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
Scale
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
