Veggie Side Dishes You’ll Want To Make On Repeat

Summer is the perfect time to cook with vegetables — they’re refreshing, crisp and a canvas for plenty of flavour.

If you can get your hands on them, local, farm-fresh vegetables are even better. We’re sharing our favourite veggie side dishes for summer, including a delicious cauliflower salad, citrusy smashed potatoes and Coulson Armstrong‘s briny beet dish.

Lemony Smashed Potatoes

These crispy yet fluffy smashed potatoes are topped with an assortment of fresh herbs. The trick to the best potato is boiling them for 20 minutes before they go in the oven to bake away with plenty of lemon zest and Parmigiano-Reggiano.

Coulson Armstrong’s Golden Beets with Tonnato

An upscale take on using tinned tuna, Prime Seafood Palace’s Coulson Armstrong shares the recipe for his best beet dish. Briny capers, dill and trout roe create a beautiful depth that makes the beets sing.

Summer Légumes Frites

If you love shrimp tempura, try this crunchy side where cauliflower, green beans, zucchini, squash and eggplant are coated in a tempura-style batter. Marjorie Taylor, co-author of French at Heart where this recipe appears, says lemon wedges provide a hit of brightness.

Eggplant with Grapes, Feta and Lemony Tahini

Serve this silky eggplant on the sheet pan it cooks on, alongside onion, grapes, chili and spiced tahini. A mix of garnishes, including toasted pine nuts, tender herbs, pomegranate seeds and a drizzle of hot honey top off the sweet and savoury dish.

Crispy Potato Skins with Fried Herb Aioli

You read that right. When roasted in a cast iron skillet with oil, russet potato skins crisp up to create a mouth-watering bite. Make sure you serve the skins extra hot with a helping of homemade aioli.

Kale, Sweet Potato, Date & Walnut Chopped Salad

Take Clodagh McKenna’s word for it: this kale salad is leaps and bounds beyond a lacklustre salad. The Irish chef’s recipe is full of satisfying textures and sweet flavours that are nearly impossible to get bored of.

Crispy Cauliflower Salad

This cauliflower salad with jalapeño, chive and sour cream dressing will leave your taste buds happy. U.K. chef John Gregory-Smith loves crumbling on a bit of blue cheese at the end.

Grilled Asparagus with Hollandaise

Michelin-recommended restaurant Fat Rabbit’s grilled asparagus dish is fresh and earthy. Chef Zach Smith says hollandaise and asparagus are “a match made in heaven.”

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