Summer vegetable stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped fine | |
| 3 | Garlic cloves; minced | |
| ¼ | cup | Olive oil |
| 2 | mediums | 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 organo leaves or 1/2; crumbled |
| ; teaspoon dried | ||
| ½ | cup | Packed fresh basil leaves; shredded |
Directions
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 organo, 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.
Serves 4 to 6.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.