A complex ingredient list for late summer stew made into a simple recipe.

 

Ingredients

• 2 tablespoons olive oil
• 2 large yellow onions, chopped
• 2 cloves garlic, crushed
• 3 medium carrots, grated
• 2 stalks celery, sliced
• 1 medium yellow squash, sliced
• 1 medium zucchini, sliced
• 1 medium eggplant, chopped
• 1/2 cup green beans, frozen, sliced
• 4 medium tomatoes, blanched, skinned and chopped or 1 15-ounce can diced tomatoes
• 3/4 cup green peas, frozen
• 1/2 cup fresh corn, cut from cob
• 1 medium green pepper, chopped
• 1 cup cauliflower, sliced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper, freshly ground

 

Directions

1. Heat olive oil in large pan. Add onions and half the garlic. Sauté until onions are brown. Add carrots and stir well. Add remaining vegetables, one at a time, and stir well after each addition to the pot.
2. Cook over medium heat until vegetables are tender but not overcooked. Add basil, oregano and thyme. Remove from heat and let cool, uncovered, for 30 minutes.
3. Add remaining garlic and stir well. Season with pepper to taste.