Cooking with Fresh Veggies

Article archived: September 2010

In the warmer months, endless varieties of vegetables come into season. Take advantage of these crispy, crunchy delights this year and try some new recipes that feature fresh veggies as centerpieces.

Cooking tip: Inspect your vegetables carefully before purchasing. Prior to cooking with vegetables, consult our Eat Healthy, Stay Healthy — with Fruits and Veggies guide for produce safety and prep tips.

Veggie starters and side dishes
Salads fit for a meal
Very veggie main courses

Veggie starters and side dishes

To prepare Feta and Herb Dip with Crudités, you'll need a plate of fresh, dip-able vegetables. Either make your own (cucumbers, carrots, broccoli, and cauliflower work well) or pick up a Farmers Market^® vegetable tray from the Giant Eagle^® Deli. This creamy Greek feta dip accents crunchy crudités (or raw vegetables served with dip) perfectly.
Loaded with fiber and the season's freshest flavors, this Green Bean Salad with Corn, Basil and Black Olives tastes great as a side dish or a starter course. Onions, peppers and olives add kick to fresh corn and green beans.
Tabbouleh, or Lebanese salad, accents sandwiches and grilled meats perfectly. Try this recipe for Tabbouleh with Grilled Vegetables and introduce your guests to the grainy goodness of bulgur.
A quick, vitamin-packed and low-carb alternative to the beloved wrap sandwich, our Vegetable and Spinach Wraps showcase the season's freshest produce. Serve your wraps with cream cheese as suggested in the recipe or substitute mayonnaise or dressing for extra zip.

Salads fit for a meal

Summer ushers in grilling season. Break out your tongs and briquettes and whip up this Grilled Smoky Eggplant Salad, an outdoor dining delight. Intriguing ingredients like Manchego cheese and smoked paprika complement the eggplant and baby salad greens perfectly.
The word "diner" conjures visions of greasy spoon joints and dishes smothered in gravy. However, big, bountiful salads are diner staples too. This fresh and flavorful Greek Diner Salad is loaded with good-for-you ingredients like zucchini, red bell peppers, Boston lettuce, and chick peas.
Juicy shrimp, crispy bacon, nutritious barley, and creamy avocados come together in this Bacony Barley Salad with Marinated Shrimp. Lime juice, cilantro and fresh cherry tomatoes round out this dish.
A cool and breezy side or starter, this simple Shrimp and Pasta Salad comes together in minutes. The colorful peppers, onions and celery add a big boost of nutrition.
Fresh greens form a base for this delightful Antipasti Salad on Romaine and Spinach. Serve generous portions of this salad with your favorite vinaigrette and thick slices of Tuscan bread.

Very veggie main courses

Versatile tilapia, a white fish, adds protein to a mixed veggie grill dish. Tilapia and Summer Vegetable Packets feature tasty vegetable bites like summer squash, red onions and green beans. When housed in foil wrappers on the grill, they're quick to cook.
Tilapia fire-kissed with jalapenos and crowned with vibrant veggies makes this Mock Ceviche a dinner party pleaser. If you seek refreshing new flavors at your table, this lime-flavored recipe is perfect for you.
Stew in summer? Sure, it's easy — with this Spring Vegetable Ragout recipe. Combine fresh summer squash, cherry tomatoes, sugar snap peas, and whole-wheat pasta for a colorful and satisfying warm-weather dish.
Broccoli rabe, a cousin to turnip greens, provides a tasty source of potassium and key vitamins. This easy Broccoli Rabe, White Bean and Fontina Pasta provides a flavorful vegetarian main dish for summer dining.
Risotto, or fine-grain rice cooked with chicken broth and cheese, is revered across Italy — but it's a dish best reserved for cooler weather. This veggie-rich warm-weather version, Mock Risotto, showcases the flavors of the growing season.

Cooking tip: Substitute fresh peas for frozen peas if you like. Preparation times may vary.