Summer Vegetable Stew Recipe
If you’re in search of a hearty and wholesome dish that celebrates the vibrant flavors of the season, this Summer Vegetable Stew Recipe is a true gem. It brings together an array of colorful, tender vegetables simmered slowly in a fragrant broth infused with fresh basil and garlic. Perfect for warm evenings or cozy lunches, this stew is not only nourishing and comforting but also a fantastic way to enjoy the bounty of summer in every delicious bite.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the key to making this Summer Vegetable Stew Recipe shine. Each component plays a vital role, from the crunchy carrots adding texture to the vibrant bell peppers packing in sweetness and color.
- Zucchini, 2 cups chopped: Offers a tender, mild base that cooks quickly, soaking up all the flavors around it.
- Bell peppers, 1 cup chopped (red and yellow): Adds sweetness and bright, lively colors that make the stew visually appealing.
- Carrots, 1 cup sliced: Bring natural sweetness and a satisfying crunch that softens perfectly by the end of cooking.
- Yellow onion, 1 medium diced: Creates a savory foundation and aromatic depth once sautéed.
- Garlic, 3 cloves minced: Infuses warmth and subtle spice, elevating the overall flavor profile.
- Diced tomatoes, 1 can (14.5 oz): Provide acidity and a juicy, rich texture that helps thicken the stew.
- Vegetable broth, 4 cups: The flavorful liquid base that ties all the ingredients into a cohesive, comforting dish.
- Fresh basil, ¼ cup chopped: Introduces a burst of fragrant herbal brightness just before serving.
- Olive oil, 2 tablespoons: Used to sauté the aromatics and add subtle richness.
- Salt and pepper to taste: Essential seasonings to enhance and balance the natural flavors.
How to Make Summer Vegetable Stew Recipe
Step 1: Prepare the Vegetables
Start by washing all your veggies thoroughly. Chop the zucchini, bell peppers, and carrots into bite-sized pieces so they cook evenly. Dice the yellow onion and mince the garlic, setting everything aside for quick sautéing.
Step 2: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Toss in the diced onions and minced garlic, stirring occasionally until they turn translucent and release their irresistible aroma, usually about 3 to 4 minutes.
Step 3: Cook the Vegetables
Add the chopped zucchini, bell peppers, and carrots to the pot. Stir and cook for about 5 minutes, letting the vegetables soften just enough to develop flavor while maintaining some of their texture.
Step 4: Add Tomatoes and Broth
Pour in the canned diced tomatoes along with their juices, then add enough vegetable broth to cover the vegetables. This combination creates a slightly thick, flavorful liquid that’ll carry the stew’s rich taste.
Step 5: Season and Simmer
Season with salt and pepper to your liking, and any other spices you fancy such as a pinch of thyme or smoked paprika. Bring the stew to a gentle simmer over low heat, allowing the flavors to mingle and deepen for 20 to 30 minutes.
Step 6: Finish with Fresh Basil
Just before serving, stir in the chopped fresh basil. This final touch adds a fragrant burst of herbal freshness that perfectly complements the rich, slow-cooked vegetables.
How to Serve Summer Vegetable Stew Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley on top adds an inviting freshness and pops of green. For a touch of indulgence, consider a dollop of tangy Greek yogurt or a grating of sharp Parmesan cheese.
Side Dishes
This stew pairs wonderfully with crusty bread to soak up every last drop of its flavorful broth. A simple mixed green salad or a scoop of fluffy couscous can also round out the meal beautifully without overpowering the delicate vegetable medley.
Creative Ways to Present
Serve this Summer Vegetable Stew Recipe in charming rustic bowls to enhance the comforting feel. For a charming twist, hollow out a fresh bread bowl and ladle the stew inside, turning it into an edible vessel everyone will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover stew in an airtight container in the refrigerator. It stays fresh for up to 3 days, making it an excellent make-ahead option for busy weeknights.
Freezing
This stew freezes wonderfully because of its vegetable base. Portion it out into freezer-safe containers or bags, and freeze for up to 3 months. Just be sure to leave some room at the top for expansion while freezing.
Reheating
To reheat, thaw if frozen and warm gently on the stovetop over medium-low heat, stirring occasionally until piping hot. You can also microwave individual servings, stirring halfway through for even heating.
FAQs
Can I use other vegetables in this Summer Vegetable Stew Recipe?
Absolutely! Feel free to swap or add in vegetables like green beans, potatoes, or corn depending on what’s fresh and available. The stew is versatile and welcomes your personal twist.
Is this stew suitable for vegans and vegetarians?
Yes, the recipe is entirely plant-based, making it perfect for both vegans and vegetarians. Just be sure to check any broth used is vegetable-based.
How thick should the stew be?
The consistency is hearty but not too thick; it should be spoonable with a bit of broth present. You can adjust the thickness by adding more or less broth depending on your preference.
Can I make this stew spicy?
Definitely! Add red pepper flakes or a dash of hot sauce while seasoning to bring some heat. This adds a pleasant kick that balances the sweetness of the vegetables.
What’s the best way to store fresh basil if I don’t use it all?
Wrap basil in a damp paper towel and place it in a plastic bag in the fridge to keep it fresh a few days longer. Alternatively, you can chop and freeze it in ice cube trays with olive oil.
Final Thoughts
This Summer Vegetable Stew Recipe is truly a celebration of seasonal flavors and comforting warmth. Whether you’re a seasoned cook or a kitchen newbie, it’s so rewarding to see simple ingredients transform into a soul-satisfying meal. I can’t wait for you to try it out and make it a cherished favorite in your home too!
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Summer Vegetable Stew Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A light and flavorful Summer Vegetable Stew featuring fresh zucchini, bell peppers, carrots, and tomatoes simmered in vegetable broth with aromatic garlic, onions, and basil. This healthy, comforting stew is perfect as a nutritious main or side dish and comes together easily on the stovetop in under an hour.
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
Liquids and Herbs
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- ¼ cup fresh basil, chopped
Other
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare vegetables: Wash and chop the zucchini, bell peppers, carrots, and dice the onion into bite-sized pieces to ensure even cooking and easy eating.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking until translucent and fragrant, about 3 to 4 minutes.
- Cook vegetables: Add chopped zucchini, bell peppers, and carrots to the pot. Cook while stirring occasionally for 5 minutes until the vegetables start to soften.
- Add tomatoes and broth: Stir in the can of diced tomatoes with their juices, then pour in the vegetable broth until the vegetables are fully submerged.
- Season and simmer: Add salt, pepper, and any other preferred spices. Bring the stew to a gentle simmer over low heat, allowing the flavors to meld.
- Simmer to finish: Let the stew simmer uncovered for 20 to 30 minutes until all vegetables are tender and the stew is flavorful. Stir in the fresh chopped basil just before serving to maintain its bright herbal taste.
Notes
- Use fresh, seasonal vegetables for best flavor.
- Feel free to add other vegetables such as green beans or corn for variety.
- Adjust seasoning according to taste; a pinch of smoked paprika or chili flakes can add depth.
- This stew can be served warm or at room temperature, making it great for leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
