Late Summer Stew | Oklahoma State University

Ingredients

• 2 tablespoons olive oil
• 2 large yellow onions, chopped
• 2 cloves garlic, crushed
• 3 medium carrots, grated
• 2 stalks celery, sliced
• 1 medium yellow squash, sliced
• 1 medium zucchini, sliced
• 1 medium eggplant, chopped
• 1/2 cup green beans, frozen, sliced
• 4 medium tomatoes, blanched, skinned and chopped or 1 15-ounce can diced tomatoes
• 3/4 cup green peas, frozen
• 1/2 cup fresh corn, cut from cob
• 1 medium green pepper, chopped
• 1 cup cauliflower, sliced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper, freshly ground