8 original recipes for preparing your favourite garden vegetables

The vegetables in the garden are finally ready to be used! When the summer harvest is in full swing, sometimes we don’t know what to do with our juicy tomatoes or crunchy cucumbers after making a few sandwiches and salads. To make the most of fresh vegetables, here are some recipes on how to use them in new and exciting ways.

Explosive tomatoes by Christian Bégin

Do you eat cherry tomatoes like candy? They are even closer to a treat in this recipe, as they are covered in caramel made from corn syrup and then dipped in a mixture of sesame seeds and ginger—perfect to nibble at cocktail hour.

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Stuffed cucumber rolls and cucumber dip

Your plates of raw vegetables will be even more gorgeous if you add rolls of cucumbers wrapped around julienne carrots and lettuce. Prepare a sour cream and onion powder dip for a crunchy and tasty snack.

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Zucchini and goat cheese tart

For a change from your typical grilled zucchini on the barbecue, why not opt for a savoury tart that works perfectly for brunch or lunch, served with a side salad. First, to avoid a soggy pie crust, sprinkle the zucchini with salt and let it sit so that it releases its excess liquid. Then, on the bottom of the pie shell, arrange a layer of goat cheese, another of zucchini and, finally, a mixture of eggs and cream for a delicious summer treat!

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Stuffed grilled pepper skewers

It’s hard to find a simpler recipe than this one for peppers cut in half, topped with half a sausage and put on skewers to grill on the barbecue. Serve them as tapas or with pasta for a complete meal.

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Buckwheat, green bean and black garlic salad with a tangy vinaigrette

Simple green beans get a chic makeover when served in a salad of buckwheat, a grain that tastes like wild rice, and black garlic, with its caramelized flavour profile. Tossed with a vinaigrette made with lemon juice and a few basil leaves, this salad is fresh and inviting.

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Herb colada by Monsieur Cocktail

Forget making pesto with all those herbs—make this cocktail instead! We pile fresh pineapple with dill and chives and mix with lemon syrup and coconut cream for a zesty, herbaceous taste.

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Braised radishes

When you cook radishes, they lose a bit of the pungent taste that some people don’t enjoy, and develop a sweeter flavour. Here, they are braised with butter and oil to make a colourful accompaniment for grilled meats or seafood.

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Carrot dip and marinated vegetable garnish by Trois Fois Par Jour

Quickly getting tired of carrot sticks? Here’s a dip made of carrot puree and Greek yogurt that is perfect to serve on the summer patio with pita chips. To add a little extra crunch, make cubed quick-marinated vegetables to use as a garnish.

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