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Summetime brings warm weather, fun in the sun and plenty of fresh vegetables.
Prime produce like sweet corn, juicy tomatoes, tender eggplant and crunchy zucchini makes it easy (and tasty!) to get in the U.S. Department of Agriculture's recommended three servings of vegetables each day.
These simple, summery recipes showcase the fresh flavors, bright colors and stunning variety the seasonal bounty has to offer. Here are the ultimate summer vegetable recipes to try.
Layer tomatoes, zucchini, yellow squash and eggplant to make this elegant and easy dish that's a summer staple in the south of France. "This dish reminds me of my childhood in Provence," chef Eric Ripert told TODAY Food. "My grandmother would make it on the weekends with fresh summer vegetables from her garden."
These fantastic zucchini boats are fun to make, 100 percent delicious to eat and a terrific vehicle for nutrient-packed veggies or any protein of your choice. Whip up this dish for a tasty appetizer or entree — it will definitely float your boat.
The combination of tomato and basil is a classic Italian pairing. Superstar chef Lidia Bastianich's refreshing tomato and mint salad offers a classic twist on the old summer staple. Thinly sliced red onions add a great crispy texture and slightly spicy bite to the dish.
Made with tomatoes, onion, cucumber and bell peppers, classic Spanish gazpacho is the ultimate cold soup for summer. It highlights the bounty of the season beautifully and is incredibly refreshing on a hot day. It tastes like summer in a bowl!
TODAY's Al Roker loves to make healthy dishes on the grill. "Sometimes these disappear even faster than the burgers, ribs or chicken at a cookout," he said.
Use a spiralizer to turn squash into delicious zoodles, aka zucchini noodles. Use them as the base for this garlicky shrimp dish or load on your favorite pasta sauce with any protein you like.
"This is a summer grilling greatest hit," Food Network star Alex Guarnaschelli told TODAY Food. "There is no way everyone won't devour this simple side. I like to make it and eat it, freshly assembled and still warm, but it also tastes great chilled."
Ratatouille was one of Julia Child's favorite recipes. It perfumes the kitchen with the essence of Provence and is a seasonal favorite throughout the Mediterranean region. Since it has a strong flavor, any simply prepared meat, such as a roast chicken, beef or lamb, will make a perfect meal pairing.
This savory corn pudding has a slight bite of heat, a subtle sweetness and a rich texture that's sure to please a hungry crowd. It's a perfect summer barbecue side dish to upgrade a cookout spread.
This cool, colorful salad features a fresh mixture of different vegetables and is sure to hit the spot on a steamy summer evening.
Bring the best veggies of the late-summer season together in this easy, stovetop frittata. That's right, there's no need to turn on the oven for this one (because it's still way too hot for that!). Serve it straight out of the skillet for Sunday brunch or make it in advance and divide it into slices for quick grab-and-go breakfasts throughout the week.
Grilled Mexican corn is an exciting way to kick up the all-time favorite summer side of corn-on-the-cob! Smoky spices, cool sour cream and zesty lime add so much flavor that cookout guests may never be satisfied with just butter ever again.
TODAY Tastemaker Siri Daly proves that food can be protein-rich and satisfying without getting any meat involved. Here, she roasts hearty eggplant, peppers and zucchini with garlic and cumin, then stuffs them into tacos for a filling, vegetarian-friendly feast.
Looking for a healthy, light soup that's thick and creamy but not too heavy? This is it! This one-pot vegetable chowder is packed with fresh vegetables and uses only a touch of cream for texture so the dish still feels pretty light.
This superior slaw is full of fresh herbs and crisp vegetables. Dress it up with a simple, homemade vinaigrette.
Spice up the summer barbecue lineup with a side dish that will blow away the usual suspects. This tomato pie recipe is super easy thanks to store-bought pie crust. It's the perfect way to spotlight juicy, delicious summer tomatoes before they go out of season!