Spanish Vegetable Stew with Squash

When the garden is overflowing with squash and tomatoes, this is the recipe you reach for.

Chunky yellow summer squash, potatoes, green peppers, tomatoes, and onions simmer together in olive oil with garlic and parsley for 40 minutes until everything is meltingly tender and the flavors have married into something warm and deeply satisfying.

It’s the kind of stew that tastes like a Spanish countryside kitchen in the best possible way. Naturally vegan, full of fiber, and hearty enough to serve as a main dish with a loaf of good bread.

Kitchen Tips

• Peel the tomatoes before chopping. A quick dip in boiling water loosens the skins in seconds.
• Add only a little water at the start. The vegetables will release plenty of their own liquid as they cook.
• Stir occasionally but gently. You want the vegetables to hold their shape, not turn into mush.
• This stew reheats beautifully the next day, and the flavors deepen overnight.