Title: Farm Stand Vegetable Stew With Basil Pesto
Categories: Stews
Yield: 4 Servings
2 Corn ears
1 tb Olive oil -OR-
1/4 c Water
1 lg Red onion; chopped
1 sm Red bell pepper;
- seeded & diced 1/4"
8 oz Green beans;
- trimmed, sliced 1"
2 lg Ripe tomatoes;
- peeled, seeded, chopped
2 c Vegetable broth;
- or more as needed
Salt
Black pepper; freshly ground
1 md Zucchini; diced
1 sm Yellow squash;
- halved lengthwise and
- cut into 1/4" half-moons
1/4 c Basil Pesto
Using a sharp knife, cut the kernels from the corn and set aside.
Heat the oil or water in a large saucepan over medium heat. Add the
onion, cover, and cook until softened, about 5 minutes. Add the bell
pepper, green beans, tomatoes, broth, and salt & pepper to taste, and
bring to a boil. Reduce the heat to low and simmer, partially
covered, until the vegetables are tender, about 20 minutes. Add the
zucchini, yellow squash, and corn kernels, and cook until tender,
about 10 minutes, adding more broth if the stew becomes too dry.
When ready to serve, remove from the heat and stir in the pesto.
Taste and adjust the seasonings, then serve.
