Enjoy the abundance of the season with this versatile dish that turns colorful, fresh veggies into a substantial, aromatic stew or artistically packed treats. This meal delivers a comfortable fusion of textures and flavors, whether you decide to boil a combination of chopped vegetables in a fragrant, spicy broth or stuff tender bell peppers and zucchini with a savory rice and herb mixture and bake them to golden perfection. It’s a celebration of wholesome, plant-forward food that is completely customizable to your preferences, making it perfect for light lunches or comforting meals.

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Ingredients
Vegetables (choose a mix or use for stuffing):

4 medium zucchini (for stuffing, halved lengthwise with centers scooped)
4 medium bell peppers (tops cut off, seeds removed)
2 medium tomatoes (for stew base, chopped)
1 large eggplant (diced)
2 carrots (diced)
1 cup green beans (cut into 1-inch pieces by trimming)
1 cup peas (fresh or frozen)
For the Filling/Stew Base:

1 large onion (finely chopped)
3 garlic cloves (minced)
2 cups cooked rice or quinoa (for stuffing; optional for stew)
1 can (14.5 oz) diced tomatoes (or use fresh chopped tomatoes)
1/4 cup olive oil
2 cups vegetable broth (low sodium)
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper, to taste
Fresh herbs for garnish (parsley, basil, or cilantro)

Instructions
Prepare the Vegetables
For Stuffed Vegetables:
Preheat your oven to 375°F (190°C).
Cut zucchini in half lengthwise and scoop out the center with a spoon to create a boat. For bell peppers, remove the tops and seeds.
For Stew:
Wash and chop all vegetables into bite-sized pieces. Reserve the zucchini and bell peppers to add later if you like extra texture.

Prepare the Filling / Stew Base
Heat olive oil over medium heat in a large skillet.
Add chopped onions and garlic; sauté until softened (about 3–4 minutes).
If you’re preparing the stuffing filling, add the diced eggplant, carrots, and green beans.

Sauté until they begin to soften (approximately 5–6 minutes). For a stew, add all chopped vegetables (eggplant, carrots, green beans, peas, tomatoes) and continue to sauté for another 5 minutes.
Stir in the paprika, cumin, oregano, and basil. Season with salt and pepper.

For Stuffed Vegetables:

Stir in the cooked rice or quinoa and half of the diced tomatoes. Allow the mixture to heat through (about 3 minutes). Taste and adjust the seasonings.

For Stew:

Pour in the vegetable broth and the can of diced tomatoes. Bring to a simmer and let it cook for 10 minutes. If using zucchini and bell peppers, add them in the last 5 minutes so they retain a slight bite.

Assemble and Bake (Stuffed Vegetables Option)
Spoon the filling into the hollowed zucchini halves and bell peppers.
Place the stuffed vegetables in a baking dish. Drizzle with a little extra olive oil and cover the dish with foil.
To ensure the vegetables are tender, bake in the preheated oven for 25–30 minutes.

Remove the foil during the last 5 minutes if you want a lightly browned top.
Garnish with freshly chopped herbs before serving.

Serve as a Mixed Vegetable Stew
If you prefer the stew version, simply ladle the simmered mixture into bowls.
Add a drizzle of olive oil and garnish with fresh herbs.

Serve with crusty bread or over a grain like rice or quinoa for a complete meal.

Tips and Variations
Spice it Up:

If you like a bit of heat, add a pinch of red pepper flakes when cooking the onions.
Vegan Option:

This recipe is naturally vegan; ensure that the vegetable broth is also vegan.
Add Protein: For extra protein, stir in cooked lentils or chickpeas to the filling or stew.
Cheesy Top:

For the stuffed vegetables, you can sprinkle a bit of grated vegan cheese or Parmesan over the top in the last few minutes of baking.
This versatile recipe allows you to either enjoy a rustic, warming stew or an artful presentation of stuffed vegetables. Both variations bring out the natural flavors of the vegetables while offering hearty, comforting textures perfect for any season.