Recipe
Sicilian Summer Vegetable Stew
Mediterranean Delight: Sicilian Summer Vegetable Stew
4.3 out of 5
Indulge in the vibrant flavors of Sicilian cuisine with this delightful recipe for Sicilian Summer Vegetable Stew. Bursting with fresh vegetables and aromatic herbs, this dish is a celebration of the bountiful produce found in the region.
Metadata
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Mediterranean diet
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins diet
Ingredients
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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1 onion, diced 1 onion, diced
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 eggplant, cubed 1 eggplant, cubed
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2 zucchini, sliced 2 zucchini, sliced
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2 bell peppers (any color), diced 2 bell peppers (any color), diced
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4 ripe tomatoes, diced 4 ripe tomatoes, diced
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1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon dried basil 1 teaspoon dried basil
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1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
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Salt and pepper, to taste Salt and pepper, to taste
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 25g, 12g
- Protein: 4g
- Fiber: 8g
- Salt: 1g
Preparation
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1.Heat olive oil in a large pot over medium heat.
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2.Add the diced onion and minced garlic to the pot and sauté until fragrant and translucent.
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3.Add the cubed eggplant, sliced zucchini, and diced bell peppers to the pot. Cook for 5 minutes, stirring occasionally.
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4.Stir in the diced tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
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5.Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the vegetables are tender.
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6.Adjust the seasoning if needed and serve the Sicilian Summer Vegetable Stew hot with crusty bread.
Treat your ingredients with care...
- Eggplant — To prevent the eggplant from becoming mushy, make sure to cut it into evenly sized cubes and avoid overcooking.
- Zucchini — Slice the zucchini into uniform thickness to ensure even cooking throughout the stew.
- Bell peppers — Feel free to use a mix of different colored bell peppers to add visual appeal to the dish.
- Tomatoes — If fresh tomatoes are not available, you can substitute them with canned diced tomatoes for convenience.
- Vegetable broth — Opt for a low-sodium vegetable broth to have better control over the saltiness of the stew.
Tips & Tricks
- For a richer flavor, you can add a splash of red wine to the stew while simmering.
- If you prefer a thicker consistency, you can stir in a tablespoon of tomato paste.
- Feel free to customize the stew by adding other seasonal vegetables such as artichokes or green beans.
- Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
- Garnish the stew with fresh basil leaves or a drizzle of extra virgin olive oil before serving for an extra touch of freshness.
Serving advice
Serve the Sicilian Summer Vegetable Stew as a main course, accompanied by crusty bread to soak up the flavorful broth. It can also be served over cooked pasta or with a side of couscous for a heartier meal.
Presentation advice
Present the Sicilian Summer Vegetable Stew in a rustic ceramic bowl or a deep plate. Sprinkle some freshly chopped basil on top for a pop of color. Serve with a side of crusty bread and a glass of chilled white wine to complete the Mediterranean experience.
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