Five Summer Dinners That Smell of Vegetables and Cheese
From baked feta to juicy tortillas, these five recipes deliver maximum flavor with minimal time spent at the stove.
From baked feta to juicy tortillas, these five recipes deliver maximum flavor with minimal time spent at the stove.
When temperatures rise, the last thing we need is complicated cooking and long hours standing by a hot oven. Summer meals call for fresh ingredients, quick preparation, and light combinations that don't weigh us down. Here are five dinner ideas where vegetables, cheese, and flavorful ingredients take center stage, and the preparation is so simple you'll want to make them all summer long.
The first recipe is a true summer classic with a twist. In a baking dish, arrange chopped cherry tomatoes, zucchini, and red onion, drizzle with olive oil, and place a block of feta in the center. Add lemon slices, oregano, and pepper, then bake for about 25 minutes at 200°C (400°F). Once the vegetables are tender and the feta is lightly golden, dinner is ready. Serve with toasted bread or couscous, and it looks like you put in much more effort than you actually did.
The second suggestion combines sweet and savory on the plate. Ripe peaches are sliced and, if desired, quickly seared in a pan or on the grill, though they're delicious fresh as well. Mix them with arugula and cherry tomatoes, then add pieces of mozzarella or burrata and a few slices of prosciutto. Finish with a drizzle of olive oil, balsamic vinegar, and fresh basil. This dinner looks like you went to great lengths, but really you just smartly arranged fine ingredients on a plate.
The third recipe features zucchini cut lengthwise and hollowed out. The filling is made from ricotta mixed with finely chopped fresh spinach, a bit of Parmesan, garlic, and grated lemon zest. The stuffed zucchini bake for 20 to 25 minutes at 190°C (375°F). For those wanting something heartier, serve them with a tomato salad or some cooked quinoa.
The fourth idea is a bowl that combines chickpeas, feta cheese, cucumber, tomato, bell pepper, red onion, olives, and parsley. Drain the chickpeas and mix with the chopped vegetables and olives, add crumbled feta, and season with lemon juice, olive oil, and pepper. Optionally, add some cooked bulgur or couscous. This dinner is fresh and light, but thanks to the chickpeas and feta, it's filling enough that you won't go hungry.
The last recipe is perfect for dinners you want to prepare ahead of time because it can be eaten cold. Slice chicken breasts into strips, season, and quickly cook in a pan. Fill whole wheat tortillas with lettuce, tomato, corn, red onion, avocado, and the warm chicken. Instead of heavy sauces, make a dressing from Greek yogurt mixed with a little lime or lemon, salt, and pepper. Practical, quick, and full of flavor.
