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A fresh approach to vegetarian cooking.
August 17th, 2026
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Summery veggies team up with lentils and feta to create this satisfying sheet-pan supper.
So Many Veggies, So Little Time
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Jack Bishop
Author, editor, and vegetable enthusiast
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My garden officially is out of control—in the very best way. I’ve grown more food than we can possibly eat. Every weekend, guests leave with an overflowing carton of tomatoes and pretty speckled eggplant. And during their stay, we feast on veg-centric dishes. Here are three favorites from Jack’s summer garden.
I love the simplicity of a
vegetable sheet pan supper, particularly one with a few surprising elements. Toss potatoes (I get mine from the farmer next door) and fennel with olive oil, cumin, salt, and pepper and roast, tightly covered under foil, on a baking sheet until nearly tender. Rip off the foil and scatter cherry tomatoes, sliced zucchini, canned lentils, and feta on top. Continue roasting until the tomatoes blister and the feta browns. Drizzle with a lemony herb sauce to make this dish a true 10. Definitely feel free to switch up the herbs as you like.
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Pro Tip: Canned lentils don’t get enough attention, but like other legumes, they are recipe-ready and cheap. Buy a brand with added salt, which not only seasons the lentils but also helps keep them from becoming mushy. I like Goya lentils.
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Nothing quite says summer in the south of France like ratatouille. Unfortunately, many American recipes yield a mushy stew with muddled flavors. Moving operations to the grill adds welcome char and drives off excess liquid. It also ensures that you can really taste the eggplant, zucchini, onion, bell peppers, and tomatoes in this
grilled ratatouille. And it’s so easy to control the cook on each individual vegetable. Give the onions the most time on the grill, while the tomatoes need the least. Back inside, chop the warm veggies and toss with a lovely herb dressing. Serve with a good baguette and savor the beauty of summer veggies.
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Pro Tip: Large bits of raw garlic can ruin a vinaigrette. I use a
rasp grater to turn a single clove (no more, please!) into a smooth puree. Immediately stir the garlic into the dressing. The acid in the vinegar stops the chemical reaction that can otherwise make garlic overpowering.
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Green bell pepper is an appealing addition to this classic
eggplant stir-fry with black bean sauce. I especially like the way the crisp pepper contrasts with the silky eggplant. To ensure that the eggplant chars in the wok or skillet, you must first remove excess liquid. Salting the eggplant works, but why not
turbocharge the process in the microwave? This clever method expels more water and does so in a fraction of the time. I grow both Chinese and Japanese eggplant and prefer these long, skinny varieties in this recipe because their skins are thin and there aren’t too many seeds. That said, globe eggplant will work just fine. And if you’re not a fan of the grassy green bell pepper, use red, yellow, or orange instead.
Your mission this week is simple. Head to your local farmstand, farmers’ market, or backyard garden. It’s peak summer and you don’t want to miss a bite.
P.S. Have you picked up your copy of
The New Vegetarian: 500+ Recipes for a Lifetime of Great Meals? I’m confident this mammoth cookbook will become a trusted kitchen companion.
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Vegetarian for Any Occasion
You can never have enough summer veggie salads. These stunners are easy and unexpected.
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Tomato Salad
Honestly, I could eat tomatoes every night of the summer. This
spiced tomato salad has been in the regular rotation because it’s so good. Spread a creamy dressing flavored with garlic and lime zest on a platter, arrange tomato wedges on top, sprinkle with a blend of pantry spices, and garnish with cilantro and shallots. Simply wow!
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Corn and Cucumber Salad
I love the contrast between the lightly browned corn and the crisp raw red bell pepper and cucumbers in this
celebratory salad. A spicy lime vinaigrette softens sliced red onion and tempers its bite. Diced avocado is a welcome garnish, as is the creamy sauce made with some of the lime vinaigrette.
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