Basil and Feta Summer Squash Stew

Name: Basil and Feta Summer Squash Stew
Prep time: 15 min
Total time: 1 h
Yield: 4 - 6
Ingredients: 8 oz. feta, broken into chunks (about 2 cups); 4 large shiitake mushrooms, stemmed and sliced; 3 medium tomatoes, roughly chopped; 3 medium summer squash, sliced into 1/2-inch-thick half-moons; 1 large green bell pepper, coarsely chopped; 1 small yellow onion, coarsely chopped; 3/4 c. loosely packed fresh basil leaves; 1 tbsp. sugar; 1 tbsp. canola oil; 1/4 tsp. garlic powder; Kosher salt and freshly ground black pepper

Summer's best vegetables go into making this delicious stew.

By The Martha's Vineyard Cookbook by Julia BlanterPublished: Jun 16, 2025

Be the first to review!

Jump to recipe

vegetable stew in a blue casserole dish topped with crumbled feta

Becky Stayner for Country Living

Yields:

4 - 6

Prep Time:

15 mins

Total Time:

1 hr

In West Tisbury, Ghost Island Farm is known for its year-round CSA, and this main course–worthy stew makes the most of what’s in season.

Advertisement - Continue Reading Below

Ingredients

8 oz. feta, broken into chunks (about 2 cups)
4 large shiitake mushrooms, stemmed and sliced
3 medium tomatoes, roughly chopped
3 medium summer squash, sliced into 1/2-inch-thick half-moons
1 large green bell pepper, coarsely chopped
1 small yellow onion, coarsely chopped
3/4 cup loosely packed fresh basil leaves
1 Tbsp. sugar
1 Tbsp. canola oil
1/4 tsp. garlic powder
Kosher salt and freshly ground black pepper

Directions

1. Step 1Preheat oven to 425°F. Set aside 1/2 cup feta. Toss together mushrooms, tomatoes, squash, bell pepper, onion, basil, sugar, oil, garlic powder, and remaining 1 1/2 cups feta in a 9-by-13–inch baking dish. Season with salt and pepper. Tightly cover with aluminum foil. Bake until vegetables are crisp-tender, 40 to 45 minutes. Divide among individual bowls and top with the reserved feta.

Advertisement - Continue Reading Below