Description
A warm, vibrant medley of summer produce simmered to perfection, highlighting fresh tomatoes, zucchini, bell peppers, and more in a light yet comforting one‑pot meal.
Ingredients
- 2 tbsp 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 tsp dried thyme
- Salt and pepper, to taste
Instructions
- 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.
- Stir in the sliced carrots, cooking for 2–3 minutes to tenderize slightly.
- Add the diced zucchinis, red and yellow bell peppers, stirring to combine.
- Pour in the diced tomatoes and vegetable broth, then season with thyme, salt, and pepper.
- Bring the stew to a simmer and cook for 15–20 minutes, until the vegetables are tender and the flavors meld.
- Taste and adjust seasoning, then ladle the stew into bowls—optionally garnishing with fresh herbs.
Notes
- For a protein boost, stir in a can of chickpeas or white beans.
- Feel free to toss in green beans or sweet corn when in season.
- Add a pinch of red pepper flakes for some heat.
- Serve over couscous or quinoa for a heartier meal.
- Consider sautéing sliced potatoes or eggplant for more texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
