Go Back
As the warmer months roll in, the kitchen becomes a canvas for vibrant colors and fresh flavors, and nothing captures the essence of summer quite like a hearty vegetable medley stew. This Vibrant Summer Vegetable Medley Stew is not just a dish; it's an ode to the season's bounty, showcasing the best of summer produce. It celebrates the joy of cooking with fresh ingredients that are not only delicious but also packed with nutrients. This stew is a perfect embodiment of summer cooking, where the emphasis is on simplicity, freshness, and the natural flavors of vegetables.

SUMMER VEGETABLE STEW

Enjoy a burst of summer flavors with this vibrant Summer Vegetable Medley Stew! Packed with colorful zucchini, yellow squash, bell pepper, cherry tomatoes, and green beans, this healthy dish is perfect for a light meal. Simply sauté your veggies, simmer with vegetable broth and herbs, and let the magic happen. Ready in just 45 minutes, it's a wholesome bowl of comfort that pairs well with crusty bread or quinoa. Give it a try and savor the taste of summer!
Print Recipe Pin Recipe

Ingredients
  

1 medium zucchini, chopped

1 medium yellow squash, chopped

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 cup green beans, trimmed and cut into 1-inch pieces

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

Instructions
 

Prep the Ingredients: Wash and chop all vegetables as indicated in the ingredient list. Having everything ready will streamline your cooking process.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Then, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add Vegetables: Toss in the chopped zucchini, yellow squash, bell pepper, and green beans. Mix well and sauté for 5-7 minutes until the vegetables start to soften.

        Incorporate Broth & Seasoning: Pour in the vegetable broth, followed by the corn, cherry tomatoes, thyme, oregano, red pepper flakes, salt, and pepper. Stir everything well to combine.

          Simmer: Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, stirring occasionally, until all the vegetables are tender.

            Taste & Adjust: After simmering, taste the stew and adjust seasoning if necessary. You can add more salt, pepper, or fresh herbs to enhance the flavors.

              Serve: Ladle the stew into bowls, garnish with fresh basil leaves, and enjoy it warm. This stew pairs beautifully with crusty bread or over cooked quinoa for a heartier meal.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4