Late Summer Stew | Oklahoma State University

Name: 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

extension.okstate.edu

A recipe and nutrition information for late summer stew.

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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