Summer Vegetable Stew with Basil Purée

Name: Summer Vegetable Stew with Basil Purée
Yield: 5 servings (serving size: 2 cups stew, about 1 tablespoon basil purée, and about 1 teaspoon cheese)
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

2 Reviews

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Randy Mayor

Yield

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.

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

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

2016-02-14T22:41:21-05:00 steponme

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

2012-06-18T16:43:53-04:00 Tabbyco

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.

Summer Vegetable Stew with Basil Purée

Ingredients

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

Tabbyco's Review

Summer Vegetable Stew with Basil Purée

Ingredients

Nutritional Information

How to Make It

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