15 recipes to enhance sunny vegetables

Benefits not to be overlooked

Eggplant, tomato, zucchini, pepper, green beans, sunny vegetables are full of sunshine, vitamins and aromas but above all good mood! By sunny vegetables, we mean vegetables that need heat to be cultivated, they are therefore full of water and therefore very hydrating. Hydration also happens because we eat. They are not there long so take advantage of them because they will not be as tasty as in the good season. Tomatoes can be found all year round, but “real” tomatoes, those that grow in open fields, only brighten up the stalls from July to October. In gazpacho, salad or tartlet, it is the star of summer par excellence. Rich in vitamin C and antioxidants, it has preventive properties against cancer. As for peppers, they are rich in fiber and will be an ally for your intestines this summer. Consume them without moderation, whether grilled or marinated. It is one of the lowest calorie and most popular vegetables: eggplant. It provides only 20 Kcal per 100 grams. Its dietary fibers stimulate intestinal transit, its pectin fights against bad cholesterol, its diuretic properties even make it a “detox” food. Caviar, dips, grilled or in salads, with your eggplants.

The sun on the plate

Tender and crunchy vegetables, there are a thousand and one ways to cook sunny vegetables. They go very well with our summer barbecues or mix perfectly with a salad. When we think of summer vegetables, ratatouille is the first recipe that comes to mind but the ideas are endless. If they are wilted, don’t be afraid and place them on a pizza or a savory pie. The sunny vegetable tart rivals the eggplant tian, the egg and tomato shakshuka or the summer minestrone with tomato and oregano which will accompany your meats. A craving for zucchini? We make a risotto with the three types of zucchini.