If you could capture the very spirit of summer in a single pot, it would taste just like this Summer Vegetable Stew. Packed with garden-fresh favorites, this vegan and gluten-free main course celebrates vibrant zucchini, sweet corn, juicy cherry tomatoes, and aromatic herbs—all simmered together in a rich vegetable broth. Whether you’re looking for a light dinner, a healthy lunch, or a hearty bowlful to pair with crusty bread, this Summer Vegetable Stew brings the lively flavors of the season straight to your table.
Ingredients You’ll Need
The beauty of this stew is its simplicity: each ingredient not only adds color and flavor, but also brings a unique texture that makes every spoonful satisfying. Using fresh, high-quality produce really lets the natural flavors shine, but the recipe welcomes substitutions for whatever you have on hand.
- Olive oil: Adds richness and helps soften the vegetables while infusing them with a subtle, fruity aroma.
- Yellow onion: Provides a sweet, savory base that balances the sweetness of summer vegetables.
- Garlic: Lends a gentle, pungent kick to lift the flavors of the stew.
- Carrots: Add crunch and an earthy sweetness that deepen as they simmer.
- Zucchinis: Their silky texture soaks up all the herb and broth goodness—slice into half-moons so they hold their shape!
- Yellow squash: Mellow and slightly firmer than zucchini, it adds variety and gorgeous color.
- Red bell pepper: Brings a pop of color and a wonderful mild sweetness.
- Corn: Fresh kernels burst with juicy sweetness, but frozen corn makes for an easy alternative all year round.
- Cherry tomatoes: Halved and tossed in, they melt into the broth, adding tartness and vibrant color.
- Cannellini or chickpeas: A can of these hearty beans boosts the protein and gives the stew its crave-worthy heartiness.
- Vegetable broth: Provides a savory backbone—choose low-sodium if you want to control the saltiness.
- Dried thyme: Offers subtle floral, earthy notes that pair beautifully with summer veggies.
- Dried oregano: Adds Mediterranean flair and a welcome hint of warmth.
- Salt and pepper: Essential for pulling all the flavors together—be generous but taste as you go!
- Chopped fresh basil or parsley: Use as a garnish at the end for a bright, herbal lift that makes every bite sing.
How to Make Summer Vegetable Stew
Step 1: Sauté the Aromatics
Grab your biggest pot and warm up the olive oil over medium heat. Add in the diced onion and sliced carrots, and let them gently sizzle for about five minutes. You’re aiming for soft, fragrant, and just starting to become golden—the perfect aromatic base for your summer vegetable stew.
Step 2: Add the Main Vegetables
Stir in the garlic, zucchini, yellow squash, and red bell pepper. Cook this colorful mix for another five to seven minutes, stirring occasionally. The key here is to let the vegetables soften and mingle, without letting them get mushy.
Step 3: Bring on the Sweetness
Time for the corn and cherry tomatoes to join the party. Toss in the kernels (or frozen corn) and halved tomatoes, giving everything a good mix. These sweet vegetables balance the earthiness of the rest and start to infuse the base with sunny flavor.
Step 4: Add Beans, Broth, and Herbs
Pour in the drained cannellini or chickpeas, then add the vegetable broth, dried thyme, and oregano. Season with salt and pepper to taste. Stir well, crank up the heat, and bring the stew to a gentle boil.
Step 5: Simmer to Perfection
Reduce the heat and leave your summer vegetable stew to simmer, uncovered, for about 15 to 20 minutes. The vegetables will become perfectly tender, the flavors will blend together, and your kitchen will smell heavenly. Taste and tweak the seasoning if needed.
Step 6: Garnish and Serve
Just before serving, sprinkle over a generous handful of fresh basil or parsley. Ladle your stew into bowls and serve it hot, letting everyone enjoy a vibrant bowl of summertime comfort.
How to Serve Summer Vegetable Stew
Garnishes
A finishing touch of fresh herbs really wakes up the whole bowl. Try a little more chopped basil or parsley, a swirl of olive oil, or even a sprinkling of parmesan if you’re not keeping it vegan. A crack of black pepper on top adds just the right amount of kick.
Side Dishes
Summer vegetable stew pairs beautifully with thick slices of rustic, crusty bread—it soaks up every bit of the delicious broth. For something heartier, serve it over a fluffy mound of quinoa or rice, or pair it with a leafy green salad for a wonderfully light meal.
Creative Ways to Present
Try serving your stew in hollowed-out bread bowls for a cozy, fun twist. Or, ladle it over grilled polenta rounds for a Mediterranean-inspired dinner party. If you’re going for a picnic or potluck vibe, portion it into individual mason jars—easy to transport and looks absolutely charming!
Make Ahead and Storage
Storing Leftovers
Leftover summer vegetable stew is a real treat—simply let it cool to room temperature, then transfer to an airtight container and store it in the fridge for up to 4 days. The flavors only deepen as it sits, so it often tastes even better the next day!
Freezing
This stew is freezer-friendly. Allow it to cool completely before portioning into freezer-safe bags or containers. It will keep well for up to three months. Just be sure to leave a little room in the container for expansion as it freezes; the veggies may soften a bit when thawed but the taste remains vibrant.
Reheating
To reheat, simply warm individual portions on the stovetop over medium-low heat, stirring occasionally until hot. If reheating from frozen, thaw overnight in the fridge first for best texture. Microwave reheating works, too—just cover the bowl loosely and stir every minute or so until piping hot.
FAQs
Can I use different vegetables in this stew?
Absolutely! Summer vegetable stew is very flexible. Use whatever fresh produce you have on hand—green beans, eggplant, potatoes, or even leafy greens like spinach or kale are wonderful additions. Just adjust the cooking times for any sturdier vegetables so everything is perfectly tender.
Is the stew gluten-free and vegan?
Yes! As written, this summer vegetable stew is completely gluten-free and vegan, making it a great option for a variety of dietary preferences. Always double-check your vegetable broth label to ensure it’s gluten-free if needed.
How can I add protein to the stew?
Besides the beans already included, you can bulk it up with extra chickpeas, white beans, or even lentils. For non-vegans, a topping of crumbled feta or a poached egg can make it extra hearty.
Can I make this stew in advance?
Definitely! Summer vegetable stew holds up really well and is a perfect make-ahead meal. The flavors actually improve overnight, making leftovers something to look forward to. Store as suggested above and simply reheat before serving.
What’s the best way to adjust the consistency?
If you like a thicker stew, let it simmer uncovered a bit longer or mash some of the beans against the side of the pot using a spoon. For a soupier version, just add an extra splash of broth or water until you reach your desired consistency.
Final Thoughts
There’s truly nothing more joyful than sharing a bowl of summer vegetable stew with people you love. Every spoonful is like a taste of sunny days and garden-fresh abundance—simple, nourishing, and full of color. Give this recipe a try next time you’re longing for that summer feeling, and let it become a new favorite in your kitchen, too!
Print
Summer Vegetable Stew Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
A delightful Summer Vegetable Stew that celebrates the season’s bounty with a medley of vibrant vegetables in a flavorful broth. This vegan and gluten-free stew is easy to make and perfect for a light, healthy meal.
Ingredients
Vegetables:
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 2 carrots (peeled and sliced)
- 2 zucchinis (sliced into half-moons)
- 1 yellow squash (sliced into half-moons)
- 1 red bell pepper (chopped)
- 1 ear of corn (kernels removed, or 1 cup frozen corn)
- 2 cups cherry tomatoes (halved)
- 1 can (15 oz) cannellini or chickpeas (drained and rinsed)
Seasoning and Garnish:
- 3 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons chopped fresh basil or parsley (for garnish)
Instructions
- Prepare Vegetables: Heat olive oil in a large pot over medium heat. Add onion and carrots, and sauté for 5 minutes until slightly softened.
- Cook Vegetables: Stir in garlic, zucchini, squash, and bell pepper. Cook for another 5–7 minutes, stirring occasionally.
- Add Remaining Ingredients: Add corn, cherry tomatoes, beans, broth, thyme, oregano, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes.
- Adjust Seasoning and Serve: Taste and adjust seasoning as needed. Serve warm, topped with fresh basil or parsley.
Notes
- This stew is flexible—use whatever summer vegetables you have on hand.
- Serve with crusty bread or over quinoa for a heartier meal.
- It also freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 190
- Sugar: 7g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
