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
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.
Notes
- This stew pairs well with crusty bread or quinoa.
- For extra flavor, consider adding a drizzle of olive oil or a spoonful of pesto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 120
- Sugar: 8 g
- Sodium: 330 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
