This colorful Braised Summer Vegetables dish transforms the season’s finest produce into a tender, flavorful medley that celebrates the natural sweetness and vibrant colors of peak summer harvests. Unlike quick-cooked vegetables, braising allows each ingredient to slowly absorb the aromatic herbs and gentle seasonings while maintaining their individual character and nutritional value. The vegetables become beautifully tender while retaining just enough texture to provide a satisfying bite. This versatile dish works equally well as a hearty vegetarian main course, an elegant side dish for grilled meats, or a healthy addition to grain bowls. The gentle cooking method brings out the natural sugars in the vegetables, creating a dish that’s both comforting and refreshing.
Serves: 4-6 people
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion, cut into wedges
- 3 garlic cloves, sliced
- 2 medium zucchini, cut into 1-inch pieces
- 1 medium eggplant, cut into 1-inch cubes
- 2 bell peppers (red and yellow), cut into strips
- 2 large tomatoes, cut into wedges
- 1 cup cherry tomatoes, halved
- 1/2 cup vegetable broth
- 1/4 cup dry white wine (optional)
- 2 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 4 fresh basil leaves, torn
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
Prepare the Vegetables
Wash all vegetables thoroughly and cut them into uniform pieces so they cook evenly. Cut the onion into thick wedges, keeping the root end intact so the pieces hold together. Slice the zucchini into rounds and then quarter them. Cut the eggplant into cubes and lightly salt them, letting them sit for 10 minutes to draw out any bitterness, then pat dry with paper towels.
Start the Braising
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. The pot should be wide enough to hold all the vegetables in a relatively single layer. Add the onion wedges and cook for 5 minutes, stirring gently, until they start to soften and become translucent around the edges.
Add Aromatics
Add the sliced garlic to the pot and cook for 1 minute until fragrant. Be careful not to let the garlic brown as it can become bitter. The kitchen should start to smell wonderful at this point.
Layer the Vegetables
Add the eggplant cubes to the pot first, as they take the longest to cook. Stir gently and cook for 3-4 minutes. Then add the zucchini pieces and bell pepper strips. Cook for another 3-4 minutes, stirring occasionally to ensure even cooking.
Add Tomatoes and Liquid
Gently fold in the tomato wedges and halved cherry tomatoes. Pour in the vegetable broth and white wine if using. The liquid should come about halfway up the vegetables – add a little more broth if needed.
Season and Add Herbs
Sprinkle the salt, black pepper, and red pepper flakes over the vegetables. Nestle the thyme sprigs, rosemary sprigs, and bay leaves among the vegetables. Scatter the torn basil leaves on top.
Braise the Vegetables
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the vegetables braise for 20-25 minutes. Check occasionally and gently stir once or twice, being careful not to break up the tender vegetables. The vegetables should be fork-tender but not mushy.
Final Touches
Remove the herb sprigs and bay leaves from the pot. Taste and adjust seasoning with salt and pepper as needed. Stir in the chopped fresh parsley and lemon juice just before serving. The lemon juice adds brightness and balances the rich, concentrated flavors.
Rest and Serve
Let the braised vegetables rest for 5 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly.
Serving Suggestions
These Braised Summer Vegetables are delicious served warm as a main dish with crusty bread and a drizzle of good olive oil. They also make an excellent side dish for grilled chicken, fish, or lamb. Try serving them over cooked quinoa, rice, or pasta for a complete meal. They’re equally wonderful at room temperature as part of a Mediterranean-style spread with cheese, olives, and fresh bread.
Storage Tips
This dish actually improves in flavor when stored overnight, making it perfect for meal prep. Store in the refrigerator for up to 4 days in a covered container. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. The vegetables can also be enjoyed cold or at room temperature as a salad.
Recipe Notes
The key to successful braising is gentle, slow cooking. Keep the heat low to prevent the vegetables from breaking down too much. The vegetables should be tender but still hold their shape.
Feel free to substitute vegetables based on what’s fresh and available. Yellow squash works well in place of zucchini, and you can add green beans, okra, or fennel for variety. Root vegetables like carrots or potatoes will need to be added earlier in the cooking process.
For a richer flavor, you can add a tablespoon of tomato paste along with the garlic, cooking it for a minute before adding the other vegetables.
If you prefer a more concentrated flavor, remove the lid for the last 10 minutes of cooking to allow some of the liquid to evaporate and the flavors to intensify.
This dish is naturally vegan and gluten-free, making it suitable for many different dietary preferences. The herbs can be adjusted to your taste – oregano, sage, or marjoram would all work beautifully in place of or in addition to the suggested herbs.
