Greek Summer Vegetable Stew

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 cup (240ml) cherry tomatoes, halved 1 cup (240ml) cherry tomatoes, halved
• 2 zucchinis, sliced into rounds 2 zucchinis, sliced into rounds
• 1 eggplant, diced 1 eggplant, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 4g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the pot and sauté until translucent.
3. 3.
   Add the diced tomatoes, cherry tomatoes, zucchinis, eggplant, red bell pepper, and yellow bell pepper to the pot.
4. 4.
   Sprinkle dried oregano and dried thyme over the vegetables.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Stir well to combine all the ingredients.
7. 7.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, or until the vegetables are tender.
8. 8.
   Stir in the lemon juice and cook for an additional 5 minutes.
9. 9.
   Remove from heat and garnish with fresh parsley.
10. 10.
    Serve the Greek Summer Vegetable Stew hot with crusty bread.

Treat your ingredients with care...

• Eggplant — To remove any bitterness from the eggplant, sprinkle salt over the diced pieces and let them sit for 15 minutes. Rinse the eggplant thoroughly before adding it to the stew.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew while it simmers.
• Feel free to customize the vegetables according to your preference or what's in season.
• Leftovers of this stew taste even better the next day as the flavors have had time to meld together.
• Serve the stew with a dollop of Greek yogurt for a creamy and tangy contrast.
• This dish pairs well with a side of feta cheese and olives.

Serving advice

Serve the Greek Summer Vegetable Stew as a main course, accompanied by crusty bread to soak up the flavorful sauce. It can also be served over a bed of fluffy couscous or with a side of rice for a more substantial meal.

Presentation advice

Present the Greek Summer Vegetable Stew in a rustic clay pot or a colorful ceramic dish to showcase the vibrant colors of the vegetables. Garnish with a sprig of fresh parsley for a pop of green.