If you’re looking for a dish that captures the very heart of the season, look no further than Summer Vegetable Stew. Overflowing with color, freshness, and a medley of garden flavors, this stew is everything I crave when the markets are bursting with produce. Each spoonful is comforting yet light, with a vibrant mix of tender vegetables in a fragrant, herby broth. Whether you’re making a cozy dinner for family or prepping easy lunches for the week, this Summer Vegetable Stew never disappoints—plus, it’s naturally vegan, gluten-free, and absolutely packed with goodness!
Ingredients You’ll Need
One of the best parts of Summer Vegetable Stew is how simple the ingredients are. Each one brings its own unique flavor, color, and texture to the pot, making this stew as beautiful to look at as it is to eat. Here’s what you’ll need—and why every ingredient matters:
- Olive oil: The base for sautéing, it adds richness and helps develop the flavors of the aromatics.
- Onion: Provides a sweet, mellow foundation that ties all the veggies together.
- Garlic: Just a couple cloves boost the aroma and deepen the flavor of the stew.
- Carrots: Add sweetness and a lovely pop of orange color.
- Celery: Brings a subtle earthiness and essential texture to the base.
- Zucchini: Softens beautifully while soaking up all the stew’s flavors.
- Yellow squash: Offers a gentle sweetness and bright yellow hue.
- Red bell pepper: Adds color and a crisp, juicy bite.
- Green beans: Stay tender-crisp and give the stew a satisfying snap.
- Tomatoes (fresh or canned): Create the savory, tangy backbone of the broth.
- Vegetable broth: Infuses every spoonful with depth and brings all the veggies together.
- Dried thyme: Provides a subtle, herbal note that pairs beautifully with summer produce.
- Dried oregano: Adds a Mediterranean flair and warming earthiness.
- Salt and black pepper: Essential for bringing out the flavors of every ingredient.
- Fresh basil or parsley (optional): A sprinkle of herbs at the end adds brightness and color.
- Lemon juice (optional): A quick squeeze gives the stew a zesty lift and balances the flavors.
How to Make Summer Vegetable Stew
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, and cook for about five minutes. You want everything to soften and become fragrant—this is where all those comforting, homey aromas begin to build. Stir occasionally so nothing sticks or browns too quickly.
Step 2: Add Garlic
Toss in the minced garlic and let it sizzle for about a minute, just until it smells irresistible. Garlic can burn fast, so keep a close eye and stir so the flavor stays mellow and sweet.
Step 3: Add Additional Vegetables
Now it’s time for the stars of your Summer Vegetable Stew: zucchini, yellow squash, red bell pepper, and green beans. Stir them into the pot and cook for another five minutes. The veggies will start to soften but still hold their shape, adding wonderful color and texture.
Step 4: Build the Broth
Pour in the chopped tomatoes (or canned, if you prefer), followed by the vegetable broth, dried thyme, dried oregano, salt, and black pepper. Stir well to combine—your kitchen will already smell amazing at this point! Bring everything up to a gentle boil.
Step 5: Simmer and Finish
Once the stew reaches a boil, turn the heat down to low and let it simmer uncovered for about 20 to 25 minutes. Check the vegetables—they should be tender but not mushy, and the broth will taste rich and layered. If you’re using fresh basil or parsley, stir them in now, along with a squeeze of lemon juice for a little brightness right before serving.
How to Serve Summer Vegetable Stew
Garnishes
A finishing touch can really make your Summer Vegetable Stew shine. Sprinkle each bowl with freshly chopped basil or parsley for a pop of green and a burst of fresh flavor. A drizzle of extra-virgin olive oil or a twist of lemon zest also elevates the presentation and aroma.
Side Dishes
This stew is absolutely dreamy served with a slice of warm, crusty bread—perfect for soaking up every drop of broth. If you want something heartier, spoon the stew over fluffy couscous or a scoop of rice. For an extra protein boost, toss in some chickpeas or white beans just before serving.
Creative Ways to Present
For a fun, fresh twist, try serving your Summer Vegetable Stew in hollowed-out bread bowls or ladled over polenta cakes. Garnish with edible flowers or microgreens for a dinner party-worthy touch. If you have leftovers, puree some and use it as a base for a rustic pasta sauce or grain bowl.
Make Ahead and Storage
Storing Leftovers
One of the best things about Summer Vegetable Stew is how well it keeps. Let leftovers cool completely, then transfer to an airtight container and refrigerate. The flavors deepen overnight, making your next-day bowl even more delicious. Enjoy within four days for the best taste and texture.
Freezing
To freeze, portion cooled stew into freezer-safe containers or resealable bags, leaving a little space for expansion. The stew will keep its flavor and color for up to three months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply pour the stew into a saucepan and warm gently over medium heat until hot. If it’s thickened in the fridge, add a splash of vegetable broth or water to loosen it up. You can also microwave individual portions for a quick, healthy meal.
FAQs
Can I add other vegetables to Summer Vegetable Stew?
Absolutely! This stew is endlessly adaptable. Try adding corn, peas, spinach, or even diced potatoes—just adjust the cooking time as needed so everything stays tender but not mushy.
Is Summer Vegetable Stew suitable for meal prep?
Yes, it’s a meal prep superstar. The flavors improve as it sits, and it reheats beautifully for easy weekday lunches or dinners. Make a big batch and portion it out for the week!
What protein options can I add?
Toss in a can of chickpeas, white beans, or even cooked lentils for a protein boost. If you’re not strictly vegan or vegetarian, shredded rotisserie chicken or leftover roast turkey work well too.
Can I make this stew oil-free?
Of course! Skip the olive oil and start by sautéing your veggies in a splash of vegetable broth or water. The stew will still be flavorful and satisfying.
How can I thicken the broth?
If you like a heartier stew, mash a few of the cooked veggies with a fork or potato masher and stir them back in. You can also simmer the stew uncovered a little longer to reduce the liquid and concentrate the flavors.
Final Thoughts
If you haven’t tried making Summer Vegetable Stew yet, I hope this inspires you to dive into the world of seasonal, veggie-packed comfort food. It’s one of those recipes that brings pure joy to the table—easy, healthy, and guaranteed to brighten up any meal. Grab those beautiful summer vegetables and give it a go!
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Summer Vegetable Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mediterranean, American
- Diet: Vegan
Description
A vibrant and healthy summer vegetable stew packed with fresh seasonal veggies, herbs, and a light broth. This vegan and gluten-free Mediterranean-inspired dish is perfect as a main course or comforting soup, offering a flavorful, nutritious option that’s easy to prepare and delightful to enjoy year-round.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and halved
- 2 large tomatoes, chopped (or 1 can diced tomatoes)
Herbs and Seasonings
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon chopped fresh basil or parsley (optional)
- Juice of 1/2 lemon (optional, for brightness)
Liquids and Oils
- 2 tablespoons olive oil
- 3 cups vegetable broth
Instructions
- Prepare Vegetables and Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, then sauté for about 5 minutes until they begin to soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, ensuring it does not brown or burn, to release its aromatic flavor.
- Cook Remaining Vegetables: Add the chopped zucchini, yellow squash, diced red bell pepper, and trimmed green beans to the pot. Cook for 5 more minutes, stirring occasionally, to combine flavors and slightly soften the vegetables.
- Add Tomatoes and Broth: Stir in the chopped tomatoes (or canned diced tomatoes) and pour in the vegetable broth. Add dried thyme, oregano, salt, and black pepper. Mix well to evenly distribute seasonings.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Let it cook uncovered for 20 to 25 minutes until the vegetables are tender and flavors meld beautifully.
- Final Seasoning and Garnish: Taste the stew and adjust salt and pepper as necessary. Just before serving, stir in chopped fresh basil or parsley and a squeeze of lemon juice for a burst of freshness, if desired.
Notes
- Serve this stew with crusty bread, couscous, or rice for a complete meal.
- Add canned chickpeas or white beans to increase protein content.
- Leftovers can be stored in the refrigerator for up to 4 days; the flavor improves after sitting overnight.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
