Vegetable Stew Recipe

Vegetable Stew Recipe

This hearty and filling vegetarian dish will make a good side dish for lunch and dinner. The assortment of vegetables provides a good variety of flavours while the touch of spices adds a nice zing to the stew. You can mix and match different vegetables combinations to get your perfect vegetable stew combination.


Vegetable Stew Recipe

Yield: 6 servings


– 1 (6 oz) can tomato paste (no salt or sugar added)
– 1 1/2 cups water
– 1 tablespoon fresh lemon juice
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 teaspoon cumin
– 1 teaspoon paprika
– 2 tablespoons olive oil
– 1 large onion, chopped
– 1 large eggplant, unpeeled, cubed into 1-inch cubes
– 6 medium zucchinis, unpeeled, cubed into 1-inch cubes
– 1 tablespoon minced garlic
– 2 large bell peppers, chopped





1)In a large bowl, whisk together the tomato paste, water, lemon juice, salt, black pepper, cumin and paprika. Set aside.


2) Heat the olive oil in a large, heavy saucepan over medium-high heat. Add the onion and cook 3-4 minutes, until translucent.


3) Add the eggplant, zucchinis and garlic. Cook, stirring, until golden, about 5 minutes.


4) Add the bell peppers and the tomato mixture. Gently mix with a wooden spoon to blend everything together. Bring to a boil.


5) Reduce heat to medium-low. Cook, covered, 30 minutes, stirring gently every 10 minutes, until vegetables are tender.


6) Remove from heat, stir one more time, and allow to slightly cool before serving, about 10 minutes. Serve as a side dish, or spoon over cooked brown rice. Refrigerate leftovers and reheat in microwave.


Vegetable Stew Recipe


Source of recipe: Healthy Recipes

Source of image: U.S. Department of Agriculture

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