Let these five superstars of summer's vegetable harvest strut their stuff.

By Rachael Ray Every Day
November 01, 2005
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Beef Kabobs

TOMATOES

This time of year, you can find big, mild and juicy beefsteak tomatoes, also known as steak-house tomatoes. They're great sliced and served on sandwiches and burgers, and meaty enough to withstand grilling in kebabs.

Grilled Salmon

CORN

Corn easily comes off the cob and onto your plate if you use a serrated knife, or a corn stripper or zipper. (See our test results with each.) Use the kernels as a side dish, or turn them into a sauce for a main course, like here.

Beer Battered Green Beans

GREEN BEANS

You don't have to be a fan of the green bean to love this beer-battered recipe, with its herbal dipping sauce. At the market, look for green beans that are bright in color, and have a firm texture. Keep them in a plastic bag in the refrigerator crisper until you're ready to eat them.

Creamy Egg Plant Sandwiches

EGGPLANT

Looking for a new way to wake up eggplant? Give it an extra kick by making it into a spread, then slathering it on an open-face sandwich like this one.

Zucchini Ricotta Tart

ZUCCHINI

A tart is a great way to use up the excess of zucchini at the end of the summer. Use a mandoline or handheld slicer (see our favorites) to thinly slice the veggies.

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