SUMMER VEGETABLE STEW WITH BASIL PURÉE These coarsely chopped vegetables are a breeze to prepare and cook. Basil purée, added at the end, punches up the flavor. BASIL PURÉE 1 cup basil leaves 1 garlic clove 3 tablespoons water 2 tablespoons olive oil 1/8 teaspoon salt VEGETABLES 1 tablespoon olive oil 2 bay leaves 1 onion, cut into 1/4-inch-thick wedges 6 garlic cloves, halved 2 thyme sprigs 1 1/2 cups (2-inch-thick) sliced carrot 1 pound small red potatoes, halved 1/2 teaspoon salt 1/2 teaspoon black pepper 3 cups (1-inch) cubed yellow squash (about 3/4 pound) 1 cup yellow bell pepper strips 1/2 pound green beans, trimmed and cut into 3-inch pieces 2 tomatoes, peeled and cut into 1-inch pieces 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

To prepare basil purée, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside.

To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over low heat. Add bay leaves; cook 1 minute. Add onion, 6 garlic cloves, and thyme; cover and cook 10 minutes. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes. Add squash, bell pepper, and beans; cover and cook 15 minutes. Add the tomatoes; cover and cook 10 minutes. Discard bay leaves and thyme. Spoon stew into individual bowls; drizzle with the basil purée, and sprinkle with Parmesan.

Serves 5.

1 Serving - 2 cups stew, about 1 tablespoon basil purée, and about 1 teaspoon cheese: Calories: 240 (Cal. from fat: 36%), Fat: 9.7g (Saturated: 1.7g), Cholesterol: 2mg, Sodium: 373mg, Carbohydrate: 35.4g, Protein: 6.8g.

[Cooking Light, July 2000]