Recipes that make the most of summer’s harvest

Tracey Koch

Photography by Amy Shutt

July 1, 2022

With the summer harvest still upon us, I have continued experimenting with more of my favorite fruit and vegetables that are so plentiful this time of year: eggplant, zucchini and nectarines. I enjoy making dishes that enhance the fresh flavors of the fruits and vegetables while they are at their peak. It’s even better when the dishes are easy to create without having to spend excessive time in front of a hot stove or grill. All of these recipes happen to be meatless, but they are certainly hearty enough to be served as a main course. They also make wonderful sides for any Fourth of July cookout or your next potluck party.

On the menu

Roasted Vegetable Ratatouille

Nectarine and Pickled Red Onion Salad with Feta over Baby Greens

Ricotta-Stuffed Eggplant Roulade

CHECK OUT PART ONE

Check out another batch of recipes dedicated to summer’s local crop from our June issue.

This article was originally published in the July 2022 issue of 225 magazine.

By Tracey Koch

Tracey Koch has been creating recipes, instructing cooking classes for both kids and adults, and writing food columns in the Baton Rouge area for over 25 years. She began writing her favorite column, “Dining In,” back in 2013. Find it featured in the Taste section of 225 Magazine every month. When she is not in the kitchen developing and testing new recipes, she is writing stories for her children’s book series about a little goose from Toulouse.