End of Summer Vegetable Casserole

Submitted by: THEPITCLUB 
An impressive medley of end-of-the-summer vegetables, lightly browned with garlic, then baked with cream, eggs, and cheese, and topped with bread crumbs and Parmesan cheese. 

Photo of: Ratatouille

Ratatouille

Submitted by: LYNETTE MARIE 
This terrific dish is loaded with succulent Mediterranean vegetables. 

Photo of: Marrakesh Vegetable Curry

Marrakesh Vegetable Curry

Submitted by: NIBLETS 
The secret is the curry sauce and the carrot-ginger juice that 's added to all the wonderful vegetables - sweet potato, eggplant and spinach, to name just a few. This lovely concoction is then baked to deliciousness in the oven. 

Photo of: Zucchini Summer Pasta

Zucchini Summer Pasta

Submitted by: BMBLOCK 
Angel hair pasta, yellow squash and zucchini in a tomato sauce - a great way to use your surplus of summer squash. 

Photo of: Summer Garden Pork Chops

Summer Garden Pork Chops

Submitted by: TJEAN 
A great way to beat the heat and use the abundant vegetables from your garden. Serve with pasta or bread. You may substitute 1 cup wine or 1 cup water with 2 tablespoons vinegar for the vegetable stock. 

Summer Salad

Submitted by: Sarah 
Quick, easy and light. Perfect for a summer lunch or dinner salad. Fresh vegetables 

Summer Penne Pasta

Submitted by: STACY D. 
Living In: Newark, Ohio, USA
Red, green and yellow bell peppers are lightly sauteed along with a succession of zucchini, yellow squash, mushrooms and garlic. Add chopped tomatoes and serve over freshly boiled pasta. 

Photo of: Vegetable Medley II

Vegetable Medley II

Submitted by: ECG 
Tomatoes, mushrooms, yellow squash and zucchini sauteed with garlic pepper. A quick and easy side dish or main meal! 

Photo of: Ratatouille Bake

Ratatouille Bake

Submitted by: Surpriseitswendy 
Garden veggies, including eggplant and zucchini, are layered onto ready-made cheese raviolis, topped with mozzarella cheese, and baked. 

Photo of: Vegetable Medley I

Vegetable Medley I

Submitted by: ANNEBELLE KOMAREK 
Basil, oregano and olive oil, and lots of fresh vegetables are warmed together, sprinkled with parmesan, then baked in a casserole until hot and bubbly. Squash and zucchini never tasted so good. 
 
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