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Grilled Vegetable Platter
The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables’ flavor. —Heidi Hall, North St. Paul, Minnesota
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Cucumbers with Dill
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. —Taste of Home Test Kitchen
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Ravishing Radish Salad
Showcase radishes in all their glory with a fresh, crunchy salad. Herbs and fennel take it up another notch. —Maggie Ruddy, Altoona, Iowa
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Herby Pea Salad
We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts
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Cucumber Coleslaw
I created this cucumber coleslaw recipe so I could use a julienne peeler I received as a gift. I had leftover sparkling wine, so I thought I'd try to use it over julienned cucumbers to make this refreshing slaw. It's a nice way to round out a brunch or picnic. —Merry Graham, Newhall, California
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Four-Berry Spinach Salad
Nature's candy abounds in the berry-filled salad. The slightly tart dressing contrasts deliciously with the sweet in-season fruit. —Betty Lise Anderson, Gahanna, Ohio
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Easy Tomato Avocado Salad
I came up with this recipe one day when avocados were on sale at the market. It's a nice change from a lettuce salad, plus it's quick to make.
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Asian Cucumber Salad
This colorful Asian cucumber salad makes a simple, cool side dish when we have stir-fry for dinner. —Tari Ambler, Shorewood, Illinois
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Squash Ribbons
Steamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.
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Sweet-Sour Red Cabbage
The first time I bought a red cabbage, I didn’t quite know what to do with it. After some experimenting, I came up with this recipe that’s now my fall comfort food. As a side, it’s compatible with a variety of meat entrees, but I especially like it with pork roast or chops.—Karen Gorman, Gunnison, Colorado
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Roasted Beets with Orange Gremolata and Goat Cheese
My grandma always grew beets then pickled or canned them, but I prefer to prepare them differently. I love these roasted beets in the winter but they can be enjoyed all year with the addition of fresh herbs and tangy goat cheese. —Courtney Archibeque, Greeley, Colorado
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Quinoa Salad
This hearty yet light vegetable-packed quinoa salad has layers of flavors and textures, all dressed with a simple herb and garlic-infused lemon vinaigrette.
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Italian Tomato Cucumber Salad
This yummy medley of vegetables is a cool complement to zesty dishes like my fish, and also barbecued meats and poultry. —Florine Bruns, Fredericksburg, Texas
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Asian Snow Pea Toss
My love for Asian flavors sparked the idea for this easy, healthy side dish. For this Asian salad, I use just-picked peas from our garden and serve it with grilled chicken. — Mary Ann Dell, Phoenixville, Pennsylvania
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Spicy Coleslaw
This crowd-pleasing spicy coleslaw is the perfect side dish for your next backyard barbecue. It’s crunchy and flavorful, and the dressing is delightfully tangy and sweet.
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Zucchini in Dill Cream Sauce
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! —Josephine Vanden Heuvel, Hart, Michigan
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Carrots and Snow Peas
This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. —Cheryl Donnely, Arvada, Colorado
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Veggie-Stuffed Tomatoes
This recipe is my wife's favorite, she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, but it's also filling enough for a whole meal. — Scott Szekretar, Islip, New York
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Sauteed Cabbage
When I was young, my family grew our own cabbages. It was fun to put the cabbage to use in the kitchen, just as I did with this comforting side. With potatoes, deviled eggs and cornbread, fried cabbage tastes like home. —Bernice Morris, Marshfield, Missouri
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Roasted Carrots with Thyme
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
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Minted Beet Salad
We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin
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Roasted Peppers and Cauliflower
Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. —Cheryl Wilt, Eglon, West Virginia
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Stewed Zucchini and Tomatoes
A fresh take on traditional vegetable sides, this make-ahead dish stars zucchini, tomatoes and green pepper. Bubbly cheddar cheese adds a down-home feel. —Barbara Smith, Salem, Oregon
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Slow-Cooked Summer Squash
We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz up the dish a bit. This was a huge hit with my family. —Joan Hallford, North Richland Hills, Texas
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Watermelon Tomato Salad
Watermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington
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Shaved Fennel Salad
This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. —William Milton III, Clemson, South Carolina
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Zucchini Panzanella Salad
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
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Summer Salad
This is the perfect summer salad recipe for picnics and potlucks. It's full of pearl couscous, quinoa, colorful vegetables and fruit.
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Kohlrabi, Cucumber and Tomato Salad
This chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. —Kristina Segarra, Yonkers, New York
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White Balsamic Blueberry, Corn and Feta Salad
I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. —Colleen Delawder, Herndon, Virginia
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Flamboyant Flamenco Summer Salad
I came up with this salad simply by choosing the best-looking vegetables at a local farmers market—the colors are so beautiful! Turn it into a full vegetarian meal by adding roasted garbanzo beans or cooked white beans as protein. —Crystal Schlueter, Northglenn, Colorado
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Radish Asparagus Salad
Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it! —Nancy Latulippe, Simcoe, Ontario
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Cucumber Salad with Sour Cream
Cucumber salad with sour cream is the side dish you need. It is cool and creamy—the perfect way to use all those cucumbers from your garden!
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Grilled Cabbage
If you're only eating cabbage in coleslaw, you're missing out! Grilled cabbage is the secret to transforming the crunchy leaves into sweet, tender bites. Here's how to grill cabbage so it turns out perfect, every time.
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