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. 


Hot Bacon Caprese Salad

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


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    


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.


Zucchini-Potato Casserole

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


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


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.


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.


 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


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.

Don’t Miss:
Homegrown Summer Squash Recipes
Fully Loaded Corn on the Cob Recipes
Get Fired Up for a Family Cookout