If you’re starting to think ahead, and you’ve got time to stop at the produce section, then try this gorgeous stew.
- 2 Tbsp. olive oil
- 1 large onion, chopped
- 1 medium eggplant (skin intact) diced into 1-inch cubes
- 1 green and 1 red pepper, seeded and chopped
- 1 medium yellow squash, chopped
- 1 medium zucchini, chopped
- 2 cloves garlic, minced
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 1 Tbsp. tomato paste
- 4 medium-large ripe tomatoes, chopped
- 2 c. fresh green beans, sliced into 1-inch pieces
- 3/4 c. corn
- 2 cups butternut squash
- juice of 1 lemon (approx 3 tbsp.)
- 1 c. fresh Italian (flat leaf) parsley
Heat olive oil on medium-high heat in a large, heavy pot. Add onion, garlic, butternut squash, eggplant, peppers, yellow squash, green beans and zucchini. Season lightly with half the salt and pepper. As veggies fry in oil, stir often and add small amount of water as needed to keep veggies from sticking to the bottom of the pot. In 5 minutes, add just enough hot water to almost cover veggies, and let simmer 10 minutes until peppers and squash are barely tender.
In a small cup, add a few spoonfuls of broth to the tomato paste and stir until smooth. Add tomato paste mixture to veggie pot, along with tomatoes and remaining salt and pepper. Turn down heat and simmer 5 minutes more. Remove from heat and stir in lemon juice and fresh parsley.
You can serve this right away or it may be left covered on the back of the stove for a couple of hours to allow the flavors to blend, and then served at room temperature.
Serves 6-8 generously. Amazing straight up, over brown rice or pasta, or with a thick slice of rustic bread.
The original version of this recipe is from A Veggie Venture. Thank you!