Subj : Farm Stand Vegetable Stew With Pesto
To   : All
From : Ben Collver
Date : Mon Dec 01 2025 08:43:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Farm Stand Vegetable Stew With Basil Pesto
 Categories: Stews
      Yield: 4 Servings
 
      2    Corn ears
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Red onion; chopped
      1 sm Red bell pepper;
           - seeded & diced 1/4"
      8 oz Green beans;
           - trimmed, sliced 1"
      2 lg Ripe tomatoes;
           - peeled, seeded, chopped
      2 c  Vegetable broth;
           - or more as needed
           Salt
           Black pepper; freshly ground
      1 md Zucchini; diced
      1 sm Yellow squash;
           - halved lengthwise and
           - cut into 1/4" half-moons
    1/4 c  Basil Pesto
 
  Using a sharp knife, cut the kernels from the corn and set aside.
  
  Heat the oil or water in a large saucepan over medium heat. Add the
  onion, cover, and cook until softened, about 5 minutes. Add the bell
  pepper, green beans, tomatoes, broth, and salt & pepper to taste, and
  bring to a boil. Reduce the heat to low and simmer, partially
  covered, until the vegetables are tender, about 20 minutes. Add the
  zucchini, yellow squash, and corn kernels, and cook until tender,
  about 10 minutes, adding more broth if the stew becomes too dry.
  
  When ready to serve, remove from the heat and stir in the pesto.
  Taste and adjust the seasonings, then serve.
  
  Recipe by Vegan Planet by Robin Robertson
 
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