Summer Vegetable Stew with Lemon and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, herb-infused stew featuring seasonal vegetables simmered in a bright lemon-thyme broth, perfect for warm weather dinners. This mediterranean-inspired vegetarian ready in about 60 minutes pairs large, finely chopped yellow onion, minced garlic, halved cherry tomatoes 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.

Prep: 20 min Cook: 40 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large yellow onion, finely chopped, and cook for 5 minutes until translucent.
  2. Step 2: Stir in 3 cloves garlic, minced, and 1/4 cup fresh thyme leaves, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 medium zucchinis, diced into 1/2-inch cubes, 2 medium carrots, diced into 1/2-inch cubes, and 2 medium potatoes, diced into 1/2-inch cubes. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
  4. Step 4: Pour in 3 cups vegetable broth, 1 lemon, zested and juiced, and 1 cup cherry tomatoes, halved. Bring to a gentle simmer, cover, and cook for 25 minutes or until vegetables are tender.
  5. Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper. Garnish with extra fresh thyme before serving.

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Frequently asked questions

How long does Summer Vegetable Stew with Lemon and Thyme take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Summer Vegetable Stew with Lemon and Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic from drying out.

Can I substitute ingredients in Summer Vegetable Stew with Lemon and Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Summer Vegetable Stew with Lemon and Thyme for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Summer Vegetable Stew with Lemon and Thyme?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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