Summer Vegetable Stew

A vibrant and nutritious stew celebrating the freshness of summer vegetables, featuring a colorful medley of seasonal produce, tender chunks of vegetables, and a light, herb-infused broth.

Key Ingredients:

– Assorted summer vegetables (zucchini, bell peppers, eggplant, cherry tomatoes, carrots, green beans)
– Aromatics (onions, garlic, shallots)
– Herbs (fresh basil, oregano, thyme)
– Vegetable broth
– Olive oil
– Salt and pepper
– Optional: protein sources (chicken, beans, tofu)

Characteristics:

– Vibrant colors and varied textures from the summer vegetables
– Light and refreshing broth, perfect for warm weather
– Herb-infused flavors add depth and aroma
– Can be customized with various protein sources or served vegetarian
– Nutritious and filling, making it a great summer meal option

Variations:

– Add other summer vegetables like corn, okra, or yellow squash
– Use different herbs like parsley, rosemary, or bay leaves
– Serve with grilled meats or as a side dish
– Make it a one-pot meal by adding pasta, rice, or quinoa

Ingredients:

1. ½ cup diced onion
2. 2 tsp minced garlic
3. 2 TBSP butter
4. 2 cups diced potatoes
5. 2 cups diced carrots
6. 14 oz can chicken broth
7. 1 medium zucchini, diced
8. 2 large tomatoes, peeled and diced (or 1 14-oz can diced tomatoes, not drained)
9. 14 oz can corn, not drained
10. ½ tsp rubbed sage
11. ½ tsp all-purpose seasoning
12. 12 oz can evaporated milk
13. 2 TBSP cornstarch
14. 1 cup diced chicken or ham (optional)
15. ½ cup Parmesan cheese (to top bowls of stew)

METHOD:

1. Cook the Fragrances: Melt the butter in a big saucepan over a medium heat. Add the chopped onion and minced garlic, and sauté for approximately 5 minutes, or until the onion is transparent and aromatic.
2. Cook the Vegetables: Put the carrots and potatoes in the saucepan, chopped. After adding the chicken broth, heat the mixture until it boils. For ten to fifteen minutes, or until the potatoes and carrots are soft, reduce the heat and simmer.
3. Add Zucchini and Tomatoes: Mix in the canned corn (with its liquid), fresh or canned tomatoes, and chopped zucchini. Stir in the all-purpose seasoning and the rubbed sage. Simmer the zucchini for a further ten minutes, or until it is soft.
4. To thin the stew, whisk together a little amount of evaporated milk and cornflour in a small bowl until smooth. Add the remaining evaporated milk to the stew after gradually stirring in this mixture. Let the stew simmer for a few more minutes, or until it slightly thickens.
5. Add Meat (Optional): Stir in the chopped gammon or chicken, if using. Cook the meat until it is well heated.
6. To serve, spoon stew into dishes and top with grated Parmesan cheese. Have fun!
7. This filling and creamy stew is ideal for making use of summer produce.