32 Summer Vegetables to Use in Your Next Meal
Summer vegetables add a splash of color to your meals and are healthy fillers. Chances are, you may not get your recommended daily nutrients without these vegetables. Whether you’re adding lettuce and tomato to your sandwiches or enjoying a side of summer vegetables with your main course, you can rest assured that you’ll be getting plenty of nutrients and fiber!
Here’s a list of summer veggies and recipes using summer vegetables for inspiration.
1. Corn
These summer vegetables were first cultivated in southern Mexico thousands of years ago. Corn has gone from a wild grain, referred to as teosinte, to a staple crop throughout the years. Enjoy your corn right off the cob, or make a corn salad with lime juice, cherry tomatoes, feta cheese and cucumber.
Recipe suggestions:
- Tex-Mex Mexican street corn salad and Cotija cheese
- Sweet and tangy summer corn relish
- Hearty and creamy corn chowder
2. Peas
Peas are scientifically referred to as Pisum sativum. They were initially grown in the Mediterranean and Central Asia, before spreading to the rest of the world. Use peas in a delicious summer paella if you’re a seafood lover. Alternatively, you can use them in a summer pea soup or filling pasta.
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3. Cucumber
This vine plant from the Cucurbitaceae gourd clan originated in India. Make a tasty summer cucumber salsa to munch with your tortillas, or whip up a Greek salad complete with tomatoes, feta cheese, onions, cucumber and salad dressing! You could also make a decadent cucumber and pineapple smoothie.
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4. Bell peppers
Bell peppers form part of the Grossum cultivar group and come in shades of red, green, purple, yellow and white. Make a corn and bell pepper pizza for a quick meal, or stuff the peppers with pepper steak if you’re looking for a tasty appetizer.
Recipe suggestions:
- Bell pepper nachos with ground turkey and cheese
- Egg scramble with bell pepper and onion
- Tangy vegetable stir-fry
5. Gem squash
Gem squash originated in Central America and is scientifically known as Cucurbita pepo. Relish sun-dried tomato salad with gem squash, walnuts and feta cheese, or try gem squash halves filled with bacon bits or ham and cheese.
Recipe suggestions (substitute gem squash):
- Yellow squash casserole
- Summer squash stir-fry with basil and feta
- Roasted kabocha squash with honey butter glaze
6. Eggplant
A native to India, these are derived from the Solanaceae clan and form part of the Solanum melongena species. Make a delicious stuffed Mediterranean-style eggplant. This recipe includes grilled eggplant, arugula and basil. You may also bake your eggplant and add a bulgur filling to taste.
Recipe suggestions:
7. Zucchini
Zucchini originated in the Americas. Roast your zucchini and serve with garlic and Parmesan cheese. Alternatively, you can serve pesto chicken with zucchini pasta. Entertain your guests with zucchini pizzas, too. For this, simply halve your zucchinis and garnish them with mozzarella cheese and ricotta for a low-carb snack!
Recipe suggestions:
- Zucchini fritters with Greek yogurt dip
- Spanish pisto with tomatoes, bell peppers and zucchini
- Cheesy vegetable casserole
8. Sweet potatoes
Sweet potatoes have their origin in Central and South America and come from the Convolvulaceae family. Roast your sweet potatoes and serve them as a side dish with peppercorns and cumin to taste. You can also mash yoursweet potatoesand serve them with cream or butter, or make sweet potato wedges to serve with a yogurt dip.
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9. Okra
Okra has its origins in the Abyssinian center and is part of the Abelmoschus esculentus species. Enjoy okra with your favorite flavor of sausage and corn. Or braise chicken with the okra, and serve it with olives and caramelized lemon for extra zing.
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10. Lettuce
Lettuce is native to the Mediterranean. It can be used in a tossed salad and paired with grilled chicken or a well-done steak, tomatoes and cucumber. You can also make a lovely prawn and mango salad and add a few slices of lettuce for extra crunch.
Recipe suggestions:
- Buffalo chicken lettuce wraps with blue cheese dressing
- Chef salad recipe with honey mustard dressing
- Classic tomato sandwich
11. Sorrel
Sorrel is native to West Africa and is largely produced in the Caribbean. It’s a member of the Hibiscus family and from the Hibiscus sabdariffa scientific class. Make a delicious pot of sorrel soup with chicken and potatoes to serve as a light meal in the summer. You can also whip up tasty pesto and add sorrel.
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12. Swiss chard
The origin of Swiss chard can be traced back to Sicily and was introduced into the United States by colonists. Make a chard slaw in summer, or enjoy chard with breadcrumbs and lemon. You can also try chard with turnips and pan-seared salmon.
Recipe suggestions (substitute Swiss chard):
- Puff pastry filling with spinach and feta
- Manicotti shells recipe with spinach and cheese
- Spinach and feta stuffed chicken breast
13. Green beans
Green beans are native to South and Central America. They belong to the Phaseolus vulgaris species. Make a green bean salad with Parmesan cheese and balsamic vinegar, and garnish it with basil.
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14. Amaranth
This summer vegetable originated in South America and Central America approximately 8,000 years ago. Make a mouthwatering chickpea salad with onion, amaranth and cucumber. You can also enjoy it with mushrooms and garlic.
Recipe suggestions (substitute amaranth):
15. Tomatoes
Tomatoes originated in South America and belong to the Solanaceae family. Prepare a beef, olive, burrata and tomato salad for dinner, or roast your tomatoes and serve them with peppers and steak.
Recipe suggestions:
- Italian olive and tomato crostinis
- Greek pasta salad with tomatoes and olives
- Mozzarella and tomato Caprese
16. Shallots
Shallots were derived from the Middle East and belong to the species Allium ascalonicum. Braise your meats with shallots for a great savory taste and thicker gravy, or roast your shallots and serve with turkey.
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17. Shelling beans
These bean types include butter and black beans. Make a summer butter bean salad, or enjoy black bean salad with avocado and vinaigrette.
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18. Malabar spinach
This spinach type is native to India and Asia. Use this summer vegetable to make decadent spinach and bacon pizza, burritos or a tomato and spinach pasta dish.
Recipe suggestions (substitute malabar spinach):
19. Kohlrabi
Kohlrabi has European origins, and California is currently its biggest producer in the United States. This bulb-shaped veggie can be used in delicious carrot and kohlrabi slaw or to make okra, potato and kohlrabi hash browns. Storing these summer vegetables is simple. Just place them in sealed bags and refrigerate.
Recipe suggestions (add kohlrabi):
20. Mushrooms
Mushrooms were initially discovered in Asia in 600 CE. They were first documented in the United States in the 19th century. A great summer lunch recipe is Portobello mushrooms with onion jam, lettuce and a yogurt and horseradish sauce.
Recipe suggestions:
- Grilled portobello mushroom burger
- Maitake mushroom and garlic stir-fry
- Juicy spinach-stuffed mushrooms with cheese
21. Chili peppers
Chili peppers, like jalapeño, cayenne, habanero and serrano, are members of the nightshade family. Capsaicin gives chili peppers their signature hot flavor. Use dried chili peppers to season your summer dinners or spoon cheese into jalapeño halves and bake to create a delightfully spicy appetizer.
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22. Carrots
Originally grown in Afghanistan, carrots are root vegetables that come in many colors and varieties. Roast them in the oven as part of a veggie side dish, shred them for a stir-fry or make carrot cake to enjoy at a summer picnic.
Recipe suggestions:
- Easy carrot cake cup recipe with cream cheese frosting
- Texas BBQ pulled chicken sliders and coleslaw
- Vegan carrot bacon
23. Potatoes
Potatoes are starchy tubers that are not only one of the easiest summer vegetables to grow but are also extremely filling. Make mashed potatoes as a barbecue side, or slice potatoes into wedges to make mouthwateringly crunchy fries.
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24. Basil
Originating in Africa and Asia, basil is an aromatic leafy green herb in the mint family. Season your food with this versatile herb by whipping up a basil vinaigrette for salads or topping pizzas with basil leaves. Or blend basil with pine nuts, garlic, oil and Parmesan to make a delicious pesto sauce.
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25. Tomatillos
Native to Central America, tomatillos look like small, green tomatoes covered in thin husks, but they’re not actually related to red tomatoes. They taste tangy, with a hint of citrus and sweetness. Use tomatillos to make a refreshing salsa verde along with onion, garlic, pepper, lime juice and cilantro.
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26. Beets/beetroots
Beetroots, or beets, are root vegetables that add a burst of red-purple color and nutrients to any recipe. They’re also versatile when it comes to cooking — you can boil them, steam them, roast them or eat them raw. A beet salad with arugula and balsamic glaze is a summer classic.
Recipe suggestions:
- Roasted beet and arugula salad + candied pecans
- Beet smoothie recipe with mixed berries
- Roasted beet and goat cheese salad + candied walnuts
27. Kale
Kale is a leafy summer vegetable originating in the eastern Mediterranean and the Middle East. Use it for salads, blend it in a smoothie or bake kale leaves in the oven or air fryer with salt to make crispy chips.
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28. Radishes
Radishes, part of the mustard family, were first domesticated in Asia. There are many different types, from daikon to watermelon radishes. Slice radish bulbs to give a summer salad some crunch.
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29. Green onions
Also known as scallions or spring onions, green onions are part of the allium genus. Related to garlic, leeks and chives, green onions taste milder than white onions. Green onions are the perfect final touch to garnish fried rice.
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30. Summer cabbage
Cabbage, which can be green, red or white, is closely related to cauliflower and broccoli. When harvested in summer, cabbage is tender and soft. Among other things, cabbages make for refreshing, crunchy salads — try a coleslaw to accompany a barbecue or picnic.
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31. Yardlong beans
Also called asparagus beans, yardlong beans are long legumes commonly grown in southern China, Southeast Asia and South Asia. Their uses are similar to regular green beans, so you can use them in a delicious stir-fry with rice and soy sauce.
Recipe suggestions (substitute yardlong beans):
32. Fennel
Fennel is an herb that tastes a bit like licorice. You can eat the bulb, stalks and feathery leaves. You may be familiar with using fennel leaves as a salad garnish, but the bulb also makes one of the best roasted summer vegetables. Cut the fennel by quartering the bulb and cutting out the core, then cut the pieces into wedges and roast.
Recipe suggestions:
Summer vegetables FAQ
Now that you’ve gone through our summer vegetables list, here are a few answers to common questions about growing and preparing summer veggies.
What vegetables are in season during summer?
Summer vegetables include beets, carrots, corn, tomatoes, bell peppers, okra, cucumbers, peas, squash, zucchini, eggplant, sweet potato, sorrel, Swiss chard, green beans, kohlrabi, potatoes, basil, kale, radishes, fennel and green onions. The weather conditions where you live will affect which vegetables are in season.
Which vegetables can withstand extreme heat?
Sweet potatoes, zucchini, summer squash, yardlong beans, okra, Swiss chard, peppers and eggplant can all withstand high heat.
When should I plant summer vegetables?
Generally, you should plant your summer vegetables after the last frost date in your region. This is when soil temperatures reach 60 degrees Fahrenheit or more. That date usually occurs in the late spring to early summer months (April through June). Create a gardening calendar to keep track of vegetables to plant in summer.
What vegetables grow best in containers in summer?
Tomatoes, beans, Malabar spinach, okra, carrots and peppers grow well in containers because they grow compactly. For beans and tomatoes, make sure to include a trellis. For carrots and other root vegetables, use a deep pot.
Which summer vegetables are best for grilling?
Eggplant, corn, portobello mushrooms, peppers and squash are all great summer grilling vegetables. One great summer vegetable recipe is grilled chicken skewers with zucchini, onion and bell peppers.
Order fresh summer veggies from Instacart
Everyone enjoys summer vegetables in unique ways. Some prefer them as a slaw, some as a filler in soups and some like them roasted and served alongside poultry. However you prepare your dishes, you need easy access to a bounty of summer veggies.
No garden? No problem. Order through Instacart today to find summer vegetables near you.
Mel Hull
Author
Mel is a seasoned content strategist and food writer with over a decade of experience helping brands tell compelling stories. Inspired by her hometown of Houston, TX, she brings her love of bold flavors and Southern hospitality to the table. In the kitchen, she loves baking (especially banana bread!) and experimenting with Tex-Mex dishes.
Heather Matley
Editor
Heather Matley is an editor at Instacart whose passion for food and cooking has inspired her work on everything from grocery guides to recipe development. With over eight years of experience in editing, content creation, and search engine optimization, she strives to empower readers with the most effective tools, guides, and ideas to transform their home cooking.
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