We're still a few months away from abundant summer produce, but the combination of flavors in this dish had me longing for warmer days. This cassoulet, a hearty vegetable stew, is simultaneously comforting for a rainy night, but filled with fresh ingredients that will have your kitchen smelling like a lazy July afternoon.

For the original recipe, visit Keely's blog.


Recipe adapted from Mark Bittman

I couldn't help but think of summer with the zucchini and tomatoes, so I added basil to enhance the freshness. I omitted any animal products to keep this version vegetarian and vegan.

1 small onion, diced
3 garlic cloves
2 large zucchini, diced
3-4 Roma tomatoes, diced
1 tablespoon tomato paste
A few fresh basil leaves, chopped
1 cup homemade tomato sauce
2 cups vegetable stock, or as needed

In a large Dutch oven, heat a few turns of olive oil over medium low heat. Add the onions and garlic and cook for a few minutes until fragrant and the onions begin to soften. Add the zucchini; season with salt and cook for 5-10 minutes, until softened. Add the tomato paste, tomatoes, basil, and stir to combine. Add the tomato sauce and stock and bring to a low simmer. Cook for 15-20 minutes, until the liquid has thickened a bit. Serve with crusty bread.