Easy Late-Summer Veggie Sauté – Zucchini, Corn & Cherry Tomatoes

Celebrate late-summer produce with this quick veggie sauté! Zucchini, corn, and cherry tomatoes shine in a light, fresh side dish topped with basil & feta.

Easy Late-Summer Veggie Sauté – Zucchini, Corn & Cherry Tomatoes

Just because the calendar says late summer doesn’t mean we have to say goodbye to vibrant, fresh vegetables. In fact, this is one of the best times of year to enjoy them! Farmers’ markets are still overflowing with zucchini, sweet corn, plump cherry tomatoes, and fragrant basil—each one tasting like sunshine on a plate.

This Easy Late-Summer Veggie Sauté brings those flavors together in one quick, colorful dish. A light sear in olive oil enhances their natural sweetness while keeping them crisp and bright. Finished with fresh basil and a sprinkle of creamy feta, it’s the perfect side dish to celebrate the season.

Serve it alongside grilled chicken, seared salmon, or a juicy steak for a balanced summer dinner. It also pairs beautifully with simple pasta, rice, or quinoa for a fresh, vegetarian-friendly meal that’s light yet satisfying.

Enjoy!

What Ingredients Do I Need?

• Olive Oil – Adds richness and helps achieve a golden sear.

• Yellow Squash & Zucchini – A classic summer pairing with mild, tender flavors.

• Corn on the Cob – Sweet and crisp, adding texture to the dish.

• Cherry Tomatoes – Juicy pops of color and tang.

• Fresh Basil – Brings a fragrant, herby note that brightens everything.

• Kosher Salt & Black Pepper – Essential for balancing and enhancing flavor.

• Feta Cheese – A creamy, salty finish that complements the veggies.

Substitutions and Variations

Substitutions

• Oil – Swap olive oil for avocado oil or butter for a richer flavor.

• Herbs – Fresh parsley, dill, or thyme can be used if basil isn’t available.

• Cheese – Goat cheese, parmesan, or dairy-free feta are great alternatives.

Variations

• Add Garlic – A clove or two, sautéed at the start, for extra aroma.

• Make It Spicy – A pinch of red pepper flakes or a drizzle of chili oil adds heat.

• Mediterranean Twist – Add Kalamata olives or sun-dried tomatoes for deeper flavor.

• Grilled Version – Grill the veggies for smoky depth before tossing with basil and feta.

Kitchen Tips and Notes

• Don’t Overcrowd the Pan – A single layer helps the vegetables caramelize instead of steam.

• Use Fresh Corn If Possible – It adds natural sweetness and crunch. Frozen corn works in a pinch.

• Choose Block-Style Feta – Crumble pieces from a block for a creamier texture and fresher flavor compared to pre-crumbled feta.

• Serve Immediately – The dish tastes best while the veggies are warm and the feta slightly melts.

• Prep Ahead – Slice vegetables in advance for a quick weeknight side dish.

"Set the Mood"

Picture a warm evening where the sun lingers just a little longer, and dinner is all about simple pleasures. 

Serve this colorful vegetable sauté family-style on a rustic platter with grilled chicken or fish, a crisp white wine or sparkling water, and maybe a loaf of crusty bread for soaking up all the delicious juices. 

Whether it’s a weeknight meal on the patio or a casual backyard dinner with friends, this dish brings late-summer freshness to the table in the most effortless way.

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💬 Let’s Chat!

Have you tried this side dish? What are your favorite summer side dishes or vegetables to cook? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing – A Fresh Mediterranean Side Dish

Fresh, vibrant, and Mediterranean-inspired, this roasted vegetable couscous with lemon-tahini dressing is perfect for healthy, easy spring dinners — hot or cold!

Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing – A Fresh Mediterranean Side Dish

Over the past few years, we’ve been trying to bring more Mediterranean flavors into our kitchen — bright, wholesome dishes that feel both nourishing and satisfying. It’s been such a fun and delicious shift, and this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing has quickly become a new favorite on our table.

This colorful roasted vegetable couscous dish is everything I love about Mediterranean cooking: simple ingredients, bold flavor, and that perfect balance of freshness and heartiness. Roasted zucchini, summer squash, and sweet bell peppers bring a rich, caramelized flavor, while the fluffy pearl couscous soaks up every drop of the creamy lemon-tahini dressing. For those on a Mediterranean diet — this dish is packed with vibrant vegetables, healthy fats, and bright, natural flavors that make every bite both nourishing and satisfying.

The first time I made this, I served it warm alongside some pan-seared Mediterranean pork chops, and honestly, it was magic. The couscous held its own next to the juicy, Greek spiced pork, adding a lively, slightly tangy contrast that made every bite pop. Plus, the versatility of this dish makes it a perfect fit for easy spring dinners — serve it hot right off the stove, or chill it for a refreshing side that’s just as delicious the next day.

I love that this healthy Mediterranean recipe brings color and excitement to the plate without feeling heavy. Mediterranean cooking really has a way of making “healthy” feel like a true celebration, not a sacrifice.  Whether you're looking for a flavorful hot side dish for tonight’s dinner, or a make-ahead salad to brighten up your week, this roasted vegetable couscous delivers. It’s bright, beautiful, and filled with the simple joys of the season — exactly the kind of food we’re craving right now.

Enjoy!

What Ingredients do I need?

Produce:

• Zucchini
• Yellow summer squash
• Red bell pepper
• Orange bell pepper
• Garlic
• Fresh parsley
• Lemon

Grains:

• Pearl couscous (aka Israeli couscous)

Canned & Jarred:

• Tahini

Spices:

• Kosher salt
• Black pepper

Oils & Vinegars:

• Olive oil

Substitutions and Variations

Substitutions

One of the best things about this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing is how easy it is to customize! Here are a few simple swaps you can make:

• Vegetables:  Use whatever you have on hand! Eggplant, cherry tomatoes, broccoli, or even asparagus would roast up beautifully. Just aim for a similar quantity of vegetables.

• Couscous:  If you don’t have pearl couscous, regular couscous, quinoa, or even orzo pasta would work nicely here. Just adjust the cooking time according to package directions.

• Tahini:  No tahini? No problem. You can swap it for a little Greek yogurt or a spoonful of hummus for a creamy, tangy dressing with a slightly different flavor.

• Parsley:  Feel free to substitute with fresh basil, cilantro, or mint if you prefer a different herb flavor.

• Olive Oil:  Avocado oil or another mild-flavored oil can easily step in if you’re out of olive oil.

Variations

Want to make this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing your own? Here are a few easy ways to mix it up:

• Spicy Kick:  Add a pinch of crushed red pepper flakes to the dressing or sprinkle roasted vegetables with a little smoked paprika for a bold, smoky heat.

• Extra Greens:  Toss in a handful of baby spinach, arugula, or chopped kale right before serving for a boost of fresh greens.

• Nutty Crunch:  Top with toasted pine nuts, almonds, or pistachios for a little extra texture and richness.

• Cheesy Touch:  Sprinkle crumbled feta or goat cheese on top for a creamy, tangy finish that pairs beautifully with the roasted veggies.

Kitchen Tips and Notes

• Cut Evenly for Even Roasting:  Try to dice your vegetables into similar-sized pieces so they roast evenly. This helps prevent some pieces from getting too soft while others stay undercooked.

• Don’t Crowd the Pan:  Give the veggies room to breathe on the baking sheet. Overcrowding causes them to steam instead of roast, and you’ll miss out on those beautiful browned edges!

• Leftover Love:  This dish makes excellent leftovers! You can repurpose it into a grain bowl with greens, or scoop it into pita bread with extra protein for a quick lunch.

See recipe at the bottom👇

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Grilled Summer Squash Caprese

 A variation on an Italian Caprese Salad this Grilled Summer Squash Caprese features summer squash, grilled to perfection, juicy ripe summer cherry tomatoes, and fragrant basil.  The perfect side dish!

Grilled Summer Squash Caprese

This summer it's been all about the side dishes and salads around our house.  We've been grilling pork chops, steaks, and chicken all summer long but the side dishes are really the outstanding items this year.  Here is another delectable side dish that couldn't be easier to make.

Ripe yellow summer squash cut into strips and grilled is topped with cherry tomatoes and basil, then doused with really good olive oil and minced garlic.  Simple, straightforward, and scrumptious!  Try this out while tomatoes are at their peak.

Enjoy!

What Ingredients do I need?

• yellow summer squash

• cherry tomatoes - I used heirloom cherry tomatoes for the color variety.

• fresh basil

• good olive oil - since this is a main component you want the best flavor you can afford.

• fresh garlic

Substitutions and Variations

• Try zucchini or eggplant instead of the squash.

• Switch up the herbs - thyme or oregano would be wonderful.

• Use cut Roma tomatoes or large heirloom tomatoes instead of cherry.

Kitchen Tips and Notes

• Buy ripe fresh tomatoes - since this is a main ingredient you want very tasty tomatoes.  Cherry tomatoes that are on the vine are the most flavorful.  I chose heirloom cherry tomatoes for a more pop of color.

• This dish is perfect served hot off the grill or at room temperature.
• When you use olive oil as a tasting ingredient (the oil flavor is prominent in the food you are eating such as salad dressing, dipping oil for bread, drizzling etc.) instead of cooking, you want the best quality oil that you can afford.  The taste will be better and will make your dish stand out.  Here are a few olive oils that I trust and like.  Kouzini Greek Olive Oil - California Olive Ranch - Lucini 

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Grilled Summer Squash Caprese

serves 6

1 1/2 lbs yellow summer squash (about 3 medium) cut lengthwise in to slices
olive oil
kosher salt & ground black pepper
1/2 pint grape tomatoes, halved (I used heirloom cherry tomatoes)
1/4 cup fresh basil 

1 Tablespoon minced garlic

Brush both sides of the squash slices with olive oil.  Sprinkle with salt and pepper.

Grill on an outdoor grill, or indoor using a grill pan, about 5-6 minutes until crisp-tender, turning once.

Arrange squash on a serving platter along with tomatoes.  Top with basil leaves.  Drizzle with olive oil and minced garlic before serving.

adapted from BHG.com

Shaved Summer Squash Salad

Ribbons of squash laced with a lemon basil vinaigrette sit atop a jazzed up Greek yogurt to make one of the lightest summer salads around!

We're still late summer eating around here but there is a definite change in the air.  The days are warm and the nights are now getting cool.  Autumn is on it's way.

While we can, we are still enjoying summer's bounty of produce and eating light and healthy.  Today's dish can definitely qualify as part of the Mediterranean diet and is very healthy, yet full of flavor.  Today we are serving up a light salad.  One that's part salad, and one that's part dip.  This combination is equally stunning and unique and one that you are sure to enjoy!

SHAVED SUMMER SQUASH SALAD

Ribbons of zucchini and summer squash are the star of the dish and are laced in a delicate lemon basil vinaigrette.  The base of the salad is Greek yogurt that is jazzed up with garlic and lemon juice and thinned out with some heavenly olive oil to make this a more spreadable base that serves as a dip for the squash.  The squash salad is piled high on the yogurt and topped with some chopped almonds for crunch and red pepper flakes for a little heat.  This is one winner of a salad!

This dish goes perfectly with my Paprika Potato and Tomato Tarts for a light dinner or lunch.  You could also serve this as a side dish with any grilled chicken, beef, pork or fish.  It's a versatile dish that is light and fresh and utterly scrumptious.

Enjoy!

Shaved Summer Squash Salad

serves 6-8

1 lb zucchini, ends trimmed
1 lb yellow summer squash, end trimmed
3 tsp salt, divided
5 1/2 Tbsp olive oil, divided
4 1/2 Tbsp fresh lemon juice, divided
1 Tbsp fresh basil, chopped
1/2 tsp black pepper, divided
1 cup plain Greek yogurt
1 clove garlic, minced
1/4 cup toasted almonds, rough chopped
Garnish: fresh basil leaves, crushed red pepper flakes

Use a Y-shaped vegetable peeler or a mandoline to shave zucchini and yellow squash lengthwise into very thin ribbons.  Place them in a colander and sprinkle with 1 teaspoon of salt.  Toss to coast and allow to stand for 10 minutes to pull out any excess moisture in the squash.  Rinse with cold water and thoroughly pat dry.

In a large bowl whisk together 3 tablespoons of olive oil, 3 tablespoons of lemon juice, the chopped basil, 1 teaspoon salt, and 1/4 teaspoon pepper.  Add zucchini and squash and toss to combine.  

In a medium bowl mix together the yogurt, garlic, 2 1/2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper.

Using the back of a large spoon spread the yogurt onto a serving platter.  Arrange the squash mixture (draining of any excess moisture) over the yogurt.  Top with chopped almonds.  Garnish with basil leaves and red pepper flakes if desired.  Serve immediately.

source:  Entertain & Celebrate Summer 2020

 

Summer Fresh Recipe Series: Grilled Vegetable Platter

Vegetables grilled until caramelized and tender crisp and doused with the most fabulous herb vinaigrette around!

I've been dying to bring you this 8th installment of my Summer Fresh Recipe Series.  This next side dish is a beauty, and a tasty one at that.  It screams summertime and just begs to be eaten!

The focus is on the fresh summer vegetables and all the fresh herbs you can get your hands on!

GRILLED VEGETABLE PLATTER

I've come a long way since childhood.  Yes, I have.

There was a time I would never have looked twice at this platter, crinkling up my nose.

But not today.

I've changed.

You couldn't drag me away from these now.

And the vinaigrette... let's just say I could bathe in it!

Enjoy!

Summer Fresh Recipe Series

• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Grilled Vegetable Platter


VEGETABLES
5-6 Campari tomatoes
3-4 large carrots, peeled
1 bunch large asparagus, wooden ends removed
1-2 zucchinis, cut on the bias
1-2 yellow summer squash, cut on the bias

FOR THE VINAIGRETTE
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp Dijon mustard
3 cloves garlic, minced
2 Tbsp fresh basil, chopped, plus whole leaves for garnish
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh sage, chopped
1 Tbsp fresh parsley, chopped
Kosher salt and freshly ground black pepper, to taste
Preheat grill to medium high heat.

In a medium bowl stir together all the ingredients for the vinaigrette.  Brush all sides of the vegetables with some of the vinaigrette and allow to marinate for about 10 minutes. 

Grill vegetables straight on the grill until tender crisp and they have good grill marks on them, turning over as needed.  About 10 minutes.

Remove from grill to a platter and drizzle with some of the remaining vinaigrette.  Serve immediately.

Homemade Minestrone Soup

Yum

Happy weekend everyone!

I so enjoy my weekends lately.  It's a time for much needed relaxation after a grueling week at work.  We are seeing the first signs of spring here this weekend.  The weather is actually starting to warm up during the day and the sun is shining nice and bright.  But this is just a teaser of whats to come because they say there's rain in forecast again this week.

With all the cold weather and the rain I've been on a soup kick all winter.  I've made some of my old standards like Slow Cooker Chicken Enchilada Soup and Italian Chicken and Bean Soup and Cheesy Potato Soup and I've made some mouthwatering new ones.  So I going to bring you a couple of new soups to make before spring truly hits beginning with an Italian staple.

HOMEMADE MINESTRONE SOUP

This insanely easy dish will make your jaw drop.  It's that simple, and that GOOD!  The secret to a good soup is a good broth, and allowing the flavors to meld and develop a rich taste.  This soup is chock full of hearty vegetables and beans that are simmered in a chicken tomato broth and spiced just right with wonderful Italian herbs.  I also added a little kick to the soup by adding a pinch of red pepper flakes.  If you don't want the heat then you can certainly leave it out. 

What do I need to make this soup?  A good sturdy dutch oven such as this one is a must.  I just love mine and use it for so many soups and braised dishes.  A good knife like this one really makes chopping vegetables easy.  Wooden spoons such as these, make stirring a breeze.  To round this out some wonderful soup bowls such as these hold a nice portion of soup and are pretty too!

This soup cooks in about 1 hours which is ideal for weeknights and weekends.  We tend to cook them on Sundays after a day of running around.  They are perfect with a loaf of crusty bread and a nice salad.  This soup will is so tasty and filing it's sure to become a new favorite in your household.

Enjoy!

Homemade Minestrone Soup

serves 6


2 Tbsp. olive oil
1 small onion, diced
2 small carrots, diced
2 celery stalks, diced
1 small zucchini, diced
1 small yellow squash, diced
4 cloves garlic, minced
6-7 cups low-sodium chicken broth
2 tsp. dried oregano
2 tsp. dried thyme
1/2 tsp. black pepper
1/8 tsp. red pepper flakes
2 bay leaves
1 (28 oz) can diced tomatoes, with juices
1 (15 oz) can Cannellini beans, rinsed and drained
1 (15 oz) can Kidney beans, rinsed and drained
2 cups chopped fresh baby spinach
1 cup Ditalini pasta
salt and pepper

Heat oil in a large dutch oven over medium-high heat. Add the onion, carrots, and celery and cook for 7-8 minutes, stirring occasionally, until the onions are tender.  Add the zucchini, yellow squash, and garlic and cook for 2 minutes.  Add 1/2 cup of chicken broth to deglaze the pan, using a spoon to scrape up any brown bits on the bottom of the pan. 

Add the remaining chicken broth, oregano, thyme, black pepper, red pepper flakes, bay leaves, tomatoes, and drained beans. Turn the heat to high and bring to a boil, then reduce heat to medium-low, cover and simmer for at least 20-30 minutes.

Add the spinach and the pasta.  Cook for 10 minutes more until the pasta is al dente. Remove the bay leaves and season with additional salt and pepper as needed.