Summer Vegetable Stew With Basil Purée

• Basil purSPECIAL_CHAR
• 1 cup basil leaves
• 1 garlic clove
• 3 tablespoons water
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• Vegetables:
• 1 tablespoon olive oil
• 2 bay leaves
• 1 onion, cut into 1/4-inch-thick wedges
• 6 garlic cloves, halved
• 2 thyme sprigs
• 1 1/2 cups (2-inch-thick) sliced carrot
• 1 pound small red potatoes, halved
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups (1-inch) cubed yellow squash (about 3/4 pound)
• 1 cup yellow bell pepper strips
• 1/2 pound green beans, trimmed and cut into 3-inch pieces
• 2 tomatoes, peeled and cut into 1-inch pieces
• 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

1. To prepare basil puree, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside.
2. To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over low heat. Add bay leaves; cook 1 minute. Add onion, 6 garlic cloves, and thyme; cover and cook 10 minutes. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes. Add squash, bell pepper, and beans; cover and cook 15 minutes. Add the tomatoes; cover and cook 10 minutes. Discard bay leaves and thyme. Spoon stew into individual bowls; drizzle with the basil puree, and sprinkle with Parmesan.

basil, basil, garlic, water, olive oil, salt, vegetables, olive oil, bay leaves, onion, garlic, thyme, carrot, red potatoes, salt, black pepper, yellow bell pepper strips, green beans, tomatoes, parmesan cheese

Taken from www.myrecipes.com/recipe/summer-vegetable-stew-with-basil-pure (may not work)