Italian-style vegetable stew

Italian-style vegetable stew

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author CASA Veneracion


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large carrot diced
  • 1 large onion diced
  • 1 large bell pepper diced
  • a generous pinch of sugar
  • salt to taste
  • pepper
  • 1 cup squash diced
  • 1 to 2 tablespoons pesto (see recipe and variation)
  • 1 to 1 and 1/2 cups tomato sauce preferably homemade
  • a pinch of dried oregano
  • 1 bay leaf
  • 2 tablespoons black olives (optional but works wonders), sliced
  • chiffonaded basil (see details), to garnish


  • Heat the butter and olive oil. Add the diced carrot, onion and bell pepper. Sprinkle with sugar, salt and pepper. Cook over low heat until the onion starts to turn translucent.
  • Add the squash and pesto (pesto contains garlic that’s why garlic is no longer included among the ingredients). Toss to coat all the vegetables with pesto.
  • Pour in a cup of tomato sauce. Sprinkle in the oregano. Add the black olives and bay leaf. Stir. Taste. Add salt and pepper as needed.
  • Cook over very low heat, covered, until the vegetables are done. Should take about 15 minutes. Check after 10 minutes, if the mixture looks too dry, add the rest of the tomato sauce. Check the seasonings too and add salt or pepper, or both, if needed. Garnish with chiffonaded basil before serving.