Summer Vegetable Stew

Summer Vegetable Stew
I’ve had this recipe, or some variation of it, in my collection for I don’t know how long. I’m not even sure where the original came from. What I do know is that it’s one of my husband’s favorite ways to eat vegetables. Since he thinks vegetables are an “optional” part of any meal, I do what I can to get him excited about them.While I was making this yesterday, my husband said the aroma took him back to his Italian grandmother’s kitchen. Simple foods from the earth, probably grown in their very own garden.

With summer in full swing in our area, most of these vegetables are now available at local farm stands. The corn isn’t quite ready yet, but it will be soon.

Summer Vegetable Stew

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

Summer Vegetable Stew


  • 1 onion, chopped fine
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 medium zucchini, cut in 1/2-inch pieces
  • 1 medium yellow squash, cut in 1/2-inch pieces
  • 1 red bell pepper, chopped
  • 1 cup fresh corn kernels, cut from 2 ears
  • 2 tomatoes (about 3/4 pound), cut in 1/2-inch pieces
  • 2 tablespoons fresh oregano, minced
  • 1/2 cup fresh shredded basil leaves, packed


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


As one commenter pointed out, this recipe does not call for any liquid aside from some olive oil. That’s not a mistake. The tomatoes will release so much moisture you’ll actually have to cook some of it off.

I also received an email once asking if the corn needed to be pre-cooked. No, it does not. This recipe is all about the freshness of the vegetables With the exception of the tomatoes, everything should be “al dente” when it’s finished cooking. Buon appetito!


Summer Vegetable Stew — 2 Comments

  1. Is this the stew you made at the last Groton Road Race? If so, it was awesome and I have always wanted to ask you for the recipe. I noticed, in the recipe that you didn’t mention how much water/stock to use in cooking? Could you give me an idea in that area. When the weather gets warmer you bet I will be making this one!

    • You know, I should have included a comment about that. This post is in need of an update anyway…no picture! So I’ll add it to the intro when I do. The first time I made this stew, I was wondering where all the liquid came from. As you cook the tomatoes and other veggies (but mostly it’s from the tomatoes) all the juice starts to come out, and voila! You have your broth. :)