A nourishing and delicious stew that highlights the garden-fresh vegetables available during summer, creating a comforting and nutritious meal.
Ingredients
Scale:
2 medium zucchini, diced
1 large eggplant, diced
1 cup cherry tomatoes, halved
1 bell pepper (red or yellow), chopped
1 medium onion, chopped
2 cloves garlic, minced
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
Stir in the diced eggplant and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the zucchini, green beans, and halved cherry tomatoes to the pot. Cook for another 5 minutes.
Pour in the vegetable broth and undrained diced tomatoes. Stir well to combine all the ingredients.
Add the dried oregano and basil. Season with salt and pepper to taste. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes.
Once done, taste for seasoning and adjust if necessary. Serve hot, garnished with fresh parsley.
