Summer Stew, Hilton Head, South Carolina

We also spent a lot of time eating at home… with delicious crab cakes, fresh salads, and the best chicken salad in the world (from Fresh Market).

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And one of the better Southern vegetable dishes I’ve made in a while…

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Summer Vegetable Stew

Ingredients: 2 courgettes (chopped), 1 onion (chopped), 10 oz of okra (sliced), 1 red bell pepper (chopped), one can of chopped tomatoes, 1 garlic clove (crushed or sliced), dry white wine (1/2 a cup), olive oil, fresh basil

1. Start by sweating the onion in a little olive oil in a large casserole pot. Once the onion is translucent, add the garlic and saute for 2-3 minutes.

2. Add the red bell pepper and cook for 5 minutes, then add the okra and courgette, cooking for another 5. Add salt and pepper to taste.

3. Add the canned tomatoes and the white wine, turn the burner to low and let cook for 20-30 minutes, stirring as needed.

4. Once the vegetables are all soft, taste and season again, take off the heat and serve with ribbons of basil.


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