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Vegetable Stew (Recipe)
This hearty, delicious Mediterranean Vegetable Stew , loosely based on ratatouille makes a fantastic vegetarian/vegan meal.
By Alyssa V. May 1, 2024

Vegetable Stew (Recipe)
Ingredients
- 3 tablespoons extra virgin olive oil (Use Kasandrinos *FREE Bottle**)
- 1 medium eggplant cubed
- 1 medium zucchini cubed/cut into chunks
- 1 red bell pepper roughly chopped
- 10.58 ounces (300 g) butternut squash peeled, cubed
- 1 onion finely chopped
- 4 garlic cloves finely chopped
- 1x14.11oz can (400 g) tomatoes
- 4 sun dried tomatoes in oil, finely chopped
- 3 tablespoons tomato puree
- 1 bay leaf
- 1 teaspoon each oregano and thyme
- 5 tablespoons white wine
- ⅘ cup (200 ml) vegetable stock hot
- ⅔ teaspoon coarse sea salt plus pepper to taste
Instructions
- 1. In a large pot heat up 3 tablespoons of the oil, add the garlic, onion and bay leaf and fry slowly for 3 minutes until softened. Add the wine, stir and cook for another minute. Add the eggplant and squash and cook for 5 minutes stirring often.
- 2. Add tomatoes, sun-dried tomatoes, tomato puree, herbs, stock and a little seasoning, stir, cover and simmer for 15 minutes.
- 3. Stir in the zucchini and pepper, cover and continue simmering for 15-20 more minutes or until all the vegetables are cooked through. Remove from the heat, adjust the seasoning as necessary and serve.
Enjoy!!!
Servings : 6
Ready in : 35 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 253kcal
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