12 Delicious Ways to Use Summer Veggies

By Tara Bench

Tomatoes, zucchini, and corn are abundant, delicious, and -- BTW -- cheap! This time of year, eat your heart out with 12 of our favorite summertime recipes.

Photo by Peter Ardito

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Caprese Foccacia

Press 1 pound thawed frozen pizza dough into a generously greased 9-x-13-inch baking pan. Make deep indentations all over the top with your fingertips, drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon kosher salt and 1 1/2 teaspoons chopped rosemary. Bake at 375 degrees F until golden, about 30 minutes; cool and remove from pan. Cut 1 pound fresh mozzarella into thin slices and lay over the top of the foccacia. Top with slices of tomato. Sprinkle with kosher salt, pepper, and chopped basil; drizzle with additional olive oil. Cut into pieces. Makes 10 pieces.

Per piece: 265 cal, 13.5g fat (7g sat), 490mg sodium, 22g carb, 32mg chol, 11g protein, 1g fiber

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