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This sophisticated dish of braised summer vegetables--beans, tomatoes, bell pepper, carrots and more--drizzled with a pestolike sauce made from garden-fresh herbs was inspired by a stroll through the farmers' market. Feel free to mix up the produce based on what you have on hand, and make extra sauce since it freezes well and is perfect for tossing with pasta or swirling into soups. If they're available, try adding fresh fava beans or other shell beans to bump up the protein in this quintessential summer dish.

Source: EatingWell Magazine, July/August 2012




Vegetable Braise
Green Herb Sauce


Instructions Checklist
  • To prepare vegetable braise: Heat oil and bay leaves in a large Dutch oven over medium-low heat until fragrant, about 1 minute. Stir in onions, garlic, thyme and sage; cover and cook, without stirring, 3 minutes. Layer carrots, potatoes, beans, tomatoes, bell pepper and squash on top without stirring. Season with salt and pepper, and pour the reserved tomato juice over the vegetables. Cover and cook until the vegetables are tender and juicy, 40 to 60 minutes. After 30 minutes, if the pot seems dry, add a few tablespoons water.

  • To prepare green herb sauce: Puree basil, parsley, marjoram, garlic and oil in a food processor or blender. With the motor running, add water and process until the sauce is smooth and creamy. Transfer the sauce to a bowl, stir in capers and season with salt.

  • Remove the bay leaves and thyme sprigs from the vegetables. Serve drizzled with the green herb sauce.


Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop over low heat.

Make a small X in the bottom of each tomato and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.

Nutrition Facts

2 cups vegetables
250 calories; protein 5.6g; carbohydrates 32.5g; dietary fiber 7.1g; sugars 11.2g; fat 12.6g; saturated fat 1.8g; vitamin a iu 7558.8IU; vitamin c 106.8mg; folate 95.6mcg; calcium 101.5mg; iron 2.3mg; magnesium 67.9mg; potassium 1146.6mg; sodium 334.5mg; thiamin 0.2mg.

4 vegetable, 2 1/2 fat