Description
A vibrant and nutritious stew packed with fresh summer vegetables, perfect for a light yet satisfying meal.
Ingredients
Scale
For the Crust:
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 bell pepper, diced
- 2 cups cherry tomatoes, halved
- 1 cup corn kernels
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
- Add zucchini, yellow squash, and bell pepper. Cook for 5 minutes until slightly softened.
- Stir in cherry tomatoes, corn, vegetable broth, thyme, and basil. Bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
Notes
You can customize the seasonings to taste.