Harvest Vegetable Stew  Source: Dr. Shekhar Annambhotla -- Ayurveda Wellness Center Newsletter Aug. 2010
Makes 4 servings
Cooking time - 30 minutes

1 tablespoon olive or sunflower oil
1 medium red onion, chopped
2 medium carrots, cut into 1/4-inch-thick circles
2 medium potatoes, cut into 1-inch cubes
1 medium red or yellow bell pepper, diced
2 medium zucchinis, cut into 1/4 inch-thick semi-circles
1 medium summer squash, cut into 1/4-inch-thick slices
1 pound ripe plum tomatoes, chopped
1 cup fresh peas
2 cups water or vegetable stock
1/4 cup fresh basil
1/4 cup chopped fresh parsley
1/8 cup chopped fresh thyme
1/4 teaspoon freshly ground black pepper
Salt as needed

In a large saucepan, heat the oil over medium heat. Fry the onion until golden brown. Add carrots, cover, and cook until softened, about 5 minutes. Stir in the potatoes, bell pepper, and water/vegetable stock and bring to a boil. Reduce the heat to medium and simmer for 10 minutes.

Add the zucchini, yellow squash, peas, and tomatoes. Season with salt and black pepper to taste, cover, and simmer until the vegetables are tender, about 15 minutes. Garnish with basil, parsley, and thyme. Serve warm with bread or rice.