The New Vegetarian: Veggies that shout summer

What’s your favorite summer veg?

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July 13, 2026 8:07am EDT

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America's Test Kitchen: The New Vegetarian

A fresh approach to vegetarian cooking.

July 13th, 2026

Risotto is a stunning way to celebrate the goodness of local corn.

Veggies That Shout Summer, Summer, Summer!

Jack Bishop

Author, editor, and vegetable enthusiast

It’s the best time of year to cook. Farmstands and markets are overflowing with corn, zucchini, tomatoes, cucumbers, eggplant, and more. As someone who enjoys his vegetables, I’m very happy. Today I’m sharing three main courses that highlight three favorite summer veggies. I’m also recommending two great salads that showcase two more of the season’s finest.

I love the way the size of the fresh corn kernels play with similarly sized grains of arborio rice in this Corn Risotto. Scrape the shaved cobs to extract as much of the flavorful “milk” from them as possible and then puree this pulp with most of the kernels. Add this creamy elixir near the end of the cooking time to preserve the corn freshness. Reserve 1 cup of whole kernels to stir in at the very end so that the risotto has pops of yellow. Skip the usual broth and wine, which would compete with the delicate corn flavor. Instead, for a little tang, finish the risotto with a spoonful of crème fraîche or sour cream. Oh my!

Pro Tip: Scrape the cobs with the back of a butter knife to extract this pulpy “corn milk.” Check out this helpful article.

The zucchini in my garden are off to a great start. I’m a big fan of this creamy zucchini soup because it’s easy and uses up so much of this prolific producer. Sauté sliced zucchini with leeks and garlic until softened, add broth, and simmer until tender. Stir in spinach (which provides the soup with its verdant color) and dill, then puree until smooth and finish with sour cream. Garnish with diced zucchini that you’ve tossed with oil, salt, and pepper and allowed to soften while the soup simmers. This luxurious soup is especially lovely when chilled.

Pro Tip: An immersion blender makes pureeing soup so easy. No pouring hot liquids. And cleanup takes just seconds—check out the video in this article, which also includes info on selecting the right model if you’re new to this handy tool. I’ve owned our top-rated immersion blender for more than a decade and it’s a champ.

Something magical happens when crispy tofu meets juicy tomatoes. This dinner salad with Thai flavors relies on a mix of spicy, tart, and herbaceous elements to create something spectacular. Start by tearing the tofu into irregular chunks with your hands. More surface area means more crisp edges once the tofu is pan-fried. While the torn tofu drains on paper towels, marinate the cherry tomatoes and fry up sliced shallots. Vegan fish sauce in the dressing does a nice job of replicating the complexity of the traditional version. Finish with several fists full of herbs. The recipe calls for mint and Thai basil, but feel free to use cilantro and/or regular basil. Serve with steamed rice (sticky rice is ideal) and Bibb lettuce leaves.

Do you have a favorite vegetable that you’d like me to write about? Drop me a line at [email protected]. Happy summer. Happy cooking.

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.

Featured Recipes

Corn Risotto

Zucchini Soup with Dill and Sour Cream

Crispy Tofu Salad with Cherry Tomatoes

Vegan for Any Occasion

Summer means more vegetable-based salads. Here are two great options.

Cucumber Salad

Smashing cucumbers with a skillet or rolling pin might seem a little silly. But there’s a point to this unlikely method. You end up exposing more of the flesh, so the cucumbers soak up more dressing. The bold flavors in Sichuan Smashed Cucumbers are a natural partner to tofu and rice and lovely with Asian noodles.

Eggplant Salad

Zaalouk is one of my favorite summertime dishes. Slow-cook whole eggplant (use the broiler or grill) until the flesh softens. Remove the skin, mash the flesh, and then sauté the eggplant with chopped tomatoes, garlic, and spices. Finish with lemon and cilantro. Serve as an appetizer with pita chips or pair with other Mediterranean small plates for a casual dinner.

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