Corn, zucchini, tomatoes, eggplant, peaches, melons – some folks think the best summer fruits and vegetables arrive in late summer! Soups, salads, main dishes and desserts, here are our 21 favorite plant-based recipes that take advantage of late summer fruits and vegetables. Some contain dairy, and all of them highlight the plant-based ingredients we are craving this time of year.
Gluten-Free Peach Crisp
This recipe Peach Crisp has a basic version and one gussied up with ginger and pecans – your choice! You are going to love the juicy peach filling and crisp, golden brown, buttery brown sugar oat topping and the whole shebang is super simple to make. Read more about peaches and the low FODMAP diet in this article. Get the recipe for Peach Crisp.
Grilled Corn Salad with Parmesan & Parsley
This versatile, warm Grilled Corn Salad with Parmesan & Parsley is easy to make but the result is truly elegant. The corn is fresh and juicy, kernels bursting as you bite into them. While hot they are combined with Parmesan cheese, which melts and turns creamy. The parsley adds color and a welcomed herbaceous freshness and the black pepper should be added generously. Get the recipe for Grilled Corn Salad with Parmesan & Parsley.
Cantaloupe, Cucumber and Burrata Salad with Basil & Mint
Salads don’t have to rely on leafy greens and our Cantaloupe, Cucumber and Burrata Salad with Basil & Mint will certainly convince you! Sweet melon, cool crunchy cucumbers, shreds of magenta radicchio, fresh basil and mint and creamy burrata cheese. All drizzled with a light vinaigrette. This is an unexpected and welcomed addition to summer cookouts. Get Cantaloupe, Cucumber and Burrata Salad with Basil & Mint recipe here.
Grilled Tomato Peach Salsa
This Grilled Tomato Peach Salsa came about after we had been grilling fruit (to great success) and had some extra peaches around. The smoky flavor from the grill elevates the simple ingredients. Get the recipe for Grilled Tomato Peach Salsa.
Garlic & Herb Corn on the Cob
Make when corn is at its peak – which is our neck of the woods is actually September! Garlic-infused oil, butter and a shower of fresh herbs. Salt and pepper and you’re done! Sometimes simple is best. Get the recipe for Garlic Herb Corn on the Cob.
Panzanella
This is a bread salad, featuring sourdough, with juicy tomatoes, cucumbers, fresh mozzarella, capers, fresh basil, and parsley in a Dijon mustard enhanced red wine dressing. Make this when tomatoes and basil are at their peak. Get the recipe.
Caprese
This Italian salad’s original name is Insalata Caprese, which translates as “salad from Capri”. Caprese salad almost doesn’t need a recipe. It is really just an assembled salad of sliced tomatoes, fresh mozzarella and fresh basil. Get Caprese Salad recipe here.
Gluten-Free Lemon Zucchini Bread
We love zucchini bread, and want to play around with the classic approach. We found that the addition of lemon was a great enhancement! Get the recipe for Lemon Zucchini Bread.
Eggplant Zucchini Tomato Pasta Sauce
Need a quick and easy veggie-based pasta sauce for a weeknight? One that you can get on the table in less than 30 minutes (20 minutes if you are super organized)? This Quick & Easy Eggplant Zucchini Tomato Pasta Sauce is it. Get the recipe for Quick & Easy Eggplant Zucchini Tomato Pasta Sauce.
Roasted Ratatouille
Ratatouille (rat-tuh-TOO-ee) is based on the classic late-summer vegetable stew featuring eggplant, zucchini and red bell peppers. Our version uses scallion greens instead of onions and uses the oven to roast the vegetables with olive oil, which concentrates the vegetable’s flavors. Then the veggies are combined with fresh tomatoes on top of the stove and cooked until soft, silky and rich. Flavored with thyme, rosemary and low FODMAP garlic, this vegan dish is incredibly versatile. Get the recipe for Ratatouille.
Stuffed Zucchini Boats
Our Low FODMAP Stuffed Zucchini Boats are vegetarian, feature a rice, tofu and cheese filling and are covered with tomato sauce and more cheese. Please note that this recipe is for those who are in their Challenge Phase or beyond (more on that below). Get the recipe for Stuffed Zucchini Boats.
Gluten-Free Zucchini Banana Bread
We love zucchini quick bread and banana bread, so we figured why not combine the two? The alchemy created this new recipe so that we don’t have to pick and choose. Moist banana bread with extra flavor and nutrition! Get the recipe for Zucchini Banana Bread.
Lighter Eggplant Parmigiana
Are you looking for a quick and easy, light eggplant Parmesan? With no breading and reduced calories? This Lighter Eggplant Parmigiana is the recipe for you. We like this version as a side dish. Get the recipe for Lighter Eggplant Parmigiana.
Roasted Eggplant Dip
This Roasted Eggplant Dip is made from roasted eggplant, tahini, lemon juice and garlic-infused olive oil. We love it as a dip or as a sandwich spread. The pomegranate seeds are optional, but add a bright, fresh, juicy texture and flavor! Get the recipe for Roasted Eggplant Dip.
Potato Eggplant Curry
Our Potato Eggplant Curry is an easy-to-make dish that you can tailor to your desired heat level. Along with the two main vegetables it also features tomatoes, mustard seed, cumin, coriander, fresh ginger and cayenne. Get the recipe for Potato Eggplant Curry.
Grilled Vegetables
Nothing like a platter of grilled veggies! Pick and choose what you like – but we suggest you have a little of everything: squash, peppers, eggplant, yes please! Get the recipe for Grilled Vegetables.
Vegan & Gluten-Free Strawberry Peach Coconut Crisp
This gluten-free and vegan Strawberry Peach Coconut Crisp features strawberries and yellow peaches nestled under a brown sugar oat crisp topping – that happens to be made with coconut oil. Coconut flakes are added to the topping, too. With or without a dollop of lactose-free or vegan) vanilla ice cream or yogurt, this is a fantastic homestyle dessert, that also happens to be very easy to make. Get the recipe for Vegan & Gluten-Free Strawberry Peach Coconut Crisp.
Peach Blueberry Crostata
Blueberries and peaches go beautifully together and here they are nestled in a slightly sweet crostata crust. Easier to make them a pie or a formal tart, you simply roll out a disc of pastry dough and fold the edges up over the fresh fruit. Get the recipe for Peach Blueberry Crostata.
Peach Iced Tea
This Peach Iced Tea is as refreshing as it is pretty, and easy to make. It begins with a sugar sweetened peach purée. You can stir this purée into black iced tea, as we did for the images, or it works beautifully in green or white tea, too. Get the recipe for Peach Iced Tea.
Peaches & Cream Popsicles
Popsicles, or “pops” are not just for kids! These Low FODMAP Peaches and Cream Popsicles with Raspberries are beloved by kids and adults alike. They feature a low FODMAP portion of yellow peaches and honey, in addition to thick vanilla yogurt. They are creamy and a little sweet, but not too sweet. And the mashed raspberries add color, texture and flavor. I was almost going to call these “peach melba” after the famous peach and raspberry dessert, but I couldn’t resist the “peaches & cream” title. Get the recipe for Peaches & Cream Popsicles.
Blackberry Peach Chutney
Our Blackberry Peach Chutney is super easy to make and is a perfect accompaniment to pork or poultry, in particular. Blackberries, peaches, brown sugar, scallion greens, apple cider vinegar and allspice make a sweet, sour and tangy chunky condiment that even non-cooks can prepare. Keeps well, too. We also like this chutney offered on a cheese board; try some with brie! Or schmeared on a grilled-cheese sandwich! Get the recipe for Blackberry Peach Chutney.
