Summer Vegetable Stew with Basil Purée

Summer Vegetable Stew with Basil Purée
Photo by Randy Mayor

Ingredients

  • 6 garlic cloves, halved
  • 1 onion, cut into 1/4-inch-thick wedges
  • ½ teaspoon black pepper
  • Basil purée:
  • Vegetables:
  • 3 tablespoons water
  • 2 tablespoons olive oil
  • + 14 more ingredients
    • 1 tablespoon olive oil
    • 1 pound small red potatoes, halved
    • 2 bay leaves
    • 1/8 teaspoon salt
    • 1 garlic clove
    • 1 cup basil leaves
    • 2 thyme sprigs
    • 3 cups (1-inch) cubed yellow squash (about 3/4 pound)
    • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
    • 2 tomatoes, peeled and cut into 1-inch pieces
    • 1 cup yellow bell pepper strips
    • ½ pound green beans, trimmed and cut into 3-inch pieces
    • 1 ½ cups (2-inch-thick) sliced carrot
    • ½ teaspoon salt

To prepare basil purée, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside. To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over low heat. Add bay leaves; cook 1 minute. Add ...

View full recipe at My Recipes

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