Description
This Summer Vegetable Stew captures the vibrant flavors of the season with fresh produce in a hearty yet light dish, perfect for weekday dinners or casual gatherings.
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
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent.
- Stir in sliced carrots and cook for 2-3 minutes until slightly tender.
- Add diced zucchinis, red bell pepper, and yellow bell pepper, stirring well to combine.
- Pour in diced tomatoes and vegetable broth. Season with dried thyme, salt, and pepper, stirring thoroughly.
- Bring the stew to a simmer and cook for 15-20 minutes until vegetables are tender and flavors meld together.
- Taste and adjust seasoning if needed.
- Ladle into bowls and serve hot, optionally garnished with fresh herbs like parsley or basil.
Notes
Add chickpeas or white beans for extra protein.
Include green beans or corn for added sweetness.
Add a pinch of red pepper flakes for heat.
Serve over couscous or quinoa for a heartier meal.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 2 months; thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 7g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
