5 Vegetarian Summer Recipes You Need to Try Right Now

During hot summer days, it might be a hassle to decide what to cook – delicious, light, and vegetarian meals. Here are very tasty and simple to prepare 5 Vegetarian summer recipes easy to make -to help you decide easier.

1) Vegetarian Eggplant tart with tomato salad 

Per serving: kcal: 567 45 min + cooling and baking time

INGREDIENTS

For 4 servings

• 200 gr of flour
• 30 gr brown millet, 
• Salt,
• 120 gr cold butter, (in flakes)
• 2 young eggplants,  (approx. 600 gr)
• Needles from 1 sprig of rosemary
• 4 young cloves of garlic
• 150 ml cream
• 100 ml sour cream
• 2 eggs, 
• 100 gr goat cream cheese
• Black pepper from the mill
• 5 tablespoons of olive oil
• 600 gr yellow tomatoes
• Juice of 1 lemon
• 1/2 bunch coriander leaves

also:

• A tart pan with a diameter of 28 cm
• Dried legumes for blind baking

You might like to see this: 10 Tips for saving energy when cooking

PREPARATION

Mix the flour, millet, 1 large pinch of salt, butter, and 60 ml of cold water first with the kneading hook of the hand mixer, then quickly knead with your hands to a smooth short pastry. If possible knead in a little icy water if the dough is too dry. Shape the shortcrust pastry into a flat brick and wrap it in cling film to cool for at least 1 hour.

In the meantime, preheat the oven to 430 degrees (220C). Clean the eggplants and cut lengthways into thin slices. Chop the rosemary finely. Peel and finely chop garlic. Mix the cream, sour cream, eggs, cream cheese, rosemary and garlic, season with salt and pepper.

Grease the tart pan with 1 tablespoon of olive oil. Roll out the short pastry on a floured surface slightly larger than the shape in a circle and line it with the dough, press the edge down slightly, cut off any excess dough. Prick the bottom several times with a fork. Place a sheet of baking paper on top and weigh it down with legumes. Bake the shortcrust pastry on the middle rail for 15 minutes. Take out, remove legumes and baking paper and let cool slightly.

Place the aubergine slices in a circular shape in the mold, from the outside inwards, pour the egg over them. Bake the tart on the middle shelf for about 45 minutes. Tastes hot or cold.

Meanwhile, the tomatoes have been drunk and cut into wedges. Whisk 4 tablespoons of oil with 1-2 tablespoons of lemon juice, salt and pepper. Pluck the coriander leaves from the stems and roughly chop them, mix with tomatoes and dressing. Serve the tomato salad with the eggplant tart.

Zucchini flatbread with fresh goat cheese (Zucchini flatbread Pizza with cheese)

per serving kcal: 329 40 min + walking and baking time

INGREDIENTS

For 4 servings

• 200 g strong flour (type 550)
• 1 tsp dry yeast
• Salt, black pepper from the mill
• 50 g dried apricots
• 14 stems of thyme
• 50 g pecan kernels
• 300 g goat cream cheese roll
• 500 g zucchini
• 50 g Parmesan in one piece, finely grated
• 2 stems of rosemary

PREPARATION

Mix flour, yeast, and 1 tsp salt for the dough. Knead with 120 ml of lukewarm water to a smooth dough. If it is too liquid, add some flour. If it is too dry, add some water. Let go in a warm place covered with a cloth for 90 minutes.

Dice the apricots very finely. Pluck the leaves of 8 thyme stems and chop finely. Chop the nuts. Mix everything with the goat cheese. Clean zucchini and cut lengthways into 5 mm thick slices.

Preheat the oven to 250 degrees (circulating air 230 degrees). Turn the dough into a little flour and shape by hand directly on a baking paper-lined sheet into a rectangle of 30 x 35 cm. Crumble the goat cheese mixture evenly over it. Cover with zucchini strips, salt, pepper, and sprinkle with Parmesan. Pluck the rosemary and the rest of the thyme finely and spread over the flatbread. Bake for 15 – 18 minutes on the bottom shelf until golden brown. Can be served hot or cold.

Green asparagus Pasta with pesto

Per serving: kcal: 978 50 min.

INGREDIENTS

For 4 servings

• 750 g green asparagus
• salt
• 1 bunch of flat-leaf parsley
• 1/2 bunch of basil
• 3 – 4 tarragon stems
• 2 – 3 cloves of garlic
• 100 g roasted and salted macadamia nuts
• Peel and juice from 1 bio lemon
• 150 ml of olive oil
• 75 g strong mountain cheese, (finely grated)
• Cayenne pepper
• 400 g linguine

PREPARATION

Cut off the woody ends of the asparagus and peel only the lower third. Chop 400 g of asparagus in a strip with a peeler. Cut the remaining asparagus into short pieces and cook in 200 ml of boiling salted water for 1 minute, lift them out with a foam trowel (keep the asparagus stock), put them in a sieve, chill cold and let them drain well. Boil the broth, add the asparagus strips, and cook for 20 seconds. Lift out, quench cold in a sieve and save 100 ml of brew. 

Pluck the herb leaves from the stems. Peel and roughly chop garlic. Roughly chop macadamia nuts. Puree herbs, garlic, 60 g nuts, lemon peel, 2 – 3 teaspoons of lemon juice, and oil with the asparagus pieces in a blast chopper. Stir in the cheese and season well with salt and cayenne pepper.

Cook the pasta in plenty of boiling salted water until bite-proof, drain, drain and put back in the pot. Mix in the asparagus strips. Mix in half of the pesto and asparagus. Heat everything together briefly with stirring, season with salt and a little lemon juice. Give the pasta to the plates, distribute the rest of the pesto to taste, and serve sprinkled with the other macadamia nuts.

TIP: Place the remaining pesto in a screw-top jar, cover with olive oil and close tightly. So it stays in the fridge for a few more days.

Couscous with summer vegetables

ingredients

preparation

Working time about 20 minutesTotal time about 20 minutes

Wash, quarter and core peppers, wash zucchini. Cut the vegetables into strips that are not too narrow. Peel onions and garlic, cut onions into strips, cut garlic into small cubes. Heat the olive oil in a pan, first sauté the onions, then add the peppers and zucchini, finally the garlic. Braise everything for 3-5 minutes (the vegetables must still be firm to the bite!), Cut the canned tomatoes into pieces and add the juice to the vegetables. When using dried thyme and rosemary, add the herbs now (approx. 1-2 pinches); add fresh herbs only after the dish has been completed. Season the vegetables with salt and pepper, set aside.

Pour boiling water over the couscous in a sufficiently large bowl (the semolina swells about twice as high!), Dissolving the vegetable broth (and possibly the saffron) in the last remainder, stirring well with a fork so that no lumps form . Approx. Let it swell for 10 minutes, put butter in flakes on top and let melt, stir in.

Mix the yogurt with lemon juice and mint, season with salt and pepper.

Arrange the couscous on the plates next to the vegetable mixture, garnish with lettuce, tomatoes and cucumbers, give yoghurt as an addition or drizzle over it. Sprinkle chopped parsley over everything and enjoy!

Bulgur salad with summer vegetables – light in summer

Ingredients

Preparation

• Working time about 30 minutes
• Cooking/baking time approx. 15 minutes
• Total time about 45 minutes

Cook the bulgur gently in the broth according to the package (tastes better than with water).
Cut the onion, bell pepper, cucumber, tomatoes, and spring onions into small pieces and mix into the slightly cooled bulgur.

For the dressing, grate the lemon and squeeze out, mix both with 50 ml vegetable broth, tomato paste, honey, Sambal Olek, vinegar, and oil. Press and add the garlic cloves, season with salt and pepper. Pour the dressing over the salad and mix well.

Wash and finely chop the parsley, then add it to the salad. He should pull off for a good 30 minutes, then he is done.

Tastes great for grilling, for example, and doesn’t have many calories.