Summer Vegetable Stew

Posted on June 2, 2025

When the garden (or farmer’s market!) is overflowing with fresh produce, this Summer Vegetable Stew is the perfect way to use it all up. Light yet satisfying, this one-pot wonder is packed with vibrant summer veggies like zucchini, tomatoes, corn, and bell peppers. It’s comforting without being heavy, making it ideal for warm-weather dinners. Plus, it’s totally customizable and comes together in under an hour—no fancy ingredients or skills required. Whether you’re cooking for your family or meal-prepping for the week, this stew brings the season’s best flavors to your table with minimal fuss.

Why You’ll Love This Recipe

This Summer Vegetable Stew is the kind of recipe that checks all the boxes—healthy, hearty, and bursting with flavor. It’s naturally vegan, gluten-free, and made with ingredients you likely already have on hand. The stew is incredibly flexible: toss in whatever summer produce you’ve got, and it’ll turn out delicious every time. It’s also a fantastic way to sneak more veggies into your meals without feeling like you’re eating “health food.” Whether you serve it as a main dish with crusty bread or as a side, this stew is a warm-weather go-to you’ll make again and again.

Ingredients

This summer stew is all about using what’s fresh, colorful, and in season. Don’t stress about having the exact ingredients—this recipe is super flexible. Here’s a basic list to get you started:

You’ll Need:

2 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 medium zucchinis, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 ears of corn, kernels removed (or 1½ cups frozen corn)
2 large tomatoes, diced (or 1 can diced tomatoes)
1½ cups vegetable broth
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon lemon juice (optional, for brightness)
Fresh basil or parsley, for garnish

Instructions

This stew comes together in one pot, making cleanup a breeze! It’s simple, nourishing, and perfect for a lazy summer evening.

How to Make Summer Vegetable Stew:

Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
Add the vegetables:
Toss in the chopped zucchini, bell peppers, and corn. Stir and cook for 5–7 minutes until they begin to soften.
Add tomatoes and broth:
Pour in the diced tomatoes (with juices) and vegetable broth. Stir in the thyme, smoked paprika, salt, and pepper.
Simmer:
Bring everything to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
Finish with brightness:
Stir in lemon juice just before serving for a pop of freshness. Taste and adjust seasonings as needed.
Serve it up:
Ladle into bowls, garnish with fresh basil or parsley, and serve hot with crusty bread or over rice if desired.

Servings and Timing

This Summer Vegetable Stew is perfect for feeding a small crowd or prepping meals for the week. It’s light enough for lunch but hearty enough for dinner—and even better the next day!

Servings:

Makes 4 generous servings as a main course
Or 6 servings as a side

Timing:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Tips and Variations

The beauty of this Summer Vegetable Stew is its flexibility! You can mix and match ingredients to fit your taste or pantry stash. Here are some ideas to make it your own:

Substitutions:

Swap zucchini for yellow squash or eggplant.
Use canned corn or frozen if fresh isn’t available.
Don’t have fresh tomatoes? Canned diced tomatoes work great.

Add-ins:

Stir in a handful of kale or spinach in the last 5 minutes for extra greens.
Add chickpeas or white beans for more protein.
Spice it up with a pinch of red pepper flakes or a dash of hot sauce.

Serving Ideas:

Serve with a slice of toasted sourdough or garlic bread.
Ladle over cooked quinoa, rice, or couscous for a heartier meal.
Top with grated Parmesan or a dollop of pesto for extra flavor (if not vegan).

Storage

One of the best things about this Summer Vegetable Stew? It stores beautifully—perfect for leftovers and make-ahead meals!

Refrigerator:

Let the stew cool completely before transferring to an airtight container.
Store in the fridge for up to 4 days.
Reheat gently on the stovetop or in the microwave until warm.

Freezer:

Yes, you can freeze it!
Pour cooled stew into freezer-safe containers or zip-top bags (leave room for expansion).
Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes! Sauté the onions and garlic first, then add everything to your slow cooker and cook on low for 4–5 hours or high for 2–3 hours.

2. Is this stew vegan and gluten-free?
Absolutely! It’s naturally both. Just double-check your vegetable broth to be sure it’s gluten-free.

3. Can I add protein to make it more filling?
Definitely! Add canned beans (like chickpeas or white beans) or even cooked lentils for a protein boost.

4. What can I use instead of fresh tomatoes?
Canned diced tomatoes work great—use a 14.5 oz can if you’re out of fresh ones.

5. Can I make this ahead of time?
Yes! It stores well in the fridge or freezer and the flavors actually improve overnight.

6. What if I don’t have smoked paprika?
No worries! You can use regular paprika, or a pinch of chili powder for a different kind of kick.

7. What’s the best way to serve this stew?
Try it with a slice of crusty bread, over grains like rice or quinoa, or even topped with a poached egg for brunch vibes!

Conclusion

This Summer Vegetable Stew is the kind of feel-good recipe that’s easy to make, endlessly customizable, and bursting with sunshine in every bite. Whether you’re using up garden goodies or hitting the farmers market jackpot, this stew is a fresh and flavorful way to celebrate the season’s best. It’s cozy without being heavy, healthy without being boring, and perfect for meal prep or casual dinners with friends.

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