Description
Summer Vegetable Stew is a vibrant and nutritious dish that celebrates the flavors of the season. With fresh zucchini, bell peppers, and aromatic herbs simmered in a rich vegetable broth, this stew bursts with color and taste. Perfect for gatherings or a comforting family meal, it showcases the bounty of summer vegetables. Easy to make and adaptable to whatever you have on hand, this recipe is ideal for both novice and experienced cooks alike.
Ingredients
Scale
- 2 cups zucchini, chopped
- 1 cup bell peppers (red and yellow), chopped
- 1 cup carrots, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- ΒΌ cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep your veggies by washing and chopping the zucchini, bell peppers, carrots, and onion into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Add onions and garlic; sautΓ© until translucent (about 3β4 minutes).
- Add the chopped zucchini, bell peppers, and carrots; cook for another 5 minutes until slightly softened.
- Stir in diced tomatoes (with juices) and pour in vegetable broth until veggies are submerged.
- Season with salt, pepper, and any desired spices; bring to a gentle simmer over low heat.
- Let stew simmer for 20β30 minutes until flavors meld together. Stir in fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg