How to Eat More Vegetables This Summer: Tips & Ideas

May 21, 2024
assorted fresh mix vegetables put together

Are you wondering how to include more vegetables in your diet this summer? As the days get longer and the weather becomes warmer, our bodies naturally crave lighter, more refreshing meals and there’s plenty to choose from!


Keep reading to discover our top tips and ideas for creating delicious, vegetable-packed meals everyone will enjoy.

Best Vegetables to Eat in the Summer

Lots of vegetables are in their prime during the summer months such as tomatoes, zucchini, bell peppers, corn, and leafy greens like spinach and kale. These vegetables are not only packed with flavour but are rich in essential vitamins and minerals too and there’s a range of ways to incorporate these veggies into your meals. We’d recommend adding them to tasty burritos, fajitas and more!

Easy Ways To Eat More Vegetables

Incorporating vegetables into your daily meals doesn't have to be a daunting task. Here are some easy and enjoyable ways to eat more vegetables.

Roasted Vegetable and Hummus Wraps hero

Wrap It Up

Use Old El Paso's Flour Tortilla Wraps Regular 8 Pack as a base for wrap sandwiches filled with fresh vegetables and protein-rich ingredients like grilled chicken or tofu.
refreshing green vegetable smoothie served in a glass jar with straw

Blend It Smooth

Boost your morning routine by adding a handful of leafy greens, such as spinach or kale, to your favourite smoothie recipe. You won't even taste the vegetables, but you'll get all the nutritional benefits.
Old El Paso fajitas filled with roasted halloumi and vegetables

Spice It Up

Experiment with new flavours by adding seasonings and spices to your vegetables. Old El Paso's Fiery Jalapeno & Tomato Fajita Kit can add a spicy kick to your vegetable fajitas, making them even more exciting.
Don’t forget to explore different cooking methods and recipes that highlight the vegetable’s natural flavours too. You might just discover a new way to enjoy your favourites! Grilling vegetables like zucchini and bell peppers can bring out their smokiness, while roasting corn on the cob enhances its natural sweetness. Cherry tomatoes, cucumbers, and mixed greens are also great for creating refreshing salads. We’d recommend trying our Extra Mild Super Tasty Stand 'N' Stuff™ Soft Taco Kit as a base for a vegetable-packed taco salad – it's full of flavour and perfect for summer gatherings.

Summer Vegetable Side Dishes

grilled vegetable skewers placed on grill near to red pepper and fork
There’s a range of flavourful side dishes you can make and prepare with summer vegetables like veggie skewers. Try drizzling yours with olive oil and add a sprinkle of Old El Paso Chili Con Carne Seasoning Mix for added pizzazz. Another option is a refreshing cucumber and tomato salad dressed with a light vinaigrette – great for hot days in the sun.

Green Summer Vegetables

assorted green vegetables such as asparagus, broccoli, peas and kale put together on a table
If you’d like to add a pop of colour and refreshing crunch to your veggie meals, green summer vegetables such as broccoli, green beans, asparagus, and peas are perfect. Sautéing them with garlic and a squeeze of lime juice can elevate their flavours, making them the star of the show. Don't forget to season them with Old El Paso UK's Smoky BBQ Fajita Seasoning Mix for a touch of Mexican flair!

How to Get More Vegetables in Your Diet – Meal Planning

If you’re struggling to add more vegetables to your diet a meal plan is great for helping you to stay organised and on track with plenty of variety throughout the week. Start by selecting your favourite vegetables and choosing meals that use them in the ingredients. For example, you could plan a vegetable stir-fry with Old El Paso’s Stand 'N' Stuff™ Whole Wheat Tortillas for a quick and nutritious lunch. You can also create a tasty snack by pairing carrot sticks with the sour cream and salsa dip from Old El Paso’s Crispy Chicken Soft Taco Kit for a tasty treat.


There you have it – a handy guide on how to eat more vegetables this summer. An array of colourful vegetables in your kitchen is a fantastic way to celebrate the sunshine and seasonal produce! So, grab your favourite Old El Paso UK products and start creating those delicious and nutritious summer dishes that will bring everyone together.

Roasted Vegetable Enchiladas hero

Roasted Vegetable Enchiladas

Roast the vegetables you have leftover in your fridge and use them to pack these flavourful enchiladas, topped with sauce and cheese, for a delicious Mexican dinner.

Recipe Name

Roasted Vegetable Enchiladas

Total Time

1 hour

Spice Level

Mild

Servings

3

Ingredients

  • 1 Old El Paso™ Cheesy Baked Enchilada Kit
  • 2 tbsp vegetable oil, plus extra for greasing (25g)
  • 150ml water
  • 1 x 210g can or 1/2 x 400g can red kidney beans, drained and rinsed (130g)
  • 80g kale, hard stalks removed
  • 40g reduced fat mature cheddar, finely grated

About 600g mixed vegetables for roasting, e.g:

  • 1 small red onion, thinly sliced (60g)
  • 1 small courgette, thinly sliced (100g)
  • 1 red or yellow pepper, thinly sliced (160g)
  • 1 small sweet potato, cut into 1cm pieces (150g)
  • half an aubergine, diced (130g)

Preparation

  1. Preheat oven to 220°C (Fan 180°C; gas mark 7).
  2. Prepare the vegetables and toss in 1 tbsp vegetable oil; place in a single layer on a baking tray and cook for 30 minutes. Remove from the oven and reduce to 180°C (fan 160°C; gas mark 4).
  3. Mix the seasoning from the meal kit with 150ml hot water and both pouches of cooking sauce.
  4. Heat 1 tbsp oil in a large pan, add the kale and cook for a few minutes until wilted. Add the kidney beans and half of the cooking sauce mixture, bring to the boil and simmer for a few minutes. Stir in the roasted vegetables.
  5. Warm the tortillas according to the pack instructions, and grease an ovenproof dish.
  6. Place a large spoonful of the vegetable mixture onto the centre of each tortilla, roll and place in the dish.
  7. Spoon over the remaining cooking sauce mixture finely and sprinkle with finely grated cheese.
  8. Bake for 10 minutes or until golden.

Expert Tips

  • This recipe is great for reducing food waste – try using other vegetables that you have in the fridge e.g. baby spinach, mushrooms, or leftover roasted vegetables.
  • Cook some extra roasted vegetables and enjoy the next day as roasted vegetable and hummus wraps.
  • Try with any other cheese that you have, e.g. 40g grated hard cheese or ½ pack (65g) thinly sliced reduced fat soft mozzarella.
  • Serve with mixed salad leaves, smashed avocado or homemade slaw made with shredded red cabbage, carrots & onion.

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