Late Summer Vegetable Stew
 
 
See summer out with a batch of this healthy and hearty stew, featuring all of summer's best produce!
Yield: 4 servings
Ingredients
  • 2 tbsp olive oil
  • 3 bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 2 bay leaves
  • 2 sprigs of thyme
  • sea salt and freshly ground black pepper
  • 1 tsp tomato paste
  • ½ cup dry white wine
  • 3 medium-large heirloom tomatoes
  • 3 small eggplants, sliced crosswise
  • 2 medium-large zucchini, quartered lengthwise and then sliced crosswise
  • 1 cup cooked beans
  • 2 ears corn
  • 2 oz feta cheese, crumbled
Instructions
  1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the peppers, onion, bay leaves and 2 thyme sprigs. Season with ½ tsp salt and freshly ground pepper. Cook until the veggies are tender and starting to brown, about 15 minutes. Stir in the tomato paste and cook for 1 minutes. Deglaze with the the wine, allowing to simmer until it thickens a bit.
  2. While the peppers and onions are cooking, bring a small pot of water to a boil. Boil the tomatoes for 15 seconds and then drop in a bowl of cool water for a few minutes. Remove the skins from the tomatoes and discard. Chop the tomatoes and add them to the pot, along with the eggplant and zucchini. Cook for 15-20 minutes, until the eggplant and zucchini are tender and the tomatoes have cooked down a bit. Stir in the beans and kernels from the corn and cook until just heated through. Stir in the feta cheese. Season to taste with salt and pepper.
Notes
Adapted from Vegetarian Suppers from Deborah Madison's Kitchen
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/09/late-summer-vegetable-stew-with-brown-butter-cornbread.html