Summer Veggie Plate

Make the most of beautiful seasonal vegetables with this bright and colorful meal that comes together in about an hour. 

Tomato and Okra Salad
Yields: 4-6 servings
  • ¼ cup white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups assorted heirloom cherry tomatoes, halved
  • ½ pound small fresh okra, halved lengthwise
  • 1 cup sliced halved English cucumber
  • 2 shallots, thinly sliced
  • ¼ cup fresh basil leaves
  1. In a large bowl, whisk together vinegar, sugar, oil, salt, and pepper until dissolved. Stir in tomatoes, okra, cucumber, shallot, and basil just before serving. (Best if eaten within 1 hour.)
Give your leftovers new life with the addition of a few simple ingredients. Sauté Tomato and Okra Salad over medium-high heat for 5 minutes until warm. Serve over hot rice with chopped fresh herbs.

Broiled Squash
Yields: 4-6 servings
  • 1 medium yellow squash, halved lengthwise
  • 2 medium zucchini, halved lengthwise
  • 3 teaspoons extra-virgin olive oil, divided
  • ⅜ teaspoon kosher salt, divided
  • ⅛ teaspoon ground black pepper
  • ¾ cups panko (Japanese bread crumbs)
  • ¼ cup shredded Colby-Jack cheese blend
  • ½ tablespoon unsalted butter, melted
  • 1 teaspoon chopped fresh parsley
  • ½ teaspoon minced garlic
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. Brush both sides of squash and zucchini with 1½ teaspoons oil. Place cut side up on prepared pan. Sprinkle with ¼ teaspoon salt and pepper. Bake for 15 minutes.
  3. In a medium bowl, stir together bread crumbs, cheese, melted butter, parsley, garlic, remaining 1½ teaspoons oil, and remaining ⅛ teaspoon salt. Sprinkle mixture over squash.
  4. Increase oven temperature to broil. Broil until topping is golden brown, 3 to 5 minutes. Serve immediately.

Summer Succotash
Yields: 4-6 servings
  • 1 pound fresh lima beans
  • 2 tablespoons unsalted butter
  • 3 cups fresh yellow corn kernels
  • 1 cup diced red bell pepper
  • 1 cup heavy whipping cream
  • ½ cup sliced green onion
  • 2 teaspoons fresh thyme
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Cornbread, to serve
  1. In a large saucepan, bring beans and water to cover to a boil over high heat. Cook until tender, about 10 minutes. Drain well.
  2. In a large skillet, melt butter over medium heat. Add corn and bell pepper; cook, stirring frequently, until tender, about 3 minutes. Stir in beans, cream, and all remaining ingredients; cook, stirring frequently, until heated through, 5 to 7 minutes. Serve with cornbread.
Turn Summer Succotash leftovers into a salsa by adding chopped tomato and lime juice. Serve cold with tortilla chips.