EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW
Makes a great veggie main meal!
Provided by Barbara Ann Ring
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Place eggplant in a colander and sprinkle with salt.
- Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
- Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
- Remove from heat and stir in basil, parsley and rosemary.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 50.7 g, Fat 14.5 g, Fiber 6.3 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 1054.3 mg, Sugar 16.5 g
ZUCCHINI STEW
Fill up on nutritious veggies with this Zucchini Stew recipe. It's a powerhouse meal complete with navy beans, basil, and kale!
Provided by Sarah Bond
Categories Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Flavor Base: Heat oil in a large pot over medium heat. Add onion, garlic, and zucchini to the pan, cooking until onion and zucchini are a bit soft, about 5 minutes.
- Stewify: Stir in marinara sauce and beans. Continue cooking, covered, for 5 minutes until marinara sauce is hot and gently simmering.
- Greens: Stir in chopped kale and basil. Cook until kale wilts, about 2 minutes.
- Serve: Season with salt and pepper, as needed, then serve warm!
Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 29.4 g, Protein 6 g, Fat 7 g, SaturatedFat 1.4 g, Cholesterol 3 mg, Sodium 682 mg, Fiber 7.1 g, Sugar 13.1 g
CIAMBOTTA (GIAMBOTTA)
Italian vegetable stew known as ciambotta (or giambotta) is a wonderful way to celebrate summer produce in a hearty vegetarian meal that can be customized based on what you have on hand.
Provided by Gina Matsoukas
Categories Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- Add olive oil to a large pot or Dutch oven and place over medium heat.
- Once hot, add the onions and cook for 5 minutes until starting to soften.
- Add the garlic and cook an additional minute until fragrant.
- Add the potatoes and eggplant, stir to toss with the onions and garlic and let cook for another 5 minutes.
- Add chopped tomatoes, zucchini and bell peppers, toss to combine, cover with a lid and let cook for 15 minutes, stirring occasionally.
- Remove lid, season to taste with salt and pepper, add the basil and parsley and cook an additional 5 minutes.
- Serve as desired with crusty bread, over rice, with added white beans, etc.
Nutrition Facts : Calories 216 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
GRILLED EGGPLANT WITH STRING BEAN AND TOMATO SALAD
This delightful late-summer dish showcases the humble eggplant. Tender and meaty, it serves as the perfect bed for a fresh green bean and tomato salad.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill for cooking over medium heat.
- Trim the stem ends off the eggplants and slice each eggplant lengthwise into 4 thick slabs, yielding a total of 8. Season both sides of each eggplant slab with salt and let sit for 30 minutes to draw out moisture.
- Meanwhile, lay out a large sheet of heavy-duty foil or a double layer of regular foil. Put the string beans in the center. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place the foil packet on the grill, cover and cook until no longer raw but still crisp, 3 to 4 minutes. Open carefully to avoid the hot steam and let cool completely.
- Whisk together the red wine vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the tomatoes, jalapeno, and cooled string beans. Stir gently and set aside to marinate.
- Whisk together the yogurt, garlic, remaining 1 tablespoon oil, 1/2 teaspoon salt and some pepper in a medium bowl. Set aside.
- Pat each eggplant slab very dry with paper towels. Brush both sides of each slab generously with olive oil. Grill the slabs, covered, flipping halfway through, until the eggplant is soft but still holds its shape, 12 to 15 minutes.
- When ready to serve, add the basil, cucumbers and 1/2 teaspoon salt to the string bean-tomato salad. Drizzle some yogurt sauce over each eggplant slab and top with the salad.
GREEK POTATO, ZUCCHINI, AND BEAN STEW
As the weather turns chilly, my tastes immediately turn to comforting stews and thick soups. Though I am not a vegetarian, I enjoy having meatless meals a couple of times a week. Saw this one on cooking Light and wanted to post it for future reference. For those on the WW Core program, the stew is Core plus points for the feta garnish.
Provided by justcallmetoni
Categories Stew
Time 1h8m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
- Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
- Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
- Stir in parsley, dill, oregano, and pepper.
- Ladle into bowls and garnish with cheese.
GREEN BEANS WITH ZUCCHINI
This tasty combination appears on my table often, especially when zucchini is so abundant. -Gladys De Boer, Castleford, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet, saute onion in butter for 3 minutes or until crisp tender. Add zucchini; saute for 4 minutes or until vegetables are tender. Stir in the bacon, beans, salt and pepper; heat through.
Nutrition Facts : Calories 126 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 242mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
GREEN BEAN, ZUCCHINI AND POTATO STEW
Categories Soup/Stew Potato Vegetable Stew Vegetarian Wheat/Gluten-Free Green Bean Zucchini Spring Healthy Vegan Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.
SAUTEED ZUCCHINI STRINGS
Make and share this Sauteed Zucchini Strings recipe from Food.com.
Provided by Ceezie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Puree garlic cloves in the bowl of a food processor. Add sun dried tomatoes and pulse till coarsely crumbled. Add oregano and pulse. Add cheese, 1 tbsp olive oil and balsamic vinegar; pulse till crumbly. Season to taste with salt.
- Measure 3/4 cup of crumbles, reserving remainder for another use. Heat a large sauté pan over medium high heat. Add 2 tsp olive oil and heat. Add onions and sauté till limp and just beginning to caramelize. Add zucchini strings and sauté gently until zucchini is bright green, about 4 minutes.
- Add the sun dried tomatoes, parmigiano crumbles and toss to coat zucchini completely.
- Adjust seasonings to taste with kosher salt. Serve immediately with reserved crumbles sprinkled on top.
GREEN BEAN, TURNIP AND EGGPLANT STEW
Make and share this Green Bean, Turnip and Eggplant Stew recipe from Food.com.
Provided by nemokitty
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/4 cup broth in large saucepan. Add onion and garlic and saute till onion begins to soften, about 3 minutes.
- Stir in remaining broth, beans, carrots, turnips, eggplant, black pepper, basil and oregano and bring to a boil. Reduce heat, cover and simmer til vegetables are just tender, about 25 minutes.
- Serve topped with scallions.
ZUCCHINI STEW - VEGETARIAN
This chunky stew delightfully uses the abundant zucchini, peppers, tomatoes and green beans my garden produces. It is perfect for a summer dinner or a cool weather lunch. I serve it with buttered crusty bread. Use your largest dutch oven to make this recipe, as it makes a lot! Leftovers freeze well. Feel free to adjust the amount of crushed red pepper to suit your tastes. The amount listed will give a mild tongue tingle. I usually chop up and throw in the entire green pepper, unless I can use the other half within a couple of days.
Provided by Deb Wolf
Categories Stew
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Partially peel the zucchini, leaving some peel, like stripes. Cut zucchini into 1/2" chunks.
- Saute onion, garlic, black pepper and red pepper flakes in oil until onion is translucent.
- Add remaining ingredients; stir to combine.
- Bring to a low simmer, cover and cook about 1 hour or until the potatoes are done.
Nutrition Facts : Calories 174.2, Fat 3.8, SaturatedFat 1.2, Cholesterol 4.4, Sodium 391.5, Carbohydrate 30.1, Fiber 6.7, Sugar 7.5, Protein 8
More about "zucchini string bean and eggplant stew food"
ZUCCHINI STEW WITH POTATOES - VEGGIES SAVE THE DAY
From veggiessavetheday.com
TOMATO STEWED ZUCCHINI WITH WHITE BEANS (VEGAN, …
From withfoodandlove.com
ZUCCHINI, EGGPLANT, AND GREEN BEANS WITH TOMATOES …
From whatscookingamerica.net
EGGPLANT STRING BEAN STIR-FRY RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
48 BEST ZUCCHINI RECIPES - WHAT TO MAKE WITH ZUCCHINI - THE …
From thepioneerwoman.com
5-INGREDIENT STEWED WHITE BEANS AND ZUCCHINI - KITCHEN STORIES
From kitchenstories.com
GREEK POTATO STEW WITH ZUCCHINI AND GREEN BEANS - VEGKITCHEN
From vegkitchen.com
VEGETABLE STEW WITH CHICKPEAS, EGGPLANT AND ZUCCHINI - CUTCO
From cutco.com
FALL VEGETABLE PASTA WITH ZUCCHINI, EGGPLANT & GREEN BEANS
From noordinaryhomestead.com
ZUCCHINI, STRING BEAN AND EGGPLANT STEW – RECIPES NETWORK
From recipenet.org
FRIED ZUCCHINI STRINGS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
ROASTED EGGPLANT ZUCCHINI TOMATO STEW | LAST INGREDIENT
From lastingredient.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love