What to Make & Eat This Week

Zucchini, summer squash & tomato season!

This week, I thought I’d look under the hood, so to speak, and see what recipes are bringing readers to The Vegan Atlas website. The #1 most popular recipe this week is Roasted Zucchini and Summer Squash, so I’m including that one in this edition.

I don’t usually like to turn on the oven in the summer, but I’ll defer to the wisdom of my readers. Evidently, lots of people are looking for a way to roast summer squash, and in truth, it’s a great way to bring out the best flavor of this mild vegetable.

Who knows, I may even make it if a cool evening comes along (AC doesn’t work well in the kitchen of my very old house!). Or, I bet it’s also good as a sauté.

Recipe searchers are looking for more ways to use summer squashes and tomatoes. So, without further babbling, these are the recipes we’ll be making and eating this week:

• Roasted Zucchini and Summer Squash

• Summer Squash and Black Bean Soft Tacos

• Vegan Pesto Pizza with Fresh Tomatoes

• Red and Yellow Cherry Tomatoes with Fresh Herbs

Make sure to scroll to the end for a pdf of a delectable, dessert-y summer melon soup.

Roasted Zucchini and Summer Squash

Here’s a simple roasted zucchini and summer squash recipe with a marinade of olive oil and balsamic vinegar to heighten the flavor.

Though it’s perfect for late summer or early fall, when these particular vegetables are the most abundant, there’s no reason you can’t enjoy it year round. It makes a great side dish for so many types of meals. A couple of suggestions:

• FMake a quick cold soup that requires little hands-on time while the vegetables are roasting. Two good ones to pair with this are Quick Cold Pinto Bean Soup or Cold Green Pea and Cucumber Soup. Serve the meal with ripe summer tomatoes and fresh bread.

• Serve at room temperature over a bed of mixed baby greens. Pair with another easy salad for protein, like Super-Quick Two Bean Salad.

This recipe makes 4 to 6 servings. For even more tips and the printable recipe card, link to the full post.

INGREDIENTS

MARINADE

• 2 tablespoons extra virgin olive oil

• 3 tablespoons balsamic vinegar (or other mild vinegar)

• 2 teaspoons salt-free seasoning blend (like Mrs. Dash)

• 1/2 teaspoon dried oregano

THE REST

• 1 medium red onion, diced

• 2 medium zucchinis, halved or quartered lengthwise and sliced

• 1 medium yellow summer squash, halved or quartered lengthwise and sliced

• 1 medium red bell pepper, diced

• Salt and freshly ground pepper

• 1/4 cup chopped fresh parsley or cilantro

INSTRUCTIONS

1. Preheat the oven to 425º F.

2. Combine the ingredients for the marinade in a small bowl and stir together.

3. Combine the onion with 1 tablespoon of the marinade in a mixing bowl. Transfer to a parchment-lined roasting pan or sheet pan and place in the oven for 10 minutes.

4. Combine the zucchini, summer squash, and bell pepper in the same mixing bowl. Pour the marinade over them and toss together.

5. Transfer the vegetables and marinade to the roasting pan. Stir together with the onion. Bake for 15 minutes, stirring after 10 minutes, or until the vegetables are tender and starting to lightly brown.

6. Transfer the vegetable mixture to a serving bowl. Season with salt and pepper and stir in the parsley. Serve at once, or let cool to room temperature.

Variation ideas

• Serve at room temperature over a bed of mixed baby greens.

• Stir in 1/2 cup chopped pitted black olives or sliced sun-dried tomatoes.

• Toss with baby spinach and diced vegan feta to make a warm salad.

• Serve over a bed of grains such as quinoa or couscous.