Summer Vegetable Stew With Basil Puree
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
5
ingredients
-
Basil puree
- 1 cup basil leaves
- 1 garlic clove
- 3 tablespoons water
- 2 tablespoons olive oil
- 1⁄8 teaspoon salt
-
Vegetables
- 1 tablespoon olive oil
- 2 bay leaves
- 1 onion, cut into 1/4 inch thick wedges
- 6 garlic cloves, halved
- 2 fresh thyme sprigs
- 1 1⁄2 cups sliced carrots, 2 inches thick
- 1 lb small red potato, halved
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 cups cubed yellow squash, 1 inch cubes
- 1 cup yellow bell pepper, strips
- 1⁄2 lb green beans, trimmed and cut into 3 inch pieces
- 2 tomatoes, peeled and cut into 1 inch pieces
- 2 tablespoons grated fresh parmesan cheese
directions
- BASIL PUREE: Combine basil and 1 garlic clove in a blender or food processor; process until smooth.
- Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended.
- Set aside.
- STEW: Heat 1 tablespoon oil in a large Dutch oven over low heat.
- Add bay leaves; cook 1 minute.
- Add onion, 6 garlic cloves, and thyme; cover and cook 10 minutes.
- Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes.
- Add squash, bell pepper, and beans; cover and cook 15 minutes.
- Add the tomatoes; cover and cook 10 minutes.
- Discard bay leaves and thyme.
- Divide stew into five bowls; drizzle with the basil puree, and sprinkle with Parmesan.
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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