Summer Vegetable Stew With Basil Puree |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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From Cooking Light Ingredients:
1 cup basil leaves |
1 garlic clove |
3 tablespoons water |
2 tablespoons olive oil |
1/8 teaspoon salt |
1 tablespoon olive oil |
2 bay leaves |
1 onion, cut into 1/4 inch thick wedges |
6 garlic cloves, halved |
2 fresh thyme sprigs |
1 1/2 cups sliced carrots, 2 inches thick |
1 lb small red potato, halved |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
3 cups cubed yellow squash, 1 inch cubes |
1 cup yellow bell pepper, strips |
1/2 lb green beans, trimmed and cut into 3 inch pieces |
2 tomatoes, peeled and cut into 1 inch pieces |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. BASIL PUREE: Combine basil and 1 garlic clove in a blender or food processor; process until smooth.
2. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended.
3. Set aside.
4. STEW: Heat 1 tablespoon oil in a large Dutch oven over low heat.
5. Add bay leaves; cook 1 minute.
6. Add onion, 6 garlic cloves, and thyme; cover and cook 10 minutes.
7. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes.
8. Add squash, bell pepper, and beans; cover and cook 15 minutes.
9. Add the tomatoes; cover and cook 10 minutes.
10. Discard bay leaves and thyme.
11. Divide stew into five bowls; drizzle with the basil puree, and sprinkle with Parmesan.
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