Summer Vegetable Stew is delicious, with tomatoes, zucchini, carrots and more. Fresh flavors perfect for a weeknight… | Recipes, Vegetarian recipes, Cooking recipes

introduction

Summer Vegetable Stew is a delightful dish filled with fresh and vibrant ingredients. With tomatoes, zucchini, carrots, and more, this stew is packed with flavor and is perfect for a weeknight meal. Not only is it delicious, but it is also a healthy option that can easily be prepared in no time. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and fun to make. If you’re looking for more easy vegetarian meals, check out some easy vegetarian cooking recipes for inspiration!

why make this recipe

Making Summer Vegetable Stew is a great way to use fresh, seasonal produce. It’s simple and quick, making it ideal for busy weeknights. Plus, this dish is customizable, so you can use whatever vegetables you have on hand. Not only does it make a filling meal, but it also provides essential nutrients, making it a wholesome choice.

how to make Summer Vegetable Stew

Ingredients:

• 2 cups of diced tomatoes
• 1 medium zucchini, sliced
• 2 carrots, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: fresh herbs like basil or parsley for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and garlic, and sauté until the onion is translucent.
3. Stir in the carrots and zucchini, and cook for about 5 minutes until they start to soften.
4. Add the diced tomatoes and vegetable broth to the pot. Season with salt and pepper.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
6. Remove from heat and garnish with fresh herbs if desired before serving.

how to serve Summer Vegetable Stew

Serve this hearty stew hot in bowls. It pairs well with crusty bread or a light salad. For added flavor, you can sprinkle some grated cheese on top or serve it with a dollop of sour cream or yogurt.

how to store Summer Vegetable Stew

Allow the stew to cool completely before storing it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer period, consider freezing it. Just ensure it’s in a freezer-safe container, and it can last for up to 3 months.

tips to make Summer Vegetable Stew

• Feel free to add other vegetables such as bell peppers or green beans, based on what you have available.
• If you prefer a thicker stew, let it simmer for a longer time uncovered to help reduce the liquid.
• For a kick of flavor, consider adding spices like paprika or red pepper flakes.

variation

You can make this stew heartier by adding legumes like chickpeas or kidney beans. This not only enhances the nutritional value but also makes the dish more filling.

FAQs

Can I use frozen vegetables in Summer Vegetable Stew?

Yes, frozen vegetables can be used if fresh ones are not available. Just be sure to thaw them before adding them to the stew.

How can I make this stew spicier?

If you enjoy spicy food, you can add diced jalapeños or a pinch of cayenne pepper to the stew while it simmers.

Is this stew suitable for meal prep?

Absolutely! Summer Vegetable Stew makes an excellent meal prep option as it keeps well in the fridge and reheats nicely.

Summer Vegetable Stew

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stewing
• Cuisine: Vegetarian
• Diet: Vegetarian

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Description

A delightful and healthy stew packed with fresh summer vegetables.

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Ingredients

Scale 1x2x3x

• 2 cups of diced tomatoes
• 1 medium zucchini, sliced
• 2 carrots, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: fresh herbs like basil or parsley for garnish

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and garlic, and sauté until the onion is translucent.
3. Stir in the carrots and zucchini, and cook for about 5 minutes until they start to soften.
4. Combine the diced tomatoes and vegetable broth in the pot. Season with salt and pepper.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
6. Remove from heat and garnish with fresh herbs if desired before serving.

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Notes

Serve with crusty bread or a light salad, and consider adding grated cheese or a dollop of sour cream for extra flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 350mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 5g
• Cholesterol: 0mg