Colourful Vegetable Recipes for Every Season

55 min Mediterranean

Stuffed tomatoes with couscous and herbs

Large summer tomatoes are stuffed with lemon couscous, peppers, feta and many herbs. They remain juicy in the oven while the surface is lightly browned.

37 min Italian

Summer frittata with zucchini and tomatoes

Courgette, cherry tomatoes, feta and herbs make this frittata a quick summer meal. It is started in the pan and gently finished in the oven.

1 hr 30 min Italian

Courgette and ricotta lasagne

This vegetarian lasagna combines fried zucchini, spicy tomato sauce and creamy ricotta. The previous frying prevents an watery filling.

26 min Japanese-inspired

Cold sesame-cucumber pasta salad

Cool soba noodles, cucumber and carrot meet a creamy sesame dressing with soy sauce and rice vinegar. The salad tastes fresh, nutty and slightly spicy.

30 min Mediterranean

Bean and tomato salad with feta

Green beans, sweet tomatoes and salty feta make a satisfying summer salad. A mustard-herb dressing combines the vegetables without weighing them down.

57 min French

Tomato tart with goat cheese

Crunchy puff pastry carries a spicy goat cheese cream and ripe summer tomatoes. The prior salting of the slices keeps the tart aromatic instead of watery.

35 min Chinese

Sour-hot soup

Sour-hot soup is made with broth, tofu, mushrooms, bamboo shoots, egg, white pepper and Chinkiang vinegar. Acid and pungency are only balanced at the end.

35 min Chinese

Gong Bao Tofu

Gong Bao Tofu is the vegetarian version of kung pao: crispy fried tofu, chilli, Sichuan pepper, peanuts and a spicy-sour sauce.

40 min Summer

Lemon chicken with zucchini rice

Roast chicken breast and then cook it in a pan with rice, zucchini, stock, lemon juice and grated lemon. Cover and let the rice swell over low heat and return it to the boil for the final cooking to keep it juicy.

23 min Summer

Avocado and corn salad with lime

Grilled corn is cut off the cob and mixed with avocado, tomatoes, red onion, lime and coriander. Cut the avocado at the end and fold in; let the corn cool before mixing so that it does not soften.

32 min Summer

Chicken Caesar wraps

Spiced chicken breast is fried, cut into strips and rolled into tortillas with romance salad, Parmesan cheese, Caesar dressing and croutons. Let the chicken rest briefly and dose the dressing sparingly; only add croutons immediately before rolling.

30 min Mediterranean

Risoni salad with chickpeas

Risoni are cooked al dente, marinated lukewarm with lemon dressing and mixed with chickpeas, tomatoes, cucumber and parsley after cooling. Drain the small noodles well and add cucumber later to keep the salad loose instead of watery.

40 min Mediterranean

Grilled eggplant rolls

Grill lengthways sliced aubergines, spread with a ricotta cream made from dried tomatoes and basil and roll up with pine nuts. Slice the aubergines evenly thin, season with salt and pat dry well to make them pliable and flavour them with toast.

30 min Summer

Trout fillet with cucumber dill salad

Trout fillets are fried on the skin side until crispy and served with a cool cucumber salad of yoghurt, dill and lemon. Squeeze cucumber and salt late; turn trout only once and remove from the pan as soon as it is cooked through.

40 min Mediterranean

Pesto potato salad with arugula

Small potatoes are cooked in their skins, marinated still warm with white wine vinegar and then mixed with pesto, tomatoes, rocket and pine nuts. Pesto is first added to the lukewarm potatoes and then immediately add rocket before serving to keep it fresh.

1 hr 20 min Summer

Cold melon and feta soup

Puree watermelon and cucumber cold with lime, mint and olive oil; crumbled feta is added only when serving. Remove seeds and pre-cool all ingredients; dose salt sparingly, because feta already has a strong spice.

23 min Mediterranean

Grilled halloumi salad with nectarines

Grilled cheese and nectarine wedges are briefly fried and served warm with rocket, cucumber and lemon-honey dressing. Grilled cheese should be roasted last and served immediately, while the nectarines should only have strong grill traces.

32 min Mediterranean

Chicken pita with tzatziki

Fry the lemony spiced chicken breast and fill it with tomatoes and a yoghurt tzatziki and squeezed cucumber into warm pita bread. Squeeze the cucumber thoroughly and let the chicken rest briefly after frying so that neither tzatziki nor meat soak the pita.

30 min Italian

Burrata panzanella with roasted peppers

Burrata panzanella combines roasted bread, ripe tomatoes, grilled peppers, basil and creamy burrata. The bread salad should be pulled but not mushy.

15 min Italian

Focaccia sandwich with antipasti

Focaccia Sandwich with Antipasti is a quick Italian sandwich with pesto, grilled vegetables, mozzarella and rocket. It is important to have a juicy but not dripping filling.

25 min Italian

Gnocchi salad with tomatoes and mozzarella

Gnocchi salad with tomatoes and mozzarella is better when the gnocchi are fried briefly. This way they get bite and do not water down the salad.

30 min Summer

Grilled herb salmon parcels

Salmon, zucchini, cherry tomatoes, lemon and herbs are gently cooked with olive oil in tightly sealed grill packs. Do not place the packs directly over the starchy embers and check after a short time whether the salmon is still juicy inside.

55 min Summer

Stuffed zucchini with couscous

Hollowed zucchini are stuffed with swollen couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the hollowed out zucchini meat and do not stir the couscous filling too moist to keep the shells stable.

40 min Summer

Lime-coconut rice with vegetables

Jasmine rice is cooked with coconut milk and vegetable stock, then add the courgettes, peppers, peas, lime and roasted cashews. Cover and cook the coconut rice over low heat and loosen after soaking; add the lime juice at the end.

28 min Summer

Tomato burrata bread salad

Mix the toasted ciabatta cubes with ripe tomatoes, red onion, basil and balsamic vinegar and serve with burrata. Let the bread and tomato dressing sit for a short time; open the burrata on the plate first to ensure that the bread still has crispy edges.