There’s something magical about digging into a bowl of Summer Vegetable Stew: a rainbow of just-tender veggies, swimming in a light, herby broth that tastes like pure sunshine. This easy, one-pot recipe is a celebration of all the best produce summer has to offer, and it’s as wholesome as it is vibrant. Whether you’re looking for a hearty weeknight dinner or a healthy side to share at a picnic, this Summer Vegetable Stew fits the bill—delivering comfort, color, and loads of flavor in every spoonful.

Summer Vegetable Stew Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Summer Vegetable Stew is how a handful of simple, fresh ingredients transform into something truly special. Each veggie adds its own personality and texture, while the herbs and broth pull everything together for a perfectly balanced, deeply satisfying dish.

Olive oil: Adds richness and helps bring out the flavors of the veggies as they cook.
Onion: The aromatic base that infuses the whole stew with subtle sweetness.
Garlic: For that irresistible, savory depth—don’t skip it!
Carrots: Their slight sweetness and tender bite are a must here.
Zucchini: Softens beautifully and soaks up all the delicious broth.
Yellow squash: Adds gentle color and a buttery note to the mix.
Red bell pepper: For a pop of sweetness and that gorgeous red hue.
Green beans: Offer crunch and a bright, green freshness.
Diced tomatoes (canned or fresh): Bring juiciness and a tangy undertone that ties the stew together.
Vegetable broth: The flavorful foundation that lets the veggies shine.
Italian seasoning: A blend of herbs that instantly boosts the Mediterranean vibes.
Red pepper flakes (optional): Just a pinch for a gentle kick, if you like a little heat.
Salt and black pepper: Essential for making all those garden flavors pop.
Fresh basil or parsley: Stirred in at the end for a hit of freshness and color.

How to Make Summer Vegetable Stew

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, sautéing for about 5 minutes. You’re looking for the onions to become soft and slightly golden, and the carrots to begin tenderizing—the aroma will let you know you’re on the right track!

Step 2: Add the Garlic

Toss in the minced garlic and give everything a good stir. Let it cook for just one minute, enough to release its wonderful fragrance without letting it brown. This quick step adds a deep, savory backbone to your Summer Vegetable Stew.

Step 3: Load in the Summer Veggies

Next, add the chopped zucchini, yellow squash, diced red bell pepper, and trimmed green beans. Sauté for another 3 to 4 minutes. You want the vegetables to start softening but still hold their shape, building layers of flavor and color.

Step 4: Pour in Tomatoes and Broth

Stir in the diced tomatoes (canned or fresh—whatever you have on hand), along with the vegetable broth. Sprinkle in the Italian seasoning, red pepper flakes if you’re using them, and season with salt and black pepper. This is when the stew really starts to come together, bubbling with anticipation!

Step 5: Simmer Until Tender

Bring everything to a gentle boil, then reduce the heat to a low simmer. Cover and let the stew cook for 15 to 20 minutes, until all the vegetables are perfectly tender but not mushy. The flavors will meld together, and your kitchen will smell like a summer garden in full bloom.

Step 6: Finish with Fresh Herbs

Just before serving, stir in the chopped fresh basil or parsley. Taste and adjust the seasoning if needed. This last flourish of herbs adds a burst of color and freshness that makes the Summer Vegetable Stew truly sing.

How to Serve Summer Vegetable Stew

Garnishes

A generous sprinkle of fresh herbs—basil or parsley both shine—right before serving really lifts the stew. For extra flair, try a drizzle of good olive oil, a few shavings of vegan parmesan, or even a scattering of toasted pine nuts for crunch.

Side Dishes

This Summer Vegetable Stew is absolutely dreamy alongside a slice of crusty bread (perfect for soaking up every drop of broth). For a heartier meal, serve it over fluffy quinoa, brown rice, or even couscous. If you’re keeping things light, a crisp green salad pairs beautifully and adds a cool contrast.

Creative Ways to Present

For a playful twist, ladle the stew into hollowed-out bread bowls or serve it in small mugs for a garden party starter. You can also spoon it over grilled polenta rounds or baked sweet potatoes for a colorful, filling presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Summer Vegetable Stew to an airtight container and pop it in the fridge. The flavors deepen overnight, making leftovers even more delicious for up to 4 days. Just be sure to let the stew cool slightly before storing.

Freezing

This stew freezes beautifully! Once cooled, portion it into freezer-safe containers or bags. It will keep well for up to 2 months. For best results, thaw overnight in the fridge before reheating so the veggies retain their texture.

Reheating

To reheat, simply warm the Summer Vegetable Stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions—just add a splash of broth or water if it seems a bit thick.

FAQs

Can I use different vegetables in this stew?

Absolutely! The joy of Summer Vegetable Stew is its flexibility. Feel free to swap in whatever’s fresh at the market or in your garden—corn, eggplant, potatoes, or even leafy greens like kale work beautifully.

Is this recipe suitable for meal prep?

Definitely. This stew keeps well in the fridge and the flavors improve after a day or two, making it a fantastic option for meal prep. Just store individual portions and reheat as needed for quick, nourishing meals.

Can I make this stew oil-free?

Yes! Simply sauté the onions and carrots with a splash of vegetable broth instead of oil. The stew will still be full of flavor and just as comforting.

How can I make this stew more filling?

Try adding cooked beans (like cannellini or chickpeas) or diced potatoes to the pot. Serving the stew over grains or with a hearty bread also adds staying power for bigger appetites.

Does this stew work as a main course or just a side?

Summer Vegetable Stew is incredibly versatile. It’s satisfying enough to stand alone as a main dish, especially with some protein-rich grains or legumes, but it also shines as a vibrant side at any summer gathering.

Final Thoughts

If you’re craving something nourishing, colorful, and downright delicious, you can’t go wrong with a pot of Summer Vegetable Stew. It’s the kind of recipe you’ll return to all season long—easy to make, endlessly adaptable, and always a crowd-pleaser. Don’t wait for the next farmers’ market haul; gather your favorite veggies and give this stew a try!

Summer Vegetable Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 27 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A vibrant and healthy Summer Vegetable Stew packed with fresh seasonal vegetables, aromatic herbs, and a light vegetable broth. This vegan and gluten-free stew is perfect for warm weather meals or as a comforting side dish, highlighting the natural flavors and colors of summer produce.

Ingredients

Scale

Vegetables

1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 zucchini, chopped
1 yellow squash, chopped
1 red bell pepper, diced
1 cup green beans, trimmed and cut into 1-inch pieces
2 cups diced tomatoes (canned or fresh)

Liquids & Seasonings

1 tablespoon olive oil
2 cups vegetable broth
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup chopped fresh basil or parsley

Cook Mode Prevent your screen from going dark

Instructions

Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sliced carrots and sauté for 5 minutes until they begin to soften, releasing their flavors.
Add garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant without burning.
Cook vegetables: Add the chopped zucchini, yellow squash, diced red bell pepper, and green beans to the pot. Sauté for 3 to 4 minutes, slightly softening the vegetables while retaining some crunch.
Add liquids and seasoning: Stir in the diced tomatoes, vegetable broth, Italian seasoning, red pepper flakes if using, and season with salt and black pepper to taste. Bring the mixture to a boil.
Simmer: Reduce the heat to low and cover the pot. Let the stew simmer gently for 15 to 20 minutes, or until all vegetables are tender and flavors meld together.
Finish with fresh herbs: Just before serving, stir in the chopped fresh basil or parsley to add a burst of freshness. Taste and adjust seasoning if needed.
Serve: Serve the stew warm, ideally with crusty bread or over cooked grains such as quinoa or rice to make a complete meal.

Notes

You can substitute or add other seasonal vegetables like corn, eggplant, or potatoes to tailor the stew to what’s available.
Leftovers often taste even better the next day as flavors have time to develop.
This stew freezes well; store leftovers in an airtight container for up to 2 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course or Side Dish
Method: Stovetop
Cuisine: Mediterranean