The 20 Best Summer Vegetables to Cook Right Now (Plus Recipes!)

Modern innovation and lightning-speed travel have made it possible to eat almost anything, at any time of year. Craving squash in July or asparagus in December? The grocery store has it. Even farmers’ markets often carry a handful of out-of-season items, with some produce available year-round.

But just because it’s available doesn’t mean it’s at its best. While modern convenience has made seasonal eating less necessary, that’s not always a benefit when it comes to flavour. If you’re heading to your local farmers’ market, here are 20 seasonal vegetables worth prioritizing (many of which were chosen with a little help from our consultants, Kenny Tanaka of Tanaka Farms in Irvine, CA, and recipe developer and cookbook author Joni Marie Newman).

Get ready to cook up the ultimate summer feast, because we’ve included plenty of delicious recipe inspiration, too.

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Sarah Adler

1 Corn

We know, we know, corn is technically a fruit, but because it eats like a vegetable, we’re including it here. Tanaka even puts white sweet corn at the top of his summer vegetable list. “It’s so sweet, you can eat it raw,” Tanaka tells VegNews. While shucking can be a slight inconvenience, it’s totally worth the extra effort for fresh corn during the summer months. When selecting your ears, look for a bright green husk that holds on tight to the cob. Avoid loose or yellowed husks. 
How to prep it: raw, boiled, steamed, or grilled 
What to make with it: Vegan Summer Picnic Corn and Poblano Pepper Salad

Luke Albert

2 Tomatoes

Summer is the time to splurge on the heirloom variety. Even tomato-haters may be smitten by these lopsided, multi-colored fruits. They’re sweet, firm, and minimally slimy compared to a Roma or beefsteak tomato. Pick heirlooms that are firm, heavy for their size, and dazzle you with their unique designs. 
How to prep it: raw, roasted, grilled, or pickled
What to make with it: Vegan Tomato Garlic Garden Tart

Lisa Dawn Angerame

3 Eggplant

Those who don’t grow up cooking eggplant are often intimidated by this bulbous fruit (just assume that three of the next seven items on this list are technically fruit). Summer is the time to experiment with eggplant. When it’s at its peak, it’s less likely to be bitter. Look for a bright purple, small-to-midsize plant that’s firm to the touch. 
How to prep it: sautéed, roasted, grilled, steamed, or fried
What to make with it: Sticky Sweet Miso Eggplant

Summer Sanders

4 Avocado

Restaurants should really drop the upcharge for avocados and guacamole during the summertime. During the off-season, sure, we begrudgingly understand, but avocados are abundant during the summer. To select an avo that’s ready to eat, gently hold the produce in your palm and give it a very delicate squeeze. The skin should give ever-so-slightly. If it’s hard enough to double as a projectile weapon, allow it to ripen for a few days. If it’s soft, make guacamole. 
How to prep it: raw or grilled 
What to make with it: Raw Spicy Avocado Jalapeño Soup

 

Erin Scott

5 Cucumber

Surprise, this is also a fruit (most of us were severely misled in elementary school when it comes to produce). With cucumbers—and most vegetables, as you’ll see—bigger is not necessarily better. Smaller ‘cukes tend to be less water-logged and more flavorful. Select a cucumber that is vibrantly green and not the biggest of the bunch. 
How to prep it: raw or pickled  
What to make with it: 10-Minute Refreshing Vegan Watermelon and Cucumber Salad

Holly V. Gray 

6 Okra

Those who don’t enjoy okra just haven’t had it prepared to their liking. This warm-weather veggie is extremely versatile, and while okra-based gumbo is exceptional, there’s a lot more okra can do. Pick out the brightest pieces you can find that are no more than four inches long, and avoid any blemished or soft pods.  
How to prep it: fried, stewed, pickled, or sautéed 
What to make with it: Okra Pilaf with Coconut Bacon

Andrea Hannemann

7 Green beans

It’s odd that green bean casserole is so popular during the late fall, because green beans are at their best during the summer. During these hot months, you don’t need to cover up the beans with a vegan bechamel sauce—they’re scrumptious on their own. We don’t suggest you pick through every single bean at the farmers’ market, but try to grab a handful of the brightest-hued beans. At home, compost any beans that don’t have a crisp snap to them. 
How to prep it: raw, steamed, or sautéed
What to make with it: Vegan Niçoise Salad

Wallflower Kitchen

8 New potatoes

No, a new potato varietal has not been invented. These spuds are tiny, round tubers that are harvested before they grow into the baseball-sized potato we use for baking and mashing. New potatoes are tender, buttery, and fluffy. The best ones are firm and free from sprouts, bruises, or wrinkles. 
How to prep it: steamed, roasted, or grilled 
What to make with it: Balsamic Roasted New Potatoes with Asparagus

America’s Test Kitchen

9 Zucchini  

Ever reach for a cucumber only to realize it’s a zucchini? Fortunately, they’re both in season during the summer. Like cucumbers, you don’t want a massive zucchini—the smaller ones typically contain more flavor. You’ll also want to select a squash that’s heavy, firm, and bright green. Here’s to zoodles all summer long. 
How to prep it: raw, steamed, roasted, grilled, or pickled 
What to make with it: Vegan Grilled Eggplant and Zucchini Salad

Rachel Carr

10 Shishito peppers

Tanaka raved to us about these slightly spicy summertime peppers. “They’re such a wonderful summertime treat. Sautéed with a little olive oil, garlic, and salt—so good. I serve them as an appetizer,” he says. Like most vegetables on this list, the color should be bright, and the skin should be taut and firm. 
How to prep it: roasted, grilled, pickled, sautéed, or fried
What to make with it: Pumpkin Tamales With Shishito Peppers

Bri Beaudoin

11 Radishes

Radishes are an underrated root vegetable. While they can be served raw in salads or pickled, you can also marinade them, roast them, or shred them into your favorite slaw recipe. Look out for spring and summer varieties like cherry belle and French breakfast, which are typically smaller and brighter than winter radishes (like daikon, for example).
How to prep it: raw, roasted, grilled, glazed, or sautéed
What to make with it: Crispy Rice Salad With Smashed Cucumbers and Spicy Pickled Radishes

Pexels

12 Tomatillos

Nope, we didn’t spell tomatoes wrong. If you’re familiar with Mexican cuisine, you’ve probably already tasted a tomatillo, which looks similar to a tomato but has a papery shell and a much tarter, earthier flavor. Keep an eye out for this unique fruit during the later summer months, and avoid any that have soft spots or look shriveled.
How to prep it: raw, roasted, grilled, or stewed
What to make with it: Pumpkin Seed Chile Dipping Sauce

Blissful Basil

13 Baby beets

You might associate beets with fall, but the first harvest usually takes place in early summer. These are often referred to as baby beets because they’re much smaller, but they’re just as delicious and tend to have a sweeter flavor than their later-season counterparts. When shopping for baby beets, look for ones that are firm to the touch, with no soft spots. Avoid any with yellowing leaves attached to the stems.
How to prep it: roasted, steamed, boiled, or sautéed
What to make with it: Red Velvet Coconut Beet Shake

Hannah Kaminsky

14 Yellow squash

Yellow squash is in season throughout the summer, making it a quintessential warm-weather vegetable. Mild, slightly nutty, and versatile, it’s particularly delicious when grilled, which brings out its tender texture and natural sweetness. When browsing the farmers’ market, look for yellow squash with firm, glossy skin. Note that smaller squash tend to be sweeter and more tender than larger ones.
How to prep it: raw, roasted, grilled, fried, or sautéed
What to make with it: Cheesy Vegan Scalloped Summer Squash

Brianna Claxton

15 Garlic

Garlic is a staple all year round for many home cooks, but it’s particularly good in the summer months when it’s fresher and slightly sweeter. Look for bulbs with tight paper skins and make sure they’re firm and solid with no soft spots.
How to prep it: raw, roasted, grilled, fried, boiled, or sautéed
What to make with it: Vegan Cheesy Roasted Garlic Bread

Dan Jones

16 Onions

Like garlic, onions are a year-round staple thanks to their exceptional storage life. But summer onions are a little different, tending to have thinner skins and a milder, sweeter flavor than those harvested later in the year. For the sweetest, most delicate taste, look for varieties like Walla Walla, Vidalia, and Maui.
How to prep it: caramelized, sautéed, roasted, baked, or grilled
What to make with it: Vegan Carrot and Onion Indian Bhajis

Andrea Soranidis

17 Celery

Celery begins to reach its peak in August, making it a refreshing choice for long, balmy summer days. Made up of around 95 percent water, it offers a satisfying crunch and a mild, earthy flavor. It’s especially delicious paired with a creamy hummus dip. When shopping for celery, look for bunches with bright green leaves and crisp stalks, and avoid any that show signs of yellowing.
How to prep it: raw, braised, stir-fried, roasted, or sautéed
What to make with it: Two-Step Vegan Chickpea Tuna Salad Sandwiches

18Jalapeño

For a bright heat that isn’t overwhelmingly spicy, you can’t go wrong with a jalapeño. This versatile pepper, usually available throughout the summer, can take salsas and hot sauces to the next level, but it’s also delicious when baked and stuffed. If you spot jalapeños at a farmers’ market and notice stretch marks on the skin, don’t panic—this simply means they grew quickly. They’ll taste just as good.
How to prep it: roasted, baked, fried, grilled, or pickled
What to make with it: Baked Cheesy Jalapeño Poppers

Create Mindfully

19 Hatch chilies

Spice-averse, don’t worry—these large peppers are less about spice and more about their intense flavor. The hatch chili peak season is relatively short—typically August through September—so get your fill while you can. How to pick a pepper? Look for a bright green pepper (they turn red as they ripen) that feels heavy for its size. The skin should also be taut and firm. 
How to prep it: roasted or grilled 
What to make with it: Vegan Green Corn Tamales

Ashley McLaughlin

20 Fresh herbs

Whatever you’re cooking, herbs help bring everything together with their aromatic layers of flavor. In summer, look out for fresh basil, mint, oregano, dill, and thyme at the farmers’ market to take your favorite dishes to the next level.
How to prep it: raw, roasted, baked, fried, grilled, there is no limit
What to make with it: Simple Herbed Potato Salad