Summer Garden Vegetable Stew
- 2 Tbsp. olive oil
- 1 medium-sized sweet onion (minced)
- 2 garlic cloves (minced)
- 1 bell pepper (red, orange or red, medium dice)
- 1-1/2 cups green beans or flat Italian beans (trimmed, cut into pieces)
- 2 cups tricolor baby potatoes (halved)
- 2 cups vegetable stock (or water)
- 1 cup cherry tomatoes (halved)
- 2 bay leaves
- 1 tsp. salt
- Dash pepper (to taste)
- 1-1/2 Tbsp. capers (rinsed)
- 2 summer squash (green and yellow, medium dice)
- 2 ears corn
- Handful fresh basil and parsley (chopped)
Herb Puree
- 1 cup basil and parsley leaves (loosely packed)
- 1/2 cup olive oil
- Pinch salt
- In medium pot, heat olive oil on medium heat. Sauté onions, garlic and peppers 2-3 minutes until slightly softened.
- Add water or stock and stir in green beans, potatoes, cherry tomatoes, bay leaves, salt, pepper and capers. Bring to boil, lower heat to simmer, cover and cook for 15 minutes.
- Stir in summer squash and corn; cover and simmer for 15-20 minutes or until potatoes are tender. Taste and add salt if needed.
- To make herb purée, add cleaned and dried herbs, olive oil and salt to blender. Puree until smooth.
- Mix in chopped fresh herbs right before serving, and drizzle individual portions with herb purée.
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