Summer is for enjoying fresh, light, and above all quick-to-prepare dishes, without spending hours in the kitchen with the heat making you melt! If you also love using seasonal vegetables but don’t want to go crazy in front of the stove, here’s how to cook and preserve summer vegetables, perfect for lunch or dinner without effort.

The trick to not suffer from the heat? Prepare everything in advance! Early in the morning or in the evening, when the kitchen is cooler, cook the vegetables in a pan or air fryer. Grilled zucchini, roasted eggplants, stir-fried peppers: once ready, let them cool and store in airtight containers in the fridge. Thus, when you get home, you have everything ready to eat cold or at room temperature.

Do you know what passive cooking is? It’s a simple method: bring the vegetables to a boil or cook them, then turn off the heat by leaving the lid and pot closed. The cooking continues on its own without any extra heat in the kitchen, perfect for saving energy and not overheating the house.

Don’t underestimate the power of raw vegetables! Cucumbers, tomatoes, arugula, and avocados are a summer must: fresh, crunchy, and ready in a flash. Prepare them in salads, sandwiches, or wraps for a light, healthy, and delicious meal. Add a protein source like tuna, eggs, or fresh cheeses for a complete dish.

The air fryer is a top ally for cooking without heating the entire house. And to store them? Use airtight Tupperware and place in the fridge, best consumed within 48 hours. Organization and lightness: that’s how you survive the heat… with taste!

Quick grill in a non-stick pan: thin slices, a dash of oil, and go! Great result, little effort.

Lots of marinade, little cooking: grilled vegetables with oil, vinegar, and herbs preserve well and become even tastier.

With a bit of organization and some small tricks, even the hottest summer becomes delicious and light! Summer vegetables are the best for bringing color, freshness, and health to the table without sweating over the stove.