Best Summers End Stew Recipes

Summer Vegetable Stew image

Yield Serves 4 to 6

Number Of Ingredients 10

1 onion, chopped fine
3 garlic cloves, minced
1/4 cup olive oil
2 medium zucchini, rinsed and cut into 1/2-inch dice (about 3 cups)
1 medium yellow squash, rinsed and cut into 1/2-inch dice (about 1 1/2 cups)
1 red bell pepper, chopped
1 cup fresh corn kernels (cut from about 2 ears)
2 tomatoes (about 3/4 pound), cut into 1/2-inch dice
2 tablespoons minced fresh orégano leaves or 1/2 teaspoon dried, crumbled
1/2 cup packed fresh basil leaves, shredded

Steps:

In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.

Summer Stew image

Provided by Mirj2338

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, coarsely chopped
4 large garlic cloves, minced
1/2 red bell pepper, chopped (no so coarsely, not so fine)
4 teaspoons ground cumin
1 teaspoon ground turmeric
1/4 teaspoon hot pepper flakes (or to taste)
1 medium eggplant, unpeeled, cut into diced
salt and pepper
1 lb ripe tomatoes, diced
1/2 cup water
1 (15 ounce) can chickpeas, drained (or two cups cooked chickpeas)
3/4 lb green beans, trimmed and cut into 1 inch pieces
2 tablespoons chopped fresh cilantro

Steps:

Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
Add the tomatoes and bring the mixture to a boil.
Add the water, stir it into the mixture.
Cover, simmer over low heat, stirring often, for about 20 minutes.
Add the chickpeas and the green beans.
Simmer for 10-20 minutes more until everything is tender and the stew is thick.
Taste and adjust for seasoning.
Serve hot, sprinkled with the cilantro.

Nutrition Facts : Calories 197.9, Fat 6.1, SaturatedFat 0.8, Sodium 225.3, Carbohydrate 32.4, Fiber 9.8, Sugar 6.2, Protein 6.8