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

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

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

So Good-Needs to be Highlighted as a 'Throw Back' Recipe

February 15, 2016
I would strongly recommend prepping the veggies a day before or the morning of, unless you have a sous chef on hand (lots of chopping)! Also, I sure the cooking time could be reduced, as my potatoes were a little over cooked. That said, this is a delicious, flavor infused meatless meal or makes a great side along an Italian Pot Roast. Served with toasted wheat French bread.

Tabbyco's Review

June 18, 2012
This was the perfect dish for using up all those farm stand veggies! I used a little more salt and Parmesan than the recipe. So fragrant as it cooked.