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Summer Vegetable Stew: Discover a Fresh Recipe Now!

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A refreshing and hearty summer vegetable stew packed with seasonal vegetables and flavors.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium zucchinis, diced
  • 1 bell pepper, chopped
  • 2 medium tomatoes, chopped (or 1 can of diced tomatoes)
  • 1 cup corn (fresh or frozen)
  • 4 cups vegetable broth
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes until translucent.
  3. Stir in the minced garlic and sauté for an additional minute until fragrant.
  4. Toss in the diced zucchinis, chopped bell pepper, and corn. Stir everything together and cook for 5-7 minutes, allowing the veggies to soften.
  5. Add the chopped tomatoes (or canned tomatoes) into the pot along with the vegetable broth.
  6. Stir in the oregano, and season with salt and pepper to taste.
  7. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 15-20 minutes, allowing the flavors to meld together.
  8. Once the stew is ready, serve it warm in bowls and garnish with fresh basil or parsley for that extra pop of flavor and color!

Notes

  • This stew can be customized with any seasonal vegetables you have on hand.
  • For a heartier version, consider adding beans or lentils.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: Summer Vegetable Stew, Vegetable Stew Recipe, Healthy Stew, Vegan Stew

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