Summer Vegetable Stew with Basil Purée
These coarsely chopped vegetables are a breeze to prepare and cook. Basil purée, added at the end, punches up the flavor.
Recipe by Cooking Light July 2000
These coarsely chopped vegetables are a breeze to prepare and cook. Basil purée, added at the end, punches up the flavor.
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.
Read MoreThis 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.
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