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Summer Vegetable Stew

1 small zucchini, cubed

1 small summer squash, cubed

1 green pepper, coarsely chopped

1 clove garlic, minced

1-2 tomatoes, cored and chopped

1 handful green beans, stemmed and broken in half

1 eggplant, peeled and cubed (optional)

olive oil

sea salt and ground black pepper

 basil and/or parsley (optional)

mild cheese, cubed, such as mozzarella, Clermont, colby, etc.


Pour a few tbsp. olive oil into a large, deep skillet, on medium heat. (I like cast iron.) Add minced garlic, eggplant if using, zucchini, squash, pepper, and green beans. Saute over medium heat, stirring often, for about 5 minutes. Add tomatoes and cover. Reduce heat to med. low and cook for another 5-10 minutes, until veggies are tender. Add chopped herbs if desired. Add sea salt and pepper to taste. Place into bowls and add cubes of cheese; stir in to allow them to melt.

Serve with good crusty bread. Serves 4.

*Substitute whatever veggies you have on hand from your share. Add chopped swiss chard, sweet onion, red pepper, etc. and/or change amounts. Also delicious served over pasta, couscous, orzo, or another grain.

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Swiss Chard, Eggplant, Pepper: Bell or Sweet, Zucchini, Summer Squash, Garlic Scape, Basil, Parsley, Green Beans, Chard, Parsley, Tomatoes, Paste Tomatoes,
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