Provençal Vegetable Stew with Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, herb-infused stew of seasonal vegetables simmered in a fragrant tomato-herb broth, embodying the essence of rustic French countryside cooking. This french-inspired vegetarian ready in about 40 minutes pairs olive oil, diced (1 cup) yellow onion, medium, sliced (1 cup) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 3 tbsp olive oil
• 1, diced (1 cup) yellow onion
• 2 medium, sliced (1 cup) carrots
• 1 medium, diced (1 cup) zucchini
• 1 cup cherry tomatoes
• 3 cloves, minced garlic
• 1 can (14 oz/400g) diced tomatoes
• 2 cups (480ml) vegetable broth
• 1 tsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat, then add 1 diced yellow onion and 2 sliced carrots, cooking for 5 minutes until softened and golden around the edges.
2. Step 2: Stir in 1 cup diced zucchini, 1 cup cherry tomatoes, and 3 minced garlic cloves, sautéing for 2 minutes until fragrant but not browned.
3. Step 3: Add 1 can diced tomatoes, 2 cups vegetable broth, 1 tsp chopped thyme, 1 tsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper, then bring to a gentle simmer and cook uncovered for 20 minutes until vegetables are tender.
4. Step 4: Reduce heat to low, cover, and let rest for 5 minutes to meld flavors before serving.