Light dishes, perfect for summer [PRZEPISY]

Summer is a time when we put fatty, meaty and time-consuming dishes in the background. Our tables are dominated by refreshing dishes rich in vegetables – especially native ones. At the moment it is worth enriching your menu for tomatoes, cucumbers, peppers, courgettes or lettuce. Dill, mint and basil give flavor to the dishes. These products can not only form the basis of many tasty dishes, but also provide vitamins necessary for our body all year round. So let’s use them and prepare delicious breakfasts, lunches and dinners, tailored to the chef.

Before enjoying delicious dishes, we need to take care of all the details – from the purchase of fresh products to the process of preparing them. Kitchen accessories play an important role in preparing dishes such as gazpacho, pasta with roasted vegetables or green shakshuka. Sharp blades ensure fast and accurate slicing of vegetables. For juicy tomatoes, a small knife with a serrated edge is useful, which also works well with cucumbers or peppers. A small knife with a smooth edge is useful for herbs. However, for larger vegetables, such as courgettes, use a Santoku knife or a portioning knife with a longer blade.

Below we present three recipes prepared by Izabela Kapis in collaboration with the Victorinox brand. Thanks to them, you will remember what you love vegetables for.


/ Media


1 kg tomatoes

2 crushed cucumbers

1/2 red or orange pepper

1 wheat bun

1 shallot

2 cloves of garlic

1/2 chili pepper

1/2 lime

2 tablespoons olive oil

a handful of fresh herbs (mint, basil, parsley)

Preparation: Cut the tomatoes crosswise and pour boiling water over them. We peel them off and cut them into quarters. Peel the cucumber, garlic and shallots and cut them into 4 parts. Cut the pepper and chili into smaller pieces. Place all vegetables in the blender cup. Squeeze lime juice, add olive oil and the center of the roll (without the skin). Mix everything together and if necessary, if the soup is too thick, add cold water to the desired thickness. Chill the ready-made soup in the refrigerator for a few hours. Serve with fresh, chopped herbs.

Pasta with baked vegetables / Media

Pasta with fried vegetables

250 g pasta (recommended pappardelle)

1 red bell pepper

1 orange or green pepper

1 zucchini

1 red onion

3 tablespoons olive oil

a handful of fresh herbs at your discretion

70 g feta cheese

salt and pepper to taste

Preparation: Cook the noodles in salted water until al dente. Place bell pepper, sliced ​​zucchini and sliced ​​onion in a roasting pan. Drizzle the whole thing with olive oil. Season with salt and pepper. Bake for 40 minutes. at 220 degrees. Mix the pasta with sauteed vegetables. Sprinkle with feta cheese and fresh herbs.

Zielona shakshuka / Media

green shakshuka

2 eggs

100 g spinach

50 g canned peas

1 small onion or the white part of the leek

1 small zucchini

1 bunch of herbs (dill, mint, basil)

1 tablespoon olive oil

1/2 teaspoon granulated garlic

1/2 teaspoon oregano

a pinch of salt and pepper

Preparation: Heat the olive oil in a frying pan. Add the previously chopped spinach to the pan and cook for 1 minute. Then add the sliced ​​onion or the white part of the leek, the sliced ​​zucchini and the chopped herbs. Bake everything for about 5 minutes. Season with salt, pepper, oregano and garlic granules. We slightly move the vegetables to the sides, leaving two holes in the center, into which we insert 2 eggs. Cover the pan with a lid. We heat it until the proteins are set. Finally, add peas to Shakshuki.

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