If you’re craving a dish that’s bright, hearty, and packed with every fresh bite of the season, this Summer Vegetable Stew Recipe is going to become your new best friend. Imagine a bubbling pot filled with tender zucchini, sweet bell peppers, and earthy carrots all mingling in a savory broth infused with garlic, basil, and perfectly ripe tomatoes. It’s a vibrant celebration of summer’s garden bounty, delivering comfort that feels both wholesome and light. Whether you’re a longtime stew fan or new to vegetable-packed meals, this recipe brings warmth and sunshine to your table with every spoonful.
Ingredients You’ll Need
Getting ready to whip up this Summer Vegetable Stew Recipe is a joy because it relies on simple, fresh ingredients that each play a starring role. From the colorful mix of veggies to the fragrant basil, every element adds texture, depth, and natural sweetness that make the stew sing.
- Zucchini (2 cups, chopped): Adds a gentle, buttery bite and soaks up the broth beautifully.
- Bell peppers (1 cup, red and yellow, chopped): Bring vibrant color and a touch of sweetness to the stew.
- Carrots (1 cup, sliced): Provide a satisfying crunch and subtle earthiness.
- Yellow onion (1 medium, diced): Forms a savory base that deepens the stew’s flavor.
- Garlic (3 cloves, minced): Offers aromatic warmth that complements every vegetable.
- Diced tomatoes (1 can, 14.5 oz): Turn up the stew’s richness with natural acidity and juiciness.
- Vegetable broth (4 cups): Acts as the flavorful, comforting liquid backbone of the stew.
- Fresh basil (¼ cup, chopped): Adds a fresh, herbaceous note that brightens the entire dish.
- Olive oil (2 tablespoons): Helps cook the veggies and adds silky richness.
- Salt and pepper to taste: Essential seasonings that bring all the flavors together.
How to Make Summer Vegetable Stew Recipe
Step 1: Prep Your Vegetables
Start by washing and chopping all your fresh vegetables into bite-sized pieces. Making sure your zucchini, bell peppers, carrots, and onion are uniformly cut helps everything cook evenly, which means every spoonful is perfectly tender and satisfying.
Step 2: Sauté Onions and Garlic
Heat your olive oil over medium heat in a large pot and toss in the diced onions and minced garlic. Cook them until they turn soft and translucent—around 3 to 4 minutes. This step is crucial because it releases those sweet, fragrant flavors that form the stew’s delicious foundation.
Step 3: Cook the Vegetables
Add the chopped zucchini, bell peppers, and carrots to the pot. Let them cook for about 5 minutes, giving them time to soften just a little while still keeping some bite. This brief sautéing enhances their natural flavors and melds them together beautifully.
Step 4: Add Tomatoes and Broth
Pour in the diced tomatoes, juice included, and then cover the vegetables with the vegetable broth. This combination creates the stew’s hearty yet light base that ties everything into a cohesive, mouthwatering dish.
Step 5: Season and Simmer
Season the stew with salt, pepper, and any other spices you love. Bring everything to a gentle simmer over low heat, letting the flavors deepen and mingle for about 20 to 30 minutes. This simmering step is where the magic happens, turning simple ingredients into something truly comforting.
Step 6: Finish with Fresh Basil
Right before serving, stir in the fresh chopped basil. The basil lifts the stew with a refreshing herbal aroma and a burst of green vibrancy that perfectly complements the sweet summer vegetables.
How to Serve Summer Vegetable Stew Recipe
Garnishes
A sprinkle of freshly chopped basil or a few torn basil leaves not only adds gorgeous color but also enhances the stew’s bright, fresh flavors. You can also offer a dollop of creamy ricotta or a shower of grated Parmesan for an indulgent touch.
Side Dishes
This summer vegetable stew shines on its own, but pairing it with a warm crusty bread or a bowl of fluffy couscous complements the stew’s texture and makes the meal even more satisfying. A side salad of mixed greens dressed with lemon vinaigrette is a crisp, refreshing match as well.
Creative Ways to Present
Serve this stew in vibrant bowls to emphasize its colorful appeal or ladle it over a bed of creamy polenta for a rustic twist. If you want to impress at a dinner party, top each bowl with a crispy basil leaf or edible flowers to elevate the presentation and make it truly special.
Make Ahead and Storage
Storing Leftovers
Leftover Summer Vegetable Stew Recipe keeps very well in the fridge for up to 3 days in an airtight container. The flavors even have a chance to intensify overnight, making it a perfect next-day lunch option.
Freezing
If you want to save some stew for longer, freezing works wonderfully. Allow it to cool completely, then transfer to a freezer-safe container and store for up to 3 months. Just be sure to leave some space at the top, as the stew will expand when frozen.
Reheating
Reheat your stew gently on the stove over medium-low heat, stirring occasionally to retain its beautiful texture. If it thickens too much, simply add a splash of vegetable broth or water to bring it back to that perfect consistency.
FAQs
Can I use other vegetables in this Summer Vegetable Stew Recipe?
Absolutely! Feel free to add any seasonal vegetables you love like green beans, corn, or eggplant. The stew is quite forgiving and flexible, so customize it to your taste or what’s fresh in your garden.
Is this stew suitable for vegans and vegetarians?
Yes, this recipe is completely plant-based and vegan-friendly. It uses vegetable broth and no animal products, making it a wholesome choice for anyone following a vegan or vegetarian lifestyle.
How spicy is the stew? Can I add heat?
The stew itself is mild and comforting. However, you can easily spice it up by adding red pepper flakes or a dash of hot sauce during the seasoning step to give it a little kick.
What can I substitute for fresh basil if I don’t have any?
If fresh basil isn’t available, dried basil can work in a pinch, though use it sparingly as it’s more concentrated. Alternatively, fresh parsley or oregano can add a lovely herbal note to the stew.
Can I make this stew in a slow cooker?
Definitely! Just sauté the onions and garlic first, then add all ingredients to your slow cooker and cook on low for 4 to 6 hours. This method lets all those summer flavors meld even more deeply.
Final Thoughts
This Summer Vegetable Stew Recipe is one of those dishes that brings warmth and vibrant freshness together in the most comforting way imaginable. It’s perfect for those days you want something wholesome, adaptable, and bursting with garden goodness. I encourage you to give it a try and watch how this stew quickly becomes a staple in your recipe rotation—it’s truly a celebration in every bowl.
Print
Summer Vegetable Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Vegetarian American
- Diet: Vegetarian
Description
A hearty and healthy Summer Vegetable Stew featuring zucchini, bell peppers, carrots, and fresh basil simmered in a flavorful vegetable broth. This easy-to-make stew is perfect for a light, comforting meal during warmer months, delivering vibrant colors and wholesome nutrition.
Ingredients
Vegetables
- 2 cups zucchini, chopped
- 1 cup bell peppers (red and yellow), chopped
- 1 cup carrots, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Liquids and Seasoning
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- ¼ cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep Vegetables: Wash and chop the zucchini, bell peppers, carrots, and onion into bite-sized pieces to ensure even cooking and ease of eating.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onions and minced garlic, sautéing until onions become translucent and fragrant, about 3 to 4 minutes.
- Cook Vegetables: Add chopped zucchini, bell peppers, and carrots to the pot. Cook for approximately 5 minutes, allowing the vegetables to soften slightly while retaining some texture.
- Add Tomatoes and Broth: Stir in the canned diced tomatoes along with their juices. Pour in the vegetable broth until the vegetables are fully submerged, creating the stew base.
- Season and Simmer: Season the stew with salt, pepper, and any preferred spices. Bring it to a gentle simmer over low heat, allowing all flavors to meld together.
- Simmer for Flavor: Let the stew simmer gently for 20 to 30 minutes. This slow cooking helps deepen the flavors and tenderize the vegetables.
- Finish with Basil: Just before serving, stir in the fresh chopped basil for a bright, fresh herbal note.
Notes
- Feel free to add other seasonal vegetables like eggplant or green beans for variation.
- This stew can be served on its own or over grains such as rice or quinoa.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Adjust seasoning to taste; a pinch of red pepper flakes adds a nice subtle heat.
