Vegetable Stew for 4

[Guest guest]

Vegetable Stew

 

3 zucchini, cut into 3/4 " chunks

2 carrots, peeled and sliced 1/4 " thick

1 ripe tomato, seeded and chopped, OR

1 can (8 oz.) diced tomatoes, drained

1 garlic clove, crushed

1/2 cup vegetable broth

3/4 tsp. salt

1/4 tsp. ground black pepper

1/4 cup olive oil

2 all purpose potatoes, peeled and cut into 1/2 " dice

1/4 cup chopped fresh basil

Shaved Parmesan cheese for serving

 

In a medium sauce pan over medium low heat, combine the zucchini, carrots,

tomato,

garlic, broth, salt and pepper. Cover and simmer, stirring occasionally, for

10 minutes.

 

Stir in the oil and potatoes; cover and cook until the vegetables are tender,

about 15 minutes.

 

To serve, stir the basil into the vegetable mixture. Ladle the stew into

serving bowls.

 

Top with the shaved Parmesan, if desired.

 

Serves: 4.