Italian Summer Vegetable Stew
Main Dishes • Italian
Description
You can make this dish in the evening, and in the morning, use the leftovers to prepare a frittata.
Ingredients
- Courgette 20 oz
- Butternut Squash 20 oz
- Marinated cherries 15 oz
- Olive Oil 3 tablespoons
- Garlic 2 cloves
- Fresh basil leaves 2 tablespoons
- Fresh basil leaves 2 tablespoons
- Chopped Sage Leaves 2 tablespoons
- Mild Chili Spice ½ piece
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the zucchini and squash into thin rounds. Cut the cherry tomatoes in half.
Step 2
Heat the olive oil in a pan over medium heat and add the sliced squash and zucchini. Cook, stirring gently, until soft.
Step 3
Then add the minced garlic, cherry tomatoes, and chopped herbs. Stir and cook until the tomatoes are soft. Season with salt and pepper and serve warm or at room temperature.
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