If you’re looking for a vibrant, comforting dish that perfectly captures the essence of warm days and garden-fresh flavors, this Summer Vegetable Stew Recipe is made just for you. It’s packed with colorful, tender vegetables simmered in a savory tomato broth, making every spoonful a celebration of summer’s bounty. Whether you’re a seasoned home cook or just starting out, this stew offers an inviting and easy way to enjoy wholesome ingredients in a deeply satisfying, heartwarming meal.
Ingredients You’ll Need
Simple, fresh ingredients come together beautifully in this Summer Vegetable Stew Recipe. Each component plays a crucial role in layering flavors, textures, and colors that make this dish truly shine.
- 2 tbsp olive oil: Adds richness and helps sauté the vegetables to perfection.
- 1 onion, diced: Provides a sweet and aromatic base that melts into the stew.
- 2 cloves garlic, minced: Offers a subtle pungency that brightens the overall flavor profile.
- 1 red bell pepper, diced: Brings a hint of sweetness and vibrant color.
- 1 yellow bell pepper, diced: Adds another layer of sweetness and a sunny hue.
- 2 carrots, sliced: Contributes a gentle crunch and natural sweetness as they soften.
- 1 can diced tomatoes (14.5 oz): Forms the savory, tangy base of the stew’s broth.
- 2 zucchinis, diced: Offers a tender texture and a refreshing, mild taste.
- 1 cup vegetable broth: Deepens the stew’s flavor and keeps it delightfully saucy.
- 1 tsp dried thyme: Infuses a subtle earthiness that rounds out the vegetables beautifully.
- Salt and pepper, to taste: Essential seasonings that lift every ingredient to its best.
How to Make Summer Vegetable Stew Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add in the diced onion and minced garlic, then sauté until they turn fragrant and translucent. This step is crucial because it builds a flavorful base from which all the other tastes blossom.
Step 2: Soften the Carrots
Once the aromatics are ready, stir in the sliced carrots and cook them for 2 to 3 minutes. This gives them a bit of tenderness while still keeping their delightful bite to texture in the final stew.
Step 3: Add the Bell Peppers and Zucchini
Next, toss in the diced zucchinis along with the red and yellow bell peppers. Mix everything well so the vegetables start mingling, setting the stage for a colorful and flavorful stew.
Step 4: Pour in Tomatoes and Broth
Pour in the diced tomatoes and vegetable broth. Sprinkle the dried thyme, then season with salt and pepper. Stir gently to combine, ensuring each vegetable is swirled into the luscious tomato-based liquid.
Step 5: Simmer Until Tender
Bring the stew to a gentle simmer and let it cook uncovered for 15 to 20 minutes. This allows the vegetables to soften fully and the flavors to marry into a perfectly balanced, hearty blend.
Step 6: Adjust Seasoning and Serve
Taste your stew to check for seasoning, adding extra salt or pepper if needed. This final touch gives you control over the flavor and ensures your Summer Vegetable Stew Recipe is just right.
How to Serve Summer Vegetable Stew Recipe
Garnishes
A sprinkle of fresh herbs like parsley or basil on top adds a burst of color and a vibrant herbal aroma that elevates each spoonful. A dollop of tangy yogurt or a drizzle of good olive oil can also be fantastic finishing touches.
Side Dishes
This stew pairs wonderfully with crusty bread for dipping, fluffy rice to soak up the juices, or even a fresh green salad to keep the meal light and refreshing. Each side brings something extra to the table while keeping the focus on the hearty vegetable goodness.
Creative Ways to Present
Serve the stew in rustic bowls for a cozy feel or in clear glass jars for a charming picnic option. For an elegant twist, garnish with edible flowers or add a sprinkle of toasted nuts to introduce a delightful crunch and visual interest.
Make Ahead and Storage
Storing Leftovers
Your leftovers will keep well in an airtight container in the refrigerator for up to three days. The flavors even deepen overnight, making it an excellent option for next-day meals.
Freezing
Summer Vegetable Stew Recipe freezes beautifully. Transfer cooled stew into freezer-safe containers or bags and freeze for up to three months. Just make sure to leave some room for expansion to prevent spills.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals. Add a splash of vegetable broth or water if the stew has thickened too much during storage.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes can add a brighter, fresher flavor, especially if you use ripe, in-season tomatoes. Just make sure to peel and dice them before adding for the best texture.
Is this stew vegan?
Yes, this Summer Vegetable Stew Recipe is completely vegan, using only plant-based ingredients to create a deeply satisfying meal.
What can I add to make it more filling?
Consider stirring in cooked beans, lentils, or grains like quinoa or barley to add protein and make the stew heartier without compromising its fresh vegetable appeal.
Can I substitute other vegetables?
Feel free to swap in or add vegetables like eggplant, green beans, or corn depending on what you have on hand and what’s in season. It’s a flexible recipe that welcomes creativity.
How spicy is the stew?
This recipe is mild by default, but you can easily add heat with chili flakes or a dash of cayenne pepper if you love a little kick in your summer dishes.
Final Thoughts
I can’t recommend this Summer Vegetable Stew Recipe enough for anyone craving a dish that’s both simple and packed with garden-fresh flavor. It’s the kind of meal that warms your heart and invites you to savor the best of the season with every bite. Give it a try and enjoy the delicious, colorful celebration of summer in a bowl!
Print
Summer Vegetable Stew Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and healthy Summer Vegetable Stew bursting with fresh seasonal vegetables, simmered in a flavorful tomato-based broth. This easy-to-make stew combines zucchini, colorful bell peppers, carrots, and aromatic herbs to create a comforting dish perfect for warm-weather meals or anytime you crave a light and nourishing stew.
Ingredients
Vegetables
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 carrots, sliced
- 2 zucchinis, diced
Liquids & Pantry
- 2 tbsp olive oil
- 1 can diced tomatoes (14.5 oz)
- 1 cup vegetable broth
Seasonings
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Heat the olive oil: Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic: Add diced onion and minced garlic, sauté until fragrant and translucent, about 3-5 minutes.
- Add carrots: Stir in sliced carrots and cook for 2-3 minutes until they begin to soften.
- Add remaining vegetables: Add diced zucchinis, red bell pepper, and yellow bell pepper, stirring well to combine all ingredients.
- Pour in liquids and season: Pour in diced tomatoes with their juice and vegetable broth. Season with dried thyme, salt, and pepper, stirring thoroughly to mix the flavors evenly.
- Simmer the stew: Bring the stew to a gentle simmer and cook for 15-20 minutes until all vegetables are tender and the flavors meld together.
- Adjust seasoning and serve: Taste the stew and adjust salt and pepper as needed. Ladle the stew into bowls and serve hot, optionally garnished with fresh herbs such as parsley or basil for added freshness.
Notes
- For added protein, consider stirring in cooked beans or lentils during the simmering stage.
- You can substitute dried thyme with fresh thyme if available, adding it towards the end of cooking.
- This stew keeps well in the refrigerator for up to 3 days and also freezes nicely.
- Pair the stew with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
