad combines the juicy sweetness of watermelon with the salty tang of feta cheese and the refreshing zing of mint and lime. Perfect for hot summer days, it’s light, refreshing, and a perfect balance of flavors.

Ingredients

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• Fresh mint leaves, torn
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Cut the watermelon into cubes and place them in a large bowl.
   
2. Sprinkle the crumbled feta over the watermelon and toss in the torn mint leaves for added freshness.
   
3. Drizzle with lime juice and season with a pinch of salt and pepper. Toss everything together gently to combine.
   
4. Serve immediately, or chill for 15 minutes for a cooler, more refreshing salad.

22. Zucchini Noodle Salad

A fresh, light, and low-carb dish, this zucchini noodle salad (or “zoodles”) combines the crispness of zucchini, the juiciness of cherry tomatoes, and the creamy texture of mozzarella. Topped with fragrant basil and a drizzle of balsamic glaze, this salad is perfect for a refreshing summer meal or side dish.

Ingredients

• 2 zucchinis (spiralized into noodles)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions

1. Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can also use a vegetable peeler or julienne peeler to create thin strips.
2. In a large bowl, combine the zucchini noodles, halved cherry tomatoes, fresh mozzarella balls, and chopped basil.
3. Drizzle the balsamic glaze over the salad, and toss gently to coat everything evenly. Add salt and pepper to taste.
4. Serve immediately for a refreshing, light meal, or chill it for a few minutes in the fridge for a cooler version.

Conclusion

These 22 summer vegetarian dishes are sure to add a burst of flavor and freshness to your meal planning. From vibrant salads to tasty wraps and savory galettes, there’s something for everyone to enjoy. Which recipe are you excited to try first? Let us know in the comments below or share your creations with us on social media! We’d love to hear which one you’re planning to whip up for your next summer meal.