SUMMER VEGETABLE STEW

Summer Vegetable Stew image

Provided by Barbara Kafka

Categories dinner, one pot, soups and stews, main course, side dish

Time 36m

Yield 4 cups; 4 servings as a main course, 8 as a side dish

Number Of Ingredients 13

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Ingredients

1/2 pound small new potatoes, scrubbed and cut into quarters
1/4 cup water
6 ounces baby carrots, about 10 very small ones, peeled and cut in half crosswise
3 cloves garlic, smashed, peeled and sliced
10 ounces asparagus, ends snapped off, cut into 1-inch pieces
6 ounces plum tomatoes, cored and cut into 1/2-inch chunks
6 ounces small zucchini, trimmed and cut into 1/4-inch slices
2 ounces small peas, fresh or frozen (defrosted in a sieve under warm running water)
2 ounces corn kernels, fresh or frozen (defrosted in a sieve under warm running water)
3 tablespoons unsalted butter
1/2 cup basil leaves, shredded
1 teaspoon kosher salt
Freshly ground black pepper to taste

Steps:

Place potatoes and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 3 minutes.
Remove from oven and uncover. Stir in carrots and garlic. Re-cover and cook for 3 minutes.
Remove from oven and uncover. Top with asparagus. Re-cover and cook for 2 minutes.
Remove from oven and uncover. Add tomatoes in a single layer and place zucchini slices over tomatoes. Re-cover and cook for 6 minutes, stirring once during cooking.
Remove from oven and uncover. Top with peas, corn and butter. Re-cover and cook for 2 minutes.
Remove from oven and uncover. Stir in remaining ingredients; serve.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 518 milligrams, Sugar 7 grams, TransFat 0 grams