Summer Vegetarian Mains

Meat-free entrées can be wonderfully satisfying

We've shared vegetarian summer appetizer recipes for taking advantage of the season's bountiful produce. Don't stop there—there's no reason you need to bring in meat for your entree. We've rounded up vegetarian summer main course recipes that are as satisfying as any meat dish.

Summer is cookout season, which means hamburgers. Veggie burgers have a reputation for being bland and dry, but they don't have to be. Vegetarians and carnivores alike will love our umami-rich portobello burger topped with blue cheese and sautéed red onions; our quinoa burger with carrot, celery, arugula, and beans; and our black bean burger made with cumin, paprika, coriander, and both poblano and chipotle chile and served with salsa fresca and an avocado crema.

At once hearty and refreshing, pasta salad is a perfect summer main. Our Greek pasta salad pairs rotini with crunch cucumber, juicy tomato and briny feta. Slightly bitter rapini gets balanced by tangy goat cheese in an orecchiette salad. Or go for an Asian twist by dressing Chinese egg noodles with peanut butter, sesame paste, and chile-garlic paste. Peanuts, cucumber, and carrots give the creamy dish a great crunch.

Hot pasta dishes can also showcase summer produce. Great heirloom tomatoes deserve the best treatment—make your own fettucine to toss with cherry tomatoes, basil, and olive oil. Baby artichokes become crisp-tender when simmered and grilled, and need little more than lemon juice and olive oil to make a wonderful spaghetti dish.

Find all of these recipes and more in our collection of vegetarian summer mains.

Pickled Stone Fruit and Burrata Flatbread
Pickled Stone Fruit and Burrata Flatbread
A light vegetarian lunch, or even savory summer dessert, the sugary pickling brine in this recipe helps the peaches and plums caramelize on the grill.Michael Turek
Tacos de Papa Hwy 99 (Potato Tacos)
Tacos de Papa Hwy 99 (Potato Tacos)
Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, these Tacolicious versions are stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great as an accompaniment for meat or fish or spooned over eggs.Romulo Yanes
Puy Lentil Salad (Sallad på Puylinser)
Puy Lentil Salad (Sallad på Puylinser)
Puy lentils from France's Haute-Loire region are celebrated for their robust, earthy flavor, which shines in this lively salad from Pelle Lundberg, a home cook in Vickleby, Sweden. The lentils, tossed with cherry tomatoes sautéed in butter and olive oil, flavored with rosemary and thyme, and then dressed in balsamic, make a festive vegetarian main course or a robust side dish for a Swedish midsummer lunch.Felix Odell
Sesame Noodles
Sesame Noodles
A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish.Maxime Iattoni
Six-Onion Pizza
Six-Onion Pizza
This sweet and savory pizza showcases the flavor of six kinds of onion.Todd Coleman
California Sandwich
California Sandwich
A version of a California classic, this sandwich is a mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing.Todd Coleman
Greek Pasta Salad
Greek Pasta Salad
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.Maxime Iattoni
Sweet Pea Gnocchi
Sweet Pea Gnocchi
These airy potato pillows get an infusion of color and flavor from sweet peas and fresh mint before being coated in a lemon and herb cream sauce.Anna Stockwell
Brown Butter, Peas, and Mint Omelette
Brown Butter, Peas, and Mint Omelette
Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint.Yossy Arefi
Herbed Tomato Tart
Herbed Tomato Tart
Made with ripe cherry tomatoes, fragrant herbs, and a buttery crust, this gorgeous, rustic tart is a showstopper.Todd Coleman
Tagliatelle with Yogurt and Fried Onions (Rishta bi Laban wa Bassal)
Tagliatelle with Yogurt and Fried Onions (Rishta bi Laban wa Bassal)
Copious amounts of lightly caramelized onions are piled atop pasta and served with yogurt and herbs in this recipe inspired by Claudia Roden’s The New Book of Middle Eastern Food. Get the recipe »André Baranowski
Swiss Chard and Chipotle Tacos
Swiss Chard and Chipotle Tacos
Onions, mushrooms, sweet corn, and chiles in adobo add hearty, smoky flavor to this Swiss chard-based taco filling. Get the recipe for Swiss Chard and Chipotle Tacos »Helen Rosner
Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle)
Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle)
Squash, peppers, or eggplant can be substituted for the zucchini in this simple, savory summer pie. Get the recipe for Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle) »Ingalls Photography
Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)
Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entree. Get the recipe for Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou) »Todd Coleman
Persian Zucchini Frittata (Kuku Kadoo)
Persian Zucchini Frittata (Kuku Kadoo)
Put summer zucchini to good use with this flavorful Iranian frittata enhanced with ginger, garlic, and turmeric.André Baranowski
Quinoa Veggie Burger with Roasted Red Pepper Relish
Quinoa Veggie Burger with Roasted Red Pepper Relish
Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite.Helen Rosner
Masa Cakes with Spicy Slaw (Pupusas con Curtido)
Masa Cakes with Spicy Slaw (Pupusas con Curtido)
These flavorful stuffed corn-masa cakes are the national dish of El Salvador.Penny De Los Santos
Portobello Burger with Blue Cheese and Sauteed Red Onions
Portobello Burger with Blue Cheese and Sauteed Red Onions
A far cry from the standard grilled-mushroom-cap-as-burger, these ultra-savory portobello patties get a further umami boost from garlic and steak sauce—a perfect match for a flavorful topping of melted blue cheese and tangy caramelized red onions.Helen Rosner
Black Bean Burger with Salsa Fresca and Avocado Crema
Black Bean Burger with Salsa Fresca and Avocado Crema
Cumin, paprika, coriander, and both poblano and chipotle chiles lend their robust flavor to this earthy black bean burger.Helen Rosner
Orecchiette with Rapini and Goat Cheese
Orecchiette with Rapini and Goat Cheese
Slightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that's ideal for summer picnics and potlucks. Get the recipe for Orecchiette with Rapini and Goat Cheese »André Baranowski
Charred Eggplant with Chile Sauce & Tahini
Charred Eggplant with Chile Sauce & Tahini
Charring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee.Todd Coleman
Pasta with Grilled Artichokes
Pasta with Grilled Artichokes
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Get the recipe for Pasta with Grilled Artichokes »Todd Coleman
Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)
Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)
Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella on this Neapolitan-style pizza.Todd Coleman
Squash Blossom Pizza
Squash Blossom Pizza
This stunner of a pie features summer squash blossoms, creamy burrata, and a crisp, chewy crust.Penny De Los Santos
Fettuccine with Heirloom Tomatoes
Fettuccine with Heirloom Tomatoes
This homemade fettuccine is simply tossed with heirloom tomatoes and basil.Todd Coleman