SUMMER VEGETABLE STEW Recipe

When my garden overflowed with tomatoes, zucchini, and carrots, I wrote a Vegetable Stew that relies on one surprising pantry trick you’ll want to know.

I keep a pot on the stove all summer and this Summer Vegetable Stew is what I reach for when the garden goes wild. I love how zucchini holds its shape while ripe tomatoes melt into a tangy, messy sauce that somehow tastes more like July than anything else.

I usually mess up something, overcook one batch, under season another, and somehow those little mistakes make it better, not worse. It’s bold, bright, a little unpredictable, and not the usual weeknight blah.

If you’re into Summer Recipes that surprise you, this one will make you rethink garden leftovers.

Why I Like this Recipe

– I love how cozy and homey it feels, like a warm hug after a long day
– I can totally mess up the amounts and it still turns out good, perfect when I’m rushed or distracted
– It makes lots so I have lunches for days and dont have to cook every night
– And the flavors actually get better the next day, so leftovers never feel boring

Ingredients

• Tomatoes, juicy and tangy, full of vitamin C and lycopene, add sweet zing
• Eggplant, meaty texture, low calories, soaks up flavors and brings heft
• Zucchini, tender and watery, good fiber, mild taste that calms sharper veg
• Red bell pepper, sweet and vibrant, packs vitamin A and C, adds color
• Yellow onion, savory base, has carbs and antioxidants, helps round the stew
• Garlic, punchy little cloves, tiny protein and sulfur compounds that warm
• Olive oil, healthy monounsaturated fat, adds silkiness and helps flavors meld
• Fresh basil, bright herb lift, aromatic oils, small vitamins, finishes everything fresh

Ingredient Quantities

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 medium zucchini, cut into rounds
• 1 medium yellow squash, sliced
• 1 red bell pepper, seeded and diced
• 1 small eggplant, about 1 lb, cubed
• 2 lb ripe tomatoes, chopped or 1 28-oz can crushed tomatoes
• 2 tablespoons tomato paste
• 1 1/2 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes, optional
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon sugar, optional (if tomatoes are too acidic)
• 2 tablespoons chopped fresh basil or parsley for serving

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat, add the diced yellow onion and cook until soft and translucent, about 5 minutes, then add the minced garlic and cook 30 to 60 seconds until fragrant.

2. Add the sliced carrots and cook 3 to 4 minutes to start softening them.

3. Add the cubed eggplant and diced red bell pepper, sprinkle about 1 teaspoon of the salt over them to help the eggplant release moisture, and cook until the eggplant starts to brown, 6 to 8 minutes.

4. Stir in the sliced zucchini and yellow squash and cook another 3 to 4 minutes so they just start to soften.

5. Push the vegetables to the side, stir in 2 tablespoons tomato paste and cook it with the vegetables for 1 to 2 minutes to deepen the flavor.

6. Add the chopped ripe tomatoes or one 28 ounce can crushed tomatoes, 1 1/2 cups vegetable broth, 1 bay leaf, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1/2 teaspoon red pepper flakes if using; season with the remaining salt and 1/2 teaspoon black pepper. If your tomatoes seem very acidic add 1 teaspoon sugar.

7. Bring the stew to a simmer, scrape up any browned bits from the bottom, then reduce the heat to low and simmer gently, uncovered, 20 to 30 minutes until all the vegetables are tender and the flavors have melded, stirring occasionally.

8. Taste and adjust seasoning with more salt, pepper, or a pinch more sugar if needed, remove the bay leaf.

9. Stir in 2 tablespoons chopped fresh basil or parsley just before serving, drizzle a little olive oil if you want, and serve hot with crusty bread, over rice, or however you like.

Equipment Needed

1. A large heavy-bottomed pot or Dutch oven for sautéing and simmering
2. Chefs knife for chopping the onion, tomatoes and veg
3. Cutting board
4. Wooden spoon or heatproof spatula to stir and push the veg to the side
5. Measuring spoons for salt, herbs and tomato paste
6. Measuring cup for the vegetable broth
7. Can opener (if using canned crushed tomatoes)
8. Ladle or large serving spoon for dishing up

FAQ

SUMMER VEGETABLE STEW Recipe Substitutions and Variations

• Olive oil: avocado oil, grapeseed oil, or melted butter, any neutral oil works if you need a swap
• Eggplant: portobello or cremini mushrooms, extra zucchini or yellow squash, or diced potatoes for a meaty bite
• Tomatoes: a 28-oz can diced or crushed tomatoes, tomato passata, or blended roasted red peppers plus a splash of water
• Vegetable broth: water with a bouillon cube or paste, low sodium chicken broth if not vegetarian, or a splash of dry white wine plus water

Pro Tips

1) Salt the eggplant early and pat it dry — helps pull out moisture so it wont soak up all the oil and it cuts bitterness. Let it sit 10 to 15 minutes, then squeeze or pat with paper towels, dont rinse away the flavor.

2) Brown in batches so stuff actually caramelizes not steams. Give the pan a little time to get hot, dont crowd it, and scrape up those browned bits into the stew for extra depth.

3) Work the tomato paste longer than you think, cook it until it darkens a bit, that adds real richness. If you want more umami try a splash of balsamic, a small spoon of miso or soy, or toss in a parmesan rind while it simmers (skip the rind if you need it vegan).

4) Finish smart: taste and adjust only near the end, add a tiny splash of red wine vinegar or lemon to brighten, or a pinch more sugar if it tastes too sharp. Let it rest off the heat for a few minutes before serving, and know it often tastes even better the next day.