Best 2 Summer Vegetable Stew Recipes
Indulge in a culinary journey with our enticing summer vegetable stew recipes, bursting with the vibrant flavors of fresh, seasonal produce. These stews are not just ordinary dishes; they are vibrant symphonies of colors, textures, and tastes. From the classic Ratatouille, a Provençal masterpiece, to the hearty Italian Minestrone, each recipe promises a unique gustatory experience. Allow your taste buds to be captivated by the tantalizing combination of crisp vegetables, aromatic herbs, rich broths, and the warmth of spices. Whether you're a seasoned chef or a novice cook, our diverse collection of summer vegetable stew recipes caters to every skill level. Get ready to embark on a culinary adventure that will make your kitchen a haven of flavors.
Here are our top 2 tried and tested recipes!
SUMMER VEGETABLE STEW
Steps:
- In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.
CURRIED CHICKPEA AND SUMMER VEGETABLE STEW
Steps:
- Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic and cook for 2 minutes. Add the eggplant, yellow squash, zucchini, and 1/2 tsp. salt; stir to coat thoroughly. Cook over medium heat , stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes. Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. of the cilantro. Raise the heat to medium high and bring the stew to a boil. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes. To serve, ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).
Tips:
- Choose fresh, seasonal vegetables. This will ensure the best flavor and texture in your stew.
- Don't be afraid to experiment with different vegetables. There are endless possibilities, so feel free to use what you have on hand or what you're in the mood for.
- Cut your vegetables into uniform pieces. This will help them cook evenly.
- Sauté the vegetables before adding the liquid. This will help to develop their flavor and prevent them from becoming mushy.
- Use a flavorful broth or stock. This will add depth of flavor to your stew.
- Season the stew to taste. Be sure to taste it before serving and adjust the seasonings as needed.
- Serve the stew with crusty bread or rice. This will help to soak up the delicious broth.
Conclusion:
Summer vegetable stew is a delicious and easy way to enjoy the bounty of the season. With its fresh, vibrant flavors and healthy ingredients, it's a perfect meal for any occasion. So next time you're looking for a quick and easy dinner, give this summer vegetable stew a try. You won't be disappointed!
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