Summer officially starts this Friday, but a lot of the summer vegetables are already popping up at the farmers market in my region. Here’s one recipe that I make all summer long that uses all ingredients that I buy at the farmers market, including the bacon.

I adapted this recipe from the Corn and Zucchini Melody recipe on The original recipe doesn’t have as large a variety of vegetables and adds cheese on top. As much as I love cheese, I think this particular recipe is fine without it.


  • 4 slices of bacon
  • 1 c zucchini, sliced
  • 1 c yellow squash, sliced
  • 1 ½ c fresh corn kernels (frozen can be substituted)
  • 1 small onion, diced
  • ½ red bell pepper, diced
  • pinch of pepper
  1. Cook bacon in a large skillet until just beginning to get crisp. Do not overcook. Remove cooked bacon and dice.
  2. Remove all but about a tablespoon of bacon drippings from the pan. Add vegetables and sauté for about 10 minutes over medium-high heat, stirring frequently.
  3. Season with pepper.
My notes
  • The salt in the bacon should make this dish salty enough that no added salt is needed.
  • Any variety of summer vegetables could be added to this – other color bell peppers, eggplant, shelled peas, green beans …. The possibilities are endless, although I probably wouldn’t use lettuces or tomatoes.
What vegetables would you add to this medley?

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.

Bacon and Summer Vegetable Medley
Zucchini, yellow squash, red pepper, and fresh corn cut off the cob added to farmers market bacon make a great recipe for a summer side dish.