Description

This vibrant Summer Vegetable Stew is a wholesome and hearty dish perfect for warm weather dining. Filled with fresh garden vegetables like zucchini, bell peppers, and carrots, simmered slowly in a savory tomato and herb broth, it offers a comforting yet light meal that’s both nutritious and flavorful. Ideal for a quick weeknight dinner or a healthy lunch, this stew brings out the best of seasonal produce with a simple, rustic preparation.

Ingredients

Scale

Main Ingredients

2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 carrots, sliced
1 can diced tomatoes (14.5 oz)
2 zucchinis, diced
1 cup vegetable broth
1 tsp dried thyme
Salt and pepper, to taste

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes to release the flavors and form a flavorful base.
Cook Carrots: Stir in sliced carrots and cook for 2-3 minutes until they begin to soften slightly, adding sweetness and texture to the stew.
Add Vegetables: Add diced zucchinis, red bell pepper, and yellow bell pepper to the pot, stirring well to combine all the fresh vegetables evenly.
Add Liquids and Seasonings: Pour in diced tomatoes and vegetable broth. Season with dried thyme, salt, and pepper. Stir thoroughly to mix all ingredients and spices.
Simmer Stew: Bring the stew to a gentle simmer. Cook uncovered for 15-20 minutes, allowing the vegetables to become tender and the flavors to meld beautifully together.
Adjust Seasoning: Taste the stew and adjust salt and pepper as needed to ensure the perfect balance of flavors.
Serve: Ladle the hot stew into bowls and serve immediately. Optionally, garnish with fresh herbs like parsley or basil for added freshness and color.

Notes

For a heartier meal, add cooked beans or lentils during the simmering step.
Fresh herbs like thyme or rosemary can be used in place of dried for a more vibrant flavor.
This stew can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Serve with crusty bread or over cooked grains for a complete meal.