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Mixed Vegetable Stew Recipe

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This recipe for Mixed Vegetable Stew is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt
4 C eggplant, peeled and cut into ½ ” cubes
2 C zucchini, cut into ½” cubes
2 C yellow squash, cut into ½” cubes
½ C oil
1 C sliced sweet red pepper
1 C sliced green pepper
2 C chopped onions
1 tsp. minced garlic
2 C cauliflower flowerets
1 C sliced carrots
1 ½ C green beans
2 C diced potatoes
½ C sliced celery
1 C vegetable broth
Chopped fresh herbs
Pepper
Directions:
Directions:
Salt the eggplant and squash; let drain for 30 minutes and pat dry.

Heat ¼ C of the oil in a large sauté pan. Sauté the eggplant and squash in batches until lightly browned, adding additional oil if needed.

Drain the eggplant and squash and place in large casserole. Lightly sauté the peppers and add to the casserole.

Sauté the onions until wilted, stir in the garlic and cook for 30 seconds. Add to casserole.

Stir in the remaining vegetables and the broth. Bring to a boil, cover and place in a preheated 350 degree oven. Cook for 30 minutes, uncover, and cook, stirring occasionally, 30 – 40 minutes longer, until all the vegetables are tender and the juices have thickened. Add the herbs and season with salt and pepper to taste.

Note: This also can be cooked on the top of the stove covered. Uncover near the end of the cooking time.

 

 

 

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