MEDITERRANEAN VEGETABLE STEW
Lots of wonderful veggies including artichoke hearts and fennel accompany the hearty potato and chickpeas in this slow cooker stew. For a thicker stew, puree up to two cups of the solids at the end of the cooking process. Recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 26m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a medium skillet over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 10 minutes.
- Transfer the cooked vegetable mixture to a 4-6 quart slow cooker. Add the fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine, stock, dried thyme and oregano, if using and bay leaf; season with salt and pepper. Cover and cook on LOW for 6-8 hours.
- NOTE: if using fresh herbs, add them a few minutes before the end of the cooking time. Remove and discard the bay leaf before serving.
MEDITERRANEAN VEGETABLE STEW
This stew is supposed to be thick. My favorite way to eat this is over polenta. Over rice is also good. Add some extra tomato juice if you want to make it more soupy.
Provided by ratherbeswimmin
Categories Stew
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 260.8, Fat 9.7, SaturatedFat 1.4, Sodium 772.3, Carbohydrate 34.2, Fiber 7.7, Sugar 8.6, Protein 6.3
MEDITERRANEAN VEGETABLES
You can add or substitute your favorite vegetables to this easy-to-make baked-in-parchment dish. Carefully untwist parchment to check doneness; some vegetables may take longer to cook.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a large bowl, combine the zucchini, eggplants, tomatoes, shallots, bell pepper, garlic, thyme, and parsley. Divide the vegetable mixture among the lengths of parchment, arranging on one half of each parchment heart near the crease. Drizzle the oil over the vegetables, and add salt and pepper. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist parchment twice, gently but firmly, to seal. Repeat.
- Place the packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 25 minutes or until fully puffed. Remove from the oven, and open the packet carefully. Transfer the vegetables to a serving plate, and spoon the cooking liquid over if desired.
Nutrition Facts : Calories 107 g, Fat 7 g, Fiber 1 g, Protein 2 g, Sodium 726 g
MEDITERRANEAN VEGETABLES
Provided by Todd Weisz
Categories Onion Vegetable Side Bake Squash Zucchini Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss onion and next 5 ingredients together on prepared baking sheet; spread in single layer. Sprinkle with salt and pepper. Bake vegetables until tender and brown around edges, stirring occasionally, about 35 minutes.
MARVELOUS MEDITERRANEAN VEGETABLES
With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.-Cathy Godberson, Oakville, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes., Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.
Nutrition Facts : Calories 196 calories, Fat 16g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 549mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
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