Garden Vegetable Stew Recipe

Garden Vegetable Stew Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 1 medium carrot, cut into 1/4-inch slices
• 1/2 cup dry white wine
• 3 medium new potatoes, unpeeled and cut into 1-inch pieces
• 1 medium red bell pepper, cut into 1/2-inch dice
• 1 1/2 cups vegetable broth
• 2 medium zucchini, trimmed, halved lengthwise and cut into 1/2-inch slices
• 1 medium yellow summer squash, trimmed, halved lengthwise and cut into 1/2-inch slices
• 1 pound ripe plum tomatoes, chopped
• salt and freshly ground black pepper
• 2 cups fresh corn kernels
• 1 cup fresh peas
• 1/4 cup fresh basil
• 1/4 cup chopped fresh parsley
• 1 tablespoon minced fresh savory or 1 teaspoon dried

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion and carrot, cover and cook until softened, 7 minutes
3. Add the wine and cook, uncovered, for 5 minutes
4. Stir in the potatoes, bell pepper and broth and bring to a boil
5. Reduce the heat to medium and simmer for 15 minutes
6. Add the zucchini, yellow squash and tomatoes
7. Season with salt and black pepper to taste, cover and simmer until the vegetables are tender, 20 to 30 minutes
8. Stir in the corn, peas, basil, parsley and savory
9. Taste, adjusting seasonings if necessary
10. Simmer to blend flavors, about 10 minutes more
11. Serve immediately

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