12 Healthy Veggie Sides for Summer

Grilled Zucchini Salad

This light and refreshing salad is perfect for summer, combining the smoky flavor of grilled zucchini with fresh greens and a tangy dressing.

Ingredients:

• 2 medium zucchinis, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/4 cup crumbled feta cheese
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar

Cooking method:

1. Preheat your grill to medium-high heat.
2. Brush zucchini slices with olive oil and season with salt and pepper.
3. Grill zucchini for 2-3 minutes on each side until tender and slightly charred.
4. In a large bowl, combine grilled zucchini, mixed greens, and feta cheese.
5. Whisk together lemon juice and balsamic vinegar, then drizzle over the salad.
6. Toss gently and serve immediately.

Roasted Bell Pepper and Tomato Medley

Roasted bell peppers and tomatoes come together in this vibrant side dish that highlights the flavors of summer produce.

Ingredients:

• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss bell peppers and cherry tomatoes with olive oil, salt, pepper, and oregano.
3. Roast in the oven for 20-25 minutes until vegetables are tender and slightly caramelized.
4. Serve warm as a side to your favorite summer entrée.

Cucumber and Mint Raita

This cooling cucumber and mint raita is a refreshing accompaniment for any summer meal.

Ingredients:

• 2 medium cucumbers, grated
• 1 cup plain yogurt
• 1/4 cup fresh mint leaves, chopped
• Salt to taste

Cooking method:

1. In a bowl, combine grated cucumbers with yogurt.
2. Stir in chopped mint and season with salt.
3. Chill in the refrigerator for at least 30 minutes before serving.

Garlic Lemon Green Beans

These zesty and garlicky green beans add a fresh crunch to your summer plate.

Ingredients:

• 1 pound green beans, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Steam or boil green beans until tender-crisp, about 3-5 minutes.
2. In a skillet, heat olive oil and sauté garlic until fragrant.
3. Toss green beans in the garlic oil, then add lemon juice and season with salt and pepper.
4. Serve immediately while warm.

Sweet Corn and Avocado Salad

This vibrant salad pairs the sweetness of corn with creamy avocado for a delightful summer side.

Ingredients:

• 2 ears of corn, kernels removed
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons lime juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine corn kernels, diced avocado, and red onion.
2. Drizzle with lime juice and season with salt and pepper.
3. Toss gently and serve chilled.

Balsamic Glazed Carrots

Elevate the simple carrot with a sweet and tangy balsamic glaze for a sophisticated side dish.

Ingredients:

• 1 pound carrots, peeled and sliced
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss carrots with olive oil, balsamic vinegar, honey, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes until tender and glazed.
4. Serve warm.

Spicy Grilled Corn on the Cob

Kick up the flavor of traditional corn on the cob with a spicy, smoky seasoning.

Ingredients:

• 4 ears of corn, husked
• 2 tablespoons butter, melted
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

Cooking method:

1. Preheat your grill to medium heat.
2. Mix melted butter with smoked paprika, cayenne pepper, salt, and pepper.
3. Brush corn with the spiced butter mixture.
4. Grill for 10-15 minutes, turning occasionally, until corn is tender and slightly charred.
5. Serve immediately.

Lemon Herb Quinoa Salad

This nutrient-packed salad is bursting with bright lemon and fresh herbs, perfect for a summer picnic.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• Juice of 1 lemon
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Cooking method:

1. In a saucepan, bring quinoa and water to a boil.
2. Reduce heat, cover, and simmer for 15 minutes until quinoa is tender.
3. In a bowl, combine cooked quinoa with lemon juice, olive oil, parsley, basil, salt, and pepper.
4. Toss to combine and serve chilled or at room temperature.

Charred Broccoli with Garlic

Transform broccoli with a quick char and a hint of garlic for a smoky, flavorful side dish.

Ingredients:

• 1 head broccoli, cut into florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking method:

1. Preheat a cast-iron skillet over high heat.
2. Toss broccoli with olive oil, garlic, salt, and pepper.
3. Add broccoli to the skillet and cook for 5-7 minutes, stirring occasionally, until edges are charred.
4. Serve immediately.

Tomato and Basil Bruschetta

This classic Italian appetizer is a fresh and vibrant addition to any summer table.

Ingredients:

• 4 ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 baguette, sliced and toasted

Cooking method:

1. In a bowl, combine diced tomatoes, basil, olive oil, salt, and pepper.
2. Spoon the mixture onto slices of toasted baguette.
3. Serve as a refreshing starter or side dish.