There’s nothing better than using up all the fresh summer veggies in a delicious, healthy, easy dish that makes for the perfect dinner on warm nights. While we typically roast or grill our vegetables, we switched things up here with a method that doesn’t get as much time in the limelight as it should: braising. Braising our vegetables mostly just means browning them (like you would chicken or pork) in a hot pan, so you add really great flavor, then cooking them in liquid so they stay moist and tender. We used broccoli, zucchini, tomatoes and bell peppers in our dish, but you can feel free to add in anything you like…it’s impossible to go wrong with this!
35 minutes to prepare serves 6
- 2 cups low-sodium chicken broth
- 1/2 head broccoli, cut into florets
- 2 zucchinis, roughly chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 tomatoes, diced
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- sage, rosemary, thyme, dried basil, or dried oregano, to taste
- kosher salt and freshly ground pepper, to taste
- Heat olive oil in a large stock pot or Dutch oven over medium-high heat.
- Add broccoli, zucchini, onion, bell pepper, tomato and celery, and lightly brown on all sides, being careful to not let the veggies burn.
- Once vegetables have browned and softened, add garlic, and season with salt and pepper.
- Pour in chicken broth and tomato paste, and stir everything together. If using, add herbs now.
- Bring mixture to a boil, then reduce heat to a simmer, and cover and cook for 20 minutes, or until veggies are fork tender.
- Remove lid and bring mixture back up to a boil. Cook for 5 minutes, or until remaining sauce thickens. Stir frequently so nothing burns.
- Taste and adjust seasoning, if necessary, then serve hot. Enjoy!
Recipe adapted from Stupid Easy Paleo