I love hearty vegetable braises where the vegetables are treated like meat—browned first to develop flavor, then gently simmered in just enough liquid to bring everything together. This rustic summer stew is a perfect example: tender potatoes, golden zucchini, and ripe tomatoes mingle in a light, savory broth infused with garlic, herbs, and soffrito.
You can easily swap zucchini for other summer squash—just be sure to cut them into interesting, irregular shapes so they cook evenly without looking uniform. I like the roll cut for long squash: trim the ends, slice at a 45° angle, roll the squash a quarter turn, and cut again every 1 to 1½ inches. The result is a stew that’s as visually appealing as it is delicious—vibrant, earthy, and full of summer flavor.
INGREDIENTS:
1½ pound zucchini, cut into 1½ inch pieces using the roll cut
1½ pound potatoes, cut into 1½-inch chunks
1 cup soffrito, room temperature
2 medium tomatoes or 3 medium plum tomatoes, cut into ½ inch dice
2 cloves garlic, peeled and minced
2 cups vegetable stock or water, heated to a simmer
1-2 tablespoons fresh oregano and/or basil, chopped
Salt and pepper to taste
Olive oil as needed
1/4 – 1/2 cup brine-cured purple olives (optional)
METHOD:
Heat a generous film of olive oil in a large (10-inch) skillet over medium-high heat. Add the zucchini, season lightly with salt and pepper, and cook until the edges are lightly browned. Remove and set aside.
Toss the potatoes with a drizzle of oil, salt, and pepper. Add them to the same pan and cook until lightly golden on the surface.
Add the soffrito to the pan and cook for 1–2 minutes, stirring to loosen any browned bits. Add the garlic and cook just until fragrant, about 30 seconds.
Stir in the diced tomatoes and half of the herbs. Cook until the tomatoes begin to soften and release their juices, about 3 minutes.
Pour in the hot stock or water, bring to a boil, then reduce heat to a gentle simmer. Cook for 15 minutes, or until the potatoes are tender and the tomatoes are melting into the sauce.
Add the browned zucchini and remaining herbs. Stir gently to combine. Add olives if using. Simmer 3–5 minutes more, just to heat the zucchini through.
If excess liquid remains, remove the vegetables and boil the sauce over high heat until slightly thickened. Pour the reduced sauce over the vegetables and serve hot.
YIELD: Serves 4
SOURCE: Chef Andrew E Cohen
