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–+ servings
Zucchini Vegetable Stew.
Julia

Italian Vegetable Stew

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This easy Italian vegetable stew is a hearty, healthy one-pot dinner packed with zucchini, carrots, and bell pepper. Perfect for summer and totally plant-based!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Method

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

Method
 

  1. Heat the oil: Warm 2 tablespoons of vegetable oil in a wide skillet or deep pan over medium or medium-high heat.
  2. Sauté the onion: Toss in the diced onion and cook for about 4 minutes, stirring now and then until softened.
  3. Add garlic: Stir in the minced garlic and let it cook for 30 seconds until fragrant.
  4. Add the vegetables: Mix in the carrot, bell pepper, and zucchini. Let them sauté for another 4 minutes.
  5. Season it: Add all the dried spices and herbs. Stir to coat everything evenly and cook for 1 more minute.
  6. 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.
  7. Let it simmer: Cook for 20–25 minutes until the vegetables are tender and stewy.
  8. Finish it: Stir in the fresh dill, taste and adjust seasoning, then remove the bay leaves before serving.

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