Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 zucchini, diced
- 1 bell pepper, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat and sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
- Add diced zucchini and chopped bell pepper; cook for 5 minutes, stirring occasionally.
- Stir in corn, diced tomatoes, and green beans. Add dried basil, oregano, salt, and pepper, then simmer for 20 minutes.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
- This stew is versatile; feel free to add other seasonal vegetables.
- Leftovers can be refrigerated and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg