The Base: 2 tbsp Extra Virgin Olive Oil, 1 medium yellow onion (chopped), 4 cloves garlic (minced).
The Fresh Harvest: 6 large vine-ripened tomatoes (diced), 2 bell peppers (red and yellow), 1 cup sliced mushrooms, 1 small zucchini (cubed).
Herbs & Seasoning: 1 cup fresh basil leaves, 1 tsp dried oregano, ½ tsp red chili flakes (optional), salt and black pepper to taste.
Liquids: ¼ cup vegetable stock or water (if needed for consistency).
Step-by-Step Instructions
Sauté the Aromatics: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onions and cook until soft and translucent (about 5 minutes). Add the minced garlic and sauté for another minute until fragrant.
Add the Vegetables: Stir in the bell peppers, mushrooms, and zucchini. Cook for 5–7 minutes, allowing the vegetables to soften and develop a slight golden color.
Simmer the Tomatoes: Add the diced tomatoes along with their juices. If the mixture looks too dry, add a splash of vegetable stock. Bring to a gentle boil, then reduce the heat to low.
Slow Cook: Cover the pot and let it simmer for 15–20 minutes. The tomatoes will break down into a thick, rich sauce that coats the other vegetables.
Final Touch: Stir in the fresh basil, oregano, salt, pepper, and chili flakes. Let it sit for 2 minutes off the heat to allow the fresh herbs to wilt and release their aroma.
Serving Ideas
Pasta Night: Serve this over al dente Penne or Fusilli with a sprinkle of Parmesan cheese.
Healthy Choice: Serve as a stew in a bowl with a side of toasted sourdough bread or over a bed of quinoa.
