Taming of the Squash Stew

Name: Taming of the Squash Stew
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 tablespoon olive oil; 1 large onion, diced; 1 carrot, peeled and diced small; 1 stalk celery, diced small; 2 cloves garlic, minced; 1 tablespoon minced fresh thyme leaves; 1 bay leaf; 2 zucchini, cut into 1/2-inch thick slices; 2 summer squash, cut into 1/2-inch thick slices; Salt and pepper; 1 red bell pepper, stem and seeds removed and diced; 1 tablespoon chopped fresh basil leaves

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Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 to 6 servings

Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 to 6 servings

Ingredients

1 tablespoon olive oil

1 large onion, diced

1 carrot, peeled and diced small

1 stalk celery, diced small

2 cloves garlic, minced

1 tablespoon minced fresh thyme leaves

1 bay leaf

2 zucchini, cut into 1/2-inch thick slices

2 summer squash, cut into 1/2-inch thick slices

Salt and pepper

1 red bell pepper, stem and seeds removed and diced

1 tablespoon chopped fresh basil leaves

Directions

Heat the olive oil in a large saute pan over medium-high heat until it begins to shimmer. Add the onion, carrot, celery, garlic, thyme leaves, and bay leaf and saute until the onion turns translucent. Add the zucchini and summer squash, and salt and black pepper, to taste. Stir to coat with the onion mixture. Sprinkle red bell pepper over squash. Reduce heat to medium-low. Cover and cook until tender about 20 minutes. Transfer to a serving dish and garnish with fresh basil.

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