SUMMER VEGETABLE STEW Recipe

I turned an overflowing garden’s tomatoes, zucchini and carrots into a Vegetable Stew that relies on a clever pantry shortcut to keep weeknight cooking quick.

I get weirdly excited when Summer Vegetable shows up on my menu because it looks simple but never acts that way. This stew sneaks up on you, layers of flavor unfolding so you keep wondering what that extra note was, and then you realize you missed it the first bite.

I love how zucchini holds its texture even after long simmering, and a scatter of fresh basil at the end wakes the whole pot up. It’s the kind of Soups And Stews I make on busy weeknights when the garden is ridiculous, people hover at the stove and refuse to leave empty handed.

Ingredients

• Extra virgin olive oil: Healthy fats that brighten flavors and carry herbs, so your stew feels rich.
• Yellow onion: Adds sweetness and depth, lots of fiber and folate, it makes stew comforting.
• Garlic: Pungent and savory, gives umami and trace protein, plus immune boosting compounds.
• Eggplant: Spongy texture soaks sauce, high in fiber and antioxidants, mild slightly bitter.
• Zucchini: Light and watery, adds vitamin C and potassium, keeps stew fresh tasting.
• Tomatoes: Tomatoes bring natural acidity, sweet notes, lycopene and hearty body to the stew.
• Basil: Bright herb, adds fragrance and vitamin K, finishes dish with a pop of freshness.

Ingredient Quantities

• 2 tbsp extra virgin olive oil
• 1 large yellow onion chopped (about 1 1/2 cups)
• 3 garlic cloves minced
• 2 medium carrots peeled and sliced
• 1 red bell pepper seeded and diced
• 1 medium eggplant cut into 1 inch cubes
• 2 medium zucchini sliced into half moons
• 4 cups ripe tomatoes chopped (about 4 medium) or 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 cups low sodium vegetable broth
• 1 bay leaf
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes optional
• 1 tsp granulated sugar optional
• 1 to 1 1/2 tsp kosher salt or to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh basil or parsley

How to Make this

1. Prep everything first: chop the onion, mince the garlic, peel and slice the carrots, dice the red pepper, cube the eggplant, slice the zucchini, chop fresh tomatoes if you’re using them, measure out the tomato paste, broth and spices. If the eggplant looks bitter or very wet, sprinkle with a little salt, let sit 10 minutes then pat dry.

2. Warm 2 tbsp extra virgin olive oil in a large heavy pot over medium heat. Add the chopped onion and a pinch of salt, cook stirring until softened and translucent about 5 to 7 minutes.

3. Add the 3 minced garlic cloves, the sliced carrots and the diced red bell pepper. Cook 3 to 4 minutes more until they start to soften, stirring so the garlic doesn’t burn.

4. Add the cubed eggplant and the sliced zucchini to the pot. Cook, stirring occasionally, until they start to brown and become tender about 6 to 8 minutes — this keeps them from getting mushy.

5. Push the veggies to one side, stir in 2 tbsp tomato paste and let it cook a minute to deepen the flavor. Then add 4 cups chopped ripe tomatoes (or one 28 oz can crushed tomatoes), 2 cups low sodium vegetable broth, 1 bay leaf, 1 tsp dried thyme (or 1 tbsp fresh), 1 tsp dried oregano, 1/2 tsp red pepper flakes if using, 1 tsp granulated sugar if using, 1 to 1 1/2 tsp kosher salt (or to taste) and 1/2 tsp freshly ground black pepper. Scrape up any browned bits from the bottom.

6. Bring the stew to a gentle simmer, then reduce heat to low. Partially cover and simmer 20 to 25 minutes, stirring occasionally, until all the vegetables are tender and the sauce has thickened to your liking. Add a splash more broth or water if it looks too thick.

7. Taste and adjust seasoning, adding more salt, pepper or a pinch more sugar if the tomatoes are too acidic. Remove and discard the bay leaf.

8. Stir in 2 tbsp chopped fresh basil or parsley right before serving, let the stew sit a few minutes so the herbs wilt, then serve warm.

Equipment Needed

1. Large heavy pot (5 to 6 qt Dutch oven or similar) for browning and simmering the stew
2. Sharp chef’s knife and a sturdy cutting board for chopping and dicing
3. Wooden spoon or silicone spatula to stir and scrape up browned bits
4. Measuring cups and spoons for oil, broth, tomato paste and spices
5. Can opener (if using the 28 oz can of tomatoes)
6. Large bowl to hold prepped veggies and salted eggplant while it rests
7. Paper towels or a clean kitchen towel to pat any wet or salted eggplant dry
8. Ladle or large serving spoon for portioning and serving

FAQ

SUMMER VEGETABLE STEW Recipe Substitutions and Variations

• Eggplant: swap with 8 oz cremini or portobello mushrooms, chopped, for a similar meaty texture, or use 2 small yellow squash if you want it milder.
• Tomatoes: use one 28 oz can crushed tomatoes or 3 cups tomato passata; you can also do 2 cups canned diced + 1 cup tomato sauce if that’s what you got.
• Vegetable broth: replace with low-sodium chicken broth if not vegetarian, or 2 cups water plus 1-2 tsp vegetable bouillon or 1 tbsp miso for extra umami.
• Fresh basil or parsley: substitute 1 tsp dried basil or oregano for each tbsp fresh, or swap parsley for cilantro for a brighter, peppery note.

Pro Tips

– Salt and dry the eggplant first, don’t skip it. Sprinkle some salt, let it sit about 10 minutes then pat it dry so it doesn’t drink up all your oil and turn mushy, you’ll get nicer browning and better flavor.

– Brown the tomato paste and scrape up the browned bits from the pot, that adds deep flavor. Cook the paste a minute or two until it darkens a bit, then mix the tomatoes in so you get that toasty taste, it makes a huge difference.

– Treat zucchini and eggplant differently so they dont fall apart. Add the eggplant earlier to get some color, but hold back a bit of zucchini if you want more texture, or cook the squash separately and fold it in at the end.

– Taste and tweak near the end, acidity matters. If the tomatoes are too bright add a pinch of sugar, a splash of balsamic, or a squeeze of lemon, then finish with the fresh basil or parsley right before serving so it stays bright.