More Summer Produce, Cooked

Safe salad options may be more limited because of the continuing Cyclospora outbreak, but there are still plenty of healthy ways to enjoy vegetables this summer. The safest way to go is to focus on cooked produce, so I am sharing another batch of my favorite cooked summer vegetable dishes here. (I first offered some a couple of weeks ago. Get those here, in case you missed it.) Enjoy!

Photo by Tom McCorkle for The Washington Post

This healthful take on a classic broccoli salad uses Greek yogurt mixed with a little mayonnaise to achieve a lusciously creamy dressing. The broccoli is cooked until crisp-tender and then cooled, and chopped sun-dried tomatoes add a savory element and keep this salad vegetarian.

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Deb Lindsey for The Washington Post

This version of caponata–the classic Sicilian sweet and sour eggplant and tomato stew– is as simple to make as it gets. Just toss everything (except the pine nuts, which are stirred in later) together in the slow cooker. Serve it at room temperature with crostini as an appetizer, spooned onto sandwiches, tossed into pasta or as part of an antipasti spread. If you don’t have fresh basil you’ve grown yourself or from a trusted local farmer, you can substitute dried basil.

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Photo by Deb Lindsey for The Washington Post

Here’s an easy and healthful way to elevate corn on the cob, Japanese street food style. Slathered with a coating of subtle, savory miso butter (made better for you by blending it with some healthful oil), the corn becomes beautifully charred when grilled, and the miso butter melts lusciously between the kernels for an irresistible summer treat.

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