Description

This vibrant Summer Vegetable Stew is a hearty, wholesome dish packed with seasonal vegetables simmered in a flavorful tomato and herb broth. Perfect for a light yet satisfying meal, this stew highlights the natural sweetness of bell peppers, zucchinis, and carrots combined with aromatic garlic and thyme. It’s an easy, comforting one-pot recipe ideal for warm days when you crave something nutritious and delicious.

Ingredients

Scale

Vegetables

1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 carrots, sliced
2 zucchinis, diced

Canned and Liquids

1 can diced tomatoes (14.5 oz)
1 cup vegetable broth

Other

2 tbsp olive oil
1 tsp dried thyme
Salt and pepper, to taste

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Instructions

Heat the oil and sauté aromatics: In a large pot over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and minced garlic, cooking them until they become fragrant and translucent, about 3-5 minutes.
Cook the carrots: Stir in the sliced carrots and cook for 2-3 minutes, allowing them to soften slightly while absorbing the flavors.
Add remaining vegetables: Add the diced zucchinis, red bell pepper, and yellow bell pepper to the pot. Stir well to combine all the vegetables evenly.
Add liquids and seasonings: Pour in the canned diced tomatoes along with their juices and the cup of vegetable broth. Season the mixture with 1 teaspoon dried thyme, salt, and pepper to taste. Stir thoroughly so all ingredients are well mixed.
Simmer the stew: Bring the contents of the pot to a gentle simmer. Let it cook uncovered for 15-20 minutes, or until the vegetables are tender and the flavors have melded beautifully.
Adjust seasoning: Taste the stew and adjust the salt and pepper if needed to suit your preference.
Serve: Ladle the hot stew into bowls and optionally garnish with fresh herbs like parsley or basil for a pop of color and freshness before serving.

Notes

You can substitute vegetables based on availability, such as adding diced potatoes or green beans.
For a spicier version, add a pinch of red pepper flakes during sautéing.
This stew freezes well; store in airtight containers for up to 3 months.
Serve with crusty bread or over rice for a more filling meal.
To make it vegan, ensure vegetable broth is free of animal products.