Summer Vegetable Stew

Name: Summer Vegetable Stew
Ingredients: ½ pound small new potatoes, scrubbed and cut into quarters; ¼ cup water; 6 ounces baby carrots, about 10 very small ones, peeled and cut in half crosswise; 3 cloves garlic, smashed, peeled and sliced; 10 ounces asparagus, ends snapped off, cut into 1-inch pieces; 6 ounces plum tomatoes, cored and cut into ½-inch chunks; 6 ounces small zucchini, trimmed and cut into ¼-inch slices; 2 ounces small peas, fresh or frozen (defrosted in a sieve under warm running water); 2 ounces corn kernels, fresh or frozen (defrosted in a sieve under warm running water); 3 tablespoons unsalted butter; ½ cup basil leaves, shredded; 1 teaspoon kosher salt; Freshly ground black pepper to taste

By Barbara Kafka

Updated October 10, 2023

Total Time: 36 minutes
Prep Time: 20 minutes
Cook Time: 16 minutes
Rating: 4(9)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:4 cups; 4 servings as a main course, 8 as a side dish

½ pound small new potatoes, scrubbed and cut into quarters
¼ cup water
6 ounces baby carrots, about 10 very small ones, peeled and cut in half crosswise
3 cloves garlic, smashed, peeled and sliced
10 ounces asparagus, ends snapped off, cut into 1-inch pieces
6 ounces plum tomatoes, cored and cut into ½-inch chunks
6 ounces small zucchini, trimmed and cut into ¼-inch slices
2 ounces small peas, fresh or frozen (defrosted in a sieve under warm running water)
2 ounces corn kernels, fresh or frozen (defrosted in a sieve under warm running water)
3 tablespoons unsalted butter
½ cup basil leaves, shredded
1 teaspoon kosher salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Place potatoes and water in a 2 ½-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 3 minutes.
Step 2
Remove from oven and uncover. Stir in carrots and garlic. Re-cover and cook for 3 minutes.
Step 3
Remove from oven and uncover. Top with asparagus. Re-cover and cook for 2 minutes.
Step 4
Remove from oven and uncover. Add tomatoes in a single layer and place zucchini slices over tomatoes. Re-cover and cook for 6 minutes, stirring once during cooking.
Step 5
Remove from oven and uncover. Top with peas, corn and butter. Re-cover and cook for 2 minutes.
Step 6
Remove from oven and uncover. Stir in remaining ingredients; serve.