Summer Vegetable Stew Recipe
Introduction
This Summer Vegetable Stew is a light and refreshing dish perfect for warm days. Packed with fresh zucchini, tomatoes, and corn, it’s a simple yet flavorful way to enjoy seasonal produce.
Ingredients
- 2 medium zucchini, chopped
- 3 large tomatoes, diced
- 1 cup corn kernels
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
Instructions
- Step 1: Heat a large pot over medium heat and sauté the onion and garlic until softened, about 3-4 minutes.
- Step 2: Add the chopped zucchini, tomatoes, and corn to the pot and cook for another 5 minutes, stirring occasionally.
- Step 3: Pour in the vegetable broth, bring the mixture to a simmer, and cook uncovered for 20-25 minutes until the vegetables are tender.
Tips & Variations
- For extra flavor, add fresh herbs like basil or thyme during the simmering step.
- Try adding a pinch of red pepper flakes for a subtle heat boost.
- Serve with crusty bread or over rice for a more filling meal.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well, especially out of season. Just reduce the initial sauté time slightly to avoid overcooking.
Is this dish suitable for vegans?
Absolutely. This stew uses vegetable broth and fresh vegetables, making it naturally vegan and plant-based.
PrintSummer Vegetable Stew Recipe
A light and hearty Summer Vegetable Stew that features fresh zucchini, tomatoes, corn, onion, and garlic simmered in a flavorful vegetable broth. This easy-to-make stew highlights the vibrant flavors of summer produce, perfect for a healthy and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables
- 2 medium zucchinis, diced
- 3 large tomatoes, chopped
- 1 cup fresh corn kernels
- 1 medium onion, chopped
- 3 garlic cloves, minced
Liquids
- 4 cups vegetable broth
Instructions
- Prepare the Vegetables: Wash all vegetables thoroughly. Dice the zucchinis, chop the tomatoes and onion, and mince the garlic cloves carefully.
- Sauté Vegetables: In a large pot over medium heat, add a tablespoon of olive oil. Sauté the onion and garlic until translucent and fragrant, about 3-4 minutes. Then add zucchini and corn, cooking for an additional 5 minutes until slightly softened.
- Add tomatoes and broth: Stir in the chopped tomatoes, then pour in the vegetable broth. Mix well to combine all ingredients.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes until all vegetables are tender and flavors meld together.
- Serve: Taste and adjust seasoning if needed. Serve hot as a light main dish or a hearty side.
Notes
- You can add herbs like thyme or basil for enhanced flavor.
- If you prefer a thicker stew, simmer uncovered for the last 10 minutes to reduce the broth.
- This stew can be enjoyed warm or refrigerated and eaten cold the next day.
- To increase protein, add cooked beans or lentils.
Keywords: summer vegetable stew, zucchini stew, tomato corn stew, vegan vegetable stew, healthy vegetable recipe
