The Summer Vegetable Stew Recipe is a vibrant celebration of fresh, garden-picked produce simmered to perfection. This hearty yet light stew brings together zucchini, bell peppers, carrots, and fragrant herbs in a savory tomato and vegetable broth base, creating a dish that’s both comforting and refreshing. Perfect for those warm days when you want something nourishing but not heavy, this recipe transforms simple ingredients into a flavorful experience that feels like a warm hug in a bowl.
Ingredients You’ll Need
The beauty of this Summer Vegetable Stew Recipe lies in its simplicity — a handful of fresh vegetables combined with fragrant herbs and a rich broth. Each ingredient is carefully chosen to contribute to the stew’s vibrant flavors, textures, and inviting colors, making the cooking process straightforward and immensely rewarding.
- 2 cups zucchini, chopped: Adds a tender bite and subtle sweetness that soaks up the stew’s flavors beautifully.
- 1 cup bell peppers (red and yellow), chopped: Brings bursts of bright color and a juicy crunch that livens up every spoonful.
- 1 cup carrots, sliced: Offers a natural sweetness and a satisfying firmness that balances the dish.
- 1 medium yellow onion, diced: Creates a savory, slightly sweet base when sautéed.
- 3 cloves garlic, minced: Infuses the stew with a warm, aromatic depth that enhances every bite.
- 1 can (14.5 oz) diced tomatoes: Provides acidity and a hearty texture that ties the vegetables together.
- 4 cups vegetable broth: The liquid backbone of the stew, delivering rich flavor and gentle simmering.
- ¼ cup fresh basil, chopped: Adds a fresh, herbal brightness just before serving.
- 2 tablespoons olive oil: Used for sautéing, it lends a silky richness and helps develop flavors.
- Salt and pepper to taste: Essential for highlighting the natural flavors of the ingredients.
How to Make Summer Vegetable Stew Recipe
Step 1: Prep Your Fresh Vegetables
Start by giving your zucchini, bell peppers, carrots, and onion a good wash. Chop them into bite-sized pieces that make the stew easy to eat and evenly cook. This initial preparation ensures every spoonful has a great mix of textures and flavors.
Step 2: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Toss in the diced onions and minced garlic, cooking them gently until they become translucent and soft — usually around 3 to 4 minutes. This step releases their natural sweetness and sets a fragrant foundation for the stew.
Step 3: Add the Vegetables
Next, stir in the chopped zucchini, bell peppers, and carrots. Allow them to cook with the aromatics for about 5 minutes. This softens the vegetables slightly and helps meld their flavors as they begin to marry together in the pot.
Step 4: Incorporate Tomatoes and Broth
Pour in the can of diced tomatoes with all their juicy goodness, then add the vegetable broth until the vegetables are fully submerged. The combination of these liquids is what makes the stew wonderfully flavorful and comforting.
Step 5: Season and Simmer
Sprinkle in salt, pepper, and any other spices you enjoy. Bring the pot to a gentle simmer over low heat, letting the stew bubble softly to allow all the flavors to meld beautifully. This simmering process usually takes 20 to 30 minutes.
Step 6: Finish with Fresh Basil
Just before serving, stir in the chopped fresh basil. This final touch introduces a bright, herbal lift that enlivens the stew and ties all the flavors together perfectly. Now your Summer Vegetable Stew Recipe is ready to enjoy!
How to Serve Summer Vegetable Stew Recipe
Garnishes
Enhance your stew with a sprinkle of freshly grated Parmesan or a dollop of creamy Greek yogurt for a touch of indulgence. A handful of chopped fresh parsley or basil leaves makes a lovely, colorful garnish that keeps the dish looking as fresh as it tastes.
Side Dishes
This Summer Vegetable Stew Recipe pairs beautifully with crusty bread for dipping, a simple green salad for added crunch, or a scoop of fluffy couscous or rice to round out the meal. These sides complement the stew without overpowering its delicate vegetable flavors.
Creative Ways to Present
For a rustic feel, serve the stew in bread bowls, letting your guests enjoy the edible vessels. Alternatively, ladle it over baked polenta rounds or even creamy mashed potatoes for a comforting feast. Brighten up a casual dinner party by presenting individual portions in charming small bowls with vibrant garnishes on top.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Summer Vegetable Stew Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers just as delicious as freshly made stew.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers and thaw overnight in the refrigerator. When you’re ready, warm it gently on the stovetop or in the microwave. Keep in mind that fresh herbs like basil are best added fresh after reheating, to maintain their flavor and vibrancy.
Reheating
To reheat, gently warm the stew over low heat on the stove or microwave in short bursts, stirring occasionally. This ensures the vegetables stay tender and the flavors come alive without turning the stew mushy or losing its fresh essence.
FAQs
Can I use other vegetables in this stew?
Absolutely! The Summer Vegetable Stew Recipe is versatile. Feel free to add eggplant, green beans, or even sweet corn depending on what’s fresh and in season. Just keep the vegetables chopped to similar sizes for even cooking.
Is this recipe vegan and gluten-free?
Yes, this stew is naturally vegan and gluten-free as it contains only fresh vegetables, broth, and herbs without any animal products or gluten-containing ingredients.
Can I make this stew spicy?
Definitely! Add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and garlic for a pleasant kick of heat that balances the sweetness of the vegetables.
How thick will the stew be?
The stew has a brothy, stew-like consistency that’s hearty but not overly thick. If you prefer a thicker stew, you can simmer it a bit longer or mash some of the vegetables slightly to thicken the broth naturally.
What’s the best way to serve this stew in hot weather?
This stew is delicious served warm or at room temperature during summer. A light sprinkle of fresh herbs and a drizzle of olive oil right before serving keeps it fresh and inviting even on the hottest days.
Final Thoughts
There is something truly special about the Summer Vegetable Stew Recipe that makes it a standout favorite in any season, but especially when the garden is bursting with fresh produce. The simplicity of the ingredients combined with the slow-cooked harmony of flavors is what makes this dish both an everyday comfort and a celebration of summer’s bounty. Give it a try, and I promise it will become one of your go-to recipes for nourishing, vibrant meals that feel like a warm hug from the inside out.
Print
Summer Vegetable Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Summer Vegetable Stew is a hearty and healthy dish packed with fresh zucchini, bell peppers, carrots, onions, and fragrant herbs. Perfect for a light yet satisfying meal, it’s simmered slowly to meld the flavors, creating a comforting vegetable stew ideal for warm-weather dining or a wholesome dinner.
Ingredients
Vegetables
- 2 cups zucchini, chopped
- 1 cup bell peppers (red and yellow), chopped
- 1 cup carrots, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Liquids & Seasoning
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- ¼ cup fresh basil, chopped
Instructions
- Prepare Vegetables: Wash all vegetables thoroughly. Chop zucchini, bell peppers, carrots, and dice the onion into bite-sized pieces to ensure even cooking.
- Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing them until translucent and fragrant, approximately 3 to 4 minutes.
- Add Vegetables: Add the chopped zucchini, bell peppers, and carrots to the pot. Cook for an additional 5 minutes until the vegetables begin to soften but still retain some texture.
- Add Tomatoes and Broth: Stir in the canned diced tomatoes including their juices, then pour in the vegetable broth until the vegetables are submerged to create the stew base.
- Season and Simmer: Season the mixture with salt, pepper, and any additional spices if desired. Bring the stew to a gentle simmer over low heat.
- Cook the Stew: Allow the stew to simmer gently for 20 to 30 minutes to blend all the flavors beautifully. Stir occasionally to prevent sticking.
- Finish and Serve: Before serving, stir in the fresh chopped basil for a burst of herby flavor. Serve hot and enjoy a nutritious vegetable stew.
Notes
- You can add other summer vegetables like yellow squash or green beans for variety.
- Adjust the seasoning with herbs such as thyme or oregano for different flavor profiles.
- Serve with crusty bread or over cooked rice for a more filling meal.
- For a richer stew, a splash of cream or coconut milk can be added near the end of cooking.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
