If you’re craving a comforting yet vibrant meal that bursts with the freshest flavors of the season, this Summer Vegetable Stew Recipe is exactly what you need. Packed with tender zucchini, colorful bell peppers, sweet carrots, and fragrant basil, this stew is a celebration of summer’s best offerings, blending together in a warm, hearty broth. Whether you’re looking for a satisfying vegetarian main or a delightful side dish, this stew brings a perfect balance of texture, flavor, and wholesome goodness that you’ll want to enjoy again and again.
Ingredients You’ll Need
This Summer Vegetable Stew Recipe comes together beautifully using simple, fresh ingredients that each play a crucial role in creating a stew full of vibrant colors, textures, and deep flavors. By choosing quality vegetables and seasoning them just right, you set the stage for a truly memorable dish.
- Zucchini (2 cups, chopped): Adds moisture and a tender bite that soaks up the stew’s rich flavors perfectly.
- Bell peppers (1 cup, red and yellow, chopped): Bring sweetness and a lovely pop of color to brighten the stew.
- Carrots (1 cup, sliced): Offer natural sweetness and a satisfying texture that complements the other veggies.
- Yellow onion (1 medium, diced): Provides a subtle savory foundation and aroma when sautéed.
- Garlic (3 cloves, minced): Infuses the stew with a warm, fragrant depth that you’ll notice in every spoonful.
- Diced tomatoes (1 can, 14.5 oz): Give the stew a vibrant color and tangy richness that ties all ingredients together.
- Vegetable broth (4 cups): Forms the flavorful base that brings all the vegetables together in a cozy, satisfying stew.
- Fresh basil (¼ cup, chopped): Adds a fresh, herbaceous finish that elevates the dish just before serving.
- Olive oil (2 tablespoons): Perfect for sautéing and bringing a silky texture and subtle fruitiness to the stew.
- Salt and pepper: To taste, essential for highlighting the natural flavors of the vegetables.
How to Make Summer Vegetable Stew Recipe
Step 1: Prep Your Vegetables
Start by washing all your vegetables carefully. Chop the zucchini, bell peppers, and carrots into bite-sized pieces while dicing the onion finely. This prep ensures every mouthful has a great variety of textures and flavors, setting you up for a perfect stew consistency.
Step 2: Sauté Onion and Garlic
In a large pot, warm up the olive oil over medium heat. Toss in the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about three to four minutes. This step releases sweetness and depth, forming the flavorful base of the stew.
Step 3: Add and Cook the Vegetables
Next, add your chopped zucchini, bell peppers, and carrots to the pot. Cook them for about five minutes, stirring occasionally until they start to soften. This gentle cooking unlocks their natural flavors and helps build a lovely texture while preventing the vegetables from losing their beautiful color.
Step 4: Add Tomatoes and Broth
Pour in the canned diced tomatoes, including their juices, into the pot with your sautéed veggies. Then, add the vegetable broth — enough to just cover the vegetables. This combination creates a vibrant, flavorful liquid base that simmers into a rich, comforting stew.
Step 5: Season and Simmer
Season with salt, pepper, and any additional spices you love (a pinch of red pepper flakes or thyme works wonders). Bring the stew to a gentle simmer over low heat. Let everything meld together for 20-30 minutes, stirring occasionally. This is where the magic truly happens as all the flavors combine into one harmonious dish.
Step 6: Finish with Fresh Basil
Just before serving, stir in the chopped fresh basil. Its bright, aromatic notes add a burst of freshness that perfectly contrasts the stew’s warm, hearty flavors. Now you’re ready to dig into this gorgeous Summer Vegetable Stew Recipe!
How to Serve Summer Vegetable Stew Recipe
Garnishes
A simple sprinkle of freshly chopped basil or parsley adds a beautiful pop of green and boosts the herbal aroma. For a bit of texture contrast, try topping with toasted pine nuts or a dollop of creamy Greek yogurt to bring a cooling, tangy element to each spoonful.
Side Dishes
This stew is wonderfully versatile and pairs well with crusty bread to soak up every flavorful drop, or a fluffy serving of rice or quinoa to make the meal even heartier. A crisp green salad alongside helps balance the warmth with some fresh crunch and brightness.
Creative Ways to Present
For a charming twist, serve the stew in hollowed-out bread bowls or individual ceramic ramekins that keep the dish warm and add a rustic touch. You could also ladle it over creamy polenta or mashed potatoes for an extra comforting meal worthy of company.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Summer Vegetable Stew Recipe to an airtight container and store it in the refrigerator. It will keep well for up to four days, making it perfect for easy lunches or quick dinners during busy weeks.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip bags, leaving some space for expansion. You can keep it frozen for up to three months—ideal for batch cooking and enjoying a taste of summer any time.
Reheating
To reheat, thaw the stew overnight in the fridge if frozen, then warm it gently on the stove over medium heat, stirring occasionally until heated through. You may want to add a splash of broth or water to refresh the consistency, and finish with a sprinkle of fresh basil for that vibrant lift.
FAQs
Can I use other vegetables in this Summer Vegetable Stew Recipe?
Absolutely! Feel free to add or substitute with veggies like eggplant, green beans, or corn. Just adjust cooking times accordingly to ensure everything is tender and flavorful.
Is this stew suitable for vegans and vegetarians?
Yes, this recipe is naturally vegan and vegetarian as it relies on vegetable broth and plant-based ingredients only, making it inclusive and delicious for all diets.
How spicy is the stew?
This Summer Vegetable Stew Recipe is mild by default, but you can easily spice it up with crushed red pepper flakes, cayenne, or your favorite hot sauce if you like a little kick.
Can I make this stew in a slow cooker?
Definitely! After sautéing the onions and garlic, add everything else to your slow cooker and cook on low for 4-6 hours, or until the vegetables are tender and flavors meld beautifully.
What’s the best way to thicken the stew if it’s too watery?
If you prefer a thicker stew, simmer it uncovered for a bit longer to reduce the liquid. Alternatively, mix a teaspoon of cornstarch with cold water and stir it in, cooking until it thickens to your liking.
Final Thoughts
Making this Summer Vegetable Stew Recipe is like capturing the very essence of warm, sunny days in a bowl. It’s simple, satisfying, and loaded with fresh, vibrant ingredients that bring joy and comfort with every bite. I truly hope you give it a try and make it one of your go-to dishes this season — your taste buds will thank you!
Print
Summer Vegetable Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A hearty and flavorful Summer Vegetable Stew featuring fresh zucchini, bell peppers, carrots, and tomatoes simmered in a savory vegetable broth, finished with fresh basil. This nutritious and comforting stew is perfect for a wholesome meal any day.
Ingredients
Vegetables
- 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
Canned and Broth
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
Herbs and Oils
- ¼ cup fresh basil, chopped
- 2 tablespoons olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Prep Vegetables: Wash and chop zucchini, bell peppers, carrots, and onion into bite-sized pieces to ensure even cooking and ease of eating.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking them until translucent and fragrant, about 3–4 minutes.
- Add Vegetables: Add the chopped zucchini, bell peppers, and carrots to the pot and cook for an additional 5 minutes, stirring occasionally, until the vegetables soften slightly.
- Add Tomatoes and Broth: Stir in the diced tomatoes along with their juices, then pour in vegetable broth enough to cover the vegetables fully.
- Season and Simmer: Season the stew with salt, pepper, and any optional spices you prefer. Bring the mixture to a gentle simmer over low heat.
- Cook Stew: Let the stew simmer for 20 to 30 minutes, allowing the flavors to blend and the vegetables to become tender.
- Finish with Basil: Stir in the fresh chopped basil just before serving to add a bright, aromatic finish.
Notes
- For extra protein, add cooked beans or lentils during the simmering stage.
- Adjust seasoning towards the end to suit your taste.
- This stew can be served with crusty bread or over rice for a fuller meal.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely.
