Stewed Summer Vegetables with Basil Pistou

Easy stove top dinner. Pistou is pesto without the nuts.

2 Tbsp. olive oil

½ c. medium-chopped onion

1-2 cloves garlic, minced or pressed (amount to your taste)

2-3 sprigs thyme, marjoram or oregano (or substitute 1/2-1 tsp. dried herbs)

3-4 small carrots, cut into 2”-3” long sticks

Salt and pepper

3 c. (+/-) new potatoes, quartered or halved

3-4 medium tomatoes, large-chopped

2 c. (+/-) trimmed green, yellow, and/or purple beans

1 sweet bell pepper, cut into fat strips

1-2 zucchini or summer squash, cut into chunks

In a covered soup pot, saute the onion, garlic, and herbs in olive oil 1-2 minutes, until soft and aromatic. Add 2-3 Tbsp. water. Put carrots in the pot, season very lightly with salt and pepper, then add potatoes, and season lightly again. Cook, covered for about 5-10 minutes, then add tomatoes, and cook another 10 minutes or so. When carrots and potatoes are getting close to done, add the beans, bell pepper, and zucchini. Season very lightly with salt and pepper. Continue cooking, covered, until all are firm-tender.

Meanwhile make the Basil Pistou:

In a blender or food processor, combine ½ c. basil leaves, 1 minced clove garlic, 3 Tbsp. olive oil, and ½ c. grated parmesan until smooth. Add water, 1-2 Tbsp. at a time, and process until mixture is the consistency of a puree.

Spoon the vegetables into shallow bowls, and drizzle with Basil Pistou just

before serving.

Recipe created or adapted by Liz Talley, Urban Graze

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