Tomatoes, zucchini, bell peppers, yellow squash, herbs, this is the time of year to take advantage of all of the best that nature has to give. And take advantage I shall! My little garden is brimming with beautiful color, and so are your local farmers markets and grocery stores. This is the time of the year when you can truly eat the rainbow.
What do you get when you combine shades of green, red, yellow, purple, orange, and fragrant spices, veggie broth, and coconut milk? A taste of Morocco and a boat load of delicious flavor, vitamins, and antioxidants. Sign me up!
This colorful, savory, and exotic tasting Moroccan summer vegetable stew was inspired by the gorgeous blue sky and the heat that finally graced the Chicago area yesterday. It was a little bit humid—I like that—and hot, and it made me feel like cooking something filled with spices from faraway places, like India, or Morocco. I know, I probably should have been grilling instead of standing over the stove, but the guys in my house weren’t home to light the grill, and let’s just say that I’m a big chicken when it comes to propane and fire. So I opted for my gas cooktop instead.
You guys, this Moroccan summer vegetable stew is so good. It’s spiced with garam masala, you know, that aromatic blend of cinnamon, coriander, cumin, and other spices commonly used in African/Indian/Moroccan dishes. It takes the fresh flavor of the summer vegetables to another level. And the coconut milk broth cools the spices and adds another layer of delicious complexity to the dish. So good!
This recipe takes advantage of what’s in full season right now. Perfect zucchini and yellow summer squash, sweet bell pepper, carrots, and ripe, juicy tomatoes are the four stars of this wonderful recipe. All you’ll need to do to make this simple dish is dice the vegetables, a red onion, garlic, and ginger, and then sauté them in a little vegetable broth (you can use oil if you want). Once the veggies have softened add more vegetable broth, lite coconut milk, and spices, and let them simmer for about twenty minutes. Your house is going to smell amazing.
You can put this light, summery stew on a bed of couscous, like I did. Or, you can spoon it on quinoa, rice, or any other grain that you are partial to. It’s your recipe, do what you like.
Because I love a savory breakfast, and you can’t go wrong starting your day with so many healthy veggies, I’m going to eat the leftovers for breakfast. It’s good hot or cold, so don’t be afraid to make this ahead of time and toss the ingredients together like a salad. It makes a great chilled dinner too.
Note: Zucchini and yellow squash contain a lot of water. If the squash and zucchini start to get mushy, then add the tomatoes immediately after you add the broth and spices and reduce the cooking time in the broth to ten minutes instead of twenty. Also, we all have a different tolerance to spices and herbs. I encourage you to add the spices slowly and taste as you go. Feel free to reduce the amount, or add more, make it your recipe.
Does your gas grill freak you out like mine does?
Do you love exotic spice blends as much as I do?
Do you like hot and balmy weather?
Some of the products I used to make this recipe:
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