Any yummy vegetarian recipes to beat the heat?

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Try auborgine with feta cheese melted on top. Also, gin and bitter lemon (sounds weird I know) is a really refreshing drink. Gazpacho!

http://soup.allrecipes.com/az/Gazpacho.asp

Does involve some cooking, but wow is it good to help you cool down.

Or you could do sandwiches and a salad. Nice and light, and you won't have to cook.

you could try a pea soup that's served cold. the recipe's from kraft kitchens or how about cold pasta salad? mmmm. here's a recipe. it's greek tortellini salad. something exotic and heathy!
http://salad.allrecipes.com/az/73594.asp
p.s you can customize the recipe for 5 servings at the bottom of the page.

Try http://kraftfoods.com/kf/FoodandFamily/Summer_2006/recipeindex.htm and select the meatless on the options

lots of good ones

this is one of my favorite recipes from Moosewood Restaurant:

Greek Pasta Salad

Here's a pasta salad generous with vegetables and bright flavors.

Total time: 35 minutes
Serves 4

? pound pasta shells

? cup olive oil
1 medium eggplant, cut into 1-inch cubes
? teaspoon salt
2 garlic cloves, minced or pressed
juice of 1 lemon
2 tablespoons water
1 green or red bell pepper, diced

5 artichoke hearts, drained and quartered (14-ounce can)
1 cucumber, peeled, seeded, and diced
2 tomatoes, diced
1 celery stalk, sliced
2 scallions, chopped
2 tablespoons chopped fresh dill (2 teaspoons dried)
1 tablespoon chopped fresh oregano (1 teaspoon dried)
salt and ground black pepper to taste

1 cup grated or crumbled feta cheese
Greek olives

Bring a large covered pot of water to a rapid boil. Cook the pasta shells, uncovered, until al dente, and then drain. Rinse them under cold water until cool, and drain again.

Heat the oil in a large saucepan and add the eggplant. Cover and cook for 3 minutes on medium heat. Stir in the salt, garlic, lemon juice, and water. Cover and simmer for 6 to 8 minutes, until the eggplant is almost tender. Add the diced red bell peppers, and if you are using dried herbs, add the dill and oregano. Simmer a few minutes more, until the peppers are cooked but still have some crunch.

While the eggplant and peppers are cooking, place the artichoke hearts, cucumbers, tomatoes, celery, scallions, fresh dill, and fresh oregano in a large salad bowl. Add the cooked eggplant and peppers. Stir in the pasta and toss well. Add salt and pepper and more lemon juice or olive oil to taste.

Serve at room temperature topped with the feta and some olives.

Note: this salad can be refrigerated to serve later, but the pasta may absorb the flavors and need an additional dash of lemon juice and olive oil just before serving.

depends on wat kind u want spicy or sweet

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