No matter where you shop,this time of yearit's hard to find a grocery store or market not brimming with bright, beautiful produce.Fresh corn, zesty zucchini, andmulti-colored tomatoesare the crux of summer eating. And with so much flavor, you don't need to do much to turn them into a delicious meal. Just stock up on these three seasonal veggies and follow this summery meal plan, and you can have easy weeknight dinners every night of the week.
Monday: Dinner in Less Than 10 Minutes
Zucchini is in full bloom right now. Ease into the meal plan with this super-fast, super-fresh dinner. The Greek salad–inspired combo of shrimp, zucchini, and tomatoes cooks super quickly, thanks to a grill basket. Make sure to grill extra cherry tomatoes to toss into Wednesday night's dinner.
Tuesday: Provençal Chicken
Roasted tomatoes add sweet, summery flavor to this easy pan-roasted, spice-packed chicken dinner. For a vibrant side, grill some corn, then spread it all over with herby butter. Grill extra corn to use in Thursday's dinner, and make double the herb butter to use on Friday night.
Wednesday: Ratatouille-Inspired Zoodles
Turn that zucchini into "noodles" with this summery spin on ratatouille. Instead of pan-roasting the cherry tomatoes, toss in leftover grilled ones from Monday.
Thursday: A Summer Steak Dinner
Toss the extra grilled corn from Tuesday with tomatoes, red onion, and cilantro for a delicious side to go along with quick-cooking flank steak. Add aside salad, using Monday's leftover feta and Greek salad mix-ins and some of the salted black olives from Wednesday's ratatouille, to fill out the meal.
Friday: The World's Best Burger
TGIF! Finish the week off with these decadent steak burgers. (Swap out this recipe's herb butter for the extras you made on Tuesday.) Serve with a mix of zucchini ribbons and fresh corn to use up the last of your market veggies.
