5 Easy Summer Vegetarian Recipes

Many people are trying to eat healthier and these 5 easy summer vegetarian recipes allow you to do so without sacrificing flavor or variety. No longer about tofu and granola, vegetarian meal choices are made simpler with the wide selection of fruits and vegetables available in the summer. These easy summer vegetarian recipes will have you forgetting about those cheeseburgers in no time.

Vegetable Picnic Sandwiches

Ingredients:

• 1 eggplant
• 2 zucchini
• 2 squash
• Olive oil
• Salt and pepper
• 1 loaf ciabatta bread
• 2 roasted red peppers
• 1 jar pesto sauce
• 1 ball mozzarella cheese

1. Slice the eggplant, zucchini and squash into half-inch thick strips. Brush with olive oil, season with salt and pepper, and grill over medium heat for about four minutes to get awesome grill marks.
2. Slice a large loaf of ciabatta bread in half lengthwise. Scoop out some of the bread to make room for the vegetables and spread prepared pesto sauce over each slice.
3. Layer the grilled vegetables on one half of the bread. Top with two roasted red peppers and slices of fresh mozzarella cheese. Drizzle with balsamic vinegar and place the other half of the bread on top.
4. Wrap tightly in plastic wrap and weigh down with a heavy skillet. Refrigerate overnight, unwrap and slice to serve.

Portobello Mushroom Sliders

Ingredients:

• 8 baby portabella mushrooms
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 3 tbsp. olive oil
• Salt and pepper
• 2 onions
• 1 tsp. herbs de Provence
• 1/2 bottle barbecue sauce
• 2 oz. Gouda cheese
• Sliced dinner rolls for serving

1. Remove the stems from the mushrooms. Toss with one tablespoon of olive oil, salt, pepper, garlic powder and paprika.
2. Slice the onion and sauté in remaining oil.  Add the herbs de Provence and salt and pepper to season the onions. Sauté over medium heat for about fifteen minutes to soften. 
3. Grill the mushrooms stem side down for three minutes. Flip and brush with barbecue sauce, grilling for three more minutes. 
4. Divide the cheese among the mushroom caps. Cook an additional minute to melt the cheese.
5. Spread dinner rolls with barbecue sauce. Top with a mushroom cap and onions.

Loaded Baked Potatoes

Ingredients:

• 10 small red potatoes
• 5 pieces vegetarian bacon
• Olive oil
• 5 tsp. sour cream
• 2 oz. cheddar cheese
• 3 tsp. chopped chives
• 2 tsp. paprika

1. Arrange potatoes on a baking sheet. Drizzle with olive oil and salt. Bake at 375 degrees for 25 minutes.
2. Cook the vegetarian bacon according to package directions. Allow to cool and chop into fine pieces.
3. Allow the potatoes to cool. Scoop out one tablespoon of the potato's flesh and replace with half teaspoon of sour cream.
4. Dress the potato with one teaspoon of cheese. Divide bacon, chives and paprika evenly among the potatoes.

Summer Veggie Salad

Ingredients:

• 1 can black beans
• 1 can black-eyed peas
• 1-1/2 cups fresh corn kernels
• 1 bell pepper, chopped
• 1/2 red onion, chopped
• 1 can green chilies, diced
• 1/4 cup cilantro, chopped
• 1/4 cup rice vinegar
• 1/4 cup vegetable oil
• 1 tbsp. sugar
• 2 cloves garlic, minced
• 1/2 tsp. each basil and oregano

1. Combine the first seven ingredients in a large bowl. Be sure to add the liquid from the can of green chilies.
2. To make the dressing, combine the remaining ingredients. Whisk to combine and pour over the vegetables.  
3. Refrigerate for at least one hour. Serve immediately.

Vegetable Stacks with Gremolata

Ingredients:

• 1 lb. firm tofu
• 1 eggplant
• 1 yellow squash
• 1/2 cup parsley
• 6 cloves garlic
• 1 lemon, zest and juice
• 2 tbsp. olive oil

1. Make the gremolata first. Combine parsley, garlic, lemon juice and zest and olive oil in a food processor. Blend until smooth.
2. Slice the eggplant and squash into one-fourth-inch slices. Slice the tofu into quarters. Brush with olive oil and grill over high heat for eight minutes, turning and flipping every two minutes to create a crosshatch grill mark pattern. 
3. Baste the tofu and vegetables with the gremolata at each turn and flip. To serve, place one piece of tofu on a plate and top with vegetables.