Summer Vegetable Stew with Basil Purée

Randy Mayor
These coarsely chopped vegetables are a breeze to prepare and cook. Basil purée, added at the end, punches up the flavor.

Yield:

5 servings (serving size: 2 cups stew, about 1 tablespoon basil purée, and about 1 teaspoon cheese)

Recipe from

Nutritional Information

Calories 240
Caloriesfromfat 36 %
Fat 9.7 g
Satfat 1.7 g
Monofat 6.3 g
Polyfat 1.1 g
Protein 6.8 g
Carbohydrate 35.4 g
Fiber 7.5 g
Cholesterol 2 mg
Iron 3.3 mg
Sodium 373 mg
Calcium 123 mg

Ingredients

Basil pur[SPECIAL_CHAR
1 cup basil leaves
1 garlic clove
3 tablespoons water
2 tablespoons olive oil
1/8 teaspoon salt
Vegetables:
1 tablespoon olive oil
2 bay leaves
1 onion, cut into 1/4-inch-thick wedges
6 garlic cloves, halved
2 thyme sprigs
1 1/2 cups (2-inch-thick) sliced carrot
1 pound small red potatoes, halved
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups (1-inch) cubed yellow squash (about 3/4 pound)
1 cup yellow bell pepper strips
1/2 pound green beans, trimmed and cut into 3-inch pieces
2 tomatoes, peeled and cut into 1-inch pieces
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

Preparation

To prepare basil purée, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside.

To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over low heat. Add bay leaves; cook 1 minute. Add onion, 6 garlic cloves, and thyme; cover and cook 10 minutes. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes. Add squash, bell pepper, and beans; cover and cook 15 minutes. Add the tomatoes; cover and cook 10 minutes. Discard bay leaves and thyme. Spoon stew into individual bowls; drizzle with the basil purée, and sprinkle with Parmesan.

Note:

July 2000