Summer Vegetable Stew
Experience the essence of summer with this vibrant summer vegetable stew, bursting with fresh flavors and colorful vegetables. This dish combines juicy tomatoes, creamy zucchini, and crisp bell peppers, creating a delightful medley that’s perfect for any occasion. Easy to prepare and customizable, it’s a wholesome meal your family will cherish. Enjoy it as a comforting hug in a bowl on lazy Sundays or lively gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 cups vine-ripened tomatoes, diced
- 2 medium zucchinis, chopped
- 2 bell peppers (mixed colors), chopped
- 4 cloves garlic, minced
- 1 large sweet onion, diced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh thyme, chopped
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions and minced garlic until softened and fragrant.
- Add chopped zucchini and bell peppers; cook for about 5 minutes until slightly tender.
- Stir in diced tomatoes and vegetable broth; bring to a gentle simmer.
- Season with salt, pepper, basil, and thyme; let simmer for approximately 20 minutes to meld flavors.
- Adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 7g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg