Charente-Maritime Vegetable Medley with Garlic and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant seasonal vegetable stew with herbs from the coastal region, simmered until tender. This french-inspired vegetarian (vegetarian) ready in about 45 minutes pairs Carrots, Zucchini, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 Carrots
• 1 Zucchini
• 1 Red bell pepper
• 1 Red onion
• 2 tsp Fresh thyme
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1 cup Vegetable broth
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Peel and dice carrots into 1/2-inch cubes. Cut zucchini into 1/2-inch cubes. Remove seeds and dice red bell pepper into 1/2-inch pieces. Finely chop red onion.
2. Step 2: Heat olive oil in a large saucepan over medium heat. Add red onion and cook for 5 minutes until softened and translucent.
3. Step 3: Add carrots and bell pepper, stirring to coat. Cook for 3 minutes until slightly softened.
4. Step 4: Stir in minced garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
5. Step 5: Pour in vegetable broth and bring to a gentle simmer. Cover and cook for 15 minutes until carrots are tender when pierced with a fork.
6. Step 6: Add zucchini and simmer uncovered for 5 more minutes until zucchini is tender but still holds its shape.
7. Step 7: Remove from heat. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm as a side dish.