| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil plus some to drizzle
- 1 bay leaf, fresh or dried
- 3 cloves garlic, 2 chopped, 1 whole cracked from skin
- 2 onions, sliced
- 2 large potatoes, peeled and chopped
- 1 eggplant, chopped
- 1 zucchini, chopped
- 1 red bell pepper, seeded and chopped
- Salt and pepper
- 1 (28-ounce) can fire roasted diced tomatoes
- 1 cup stock, chicken or vegetable
- 1/2 cup torn or chopped basil (10 to 12 leaves)
- 4 (1-inch thick) slices whole-grain crusty bread
- 1/2 cup grated pecorino
Instructions
- Preheat broiler.
- Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
- Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 543 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 16 g |
| Sugar | 19 g |
| Protein | 19 g |
| Cholesterol | 19 mg |
| Sodium | 1829 mg |
| Serving Size | 1 of 4 servings |
| Calories | 543 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 16 g |
| Sugar | 19 g |
| Protein | 19 g |
| Cholesterol | 19 mg |
| Sodium | 1829 mg |
Reviews
This is a hearty, filling stew. My family loves it.
I made this tonight to RAVE reviews! After reading other reviews here, I added thyme, a big carrot and some celery. I peeled the eggplant but not the zuke (both large. My carnivores demand some kind of meat, so I used a quarter pound of loose sweet Italian sausage. The fire-roasted tomatoes made a big addition to the flavor; well worth making the distinction. With some French bread toasted with olive oil and parm, it was filling and satisfying.
This made a lot of soup and I could have ended up eating left overs for a long time, but everyone came back for seconds. Even my dogs were circling the kitchen like sharkes.
Not much left to test the “better the next day” theory and I will definitely make this again.
This made a lot of soup and I could have ended up eating left overs for a long time, but everyone came back for seconds. Even my dogs were circling the kitchen like sharkes.
Not much left to test the “better the next day” theory and I will definitely make this again.
When my garden begins producing in the summer, I always make this dish. We (hubby and I love it. I increase the broth a bit and serve it over brown rice. So yummy!
Very satisfying, healthy, and delicious! I substituted butternut squash for the potato (threw it in around the same time as the eggplant, and I also added some dried thyme, oregano, and crushed red pepper as the vegetables were cooking. I served it along side some seared boneless, skinless chicken breasts.
I’ve been making this for the past four years and it’s delicious! It also freezes very well. I add turkey kielbasa occasionally to satisfy the meat eaters
Recipe is liked by all in family.
I spiced it up a bit by ADDING pinch of red
pepper flakes and cup of Chili Sauce.
I spiced it up a bit by ADDING pinch of red
pepper flakes and cup of Chili Sauce.
good. could omit the eggplant, as it wasn’t an integral part of the dish
added more stock than called for, and only used half the tomato amount
this is a great recipe by itself and has enough wiggle room to change or add things, I has summer squash and added that I have also used butternut squash and turnips too! It feels way more substantial than most vegetarian meals Thanks!
Easy and delicious!!
Delicious and very easy to make. Not able to contemplate a meal without meat, I chopped and sauteed five links of mild Italian sausage in the olive oil before starting with the onion and other veggies. I also took care to salt and pepper in between layers of the veggies so it wouldn’t be bland at the end. My hubby and extremely picky 14 year old daughter (who will just skip a meal if it doesn’t “look right”)both absolutely love it, as do I! My first ever attempt at a television recipe is a success! : – )