Simple Summer Stew With Herb Butter

Simple Summer Stew with Herb Butter
Serves 4
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1 1/2 tablespoons EACH chopped marjoram, basil, and parsley
1/2 teaspoon grated lemon zest
Salt and freshly ground pepper
4 tablespoons butter, softened
8 ounces green beans, preferably skinny ones, tipped, cut into 3-inch lengths
1 tablespoon olive or sunflower seed oil
1 small onion, finely diced
1 garlic clove, thinly sliced
8 ounces small summer squash, diced or sliced into rounds
1 red or yellow pepper, cut into squares
1 large tomato, peeled, seeded, and diced
4 ears corn, shucked, about 3 cups kernels

In a small bowl, combine the marjoram, basil, parsley, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.

Bring a pot of water to a boil and add salt. Cook the beans, uncovered, for 2 minutes and then drain.

Heat the oil in a wide pan over high heat with the onion and garlic. Saute for 1 minute, then add 1/2 cup water, lower the heat, cover, and simmer for 5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with 1/2 teaspoon salt, cover, and simmer over low heat for 10 minutes or until tender. Stir in the herb butter, taste for salt, and season with pepper.