Summer Vegetable Stew
recipe

Preparation Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 2 zucchini
- 3 carrots
- 1 red onion
- 2 garlic cloves
- 1 red bell pepper
- 1 cup green beans
- 400 g crushed tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
1. Rinse and chop all the vegetables into small pieces.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the red onion and garlic, sautéing until soft.
4. Add the carrots and bell pepper, cooking for about 5 minutes.
5. Stir in the zucchini and green beans, mixing well.
6. Pour the crushed tomatoes into the skillet and season with salt and pepper.
7. Let the stew simmer on low heat for about 20-30 minutes until the vegetables are tender.
8. Serve warm, garnished with fresh basil.
Nutritional Information (per serving):
Calories: 150
Protein: 4g
Carbohydrates: 30g
Fat: 5g
Fiber: 7g
Sugars: 6g

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