Mediterranean Vegetable Stew Recipes

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MEDITERRANEAN VEGETABLE STEW WITH BEANS



Mediterranean Vegetable Stew with Beans image

This hearty, delicious Mediterranean Vegetable Stew with Beans, loosely based on ratatouille makes a fantastic vegetarian/vegan meal.

Provided by Monika Dabrowski

Categories     Dinner     Main

Time 45m

Number Of Ingredients 16

1 medium eggplant (cubed)
1 medium zucchini (cubed/cut into chunks)
1 red bell pepper (roughly chopped)
10.58 ounces butternut squash (peeled, cubed)
1 onion (finely chopped)
4 garlic cloves (finely chopped)
1x14.11oz can tomatoes
1x14.11oz can white kidney beans (or another white bean variety, including the water)
4 sun dried tomatoes (in oil, finely chopped)
3 tablespoons tomato puree
1 bay leaf
1 teaspoon each oregano and thyme
5 tablespoons white wine
3 tablespoons olive oil
⅘ cup vegetable stock (hot)
⅔ teaspoon coarse sea salt (plus pepper to taste)

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.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 38 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 556 mg, Fiber 10 g, Sugar 11 g, Calories 253 kcal

MEDITERRANEAN VEGETABLE STEW



Mediterranean Vegetable Stew image

Lots of wonderful veggies including artichoke hearts and fennel accompany the hearty potato and chickpeas in this slow cooker stew. For a thicker stew, puree up to two cups of the solids at the end of the cooking process. Recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 26m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
3 shallots, chopped
1 large carrot, halved lengthwise and thinly sliced into half moons
2 garlic cloves, minced
1 large fennel bulb, stalks discarded, diced
1 lb small red potato, quartered
1 small red bell pepper, seeded and cut into 1-inch pieces
1 (9 ounce) package frozen artichoke hearts, thawed
1 (14 1/2 ounce) can diced tomatoes, drained
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1/3 cup dry white wine
1 1/2 cups vegetable stock
1 teaspoon fresh thyme, minced (or 1/4 tsp. dried)
1 teaspoon fresh oregano leaves, minced (or 1/4 tsp. dried)
1 large bay leaf
salt & freshly ground black pepper

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.

MEDITERRANEAN VEGETABLE STEW



Mediterranean Vegetable Stew image

This stew is supposed to be thick. My favorite way to eat this is over polenta. Over rice is also good. Add some extra tomato juice if you want to make it more soupy.

Provided by ratherbeswimmin

Categories     Stew

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb eggplant, cut into 1 inch pieces (can be unpeeled or peeled)
2 zucchini, cut into 3/4 inch pieces
2 teaspoons salt
5 tablespoons olive oil, divided
1 large red onion, cut into 1/4 inch pieces
2 celery ribs, cut into 1/4 inch slices
1 red bell pepper, cut into 3/4 inch pieces
2 -3 cloves garlic, minced
1 cup dry red wine
1 (28 ounce) can tomatoes, chopped with juices (or 2 lb. ripe roma tomatoes, peeled, seeded, and chopped)
2 medium red potatoes, peeled and cut into 3/4 inch pieces
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup chopped fresh basil
3 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 260.8, Fat 9.7, SaturatedFat 1.4, Sodium 772.3, Carbohydrate 34.2, Fiber 7.7, Sugar 8.6, Protein 6.3

MEDITERRANEAN VEGETABLE STEW



Mediterranean Vegetable Stew image

A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta.

Provided by USA WEEKEND columnist Jean Carper

Categories     Soups, Stews and Chili Recipes     Stews

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 cup chopped red onion
2 cups coarsely chopped green pepper
2 large garlic cloves, crushed
1 cup sliced mushrooms
1 small eggplant, unpeeled, cut in 1- to 2-inch chunks
1 (28 ounce) can crushed tomatoes
½ cup kalamata olives, pitted and sliced
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon chopped fresh rosemary
1 cup coarsely chopped parsley

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.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 33.4 g, Fat 8.8 g, Fiber 7.9 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 504.9 mg, Sugar 4.5 g

SLOW COOKER MEDITERRANEAN STEW



Slow Cooker Mediterranean Stew image

A nice hearty stew that is wicked easy.

Provided by BROMFIELD

Categories     Soups, Stews and Chili Recipes     Stews

Time 10h30m

Yield 10

Number Of Ingredients 16

1 butternut squash - peeled, seeded, and cubed
2 cups cubed eggplant, with peel
2 cups cubed zucchini
1 (10 ounce) package frozen okra, thawed
1 (8 ounce) can tomato sauce
1 cup chopped onion
1 ripe tomato, chopped
1 carrot, sliced thin
½ cup vegetable broth
⅓ cup raisins
1 clove garlic, chopped
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon crushed red pepper
¼ teaspoon ground cinnamon
¼ teaspoon paprika

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.

Nutrition Facts : Calories 121.9 calories, Carbohydrate 30.5 g, Fat 0.5 g, Fiber 7.8 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 156.8 mg, Sugar 7.7 g

MEDITERRANEAN VEGETABLE-BEAN STEW



Mediterranean Vegetable-Bean Stew image

Get out the Dutch oven and prepare to make a Mediterranean Vegetable-Bean Stew that will win you worldwide fame. (Or at least a round of applause at home.)

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

1/3 cup KRAFT Greek Vinaigrette Dressing
1 large onion, chopped
4 cloves garlic, thinly sliced
2 cans (14.5 oz. each) fire-roasted diced tomatoes, undrained
1 Tbsp. lemon zest
1 zucchini, cut lengthwise in half, then sliced crosswise
1 can (15 oz.) cannellini beans, rinsed
1 pkg. (6 oz.) baby spinach leaves
3 cups hot cooked whole wheat couscous
2 Tbsp. KRAFT Natural Feta Cheese Crumbles
1/4 cup chopped fresh parsley

Steps:

  • Heat dressing in Dutch oven on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
  • Add tomatoes and zest; stir. Bring to boil; simmer on medium-low heat 20 min. or until slightly thickened, stirring occasionally. Add zucchini and beans; cover. Cook 5 min. Stir in spinach.
  • Serve stew over couscous; top with cheese and parsley.

Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g

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