Summer Vegetable Stew 

This Summer Vegetable Stew is a vibrant, soul-soothing tribute to the sun’s bounty. Imagine tender zucchini, bell peppers, and carrots dancing in a fragrant broth, their colors alive like the season itself. The aroma of sautéed garlic and onions welcomes you, while the simmered vegetables burst with fresh flavor in every spoonful. Easy to make and endlessly adaptable, it’s perfect as a main or side and ideal for showcasing whatever you’ve got growing in your garden. Simple, colorful, and nourishing—this stew transforms humble produce into summertime magic in a bowl.

Ingredients

• 2 cups zucchini, chopped
  
  

• 1 cup bell peppers (red & yellow), chopped
  
  

• 1 cup carrots, sliced
  
  

• 1 medium yellow onion, diced
  
  

• 3 cloves garlic, minced
  
  

• 1 can (14.5 oz) diced tomatoes (with juices)
  
  

• 4 cups vegetable broth
  
  

• ¼ cup fresh basil, chopped
  
  

• 2 tablespoons olive oil
  
  

• Salt and pepper, to taste
  
  

Directions

1. Wash and chop the zucchini, bell peppers, carrots, onion, and garlic.
   
   

2. Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until translucent and fragrant—about 3–4 minutes.
   
   

3. Add the chopped zucchini, bell peppers, and carrots. Cook for an additional 5 minutes until they begin to soften.
   
   

4. Stir in the diced tomatoes (with their juices) and pour in the vegetable broth so the veggies are submerged.
   
   

5. Season with salt, pepper, and any optional spices you like. Bring to a gentle simmer and cook for about 20–30 minutes, allowing the flavors to meld.
   
   

6. Stir in the fresh basil just before serving for a fragrant, bright finish.
   
   

Nutritional Information (per serving — approx. 1 cup / 240 g)

• Calories: 150 kcal
  
  

• Sugar: 6 g
  
  

• Sodium: 350 mg
  
  

• Fat: 6 g (Saturated: 1 g; Unsaturated: 5 g)
  
  

• Carbohydrates: 25 g
  
  

• Fiber: 7 g
  
  

• Protein: 4 g
  
  

• Cholesterol: 0 mg