Italian Vegetable Stew
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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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.
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