3 Smart Veggie Sides (to Offset Burger Overconsumption)

Taking advantage of summer’s best vegetables, these side recipes are so good your main dish just might be upstaged. 

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Hot Bacon Caprese Salad

To start we have an update on the traditional Caprese Salad with a rich, tart dressing.

Ingredients

2 1/2 pounds heirloom tomatoes, cut into 1/2-inch slices

1 (16-oz.) package fresh mozzarella cheese, cut into 1/2-inch slices

1/2 cup fresh basil leaves

6 thick bacon slices, coarsely chopped

3 to 4 Tbsp. red wine vinegar

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

See more:  28 Recipes for Fresh Tomatoes    

Preparation

1. Arrange tomatoes and cheese on a serving platter, placing basil leaves between slices. Sprinkle with desired amount of salt and pepper.

2. Saute chopped bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Remove from heat, reserving bacon and 2 Tbsp. drippings in skillet. Let stand 1 minute. Add vinegar and oil, stirring to loosen browned bits from bottom of skillet. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. black pepper. Drizzle warm bacon mixture over tomatoes and cheese. Serve immediately.

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Zucchini-Potato Casserole

This elegant tian, a French dish of layered vegetables, is delicious warm or at room temp.

Ingredients

2 tablespoons butter

2 medium-size sweet onions, chopped

Vegetable cooking spray

1 medium-size Yukon gold potato, sliced

1 medium-size zucchini, sliced

4 plum tomatoes, sliced

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons butter, melted

1/3 cup freshly grated Parmesan cheese

See More: 28 Flavorful Ways with Zucchini

Preparation

1. Preheat oven to 375°. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and sauté 10 to 12 minutes or until tender and onions begin to caramelize.

2. Spoon onions into a 10-inch quiche dish coated with cooking spray. Toss together potatoes and next 4 ingredients. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil.

3. Bake at 375° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

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Charred Eggplant with Miso Dressing

A side dish that you can throw on the grill! These smoky eggplant slices get a salty, pungent flavor from Miso, a Japanese staple.

Ingredients

 1/3 cup mayonnaise

2 tablespoons white miso

1 tablespoon fresh lime juice

1/8 teaspoon freshly ground black pepper

2 large eggplants (about 2 lb.)

1/4 cup olive oil

1/4 cup torn fresh cilantro leaves

See more: 49 Summer Farmers’ Market Recipes

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Stir together first 4 ingredients in a small bowl.

2. Cut eggplants lengthwise into 3/4-inch-thick slices. Brush each slice with olive oil, and sprinkle with desired amount of salt and pepper.

3. Grill eggplant slices, without grill lid, 5 minutes on each side or until slightly charred and tender. Arrange on a serving platter, and drizzle with desired amount of miso dressing; top with cilantro. Serve immediately with remaining dressing.

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