Summer Vegetable Stew Recipe

Name: Summer Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/2 pound small new potatoes, scrubbed and cut into quarters; 1/4 cup water; 6 ounces baby carrots, about 10 very small ones, peeled and cut in half crosswise; 3 cloves garlic, smashed, peeled and sliced; 10 ounces asparagus, ends snapped off, cut into 1-inch pieces; 6 ounces plum tomatoes, cored and cut into 1/2-inch chunks; 6 ounces small zucchini, trimmed and cut into 1/4-inch slices; 2 ounces small peas, fresh or frozen (defrosted in a sieve under warm running water); 2 ounces corn kernels, fresh or frozen (defrosted in a sieve under warm running water); 3 tablespoons unsalted butter; 1/2 cup basil leaves, shredded; 1 teaspoon kosher salt; Freshly ground black pepper to taste

Servings: persons

1/2 pound small new potatoes, scrubbed and cut into quarters
1/4 cup water
6 ounces baby carrots, about 10 very small ones, peeled and cut in half crosswise
3 cloves garlic, smashed, peeled and sliced
10 ounces asparagus, ends snapped off, cut into 1-inch pieces
6 ounces plum tomatoes, cored and cut into 1/2-inch chunks
6 ounces small zucchini, trimmed and cut into 1/4-inch slices
2 ounces small peas, fresh or frozen (defrosted in a sieve under warm running water)
2 ounces corn kernels, fresh or frozen (defrosted in a sieve under warm running water)
3 tablespoons unsalted butter
1/2 cup basil leaves, shredded
1 teaspoon kosher salt
Freshly ground black pepper to taste

1
Place potatoes and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid.
2
Cook, covered, at 100 percent power in a 650- to 700-watt oven for 3 minutes.
3
Remove from oven and uncover.
4
Stir in carrots and garlic.
5
Re-cover and cook for 3 minutes.
6
Remove from oven and uncover.
7
Top with asparagus.
8
Re-cover and cook for 2 minutes.
9
Remove from oven and uncover.
10
Add tomatoes in a single layer and place zucchini slices over tomatoes.
11
Re-cover and cook for 6 minutes, stirring once during cooking.
12
Remove from oven and uncover.
13
Top with peas, corn and butter.
14
Re-cover and cook for 2 minutes.
15
Remove from oven and uncover.
16
Stir in remaining ingredients; serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound small new potatoes, scrubbed and cut into quarters, 1/4 cup water, 6 ounces baby carrots, about 10 very small ones, peeled and cut in half crosswise, 3 cloves garlic, smashed, peeled and sliced, and more.

Yes, Summer Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Stew

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