Mediterranean Vegetable Stew Recipes

Steps:

• Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
• Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

Steps:

• In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

Steps:

• In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
• Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Steps:

• Put the eggplant and zucchini in a colander; toss with 1 1/2 teaspoon salt.
• Let stand for 30 minutes to 1 hour.
• Rinse under cold water; drain very well and pat dry with paper towels.
• In a large Dutch oven, heat 3 tablespoons oil over medium heat.
• Add in the eggplant and zucchini; cook and stir occasionally for 10 minutes or until lightly browned; Transfer to another bowl and set aside.
• Add the remaining 2 tablespoons oil to the Dutch oven; heat; add the onion, celery and red pepper.
• Cover and cook for 5 minutes or until the onion is tender.
• Add the garlic; cook for 1 minute.
• Add the wine and increase to high heat.
• Cook for about 3 minutes or until the wine is reduced by half.
• Add in the tomatoes with juice and the potatoes.
• Bring to a boil, lower heat, cook uncovered, stirring frequently, for 20 minutes.
• Add the eggplant and zucchini back to the pot; continue cooking and stirring for about 20 more minutes or until the potatoes are tender.
• Add in the chickpeas and basil; cook for 5 minutes or so, until the chickpeas are heated through.
• Add in the vinegar; stir.
• Season to taste with salt and pepper.
• I serve this hot over polenta or rice.

Steps:

• Heat the vegetable stock in a large casserole until boiling, then add the sliced pepper, zucchini, carrot and celery.
• Stir over high heat for 2-3 minutes, until the vegetables begin to soften.
• Add the potatoes, tomatoes, chili powder, mint and cumin. Add the chick peas and bring to a boil.
• Reduce the heat, cover the casserole with a tight-fitting lid and simmer for 30 minutes, or until all the vegetables are tender.
• Season to taste with salt and pepper and serve hot, garnished with mint leaves.