When summer arrives, the craving for light, colorful, and flavorful dishes becomes palpable, right? The summer vegetables in soy sauce have become one of my favorite dinner-saving recipes: easy to prepare, ready in just a few minutes, and incredibly versatile.

Perfect both as a side dish or as a main course when paired with rice or noodles.
I prepare them like this: I chop peppers, zucchini, and fresh green beans, add a thinly sliced onion and then put everything in a pan with a splash of water and plenty of soy sauce. No complications, everything in a few steps: a true quick and healthy summer recipe.

And the beauty is that you can adapt it with the vegetables you have in the fridge or add proteins like tofu or tempeh to make it even more complete.
The mix of flavors is amazing: the sweetness of the vegetables goes perfectly with the savory touch of the soy sauce, creating a perfect balance. Moreover, it’s a vegan recipe, light yet full of flavor, ideal if you’re looking for a fancy summer side dish idea or want to bring something different to the table.
I love this recipe because it allows me to eat lots of vegetables without ever getting bored, and it’s great even cold, maybe the next day. In short, if you want an easy idea for cooking seasonal vegetables, this is the right dish. And trust me: once you try it, you’ll end up making it every week!