As the days grow shorter and the nights grow warmer, it’s time to start thinking about refreshing late summer recipes that will keep you satisfied on busy weeknights. While many people think that the end of summer means a decline in flavorful ingredients, there are still plenty of delicious options available.
From ripe peaches and sweet corn to tender zucchini and juicy tomatoes, the flavors of late summer are a culinary dream come true. And with these 20 refreshing recipes, you’ll be able to create mouthwatering dishes that showcase the best of what the season has to offer. Whether you’re in the mood for something light and easy or hearty and comforting, we’ve got you covered.
In this article, we’ll be sharing our favorite late summer recipes that are perfect for busy weeknights. From salads and sandwiches to pasta dishes and soups, there’s something for everyone. So grab a glass of iced tea, pull up a chair, and get ready to dive into the flavors of late summer.
Grilled Peach and Burrata Salad
This sweet and savory salad combines the warmth of grilled peaches with the creamy richness of burrata cheese, perfect for a light and refreshing summer meal.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 1 ball of burrata cheese
– 1/4 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
– Balsamic glaze (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush peach slices with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, or until caramelized.
3. Cut burrata cheese into small pieces and place on a plate.
4. Top burrata with mixed greens, grilled peaches, and mint leaves.
5. Drizzle with olive oil and balsamic glaze (if using).
6. Serve immediately.
Cooking Time: 15-20 minutes
Zucchini and Corn Fritters
These crispy fritters are perfect as a side dish or appetizer, packed with the flavors of zucchini, corn, and herbs.
Ingredients:
– 1 medium zucchini, grated
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1 egg
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon chopped fresh parsley
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine zucchini, corn kernels, flour, panko breadcrumbs, and a pinch of salt.
2. In a separate bowl, whisk together egg and a pinch of salt. Add to the dry ingredients and mix until just combined.
3. Stir in parsley and baking powder.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium-high heat.
5. Using a 1/4 cup measuring cup, scoop batter into the skillet.
6. Cook fritters for 3-4 minutes on each side, until golden brown and crispy.
7. Drain on paper towels and serve hot.
Cooking Time: About 15-20 minutes, depending on the size of the fritters.
Tomato and Basil Pasta with Fresh Mozzarella
This recipe celebrates the flavors of fresh tomatoes, basil, and mozzarella cheese, perfect for a light and satisfying summer meal.
Ingredients:
– 8 oz. pasta (such as spaghetti or linguine)
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 1 ball fresh mozzarella cheese, sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-low heat. Add halved cherry tomatoes and cook for 3-4 minutes or until they start to release their juices. Season with salt and pepper to taste.
3. Add cooked pasta to the skillet, tossing to combine with the tomato mixture. If needed, add some reserved pasta water to achieve a creamy consistency.
4. Stir in chopped basil leaves and sliced mozzarella cheese.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Late Summer Ratatouille
Late Summer Ratatouille Recipe
As the summer heat starts to wane, celebrate the harvest season with this vibrant and flavorful ratatouille dish, featuring the sweet and savory flavors of late-summer vegetables.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 1 large red bell pepper, sliced into 1/4-inch thick strips
– 1 large can (28 oz) of crushed tomatoes
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant, zucchini, and red bell pepper with 1/2 teaspoon salt. Let sit for 10 minutes to draw out excess moisture.
3. Rinse the vegetables under cold running water, then pat dry with paper towels.
4. Heat the olive oil in a large Dutch oven over medium heat. Add the garlic and cook until fragrant (about 1 minute).
5. Add the eggplant mixture to the pot and cook, stirring occasionally, for 10-12 minutes or until tender and lightly browned.
6. Stir in crushed tomatoes and season with salt and pepper to taste. Simmer for an additional 10-15 minutes or until the sauce has thickened slightly.
7. Serve warm, garnished with fresh parsley or basil leaves if desired.
Cooking Time: Approximately 30-40 minutes
Grilled Shrimp and Mango Skewers
Add a tropical twist to your outdoor gatherings with these colorful and flavorful skewers that combine succulent shrimp, sweet mango, and a hint of spice. Perfect for a quick and easy appetizer or main course.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 ripe mango, cut into 1-inch pieces
– 1/4 cup honey
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together honey, soy sauce, and olive oil. Add grated ginger and stir to combine.
3. Thread shrimp and mango pieces onto skewers, leaving a small space between each piece.
4. Brush the mixture from step 2 evenly over the shrimp and mango.
5. Season with salt and pepper to taste.
6. Grill skewers for 8-10 minutes, turning occasionally, or until shrimp are pink and cooked through.
7. Serve immediately.
Cooking Time: 8-10 minutes
Roasted Eggplant and Chickpea Stew
A hearty and flavorful vegetarian stew that combines the rich flavors of roasted eggplant with the nutty taste of chickpeas. Perfect for a cozy dinner or lunch.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups vegetable broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add chickpeas, cumin, smoked paprika, salt, and pepper to the pot. Cook for 1 minute.
5. Add roasted eggplant and vegetable broth to the pot. Bring to a simmer.
6. Reduce heat to low and let stew cook for 15-20 minutes or until flavors have melded together.
Cooking Time: Approximately 45-50 minutes
Fresh Corn and Avocado Salsa
A sweet and tangy twist on traditional salsa, this recipe combines the natural sweetness of fresh corn with the creamy richness of avocado.
Ingredients:
– 2 cups fresh corn kernels (from about 4 ears)
– 1 ripe avocado, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine corn kernels, avocado, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature, garnished with fresh cilantro leaves if desired.
Cooking Time: 15 minutes (prep) + 30 minutes (refrigeration)
Caprese Stuffed Portobello Mushrooms
Elevate your appetizer game with this creative take on the classic Caprese salad, featuring juicy portobello mushrooms as the perfect vessel for fresh mozzarella, basil, and tomato goodness.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 8 oz fresh mozzarella cheese, sliced
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mozzarella, cherry tomatoes, and basil.
3. Brush the mushroom caps with olive oil and season with salt and pepper.
4. Divide the Caprese mixture among the mushrooms, spooning it into the caps.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the mushrooms are tender and the cheese is melted.
Cooking time: 15-20 minutes
Watermelon and Feta Salad with Mint
A sweet and tangy summer salad that combines the juiciness of watermelon with the creaminess of feta cheese, all tied together with a hint of mint.
Ingredients:
– 2 cups diced seedless watermelon
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced watermelon, crumbled feta cheese, and chopped mint leaves.
2. Drizzle the olive oil and lime juice over the mixture, and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled.
Cooking Time: None needed! This salad is best served fresh.
Grilled Chicken with Peach BBQ Sauce
Savor the sweet and tangy flavors of summer with this easy-to-make recipe that combines grilled chicken with a peachy keen twist.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup peach BBQ sauce (homemade or store-bought)
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic powder, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. During the last minute of grilling, brush peach BBQ sauce onto the chicken.
6. Let chicken rest for a few minutes before serving.
Cooking Time: 15-20 minutes
Late Summer Vegetable Stir-Fry
Celebrate the flavors of late summer with this vibrant stir-fry featuring a mix of tender vegetables and savory aromatics. This quick and easy recipe is perfect for a weeknight dinner or a light lunch.
Ingredients:
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 medium bell pepper, sliced
– 1 medium zucchini, sliced
– 1 medium yellow squash, sliced
– 1 cup snow peas, sliced
– 1 teaspoon soy sauce
– 1 teaspoon honey
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Add bell pepper, zucchini, and squash; cook until tender, about 5 minutes.
4. Stir in snow peas and cook until bright green, about 1 minute.
5. In a small bowl, whisk together soy sauce and honey. Pour over vegetables and stir to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions, if desired.
Cooking Time: 15-20 minutes
Herb-Roasted Cherry Tomatoes on Toast
Elevate your snack game with this easy and flavorful recipe, perfect for a quick pick-me-up or as a side dish. Fresh cherry tomatoes are roasted to perfection with herbs and then paired with crispy toast for a delightful treat.
Ingredients:
– 1 pint cherry tomatoes
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt and pepper, to taste
– 4 slices of bread (white or whole wheat)
– Fresh parsley leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the cherry tomatoes in half and place them on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the tomatoes, then sprinkle thyme, oregano, salt, and pepper evenly.
4. Roast the tomatoes in the preheated oven for 15-20 minutes or until they release their juices and are tender.
5. Meanwhile, toast the bread slices until lightly browned.
6. Once the tomatoes are done, place a spoonful on top of each toasted bread slice.
7. Garnish with fresh parsley leaves and serve warm.
Cooking Time: 15-20 minutes
Spicy Cucumber and Melon Salad
Beat the summer heat with this refreshing salad that combines the coolness of cucumber and melon with a spicy kick from the sriracha sauce. Perfect for a quick and easy lunch or dinner!
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 ripe cantaloupe, cubed
– 1/4 cup sriracha sauce
– 2 tablespoons honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the cucumber slices and melon cubes.
2. In a small bowl, whisk together the sriracha sauce and honey until well combined.
3. Pour the sriracha-honey mixture over the cucumber-melon mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Blackberry and Goat Cheese Flatbread
This recipe combines the sweetness of blackberries with the tanginess of goat cheese on a crispy flatbread, creating a delightful flavor combination. Perfect as an appetizer or light lunch.
Ingredients:
– 1 package of whole wheat flatbread
– 1/2 cup goat cheese, crumbled
– 1/4 cup fresh blackberries, chopped
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the flatbread on a baking sheet.
3. Spread the crumbled goat cheese evenly over the flatbread, leaving a small border around the edges.
4. Top the goat cheese with chopped blackberries and drizzle with honey.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
Cooking Time: 12-15 minutes
Grilled Eggplant with Tahini Drizzle
Elevate your eggplant game with this flavorful and healthy recipe that combines the richness of grilled eggplant with the creaminess of tahini. Perfect as a side dish or added to sandwiches, salads, and wraps.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for 3-4 minutes per side, or until tender and lightly charred.
4. In a small bowl, whisk together tahini, lemon juice, and garlic.
5. Drizzle the tahini mixture over grilled eggplant slices.
6. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 15-20 minutes
Late Summer Minestrone Soup
As the summer days begin to fade, this hearty minestrone soup is a perfect way to warm up with the flavors of late summer. A medley of vegetables and beans come together in a rich tomato broth, making for a satisfying and comforting meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as zucchini, bell peppers, carrots, and tomatoes)
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1/2 cup canned kidney beans, drained and rinsed
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add mixed vegetables, diced tomatoes, vegetable broth, kidney beans, and basil. Season with salt and pepper to taste.
3. Bring mixture to a simmer and cook for 20-25 minutes or until the vegetables are tender.
4. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Tomato and Peach Gazpacho
This refreshing summer soup combines the sweetness of peaches with the tanginess of tomatoes, creating a unique and flavorful twist on traditional gazpacho.
Ingredients:
– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 1 ripe peach, diced
– 1/4 cup red onion, finely chopped
– 1 clove garlic, minced
– 1/4 cup olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine diced tomatoes, peach, red onion, garlic, and olive oil.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Add balsamic vinegar, salt, and pepper; blend until well combined.
4. Chill gazpacho in the refrigerator for at least 30 minutes before serving.
5. Taste and adjust seasoning if needed.
6. Serve cold, garnished with fresh cilantro leaves if desired.
Cooking Time: None! This soup is ready to be enjoyed straight from the fridge.
Zucchini Noodles with Pesto and Cherry Tomatoes
Savor the flavors of summer with this light and refreshing recipe. Zucchini noodles, tossed with creamy pesto and sweet cherry tomatoes, make for a delightful vegetarian dish perfect for any occasion.
Ingredients:
– 2 medium zucchinis
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into noodles.
3. Toss the zucchini noodles with pesto until well coated.
4. Arrange cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
5. Roast the cherry tomatoes in the oven for 10-12 minutes or until slightly caramelized.
6. Combine the cooked zucchini noodles and roasted cherry tomatoes.
7. Sprinkle with Parmesan cheese (if using) and serve immediately.
Cooking Time: 20-25 minutes
Grilled Corn and Black Bean Salad
Transform your summer gatherings with this colorful and flavorful salad! Sweet grilled corn, creamy black beans, and tangy lime juice come together for a perfect combination.
Ingredients:
– 4 ears of corn, husked and silked
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 lime, juiced
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro, red onion, or crumbled queso fresco for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. In a large bowl, combine black beans, olive oil, lime juice, cumin, salt, and pepper. Stir well.
4. Once corn is cooked, let it cool slightly before slicing into 1-inch pieces.
5. Add grilled corn to the bean mixture; stir to combine.
6. Taste and adjust seasoning as needed.
7. Garnish with optional herbs or cheese, if desired.
Cooking Time: 20-25 minutes (grilling time only)
Stuffed Bell Peppers with Quinoa and Veggies
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines quinoa, roasted vegetables, and savory seasonings to create a delicious and healthy main dish.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed veggies (such as zucchini, carrots, cherry tomatoes)
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine cooked quinoa, chopped onion, minced garlic, mixed veggies, olive oil, cumin, paprika, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Cover the baking dish with foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, or until bell peppers are tender.
Cooking Time: 45-50 minutes
Summary
Looking for refreshing recipes to spice up your late summer weeknights? This collection of 20 recipes features vibrant flavors and colors inspired by the season’s best produce. From grilled shrimp and mango skewers to roasted eggplant and chickpea stew, these dishes are perfect for busy home cooks. Highlights include a watermelon and feta salad with mint, caprese stuffed portobello mushrooms, and a late summer vegetable stir-fry. With a focus on seasonal ingredients like peaches, tomatoes, and corn, these recipes will help you make the most of the season’s bounty.