Mediterranean Vegetable Stew Recipes

MEDITERRANEAN VEGETABLE STEW

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-BEAN STEW

Steps:

• Heat dressing in Dutch oven on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
• Add tomatoes and zest; stir. Bring to boil; simmer on medium-low heat 20 min. or until slightly thickened, stirring occasionally. Add zucchini and beans; cover. Cook 5 min. Stir in spinach.
• Serve stew over couscous; top with cheese and parsley.

MEDITERRANEAN VEGETABLE STEW

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.

VEGETARIAN CASSEROLE

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.

MEDITERRANEAN STEW WITH NAVY BEANS

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
• Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
• Sprinkle with chives and serve.

MEDITERRANEAN VEGETABLE STEW

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.

SLOW COOKER MEDITERRANEAN STEW

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.