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.
