Keep Summer Alive: Easy One-Pan Dinner with August Market Veggies
Hold up on the pumpkin spice drinks and fall stews. We're still in peak Summer produce season, and I'm not ready to let go. Let's celebrate the end of Summer with one foolproof dinner formula.
Look around - tomatoes are candy-sweet, peppers are vibrant, and zucchini & squash is everywhere. This is peak summer produce, not the time for heavy comfort food. Let's celebrate what's actually ripe right now with one flexible dinner formula that works whether you're firing up the grill or keeping it simple in the oven.
The One-Pan Mix + Match Formula
1. Protein (4 – 6 oz per person)
Animal: chicken thighs, salmon, shrimp, pork chops or sausage
Plant-based: chickpeas, black beans, pinto beans (~½ cup per person)
Other options: very firm tofu or tempeh
2. Colorful Vegetables
Tomatoes: cherry, grape, heirloom
Peppers: bell, shishito, banana, jalapeño
Zucchini, squash, or eggplant
3. Complex Carbs (Optional)
Potatoes: red, gold, or fingerlings (cut small)
Sweet potatoes, beets, carrots
Corn (cut into ~2” pieces)
Whole grains: farro, quinoa, or brown rice—cooked separately, then folded in or served underneath
4. Flavor Builders
Salt & Pepper – always a must
Minced garlic + fresh onions
Finishers: basil, parsley, arugula, or microgreens
Olive oil, smoked paprika, cumin, chili flakes
Bright note: lemon juice or vinegar before serving
5. Final Touches
Crumble on feta, parmesan, or sprinkle toasted sunflower seeds for crunch
Serve with crusty bread or over your prepared whole grain
Cooking Method: Roast or grill at 425°F on a sheet pan or cast-iron skillet for about 25–40 minutes, or until your protein is cooked and veggies are golden.
Featured Recipe
Here’s my featured One-Pan Recipe for a party of 2, where 1 individual (yes me) doesn’t eat meat and the other does.
Ingredients
2 pork sausages
1 cup low-sodium chickpeas
1 red bell pepper, ½” pieces
1 small potato, ½” pieces
1 red onion, ½” pieces
½ medium delicata squash, peeled and chopped
1 yellow squash, chopped
3 garlic cloves, minced
3 Tbsp olive oil
Salt & pepper to taste
Finishing: chopped parsley and basil
To serve: lemon juice or hot sauce, as preferred
Instructions
Preheat grill (or oven) to 425°F.
On a sheet pan or cast-iron skillet, toss chickpeas, squash, peppers, potato, onion, garlic, 2 Tbsp oil, paprika, salt, and pepper into an even layer.
Nestle sausages to one side.
Roast for 25–40 minutes, until sausages are cooked and vegetables are tender and golden.
Finish with parsley, basil, and let each person add lemon or hot sauce to their plate.
Summer isn’t over
This Miami (FL) girl who's been living in Cincinnati for over 20 years is still not ready to give up summer and warm weather. Fall and winter will come soon enough, and then I'll be sharing amazing stews and some classic Cuban comfort food. But in the meantime, join me as we squeeze in every bit of summer while we can.
This week, swing by the farmers market, grab a few seasonal treasures, and make a one-pan dinner that tastes like these long, warm days. Flexible, fast, flavorful—and above all, joyful cooking that turns dinner into less stress and more connection.
Cheers!
Saludos y buen provecho,
Betty