Description
Skip the same old salads! This Summer Vegetable Stew transforms garden-fresh produce into a cozy bowl that’s light enough for hot days but satisfying enough for dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 2 medium zucchini, cut into ½-inch pieces (about 3 cups)
- 2 medium yellow squash, cut into ½-inch pieces (about 3 cups)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cups cherry tomatoes, halved (or 4 large tomatoes, diced)
- 2 ears fresh corn, kernels removed (about 1½ cups)
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or ¼ cup fresh, chopped)
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion with a pinch of salt and cook for 5-7 minutes until soft and translucent.
- Add garlic and cook for 30-45 seconds until fragrant.
- Add diced bell peppers and cook for 3 minutes until they begin to soften. Season with salt, pepper, dried oregano, and red pepper flakes if using.
- Add zucchini and yellow squash, stirring to coat with aromatics. Cook for 3 minutes until they just begin to soften.
- Add cherry tomatoes and corn kernels, stirring gently to combine all vegetables.
- Pour in 3 cups of vegetable broth (reserve remaining cup). Bring to a gentle boil, then reduce heat to maintain a simmer.
- Cover partially with a lid and cook for 10-15 minutes, until vegetables are tender but still hold their shape. Add additional broth if needed.
- Remove from heat and stir in fresh herbs and lemon juice. Taste and adjust seasonings.
- Let rest for 5 minutes before serving to allow flavors to meld.
- Serve warm with a drizzle of olive oil and crusty bread.