Brightly colored and nutritious summer vegetables such as tomatoes, eggplants, cucumbers, and peppers. Have you ever bought a lot of food when it was on sale or received it from your neighbor and now you have some leftover in your refrigerator? Summer vegetables have a high moisture content and are easily spoiled, so it’s best to make them ahead of time while they’re still fresh. This time, I’d like to introduce you to some easy and delicious pre-made recipes that allow you to use up a lot of leftover summer vegetables.

First up is the classic “Ratatouille.” Just cut up whatever vegetables you have in your fridge, such as eggplant, zucchini, bell peppers, and onions, into bite-sized pieces, stir-fry them with olive oil and garlic, and then simmer them with canned tomatoes (or fresh tomatoes). It will last for 4-5 days in the refrigerator and can be eaten cold. It is very convenient and can be arranged freely, such as on bread, as a pasta sauce, or as an ingredient in an omelet.

When you have a large amount of cucumbers, we recommend ``Infinite Cucumbers with Salt and Kelp’’. Just cut the cucumber into chunks, sprinkle with salt, squeeze out the water, and then toss with salted kelp, sesame oil, a small amount of grated garlic, and white sesame. The crunchy texture and flavor of sesame oil will whet your appetite, making it so delicious that you can literally eat it endlessly.

If you have a lot of eggplant and green peppers, how about ``summer vegetable fried dip (grilled dip)’’? Fried in a frying pan with a lot of oil, then marinated in a dipping sauce made with mentsuyu, grated ginger, and a little vinegar. If you chill it thoroughly in the refrigerator, the flavors will infuse, making it a dish that is gentle on your tired summer stomach.

If you make ahead of time, it will dramatically make dinner preparation on busy weekdays much easier, and it will also be a great way to fill in the gaps in your lunch box. Let’s eat all the delicious summer vegetables packed with seasonal energy without wasting any waste.