Vegetable Gumbo

Spray a large heavy-bottomed pot with vegetable coating spray and heat over medium-high heat until the base is hot, about 1-2 minutes.

Add the chopped onion, diced green pepper, diced celery ribs, and minced garlic clove to the pot, stirring frequently until the vegetables are softened and the onion becomes translucent, about 5-7 minutes.

Stir in the sliced okra and cook for 3-4 minutes, stirring occasionally to help the okra release its natural thickening compounds.

Add the fresh or canned tomatoes (chopped if fresh), followed by the corn, vegetable bouillon granules, and white grape juice.

Pour in the water and add the Tabasco sauce and paprika, stirring well to combine all ingredients.

Bring the gumbo to a boil over medium-high heat, then immediately reduce the heat to medium-low and maintain a gentle simmer.

Simmer uncovered for 30-35 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

Stir in the minced basil or rosemary and fresh chopped parsley, adjusting the Tabasco and paprika to taste if needed.

Ladle the vegetable gumbo into serving bowls and serve hot.