Summer Vegetable Stew

By Marge Perry & David Bonom
Every spoonful of this beautiful dish just tastes like summer! It’s as packed with nutrients as it is with flavor…and will give you one more reason to wish summer would never end.
  • Cuisine: American
  • Course: Side Dish


  • Chopped fresh parsley
  • Extra Virgin Olive Oil
  • fresh corn kernels
  • frozen shelled edamame
  • garlic cloves
  • ground black pepper
  • large Vidalia or other sweet onion
  • Low-sodium chicken broth
  • medium zucchini
  • Orange bell pepper
  • red bell pepper
  • Salt


  1. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat. Add the corn and cook, stirring occasionally, until starting to brown, about 4-5 minutes. Transfer corn to a bowl and reserve.
  2. Return skillet to the stove and heat the remaining 1 tablespoon oil. Stir in the onion and garlic