The collection of recipes with seasonal vegetables in June is designed for those seeking quick and light ideas, perfect especially for dinner. This month, the last spring vegetables are available, and the harvest of many mixed summer vegetables begins, such as green beans, zucchini, cucumbers, tomatoes, eggplants, and bell peppers; ideal for simple side dishes or unique dishes of just vegetables cooked in a pan. These are fit recipes, practical, suitable even for those who cook just for themselves and want something healthy yet tasty.
RECIPES with mixed vegetables
- Difficulty: Easy
- Cost: Economical
- Cuisine: Healthy
- Seasonality: Spring, Summer
- Energy 72.00 (Kcal)
- Carbohydrates 13.47 (g) of which sugars 0.00 (g)
- Proteins 3.33 (g)
- Fat 0.52 (g) of which saturated 0.10 (g)of which unsaturated 0.27 (g)
- Fibers 4.00 (g)
- Sodium 47.00 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Recipes with Seasonal Vegetables in June
- 3.5 oz mixed vegetables (seasonal in June)
Recipes with Seasonal Vegetables in JUNE
FAQ (Questions and Answers)
What vegetables to eat in June?
In June, you can still enjoy the last asparagus, artichokes, spring onions, broad beans, peas, and spinach, which are about to make way for summer vegetables. Instead, cucumbers, green beans, eggplants, bell peppers, tomatoes, and zucchinis begin to appear, perfect for light, colorful, and flavorful dishes.
What are the seasonal lettuces in June?
In June, you can find many fresh and crunchy lettuces, such as Canasta, Butterhead, Oak Leaf, Iceberg, Lollo (red and green), Romaine, and Trocadero. Arugula is also excellent, which, though not a lettuce, is in season and adds an aromatic touch to salads.
What are the vegetables of May and June?
Between May and June, the variety of vegetables is rich and tasty. During this period, you can find asparagus, artichokes, cucumbers, spring onions, broad beans, green beans, lettuce, peas, tomatoes, arugula, spinach, and zucchinis, along with the first eggplants and bell peppers.
Can I use June vegetables for a quick dinner?
Yes, many recipes with these vegetables can be prepared quickly: just a pan, a drizzle of oil, and some herbs are enough to create tasty and light dishes.
What vegetables are good cooked in a pan?
Zucchinis, eggplants, bell peppers, and cherry tomatoes are ideal for sautéing in a pan. They can also be combined to create a flavorful and colorful mix of assorted vegetables.
Can I prepare everything in advance?
Yes, many recipes with June vegetables can be prepared in advance. Pan-cooked vegetables, for example, are good at room temperature or slightly warmed. The same goes for cold pasta salads or grain salads with seasonal vegetables.
