4 different vegetarian dishes made with garden-fresh ingredients.

4 Tasty Vegetarian Dishes You Can Celebrate!

Get ready to enjoy some of your well-earned garden harvest this 4th of July with these four tasty vegetarian dishes!

A wooden table with 4 caprese-stuffed avocado halves.Caprese Stuffed Avocados


  • 2 large avocados
  • 1 cup cherry tomatoes, halved
  • 8 ounces fresh mozzarella cheese, diced
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste


  1. Cut the avocados in half and remove the pits. Scoop out some flesh from each avocado half to create a hollow space for stuffing. Chop the scooped avocado flesh and set it aside.
  2. In a bowl, combine the cherry tomatoes, diced mozzarella cheese, chopped basil, and the chopped avocado flesh.
  3. Drizzle the olive oil and balsamic vinegar over the tomato mixture. Season with salt and pepper to taste. Gently toss everything together until well combined.
  4. Spoon the tomato mixture into the hollowed-out avocados, filling them generously.
  5. Serve the stuffed avocados immediately or refrigerate for a short time until ready to serve.

These Caprese Stuffed Avocados are not only visually appealing but also bursting with fresh flavors. They make for a refreshing and nutritious addition to any fun summer gathering!

Homemade gazpacho made with garden-fresh ingredients!Garden-Fresh Gazpacho


  • 4 large ripe tomatoes
  • 1 cucumber, peeled and seeded
  • 1 red bell pepper, seeded
  • 1 small red onion
  • 2 cloves of garlic
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • Optional garnishes: chopped cucumber, diced tomatoes, croutons, fresh herbs


  1. Roughly chop the tomatoes, cucumber, red bell pepper, and red onion into chunks.
  2. Place the chopped vegetables in a blender or food processor.
  3. Add the garlic cloves, olive oil, red wine vinegar, salt, and black pepper to the blender.
  4. Blend the ingredients until smooth and well combined. You can adjust the consistency by adding a little water if desired.
  5. Taste the gazpacho and adjust the seasonings according to your preference.
  6. Transfer the gazpacho to a large bowl and refrigerate for at least 1 hour to chill and allow the flavors to meld together.
  7. Before serving, give the gazpacho a good stir. If desired, garnish with chopped cucumber, diced tomatoes, croutons, or fresh herbs.
  8. Serve the gazpacho chilled in individual bowls or glasses.

Enjoy the refreshing and flavorful gazpacho as a chilled summer soup!

Grilled zucchini rolls with cheese, basil and sun dried tomatoes.Grilled Zucchini Rolls with Herbed Cheese


  • 2 medium zucchini
  • 1 cup herbed cheese (such as goat cheese or cream cheese mixed with fresh herbs)
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • Olive oil for brushing


  1. Preheat the grill to medium heat.
  2. Trim the ends of the zucchini and slice them lengthwise into thin strips, about 1/4 inch thick.
  3. Brush the zucchini strips lightly with olive oil and season with salt and pepper.
  4. Grill the zucchini strips for 2-3 minutes per side until they are slightly charred and tender. Remove from the grill and let them cool.
  5. In a small bowl, mix together the herbed cheese, sun-dried tomatoes, and fresh basil. Season with salt and pepper to taste.
  6. Spread a thin layer of the herbed cheese mixture onto each grilled zucchini strip.
  7. Roll up the zucchini strips tightly and secure them with toothpicks if necessary.
  8. Place the zucchini rolls on a serving platter and garnish with additional fresh basil leaves if desired.
  9. Serve immediately and enjoy!

These grilled zucchini rolls make for a light and flavorful appetizer using garden-fresh zucchini and herbs— perfect for summer gatherings.

A salad made with strawberries, blueberries, feta cheese, spinach and walnuts.Red, White, and Blueberry Salad


  • 4 cups mixed salad greens
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped pecans or walnuts
  • Balsamic vinaigrette dressing


  1. In a large salad bowl, combine the mixed salad greens, fresh blueberries, and sliced strawberries.
  2. Sprinkle the crumbled feta cheese and chopped nuts over the salad.
  3. Drizzle with your favorite balsamic vinaigrette dressing.
  4. Toss the salad gently to combine all the ingredients.
  5. Serve the refreshing red, white, and blueberry salad as a vibrant and nutritious side dish for your next 4th of July gathering.

Garden-fresh ingredients make for the best recipes! Enjoy using fresh veggies and herbs from your garden and make nutritious and delicious dishes all season long...

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