Zucchini Vegetable Stew

[Guest guest]

Zucchini 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 cup extra virgin olive oil

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

1/4 cup chopped fresh basil

 

 

1. In a medium saucepan over medium-low heat, combine the zucchini, carrots,

tomato, garlic, broth, and salt. Cover and simmer, stirring occasionally, for 10

minutes.

 

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

about 15 minutes.

 

3. To serve, stir the basil into the vegetable mixture. Adjust seasonings as

desired. Ladle the stew into serving bowls.

 

Serves 4