Now is the time to take advantage of the abundance of vegetables that are at their peak from July through September. These side dishes, salads, warm-weather stews, salsas and dips highlight their fresh, ripe summery flavors.
by Madhur Jaffrey
This quick side dish uses a 1-1/2 pounds of zucchini — perfect for working your way through your garden's glut. Garlic, dry sherry and a pinch of sugar flavor the absorbent vegetable, which can be served hot or cold.
Per serving: 87 calories, 1g saturated fat, 5g carbohydrates, 1g protein, 1g fiber, 390mg sodium
by William Rice
Pair this salsa with a grilled steak in the heart of the summer. It works as both a vegetable side dish and a condiment.
Per serving: 65 calories, 0g saturated fat, 14g carbohydrates, 2g protein, 303mg sodium
by Victoria Blashford-Snell and Brigitte Hafner
Despite the title, there's no cheese in this recipe: It's a vegetarian Spanish dish similar to ratatouille, with zucchini, bell peppers and tomato. Try it as a summery appetizer or side dish.
Per serving: 91 calories, 1g saturated fat, 11g carbohydrates, 2g protein, 3g fiber, 299mg sodium
by Poopa Dweck
Frying isn't the healthiest way to cook produce, but this dish is a fantastic substitute for onion rings at a hearty summer cookout. A touch of allspice and cinnamon are the secret ingredients.
Per serving: 245 calories, 2g saturated fat, 8g carbohydrates, 6g protein, 2g fiber, 438mg sodium
by Gordon Hamersley
A colorful mix of zucchini, yellow summer squash, eggplant and tomatoes layer to make a beautiful gratin. It's a wonderful dish to offer guests with a grilled main course.
Per serving: 175 calories, 2g saturated fat, 18g carbohydrates, 4g protein, 5g fiber, 328mg sodium
by Mark Bittman
Chewy wheat berries are a nice substitute for rice or pasta. Leeks, green beans, zucchini and tomatoes make this a filling and tasty dish.
Per serving: 139 calories, 1g saturated fat, 17g carbohydrates, 3g protein, 4g fiber, 301mg sodium