If I need a quick and cozy veggie dinner, this Italian vegetable stew is one of my go-tos. It’s super simple to make, and I usually have everything on hand.
Plus, my kids eat it without complaint—win! It’s light but hearty enough to serve as a main, especially in summer when zucchini is everywhere. It’s vegan, plant-based, and full of rustic charm, like ratatouille but with no eggplant in sight.
Ingredients
- Zucchini – This is the star! I slice it into semicircles so it holds its shape. Don’t skip it—this is where that summery, stewed veggie magic happens.
- Carrot – I cut it into matchsticks so it softens fast but still adds that sweet bite and a little texture.
- Bell pepper – Adds color and a subtle sweetness. I like using red or yellow for that vibrant veggie medley look.
- Tomato paste – That little tube is a lifesaver. It gives the stew a deeper flavor without needing canned tomatoes.
- Fresh dill – This is optional, but I love how it brightens the whole pot. You can sub parsley if you’re not into dill.
- For more hearty vegetable stews, make sure to try my lentil and chickpea stew next!
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Vegetable Stew
- Heat the oil – Warm 2 tablespoons of vegetable oil in a wide skillet or deep pan over medium or medium-high heat.
- Sauté the onion – Toss in the diced onion and cook for about 4 minutes, stirring now and then until softened.
- Add garlic – Stir in the minced garlic and let it cook for 30 seconds until fragrant.
- Add the vegetables – Mix in the carrot, bell pepper, and zucchini. Let them sauté for another 4 minutes.
- Season it – Add all the dried spices and herbs. Stir to coat everything evenly and cook for 1 more minute.
- Stir in the tomato paste – Add the paste and bay leaves, then pour in the broth if using. Stir it well, pop on a lid, lower the heat, and let it simmer.
- Let it simmer – Cook for 20–25 minutes until the vegetables are tender and stewy.
- Finish it – Stir in the fresh dill, taste and adjust seasoning, then remove the bay leaves before serving.
Julia's Tip
Don’t rush the simmer! It’s what makes this stew cozy and flavorful. Let the veggies hang out and soften slowly.
Tips
- Cut the veggies around the same size, it makes a big difference in even cooking and keeps the texture just right.
- Don’t bother peeling the zucchini. The skin adds color and holds everything together better. Just give it a good rinse.
- Skipping the broth? Totally fine. Just splash in a little water so nothing sticks or burns while it simmers.
- Go easy on the liquid - this should be thick and stew-like, not a watery soup.
- Need it heartier? I’ve added white beans or chickpeas plenty of times, especially when serving as a main.
- Not a dill fan? No problem. Switch it out with parsley or fresh basil depending on what’s in the fridge.
- I’ve stretched this dish by serving it over pasta, rice, or even quinoa. Makes it extra filling and so good.
Freezing And Storing Instructions
It actually tastes even better the next day, which makes it perfect for meal prep or leftovers.
- To Store. Keep in an airtight container in the fridge for up to 4 days.
- To Freeze. Let it cool fully, then freeze in portions. Use within 2 months for best flavor.
- To Make Ahead. You can prep and chop all the veggies the night before and store them in the fridge.
- To Reheat. Warm gently on the stovetop over low heat, or microwave in 1-minute intervals, stirring in between.
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INGREDIENTS
- 1 ½ pounds zucchini, cut into semicircles, about ½ cm thick
- 1 large carrot, cut into matchsticks
- 1 large bell pepper, cut into large cubes
- 1 medium onion, diced
- 1 teaspoon minced garlic
- 2 bay leaves
- 1 tablespoon tomato paste, in a tube
- 1 teaspoon Italian seasoning, herbs
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon ground black pepper, or to taste
- 1 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
- ¾ to 1 cup vegetable broth, optional
- 1 tablespoon fresh dill, chopped
INSTRUCTIONS
- Heat the oil: Warm 2 tablespoons of vegetable oil in a wide skillet or deep pan over medium or medium-high heat.
- Sauté the onion: Toss in the diced onion and cook for about 4 minutes, stirring now and then until softened.
- Add garlic: Stir in the minced garlic and let it cook for 30 seconds until fragrant.
- Add the vegetables: Mix in the carrot, bell pepper, and zucchini. Let them sauté for another 4 minutes.
- Season it: Add all the dried spices and herbs. Stir to coat everything evenly and cook for 1 more minute.
- Stir in the tomato paste: Add the paste and bay leaves, then pour in the broth if using. Stir it well, pop on a lid, lower the heat, and let it simmer.
- Let it simmer: Cook for 20–25 minutes until the vegetables are tender and stewy.
- Finish it: Stir in the fresh dill, taste and adjust seasoning, then remove the bay leaves before serving.
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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