A warm, vibrant medley of summer produce simmered to perfection. I love how this stew highlights fresh tomatoes, zucchini, bell peppers, and more in a light yet comforting one‑pot meal.

Why You’ll Love This Recipe

I adore this recipe because it’s delightfully simple, flexible, and nourishes both body and soul. I can tailor it with whatever veggies I have on hand—sometimes adding beans or corn—and still end up with a colorful, nutrient-packed dinner that never disappoints.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 carrots, sliced
1 can diced tomatoes (14.5 oz)
2 zucchinis, diced
1 cup vegetable broth
1 teaspoon dried thyme
Salt and pepper, to taste

directions

I heat the olive oil in a large pot over medium heat, then add the diced onion and minced garlic and sauté until fragrant and translucent.
I stir in the sliced carrots, cooking for 2–3 minutes to tenderize slightly.
I add the diced zucchinis, red and yellow bell peppers, stirring to combine.
I pour in the diced tomatoes and vegetable broth, then season with thyme, salt, and pepper.
I bring the stew to a simmer and cook for 15–20 minutes, until the vegetables are tender and the flavors meld.
I taste and adjust seasoning, then ladle the stew into bowls—optionally garnishing with fresh herbs.

Servings and timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Variations

I’ll sometimes stir in a can of chickpeas or white beans for added protein.
I love tossing in green beans or sweet corn when they’re in season.
For a bit of heat, I add a pinch of red pepper flakes.
When I want a heartier meal, I serve the stew over couscous or quinoa.
Occasionally I sauté sliced potatoes or eggplant at the start for more texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm the stew on the stovetop over medium heat, stirring occasionally. If it’s too thick, I loosen it with a splash of broth or water.

FAQs

How can I make this stew even more filling?

I like adding cooked quinoa, lentils, or chickpeas to boost protein and heartiness without affecting the bright, summery feel.

Can I freeze Summer Vegetable Stew?

Yes, I freeze cooled stew in airtight containers for up to 2 months. I thaw it overnight in the fridge before reheating.

What other herbs can I use instead of thyme?

I often swap thyme for fresh basil, oregano, or rosemary, depending on the flavor profile I’m craving.

Is it possible to use fresh tomatoes instead of canned?

Absolutely. When summer tomatoes are ripe, I dice about 4 medium tomatoes and use them instead of canned ones.

Can I add potatoes or eggplant to this stew?

Yes, diced potatoes or eggplant work great. I add them early in the cooking process so they cook through.

Conclusion

I love how this Summer Vegetable Stew captures the essence of the season in a single pot. It’s flexible, wholesome, and endlessly customizable—whether I’m cooking for myself, sharing with friends, or simply wanting a satisfying, colorful dinner.