# Early-Summer Vegetable Supper with Jammy Eggs > A vegetable-heavy summer supper built around juicy peaches and tomatoes, lightly charred squash, sesame cucumbers, and warm purple potatoes with sweet peas. Jammy eggs make it dinner, while basil, lemon, and rice vinegar keep the generous spread bright. - URL: https://www.chezjk.com/recipes/spring-veggie-bowls-to-clear-out-the-fridge-peas-purple-potato-eggs-three-quick - Author: Jonathan Katzman - Cooked and photographed: 2019-06-26 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, gluten-free, dairy-free ![Early-Summer Vegetable Supper with Jammy Eggs](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F436853e433ddb9dd.jpg) ## Peach, Yellow Tomato, and Basil Salad Peaches and tomatoes share sweetness and acidity, while a generous handful of basil makes the salad savory and fragrant. ### Ingredients - 2 medium firm-ripe yellow peaches - 2 medium yellow or orange heirloom tomatoes - 1 cup loosely packed basil leaves, roughly torn - 1 scallion, thinly sliced - 2 tablespoons extra-virgin olive oil - 1 tablespoon fresh lemon juice - 1/4 teaspoon fine sea salt, plus more to taste - to taste freshly ground black pepper ### Instructions 1. Pit the peaches and cut into thick wedges. Core the tomatoes and cut into similarly sized wedges, retaining their juices. 2. Whisk the olive oil, lemon juice, salt, and pepper in a shallow serving bowl. 3. Gently fold in the peaches, tomatoes, and scallion. Let stand for 5 minutes, then add the basil just before serving. 4. Taste a wedge with some dressing and adjust the salt or lemon juice as needed. ### Notes - Use peaches that give slightly when pressed but still hold a clean wedge. ## Grilled Summer Squash with Almonds and Lemon Brief grilling gives squash a little char without losing its juicy texture. Toasted almonds add crunch, and lemon keeps the olive-oil dressing lively. ### Ingredients - 1 1/4 pounds mixed small zucchini and yellow summer squash - 1/4 cup whole almonds, coarsely chopped - 2 tablespoons extra-virgin olive oil, divided - 1 tablespoon fresh lemon juice - 1/2 teaspoon finely grated lemon zest - 1/4 cup roughly chopped flat-leaf parsley - 1/2 teaspoon fine sea salt, divided - to taste freshly ground black pepper ### Instructions 1. Toast the almonds in a dry skillet over medium-low heat for 4–5 minutes, stirring frequently, until fragrant. Transfer to a plate. 2. Heat a grill to medium-high. Cut the squash lengthwise into planks about 1/3 inch thick. Toss with 1 tablespoon olive oil and half the salt. 3. Grill for 2–3 minutes per side, until lightly marked and just tender but not floppy. Work in batches rather than crowding the grill. 4. Combine the remaining olive oil and salt with the lemon juice, zest, and pepper. Toss with the warm squash. 5. Let cool slightly, then fold in the parsley and finish with the toasted almonds. ### Notes - For a broiler method, arrange the oiled squash on a baking sheet and broil 4–6 inches from the heat, turning once, until lightly browned and just tender. ## Sesame-Rice Vinegar Cucumbers A short salting firms the cucumber and prevents a watery dressing. Sesame oil and seeds provide richness without obscuring the fresh crunch. ### Ingredients - 1 pound Persian or Japanese cucumbers - 1/2 teaspoon fine sea salt - 1 1/2 tablespoons unseasoned rice vinegar - 2 teaspoons toasted sesame oil - 1 teaspoon gluten-free tamari - 1 tablespoon toasted white sesame seeds - 1/2 teaspoon black sesame seeds - 1 scallion, thinly sliced - 1 pinch crushed red pepper flakes ### Instructions 1. Slice the cucumbers into rounds about 1/8 inch thick. Toss with the salt and leave in a colander for 10 minutes. 2. Gently pat dry without rinsing. 3. Whisk together the rice vinegar, sesame oil, tamari, and pepper flakes. Toss with the cucumbers and scallion. 4. Add both sesame seeds just before serving. Taste before adding any additional salt. ### Notes - Dress shortly before eating for the crispest texture. ## Warm Purple Potato and Spring Pea Salad Warm potatoes absorb the lemon-miso dressing, while briefly blanched snap peas and shelled peas stay green and sweet. ### Ingredients - 1 pound small purple potatoes, scrubbed - 10 ounces sugar snap peas, strings removed - 1 cup shelled fresh peas - 2 tablespoons extra-virgin olive oil - 1 1/2 tablespoons fresh lemon juice - 2 teaspoons gluten-free white miso - 1 tablespoon warm water - 1 scallion, thinly sliced - as needed fine sea salt and freshly ground black pepper ### Instructions 1. Place the potatoes in a saucepan, cover with cold water by 1 inch, and salt the water. Bring to a simmer and cook for 15–20 minutes, until a thin knife passes easily through the center. 2. Meanwhile, bring a second pot of salted water to a boil. Prepare a bowl of ice water. 3. Blanch the snap peas for 60–90 seconds, then transfer to the ice water. Blanch the shelled peas for 1–2 minutes, until sweet and tender, and chill them as well. Drain both thoroughly. 4. Whisk together the olive oil, lemon juice, miso, and warm water. 5. Drain the potatoes and let steam-dry for 2 minutes. Halve or gently break them into bite-size pieces and toss with half the dressing while warm. 6. Add the peas, snap peas, scallion, and remaining dressing. Toss gently and season with pepper and additional salt only if needed. ### Notes - Frozen shelled peas work well; blanch just until heated through. - Keep the potatoes intact enough to provide contrast with the crisp snap peas. ## Jammy Eggs Soft yolks enrich the potato and pea salad as the eggs are opened, giving this vegetable supper a satisfying center. ### Ingredients - 8 large eggs, refrigerator-cold - to finish flaky sea salt and freshly ground black pepper ### Instructions 1. Bring a saucepan of water deep enough to cover the eggs by at least 1 inch to a gentle boil. Prepare an ice bath. 2. Lower the eggs into the water with a spoon and cook at a gentle boil for 7 minutes for set whites and thick, softly flowing yolks. 3. Transfer immediately to the ice bath for 5 minutes. Crack gently all over and peel under a thin stream of water. 4. Leave whole until serving, then split over the potato and pea salad. Finish with a little flaky salt and pepper. ### Notes - For fully firm yolks, cook for 11–12 minutes instead. ## Overall Timing / Workflow The potatoes and eggs cook while the raw salads are prepared. Grilling the squash near the end allows everything to reach the table warm or pleasantly cool. ### Instructions 1. 0:00 — Start the potatoes, put a second pot of water on to boil, and prepare an ice bath. 2. 0:05 — Slice and salt the cucumbers. Toast the almonds and mix the potato dressing. 3. 0:10 — Cook and chill the eggs. Prepare the peaches, tomatoes, basil, and squash while they cook. 4. 0:20 — Use the boiling-water pot to blanch the snap peas and shelled peas. Drain the potatoes when tender and dress them while warm. 5. 0:25 — Heat the grill, peel the eggs, and dress the cucumbers. 6. 0:30 — Grill and dress the squash. Finish the potato-pea salad and fold the basil into the peach-tomato salad. 7. 0:40–0:45 — Transfer everything to serving bowls and open the eggs at the table. ## Plating Separate shallow bowls preserve the individual textures and make the spread feel abundant without muddling the dressings. ### Instructions 1. Arrange the peach-tomato salad, squash, and cucumbers in separate shallow bowls, including a little dressing with each. 2. Spoon the potato-pea salad into a fourth bowl or divide among four individual bowls. 3. Nestle two eggs per person over the potatoes and peas, splitting at least one so the yolk runs into the dressing. 4. Scatter the almonds over the squash and serve the full spread family-style. ## Leftover Path Storing the dishes separately prevents the raw salads from soaking the cooked vegetables and preserves options for the next meal. ### Instructions 1. Refrigerate leftovers in separate airtight containers within 2 hours. Keep any unopened eggs separate from the salads. 2. Eat the peach-tomato salad and dressed cucumbers within 1 day for their best texture. 3. Use the squash and potato-pea salad within 3 days, and soft-cooked eggs within 2 days. 4. Serve the cooked vegetables cool or gently warmed, with a fresh squeeze of lemon. Chop leftover squash into the potatoes and peas for a next-day vegetable bowl, adding an egg just before eating. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.