Mediterranean Vegetable Stew Food

SLOW COOKER MEDITERRANEAN STEW

Steps:

• In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
• Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

MEDITERRANEAN VEGETABLE STEW WITH BEANS

Steps:

• In a large pot heat up 3 tablespoons of the oil, add the garlic, onion and bay leaf and fry slowly for 3 minutes until softened. Add the wine, stir and cook for another minute. Add the eggplant and squash and cook for 5 minutes stirring often.
• Add the beans (along with the water from the can), tomatoes, sun-dried tomatoes, tomato puree, herbs, stock and a little seasoning, stir, cover and simmer for 15 minutes.
• Stir in the zucchini and pepper, cover and continue simmering for 15-20 more minutes or until all the vegetables are cooked through. Remove from the heat, adjust the seasoning as necessary and serve.

EASY RATATOUILLE RECIPE

Steps:

• Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
• In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
• Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
• Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
• Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
• To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)

MEDITERRANEAN VEGETABLE STEW

Steps:

• In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

MEDITERRANEAN BARLEY VEGETABLE STEW

Steps:

• In a large saucepan, heat olive oil.
• Saute garlic, shallots, and onions until soft and translucent, about 6 minutes.
• Add tomatoes, broth, rosemary and barley.
• Bring to a simmer, then cover and cook until barley is tender, about 50 minutes, stirring occasionally.
• Stir in the roasted red peppers, spinach, olives, and water.
• Cook until spinach is wilted, about 2 minutes.
• Season with salt and freshly ground black pepper.
• Remove rosemary sprigs before serving.

MEDITERRANEAN BEEF STEW

Steps:

• Heat oil in large Dutch oven over medium-high heat.
• Add beef and cook for 5 minutes, browning all sides.
• Remove meat from pan.
• Add mushrooms, carrots, onion, celery and garlic to the pan.
• Cook 5 minutes, stirring occasionally.
• Return beef to the pan.
• Stir in water, and all the rest of the ingredients except the olives, red wine vinegar and parsley.
• Bring to a boil.
• Cover, reduce heat and simmer for 1 hour.
• Stir in olives and cook for 30 minutes or until beef is tender.
• Discard the bay leaves.
• Stir in vinegar and sprinkle with parsley.

MEDITERRANEAN VEGETABLE STEW

Steps:

• Put the eggplant and zucchini in a colander; toss with 1 1/2 teaspoon salt.
• Let stand for 30 minutes to 1 hour.
• Rinse under cold water; drain very well and pat dry with paper towels.
• In a large Dutch oven, heat 3 tablespoons oil over medium heat.
• Add in the eggplant and zucchini; cook and stir occasionally for 10 minutes or until lightly browned; Transfer to another bowl and set aside.
• Add the remaining 2 tablespoons oil to the Dutch oven; heat; add the onion, celery and red pepper.
• Cover and cook for 5 minutes or until the onion is tender.
• Add the garlic; cook for 1 minute.
• Add the wine and increase to high heat.
• Cook for about 3 minutes or until the wine is reduced by half.
• Add in the tomatoes with juice and the potatoes.
• Bring to a boil, lower heat, cook uncovered, stirring frequently, for 20 minutes.
• Add the eggplant and zucchini back to the pot; continue cooking and stirring for about 20 more minutes or until the potatoes are tender.
• Add in the chickpeas and basil; cook for 5 minutes or so, until the chickpeas are heated through.
• Add in the vinegar; stir.
• Season to taste with salt and pepper.
• I serve this hot over polenta or rice.

28 MEDITERRANEAN VEGETARIAN RECIPES

Steps:

• Choose your preferred Mediterranean vegetarian recipes.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

SLOW COOKER MEDITERRANEAN VEGETABLE STEW

Steps:

• In a slow cooker combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, garlic, cumin, turmeric, red pepper, cinnamon and paprika.
• Cover and cook on low for 8 to 10 hours, or until vegetables are tender, but still crisp.

SLOW-COOKER MEDITERRANEAN DIET STEW

Steps:

• Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper and pepper in a 4-quart slow cooker. Cover and cook on Low for 6 hours.
• Measure 1/4 cup of the cooking liquid from the slow cooker into a small bowl. Add 2 tablespoons chickpeas; mash with a fork until smooth.
• Add the mashed chickpeas, kale, lemon juice and remaining whole chickpeas to the mixture in the slow cooker. Stir to combine. Cover and cook on Low until the kale is tender, about 30 minutes.
• Ladle the stew evenly into 6 bowls; drizzle with oil. Garnish with basil. Serve with lemon wedges, if desired.

EGGPLANT AND CHICKPEA STEW

Steps:

• Throw all ingredients exept olives and chickpeas in the insert of the slowcooker and set for high heat and cook for 3 hours.After 3 hours, stir in chickpeas and olives and continue to cook on high heat until heated through, about 15 minutes. Serve over couscous, rice or quinoa.
• Throw all ingredients except olives into the insert of the instant pot, secure lid to locked position with vent closed. Set to cook on high pressure for 5 minutes. Allow pressure to release naturally for at least 10 minutes. Stir in olives. Serve over couscous, quinoa or rice.

20 BEST MEDITERRANEAN VEGETARIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mediterranean recipe in 30 minutes or less!

MEDITERRANEAN VEGETABLE STEW

Steps:

• Heat the oil in a medium skillet over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 10 minutes.
• Transfer the cooked vegetable mixture to a 4-6 quart slow cooker. Add the fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine, stock, dried thyme and oregano, if using and bay leaf; season with salt and pepper. Cover and cook on LOW for 6-8 hours.
• NOTE: if using fresh herbs, add them a few minutes before the end of the cooking time. Remove and discard the bay leaf before serving.