When we talk about summer vegetarian recipes, we immediately imagine something fresh, colorful, crunchy and simple to make .
Hot and stove is in fact a binomial that in this period makes even the kitchen fans turn their noses up.
Not for this reason we must give up the delicacies.
Here are some quick and practical recipes.
Spicy fennel and scamorza salad
Ingredients for 2 people
> 2 fennels
> 10 round tomatoes
> half smoked ascmorza
> a couple of dried tomatoes
> a handful of pine nuts
> a teaspoon of honey
> extra virgin olive oil
> chilli pepper
> pink salt with herbs
Take the fennels, wash them thoroughly and cut them into square pieces. Cut the cherry tomatoes into equal pieces . Peel the smoked half scamorza and cut it into cubes.
Put all the ingredients in a bowl, add a couple of chopped sun-dried tomatoes, the handful of pine nuts, the teaspoon of honey, extra virgin olive oil, a pinch of chilli pepper, a pinch of pink salt with herbs ( or normal pink salt) and a few drops of lemon. Mix well and serve cool.
Recipes of sauces and summer vegetarian meatballs
Among the summer vegetarian recipes, you can't miss perfumed meatballs and accompanying sauces. Here a double variety of meatballs with two sauces to combine.
Vegetarian barley and zucchini meatballs
Ingredients :
> 300 grams of barley
> a pair of medium-sized courgettes
> a clove of garlic
> 3 tablespoons full of parmesan
> 2 eggs,
> salt and pepper
> corn flour
> breadcrumbs
> sesame
Boil the barley in a pan with plenty of boiling salted water for about 35 minutes. Drain it and place it in a bowl.
Grate the courgettes into it raw, with the grater with wider blades. Peel the clove of garlic, chop it and add it to the whole, with the grana, the eggs, salt and pepper.
Make meatballs, adding a little grated bread if necessary. Pass the meatballs in a mix of cornmeal, breadcrumbs and sesame . Place them on the baking sheet with baking paper and cook them sprinkling with a little olive oil for about 15 minutes at 170 ° C.
Eggplant balls and wholemeal bread
Ingredients :
> 2 aubergines
> a tablespoon of oil
> a red onion
> integral stale bread
> parmesan,
> a couple of eggs
> onion seeds
Take a baking pan and sauté the aubergines cut into small cubes over high heat with a tablespoon of oil and the sliced red onion . Add salt and cover for another 10 minutes, adding the stale integral bread cut into cubes and a little water to cook well.
Once it is cooked, place the vegetables in a bowl, add a little Parmesan, a couple of eggs and some grated bread if necessary. After adding a pinch of salt and pepper, form lightly crushed meatballs and arrange them on the pan with a little olive oil on top and a pinch of onion seeds . Cook at 170 degrees for about 15 minutes.
The meatballs are fantastic summer vegetarian recipes and complete if accompanied, as a main dish, from basmati rice or Thai red rice, a couple of fresh sliced tomatoes and delicate sauces.
Next, a couple of sauces suggestions.
Greek sauce tzatziki
ingredients for 4 people:
> a cucumber,
> a bowl of whole Greek yoghurt,
> 2 cloves of garlic,
> chopped mint leaves,
> a tablespoon of extra virgin olive oil,
> salt and pepper
Peel the medium-sized cucumber and cut it very fine or grate it with the large part of the grater blades, place it in a bowl; add a bowl of whole Greek yoghurt ; crush the cloves of garlic which will then be removed, or if it does not bother you, add a chopped one in tiny pieces.
Add the chopped mint leaves, a tablespoon of extra virgin olive oil, salt and pepper and leave in the fridge for a couple of hours before serving.
Chickpea sauce with pistachios
Ingredients for 4 people:
> About 300 grams of boiled chickpeas
> 75 grams of pistachios
> extra virgin olive oil
> lemon juice
> salt and pepper
Take boiled chickpeas, put them in the blender or mixer with 75 grams of pistachios, a little water and extra virgin olive oil. Chop everything, add lemon juice, salt and pepper and decorate with some coarsely chopped pistachios.
