Description
A vibrant, sun-kissed Provençal vegetable stew celebrating seasonal produce. Simple to make, this hearty dish blends potatoes, carrots, zucchini, and green beans with aromatic herbs and olive oil for a comforting family meal.
Ingredients
3–4 carrots, peeled and sliced into rounds
3–4 potatoes, peeled and cubed
2 zucchinis, washed and cut into cubes
200 g green beans, stemmed and cut into pieces
200 g peas, fresh or frozen
1 onion, finely chopped
1–2 garlic cloves, minced
2–3 tablespoons olive oil
200 ml vegetable stock
Fresh parsley, chopped (for garnish)
Salt (flake or regular)
Freshly ground black pepper
Instructions
Heat olive oil in a large pan over medium heat
Sauté onion and garlic until fragrant
Add carrots and potatoes; cook for 5 minutes
Stir in zucchinis and green beans
Pour in vegetable stock; season with salt and pepper
Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender
Adjust seasoning before serving
Garnish with fresh parsley
Notes
Adjust vegetables based on seasonal availability
Add frozen peas during simmering stage
Can be stored in airtight containers for up to 3 days
Use any leftover stock to double the flavor
- Prep Time: 15
- Cook Time: 30
- Category: Entrées & légumes de saison
- Method: Stovetop Cooking
- Cuisine: Provençal/Household
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg