Summer Vegetable Pilaf: A One-Pot Hug from the Garden
Published on June 23rd, 2025
Intermediate
Ever come home on a warm evening, too tired for anything complicated but still craving something hearty, colourful and nourishing? That’s exactly where this Summer Vegetable Pilaf comes in. It’s a dish that feels like a gentle exhale after a long day – comforting, light, and effortlessly full of flavour. Whether you're feeding the family or just yourself, this easy vegetable pilaf is here to prove that summer meals can be both simple and satisfying.
A Celebration of Summer in Every Spoonful
This vegetable pilaf recipe brings together seasonal courgettes, juicy tomatoes, chickpeas, and fragrant mint into one glorious pot of goodness. It’s a celebration of what summer vegetables can do when given a little love, a splash of olive oil, and just enough time to soften and shine. The result? A dish that tastes as vibrant as it looks.
With just one deep saucepan, a handful of pantry staples, and about half an hour, you can conjure up a meal that feels both wholesome and indulgent. Think tender basmati rice soaking up savoury vegetable stock, ribbons of onion and garlic melting into the courgettes, and pops of sweet acidity from cherry vine tomatoes. Add in creamy Greek-style yogurt with chopped mint on the side, and you've got something special.
Ingredients (serves 4)
- 2½ tbsp olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 300g basmati rice (rinsed well)
- 400ml hot vegetable stock
- 400g can chickpeas, drained
- 400g cherry vine tomatoes, halved
- 25g fresh mint (most finely chopped)
- 4 heaped tbsp Greek-style yogurt
Instructions:
- Heat 2 tablespoons of olive oil in a large, deep saucepan over medium heat. Add the sliced onions and garlic and cook gently for about 5 minutes until softened.
- Tip in the courgette rounds and cook for another 5 minutes, stirring now and then so nothing sticks. Then stir in the rinsed basmati rice, season well, and let it toast in the pan for 2 minutes.
- Pour in the hot vegetable stock along with the chickpeas and half the cherry tomatoes. Stir briefly, bring to a simmer, then reduce the heat to low. Cover the pot with a clean tea towel and the lid, and let it cook undisturbed for 15 minutes. After that, switch off the heat and leave it to stand for 10 minutes. Trust the process – this is where the magic happens.
- While the rice rests, chop the remaining tomatoes and toss them with the leftover olive oil. In a small bowl, mix the chopped mint with the Greek yogurt and season to taste.
- Fluff up the rice gently with two forks. Pile it onto plates, then top with the fresh tomato salad, dollops of minty yogurt, and a few whole mint leaves for good measure.
Why You'll Love It
This summer vegetable pilaf is more than just a side or main – it’s a little ritual of care. It's the kind of meal that reminds you food doesn’t need to be complicated to be deeply satisfying. With every bite, you taste the season: the sweetness of tomatoes, the mellow warmth of garlic, the herbaceous lift of mint.
It’s also a lifesaver on busy days. Since it’s a one-pot recipe, there’s minimal washing up. And if you make extra, it keeps beautifully in the fridge, ready to be reheated for tomorrow’s lunch or turned into a filling wrap.
Let’s Make Dinner Easy (and Delicious)
So the next time you're standing in front of the fridge wondering what to make, think of this vegetable pilaf recipe. It’s everything you need in one bowl – flavour, colour, texture, and that unmistakable summer feeling. Give it a try, and let your kitchen smell like sunshine.
And if you do make it, tell us how it went. We’d love to know what summery twists you added to make it your own.
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