18 Refreshing Summer Vegetarian Dinner Recipes Healthy

When the summer heat hits, the last thing you want is a heavy, time-consuming meal. That’s why we’ve rounded up 18 light, vibrant, and downright delicious vegetarian dinners that are as easy to make as they are refreshing. From zesty salads to hearty grain bowls, these recipes celebrate seasonal produce and keep you cool—no oven required. Ready to ditch the sweat and savor the flavor? Let’s dive in!

Grilled Vegetable Quinoa Salad

This vibrant salad combines smoky grilled veggies with fluffy quinoa and a zesty lemon dressing—perfect for meal prep or a summer BBQ side!

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 medium zucchini, sliced lengthwise into 1/2-inch strips
• 1 red bell pepper, quartered
• 1 small red onion, cut into 1/2-inch wedges
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Cook quinoa: In a saucepan, combine quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Grill veggies: Preheat grill to medium-high (400°F). Toss zucchini, bell pepper, and red onion with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Grill for 4–5 minutes per side until charred and tender. Chop into bite-sized pieces.
3. Make dressing: Whisk together remaining 1 tbsp olive oil, lemon juice, and 1/4 tsp salt.
4. Assemble: In a large bowl, combine quinoa, grilled vegetables, and dressing. Gently fold in parsley and feta (if using).

The smoky-sweet veggies and bright lemon dressing make this salad irresistible—plus, it’s just as good served warm or cold!

Tip: For extra crunch, sprinkle with toasted pine nuts right before serving.

Zucchini Noodles with Pesto

Light, fresh, and packed with herby flavor, these zucchini noodles are a veggie-packed twist on classic pesto pasta—ready in just 15 minutes!

Ingredients

• 4 medium zucchinis, spiralized (about 4 cups noodles)
• 1/2 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until smooth. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice; pulse to combine.
2. Heat a large skillet over medium-high. Add zucchini noodles and sauté for 2–3 minutes, just until tender but still crisp (don’t overcook!).
3. Remove from heat and toss noodles with pesto until evenly coated. Serve immediately.

The raw garlic and lemon juice in the pesto give these noodles a bright, punchy kick—perfect for when you want a meal that feels indulgent but still light.

Tip: For extra protein, top with grilled shrimp or chickpeas!

Caprese Stuffed Avocados

These creamy, dreamy avocados are filled with all the fresh flavors of a Caprese salad—perfect for a light lunch or impressive appetizer!

Ingredients:

• 2 large ripe avocados, halved and pitted
• 1 cup cherry tomatoes, quartered
• 4 oz fresh mozzarella pearls (or diced mozzarella)
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Scoop out a little avocado flesh from each half to create a wider well (save the scraps for toast or smoothies!).
2. In a bowl, gently toss cherry tomatoes, mozzarella, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Divide the tomato mixture evenly among the avocado halves. Drizzle with remaining 1 tbsp olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with fresh basil and serve immediately.

The cool creaminess of the avocado balances the tangy balsamic and juicy tomatoes—it’s like summer on a spoon!

Tip: For extra crunch, top with toasted pine nuts or a sprinkle of flaky sea salt.

Summer Corn and Black Bean Tacos

These vibrant tacos are a celebration of summer, packed with sweet corn, smoky spices, and creamy avocado for a quick, satisfying meal.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 (15 oz) can black beans, rinsed and drained
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn or flour tortillas, warmed
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add corn and cook for 5 minutes, stirring occasionally, until lightly charred.
2. Stir in black beans, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 more minutes until warmed through.
3. Divide the mixture among warmed tortillas. Top with diced avocado, 1/4 cup cilantro, and a squeeze of lime.

The smoky-sweet corn and creamy avocado play off each other perfectly, while the lime brightens every bite. Tip: For extra crunch, add quick-pickled red onions (soak thin slices in lime juice and salt for 10 minutes).

Roasted Veggie Buddha Bowl

Packed with vibrant colors and bold flavors, this nourishing bowl is a weeknight hero—minimal effort, maximum satisfaction.

Ingredients

• 1 cup cooked quinoa
• 1 medium sweet potato, diced
• 1 cup broccoli florets
• 1 cup chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 avocado, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

1. Preheat oven to 400°F. Toss sweet potato, broccoli, and chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, and salt. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and crispy.
2. Whisk tahini, lemon juice, water, and remaining 1 tbsp olive oil in a small bowl until smooth.
3. Divide quinoa between bowls. Top with roasted veggies, avocado slices, and drizzle with tahini sauce.

The contrast of creamy avocado, smoky roasted veggies, and zesty tahini sauce makes every bite exciting. Tip: For extra crunch, sprinkle with toasted pepitas!

Cucumber Avocado Gazpacho

This refreshing, no-cook soup is like summer in a bowl—creamy avocado meets crisp cucumber for a cooling twist on classic gazpacho.

Ingredients:

• 2 large English cucumbers, peeled and roughly chopped (about 3 cups)
• 1 ripe avocado, pitted and peeled
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh cilantro leaves, plus extra for garnish
• 2 tbsp lime juice (about 1 lime)
• 1 small garlic clove, minced
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup cold water
• 2 tbsp extra-virgin olive oil, plus extra for drizzling

Instructions:

1. In a blender, combine cucumbers, avocado, Greek yogurt, cilantro, lime juice, garlic, honey, salt, and black pepper. Blend until smooth, about 1 minute.
2. With the blender running, slowly pour in cold water and 2 tbsp olive oil. Blend another 30 seconds until silky.
3. Chill in the refrigerator for at least 1 hour (or up to 4 hours) to let flavors meld.
4. Serve in bowls, drizzled with extra olive oil and topped with cilantro leaves.

The magic here? The avocado adds lush creaminess without dairy, while the cucumber keeps it light—perfect for hot days when you want something satisfying but not heavy.

Tip: For extra crunch, top with diced cucumber or toasted pepitas just before serving.

Stuffed Bell Peppers with Couscous

These vibrant stuffed peppers are packed with fluffy couscous, fresh herbs, and just the right amount of feta for a satisfying vegetarian meal that’s as pretty as it is tasty.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup couscous
• 1 ¼ cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• 2 tbsp lemon juice

Instructions:

1. Preheat oven to 375°F. Place the hollowed bell peppers in a baking dish, cut-side up.
2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper; cook for 1 minute until fragrant.
3. Add the couscous and 1 ¼ cups vegetable broth to the pan. Bring to a boil, then cover, remove from heat, and let sit for 5 minutes. Fluff with a fork, then stir in ½ cup feta, ¼ cup parsley, and 2 tbsp lemon juice.
4. Spoon the couscous mixture into the peppers, packing lightly. Cover the dish with foil and bake for 25 minutes. Uncover and bake 5 more minutes until peppers are tender.

The lemon and feta brighten up the earthy spices, while the couscous stays perfectly fluffy—no soggy fillings here! Tip: For extra color, use a mix of red, yellow, and orange peppers.

Grilled Portobello Mushroom Burgers

These juicy, smoky portobello burgers are a vegetarian dream—meaty enough to satisfy even the biggest carnivores at your cookout.

Ingredients

• 4 large portobello mushroom caps, stems removed
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 burger buns, toasted
• 1 avocado, sliced (optional)
• 1/4 cup crumbled feta or goat cheese (optional)

Instructions

1. In a small bowl, whisk together 2 tbsp olive oil, balsamic vinegar, garlic, smoked paprika, salt, and black pepper.
2. Brush both sides of the portobello caps with the marinade and let sit for 10 minutes.
3. Heat a grill or grill pan to medium-high. Brush the grates with the remaining 1 tbsp olive oil.
4. Grill the mushrooms for 4–5 minutes per side, until tender with deep grill marks.
5. Serve on toasted buns with avocado and cheese if desired.

The balsamic marinade caramelizes beautifully on the grill, giving these mushrooms a rich, umami depth that pairs perfectly with creamy avocado.

Tip: For extra smokiness, add a pinch of chipotle powder to the marinade.

Watermelon Feta Salad with Mint

This refreshing summer salad is a perfect balance of sweet, salty, and bright flavors—ideal for picnics or backyard BBQs.

Ingredients:

• 4 cups seedless watermelon, cubed (1-inch pieces)
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, gently toss watermelon with olive oil and lime juice until evenly coated.
2. Sprinkle with feta cheese, mint, sea salt, and black pepper. Fold lightly to combine (don’t overmix—the feta should stay crumbly).
3. Let sit for 5 minutes to allow flavors to meld, then serve immediately.

The juicy watermelon contrasts beautifully with the creamy feta, while the mint adds a pop of freshness that’ll have everyone reaching for seconds.

Tip: For extra zing, add a pinch of chili flakes or a drizzle of balsamic glaze right before serving.

Mediterranean Chickpea Salad

Bright, fresh, and packed with protein, this no-cook salad is a weeknight lifesaver that tastes like sunshine in a bowl.

Ingredients:

• 2 (15-oz) cans chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, feta, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until emulsified.
3. Pour dressing over salad and gently toss to coat. Let sit 10 minutes for flavors to meld.

The briny feta and zesty lemon dressing cling perfectly to the creamy chickpeas, while the crisp veggies add just the right crunch. Serve with pita for scooping!

Tip: For extra flavor, toast 1/2 tsp cumin seeds with the oregano in a dry skillet before adding to the dressing.

Eggplant Parmesan Stacks

These Eggplant Parmesan Stacks are a lighter, fuss-free twist on the classic—perfect for a cozy dinner that still feels indulgent.

• 1 large eggplant, sliced into ½-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-seasoned breadcrumbs
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup marinara sauce
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• Fresh basil leaves for garnish

1. Prep eggplant: Sprinkle eggplant slices with 1 tsp salt and let sit 10 minutes to draw out moisture. Pat dry with paper towels.
2. Bread the slices: Dredge each slice in flour, dip in beaten eggs, then coat with a mix of breadcrumbs and ¼ cup Parmesan.
3. Pan-fry: Heat 2 tbsp olive oil in a skillet over medium. Cook eggplant 3–4 minutes per side until golden. Drain on paper towels.
4. Layer stacks: On a baking sheet, stack 2–3 slices per stack with 2 tbsp marinara and 2 tbsp mozzarella between layers. Top with remaining mozzarella and ¼ cup Parmesan.
5. Bake: Broil at 400°F for 5–7 minutes until cheese bubbles. Garnish with basil and ½ tsp black pepper.

The crispy breading and gooey cheese layers make these stacks irresistible—no soggy eggplant here! Tip: For extra crunch, swap half the breadcrumbs with panko.

Spicy Mango Salsa with Baked Tortilla Chips

This vibrant salsa is a sweet-and-spicy fiesta in a bowl, perfect for scooping up with crispy homemade chips.

Ingredients:

• 2 ripe mangos, diced (about 2 cups)
• 1/2 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime (about 2 tbsp)
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 6 small corn tortillas, cut into wedges
• 1 tbsp olive oil
• 1/4 tsp chili powder

Instructions:

1. Make the salsa: In a medium bowl, combine mangos, red onion, jalapeño, cilantro, lime juice, 1/2 tsp salt, and 1/4 tsp cumin. Toss gently and refrigerate for 15 minutes.
2. Bake the chips: Preheat oven to 375°F. Toss tortilla wedges with 1 tbsp olive oil and 1/4 tsp chili powder. Arrange in a single layer on a baking sheet. Bake for 12-15 minutes until golden and crisp, flipping halfway.

The salsa’s juicy mango and fiery jalapeño play off each other brilliantly, while the cumin adds a subtle earthy depth. Serve immediately for maximum crunch!

Tip: For extra smokiness, char the jalapeño over a gas flame before chopping.

Thai Peanut Noodle Salad

This vibrant noodle salad is packed with crunchy veggies and tossed in a creamy, tangy peanut dressing—perfect for a quick lunch or potluck side!

Ingredients

• 8 oz rice noodles (thin or medium width)
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
2. In a large bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, and red pepper flakes until smooth.
3. Add cooked noodles, shredded cabbage, carrots, bell pepper, and cilantro to the bowl. Toss until evenly coated with dressing.
4. Sprinkle chopped peanuts on top just before serving.

The magic here is in the contrast: silky noodles and crisp veggies soak up the rich, slightly spicy peanut sauce for a satisfying bite every time.

Tip: For extra protein, add shredded rotisserie chicken or baked tofu!

Sweet Potato and Black Bean Enchiladas

These hearty enchiladas are packed with smoky-sweet flavors and a satisfying bite—perfect for a cozy weeknight dinner that feels special.

Ingredients

• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 (6-inch) corn tortillas
• 2 cups red enchilada sauce
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat oven to 400°F. Toss sweet potatoes with olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Roast on a baking sheet for 20 minutes until tender.
2. In a bowl, mix roasted sweet potatoes and black beans. Warm tortillas briefly to make them pliable.
3. Spread 1/2 cup enchilada sauce in a 9×13-inch baking dish. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
4. Pour remaining 1 1/2 cups enchilada sauce over the top and sprinkle with Monterey Jack cheese. Bake for 20 minutes until bubbly.
5. Garnish with fresh cilantro before serving.

The roasted sweet potatoes add a caramelized depth that pairs perfectly with the smoky spices and tangy sauce—no one will miss the meat!

Tip: For extra flavor, char the tortillas lightly over a gas flame before filling.

Lemon Herb Grilled Tofu Skewers

These bright, zesty skewers are a summer grilling dream—packed with fresh herbs and a tangy marinade that makes tofu irresistible.

Ingredients:

• 1 (14-oz) block extra-firm tofu, pressed and cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces (optional, for skewers)

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add tofu cubes (and bell pepper, if using) to the marinade, gently tossing to coat. Let sit for at least 30 minutes (or up to 2 hours).
3. Thread tofu (and peppers) onto skewers. Preheat grill to medium-high (about 400°F) and lightly oil grates.
4. Grill skewers for 3–4 minutes per side, until grill marks appear and tofu is slightly crispy at the edges.

The lemon-herb marinade caramelizes beautifully on the grill, giving the tofu a smoky-sweet punch that even meat-lovers will crave.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Avocado and Tomato Bruschetta

This fresh twist on bruschetta swaps creamy avocado for the usual mozzarella, adding a buttery richness that pairs perfectly with juicy tomatoes and crisp bread.

Ingredients:

• 1 French baguette, sliced into ½-inch thick pieces
• 2 ripe avocados, pitted and diced
• 1 cup cherry tomatoes, quartered
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp balsamic vinegar
• ¼ cup fresh basil, thinly sliced
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 garlic clove, halved

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with 1 tbsp olive oil, and bake for 8–10 minutes until golden and crisp. Rub the warm toasts with the cut side of the garlic clove.
2. In a bowl, gently toss avocados, cherry tomatoes, remaining 1 tbsp olive oil, balsamic vinegar, basil, kosher salt, and black pepper.
3. Spoon the avocado mixture onto the toasted bread and serve immediately.

The creamy avocado softens just slightly against the crunchy bread, while the balsamic adds a tangy brightness—no cheese required for this crowd-pleaser!

Tip: For extra flavor, drizzle with a touch of honey or sprinkle with red pepper flakes before serving.

Summer Vegetable Stir-Fry

This vibrant stir-fry is a celebration of summer’s bounty—crisp veggies, a garlicky-sweet sauce, and ready in under 20 minutes!

Ingredients

• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 medium zucchini, halved and sliced
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir 30 seconds until fragrant.
2. Add bell pepper, zucchini, and snap peas. Stir-fry 5–6 minutes until veggies are crisp-tender.
3. Whisk together soy sauce, honey, sesame oil, and red pepper flakes (if using). Pour over veggies; toss to coat and cook 1 more minute.

The magic here? The honey caramelizes slightly on the veggies, adding a subtle sticky-sweet crunch to every bite.

Tip: Serve over rice or noodles, or enjoy as-is for a low-carb option—it’s versatile!

Cold Sesame Soba Noodle Salad

This refreshing soba noodle salad is packed with nutty sesame flavor and crisp veggies—perfect for a light lunch or a make-ahead side dish.

Ingredients:

• 8 oz soba noodles
• 2 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp tahini
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 cup shredded red cabbage
• 1 medium carrot, julienned
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds (plus extra for garnish)

Instructions:

1. Cook soba noodles according to package instructions. Drain, rinse under cold water, and toss with 1 tbsp toasted sesame oil to prevent sticking.
2. In a small bowl, whisk together 1 tbsp toasted sesame oil, soy sauce, rice vinegar, honey, tahini, ginger, and garlic until smooth.
3. In a large bowl, combine noodles, red cabbage, carrot, green onions, and sesame seeds. Pour dressing over and toss well to coat.
4. Chill for at least 30 minutes before serving. Garnish with extra sesame seeds.

The tahini adds a creamy richness to the dressing, while the chilled noodles stay perfectly springy—no soggy salads here!

Tip: For extra crunch, sprinkle with chopped peanuts or crispy fried shallots just before serving.

Conclusion

With these 18 refreshing summer vegetarian dinners, you’ve got plenty of healthy, flavorful options to beat the heat! Whether you’re craving light salads, hearty bowls, or zesty wraps, there’s something here for everyone. Give these recipes a try, and let us know which ones are your favorites in the comments. Don’t forget to share the love—pin this roundup on Pinterest for easy access all season long!