Vintage Kitchen Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant seasonal vegetable stew simmered in a light tomato-herb broth with a hint of smoked paprika. This mediterranean-inspired vegetarian ready in about 30 minutes pairs diced zucchini, diced yellow squash, halved cherry tomatoes 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

• 1 cup diced zucchini
• 1 cup diced yellow squash
• 1 cup halved cherry tomatoes
• 1/2 cup diced red bell pepper
• 1/2 cup thinly sliced carrots
• 1.5 cups chicken stock
• 1/2 cup diced tomatoes
• 1 tsp smoked paprika
• 2 tbsp chopped fresh basil
• 1 tbsp olive oil
• 1 clove minced garlic

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add carrots and cook for 2 minutes until slightly softened.
2. Step 2: Add garlic and cook for 30 seconds until fragrant, then stir in diced bell pepper and cook for 3 minutes until edges soften.
3. Step 3: Add zucchini, yellow squash, and cherry tomatoes, stirring to combine. Cook for 2 minutes until vegetables begin to release moisture.
4. Step 4: Pour in chicken stock and diced tomatoes, then bring to a gentle simmer. Add smoked paprika and 1/4 tsp salt, reducing heat to low.
5. Step 5: Cover and simmer for 12 minutes until vegetables are tender but still hold shape, stirring once halfway through.
6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh basil. Taste and adjust salt if needed.