Late Tomato & Squash Vegetable Stew

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 2 medium yellow summer squash
• 2 medium zucchini
• 2 lb ripe late-season tomatoes
• 1 cup red seedless grapes
• 1 large yellow onion
• 5 garlic cloves
• 1/4 cup extra-virgin olive oil
• 3 cups vegetable broth
• 1/2 cup torn fresh basil
• 2 tbsp chopped fresh oregano
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 loaf for serving crusty bread

Instructions

1. 1Warm a heavy Dutch oven over medium heat and swirl in the olive oil until it shimmers. Add the diced onion and cook 6 to 8 minutes until soft and translucent with light golden edges.
2. 2Stir in the minced garlic and smoked paprika; cook 60 seconds until fragrant but not browned. The kitchen should smell warm and savory.
3. 3Add the chopped yellow squash and zucchini in large chunks. Season with salt and pepper, then sauté 5 minutes so the edges begin to soften while still holding shape.
4. 4Core and roughly chop the late tomatoes, keeping their juices. Tip them into the pot along with any liquid and bring to a lively simmer.
5. 5Pour in the vegetable broth, scrape up any browned bits from the bottom, and return to a gentle bubble. Partially cover and simmer 18 to 20 minutes.
6. 6Taste and adjust seasoning. The squash should be tender but not mushy and the tomatoes broken down into a bright broth.
7. 7Halve the grapes and fold them in during the last 3 minutes so they warm through and release a touch of sweetness without collapsing.
8. 8Turn off the heat and stir in most of the torn basil and oregano, saving a handful for garnish. Let the stew rest 5 minutes so flavors marry.
9. 9Ladle into a wide serving bowl or individual bowls. Finish with remaining herbs and a drizzle of olive oil. Set out crusty bread for dipping and sharing.