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TOMATOES
This time of year, you can find big, mild and juicy beefsteak tomatoes, also known as steak-house tomatoes. They're great sliced and served on sandwiches and burgers, and meaty enough to withstand grilling in kebabs. Get the recipe for Grilled Beef, Tomato and Lemon Kebabs » Get more tomato recipes » |
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CORN
Corn easily comes off the cob and onto your plate if you use a serrated knife, or a corn stripper or zipper. (See our test results with each.) Use the kernels as a side dish, or turn them into a sauce for a main course, like here. Get the recipe for Grilled Salmon with Creamed Corn Sauce » Get more corn recipes » |
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GREEN BEANS
You don't have to be a fan of the green bean to love this beer-battered recipe, with its herbal dipping sauce. At the market, look for green beans that are bright in color, and have a firm texture. Keep them in a plastic bag in the refrigerator crisper until you're ready to eat them. Get the recipe for Beer-Battered Green Beans with Tarragon Aioli » Get more green bean recipes » |
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EGGPLANT
Looking for a new way to wake up eggplant? Give it an extra kick by making it into a spread, then slathering it on an open-face sandwich like this one. Get the recipe for Open-Face Creamy Eggplant Sandwiches » See more eggplant recipes » |
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ZUCCHINI
A tart is a great way to use up the excess of zucchini at the end of the summer. Use a mandoline or handheld slicer (see our favorites) to thinly slice the veggies. Get the recipe for Zucchini-and-Ricotta Tart » Get more zucchini recipes » |
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