Summer Vegetable Stew with Basil Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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These coarsely chopped vegetables are a breeze to prepare and cook. Basil purée, added at the end, punches up the flavor. Ingredients:
1 cup basil leaves |
1 garlic clove |
3 tablespoons water |
2 tablespoons olive oil |
1/8 teaspoon salt |
1 tablespoon olive oil |
2 bay leaves |
1 onion, cut into 1/4-inch-thick wedges |
6 garlic cloves, halved |
2 thyme sprigs |
1 1/2 cups (2-inch-thick) sliced carrot |
1 pound small red potatoes, halved |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
3 cups (1-inch) cubed yellow squash (about 3/4 pound) |
1 cup yellow bell pepper strips |
1/2 pound green beans, trimmed and cut into 3-inch pieces |
2 tomatoes, peeled and cut into 1-inch pieces |
2 tablespoons (1/2 ounce) grated fresh parmesan cheese |
Directions:
1. To prepare basil purée, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside.
2. To prepare vegetables, 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. Spoon stew into individual bowls; drizzle with the basil purée, and sprinkle with Parmesan.
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