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Vegetable Stew

Ingredients

  • 1 Tbs. olive oil
  • 1 clove garlic, minced
  • 1 Tbs. tomato paste
  • 3/4 lb. zucchini, trimmed and cut into 1/2 inch cubes
  • 1/2 lb. eggplant, peeled and cut into 1/2 inch cubes
  • 1/2 lb. tomatoes, peeled and cut into 1/2 inch cubes
  • 1 red bell pepper, seeded and cut into 1/2 inch cubes
  • 1 small red onion, peeled and cut into 1/2 inch cubes
  • 1/4 lb. mushrooms, chopped
  • 1/4 cup parsley, chopped
  • 2 tsp. basil, or 1/4 cup fresh, chopped
  • 1/4 tsp. thyme, or 1 tsp. fresh, minced
  • 1/4 tsp. rosemary, or 1/2 tsp. fresh, minced
  1. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic 1 minute.
  2. Stir in next 7 ingredients. Cover skillet and simmer 15 minutes until vegetables are tender. Season with salt and pepper to taste.
  3. Stir in remaining ingredients and serve.

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