Summer Vegetable Stew with Basil Purée

2 Reviews
ADD YOUR REVIEW
Randy Mayor
Yield
5 servings (serving size: 2 cups stew, about 1 tablespoon basil purée, and about 1 teaspoon cheese)
July 2000
RECIPE BY Cooking Light

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

Nutritional Information

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

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

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

steponme
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

Tabbyco
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.