Name: Summer Vegetable Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 medium carrots, sliced; 1 red bell pepper, diced; 2 medium zucchini, diced; 1 medium yellow squash, diced; 2 cups diced tomatoes (fresh or canned); 1 cup vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup fresh green beans, trimmed and halved; 1 cup corn kernels (fresh or frozen); 2 tablespoons fresh parsley, chopped

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There’s nothing quite as comforting as a bowl of Summer Vegetable Stew. Brimming with bright, vibrant veggies and a medley of herbs, this dish embodies everything wonderful about late summer harvests. Tender zucchini, bursts of sweet corn, and savory tomatoes all simmer together in a fragrant broth, making every bite a celebration of the season’s bounty. Whether you serve it as a light lunch or a hearty main with your favorite bread, Summer Vegetable Stew is pure sunshine in a bowl—the kind of recipe you’ll turn to again and again.

Summer Vegetable Stew Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Summer Vegetable Stew is in its straightforward, garden-fresh ingredients. Each vegetable plays a starring role in adding flavor, texture, and those gorgeous pops of color that make this stew so irresistible. Here’s what you’ll need—and why:

Olive oil: This helps coax out the sweetness in the veggies and adds a velvety mouthfeel to the finished stew.
Onion: A diced onion forms the aromatic foundation, bringing depth and a hint of sweetness.
Garlic: Three minced cloves infuse the stew with that unmistakable warmth we all crave in comfort food.
Carrots: Sliced carrots give a subtle earthiness and cheerful orange color that brighten up every spoonful.
Red bell pepper: For crunch, color, and a sweet, slightly tangy bite.
Zucchini: Diced zucchini turns buttery-soft as it cooks, soaking up all the herby flavors in the pot.
Yellow squash: Similar to zucchini but with a slightly nuttier taste, it adds extra summery charm.
Diced tomatoes (fresh or canned): Tomatoes create the savory, juicy base that ties everything together.
Vegetable broth: Just enough to keep things brothy without overshadowing the veggies.
Dried oregano: A teaspoon brings a taste of the Mediterranean, earning its place in any vegetable stew.
Dried basil: Basil’s aromatic lift balances the richer flavors and makes the whole house smell like summer.
Salt: A steady hand with seasoning brings out all that natural veggie flavor.
Black pepper: A gentle kick of pepper creates a delicate warmth on the finish.
Fresh green beans: Added near the end for that pop of color and satisfying snap in each bite.
Corn kernels: Their sweetness brings harmony and makes each spoonful just a little bit happier.
Fresh parsley: Chopped and sprinkled just before serving, it adds an herbal, fresh brightness.

How to Make Summer Vegetable Stew

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large, heavy-bottomed pot over medium heat. When it shimmers, add the diced onion and minced garlic. Cook for about 3–4 minutes, just until the onion softens and becomes translucent. This first step is key to infusing the entire Summer Vegetable Stew with loads of savory flavor. Don’t rush—let those aromatics work their magic!

Step 2: Build Layers with Carrots and Bell Pepper

Toss in those sliced carrots and diced red bell pepper next. Give everything a good stir and let them cook for another 4 minutes. The carrots will start to soften, and the bell pepper will lend its juicy sweetness to the base. These veggies create the heart of the stew and set the stage for the medley that follows.

Step 3: Add Zucchini, Squash, Tomatoes, and Seasonings

Now it’s time for the zucchini, yellow squash, diced tomatoes, and vegetable broth to join the party. Sprinkle in the oregano, basil, salt, and black pepper. Stir to combine, then bring the stew to a gentle boil. The combination of fresh (or canned) tomatoes and broth creates a rich, flavorful base that will tie all your veggies together in classic Summer Vegetable Stew fashion.

Step 4: Simmer Gently

Once it’s bubbling gently, reduce the heat to low and cover the pot. Let the stew simmer for about 15 minutes. This is where the flavors really begin to meld, and the vegetables become tender while still holding their shape. If you peek and stir occasionally, you’ll see the colors becoming even more vibrant.

Step 5: Add Green Beans and Corn

Remove the lid and add in the fresh green beans and corn. These need less time to cook than the other veggies, so adding them now guarantees they stay bright, sweet, and perfectly crisp-tender. Simmer uncovered for another 5–7 minutes, just until every vegetable is melt-in-your-mouth tender but not mushy. Taste and adjust your seasoning as needed.

Step 6: Finish with Fresh Parsley

Right before you’re ready to serve, take your pot off the heat and stir in the chopped parsley. This last-minute addition gives a burst of freshness and makes each bowl of Summer Vegetable Stew feel like a celebration of the garden.

How to Serve Summer Vegetable Stew

Garnishes

A swirl of olive oil or a sprinkle of freshly grated parmesan (for those who aren’t strict vegans) can take your Summer Vegetable Stew to the next level. To brighten the colors even more, add a flourish of extra chopped parsley or even a few fresh basil leaves on top. If you’re feeling indulgent, a dollop of pesto just before serving gives a dash of silkiness and herbaceous depth.

Side Dishes

There’s something classic about pairing a steamy bowl of Summer Vegetable Stew with a hunk of crusty bread—perfect for soaking up all those herby juices. For something a bit heartier, serve it over a scoop of nutty quinoa or fluffy rice. If you want to lean into the Mediterranean theme, offer a platter of olives and marinated feta alongside.

Creative Ways to Present

Transform your stew into a rustic main course by spooning it into hollowed-out bread bowls or serving it in wide, shallow bowls with colorful edible flowers for a sophisticated dinner party look. For lunch gatherings, serve the stew chilled or at room temperature with grilled flatbread or as a topping for baked sweet potatoes—it’s a surprising twist that guests will rave about!

Make Ahead and Storage

Storing Leftovers

Let any leftover Summer Vegetable Stew cool completely before transferring it to an airtight container and popping it in the fridge. It will keep beautifully for up to 4 days, and the flavors get even better as they mingle overnight—perfect for quick, nourishing lunches or dinners all week.

Freezing

To freeze, portion the cooled stew into freezer-safe containers, leaving a little space at the top for expansion. It keeps well in the freezer for up to 3 months. When you’re ready to enjoy a taste of summer on a chilly evening, just thaw and reheat—no need to compromise on flavor or texture.

Reheating

When reheating, gently warm the stew on the stove over low heat, stirring occasionally to avoid sticking. If it thickens up, just add a splash of water or broth to reach your desired consistency. For an extra burst of freshness, toss in some additional parsley or basil just before serving.

FAQs

Can I use other vegetables in Summer Vegetable Stew?

Absolutely! This stew is incredibly flexible. You can swap in eggplant, add spinach or kale for more greens, or even toss in potatoes or chickpeas for a heartier version. It’s a great way to use whatever is fresh and in season.

Is this recipe suitable for meal prep?

Yes, Summer Vegetable Stew is fantastic for meal prep. It only gets more flavorful after sitting in the fridge for a day or two, and it reheats beautifully, making it a go-to choice for busy weeks.

Can I make this stew in a slow cooker?

Definitely! Sauté the onion, garlic, carrots, and peppers first, then toss everything (except green beans, corn, and parsley) in the slow cooker and cook on low for about 4 hours. Add the green beans and corn during the last 30 minutes, and finish with parsley before serving.

How do I make it more filling?

For extra protein and fiber, stir in some cooked chickpeas or white beans. You can also serve Summer Vegetable Stew over cooked grains like quinoa, brown rice, or farro to turn it into a hearty, satisfying meal.

What’s the best way to enhance the flavor?

Don’t underestimate seasoning! Taste and adjust as you go. A squeeze of fresh lemon juice or a splash of good olive oil at the end can also really brighten up the flavors. And if you love a touch of heat, try a pinch of red pepper flakes.

Final Thoughts

If you find yourself surrounded by a bounty of summer produce, this Summer Vegetable Stew is the best way to let those vibrant flavors shine. It’s simple to prepare, endlessly customizable, and guaranteed to bring a little sunshine to your table—no matter the season. Grab your biggest pot and give it a try; I can’t wait to hear how you make it your own!

Summer Vegetable Stew Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

This Summer Vegetable Stew is a delightful and healthy dish that showcases the best of seasonal produce. Packed with a colorful assortment of vegetables and aromatic herbs, this stew is a perfect way to enjoy the flavors of summer in one comforting bowl.

Ingredients

Scale

Vegetable Stew:

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
1 red bell pepper, diced
2 medium zucchini, diced
1 medium yellow squash, diced
2 cups diced tomatoes (fresh or canned)
1 cup vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh green beans, trimmed and halved
1 cup corn kernels (fresh or frozen)
2 tablespoons fresh parsley, chopped

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Instructions

Heat olive oil: In a large pot over medium heat, add olive oil.
Saute aromatics: Add onion and garlic, cook until softened.
Add vegetables: Stir in carrots, bell pepper, zucchini, yellow squash, tomatoes, broth, oregano, basil, salt, and pepper. Simmer covered for 15 minutes.
Add green beans and corn: Cook uncovered for 5–7 minutes until tender.
Adjust seasoning: Taste and adjust seasoning if needed. Serve sprinkled with fresh parsley.