A friend pointed me in the direction of this Summer Vegetable Stew, stating that it fit her CSA share very well. For us, not so much (probably a matter of geography), but on Sunday while I was at the Farmer’s Market getting more peaches (crazy), I realized that we had tomatoes, summer squash and onion at home, and hey look there is a vendor with corn! While this dish has a decent amount of chopping involved (as so many vegetarian dishes do), I was thrilled with how much produce it used up. It also used the last of our basil plant (poor guy is now on the back patio with 2 leaves on the single stem). It turned out quite yummy and my only regret was I didn’t think to buy a nice loaf of bread to go along side the dish (and maybe chop up a cucumber salad too). I also forgot to get a “vegetables after” picture with everything fitting in my 4 qt pot, and all my bowl pictures turned out blurry. Since we ate this by itself we only got 4 servings, not 6.
Summer Vegetable Stew from Gourmet August 1993 via Epicurious
As you might notice comparing the ingredient list to my picture, I used more yellow squash and less zucchini since that was what I had on hand. The final dish wasn’t quite as colorful but still tasty. That zucchini gave me about 1/2 cups diced, while the squash gave me about 2 1/2 cups diced.