The garden runneth over. Farmers markets and roadside stands are brimming with tomatoes, zucchini, and eggplants. Add in some colorful bell peppers for good measure.
What to do with all of this produce?!
A simple one-pot solution is Herbed Garden Vegetable Stew. It’s ready in an hour (prep time included). It uses your bountiful (and cheap) produce. You can even throw in a few handfuls of fresh herbs to boot.
This summer stew is satiating and full of vitamins. I daresay even young children will devour it. The tender vegetables are pleasantly sweet. Throw in a loaf of crusty bread and perhaps a glass of wine for the grown-ups.
Set the table! It’s time to feast on summer’s bounty.
Herbed Garden Vegetable Stew
- 6 large tomatoes (or 28 oz. can crushed tomatoes)
- 1 large onion
- 1 bell pepper
- 5 cloves garlic
- 1/2 c. olive oil
- 1 medium zucchini
- 1 eggplant
- 1 1/2 t. salt
- 1/4 t. pepper
- 3 T. lavender
- 2 T. oregano
- 4 T. basil
- 2 T. rosemary
Bring 2 quarts water to boil in a 4-quart saucepan. Submerge tomatoes in water (a few at a time) for 1 minute. While tomatoes are submerged, poke each one with a sharp knife to split the skins. Remove tomatoes from the water, run under water to cool, and peel. Remove stem ends. Crush tomatoes with a potato masher or hand blender. Set aside. Pour water out of saucepan and allow it to dry; you’ll reuse it for remaining steps of the recipe.
Dice onion and bell pepper. Finely mince garlic. Heat olive oil in saucepan. Over medium-low heat, sauté onions and peppers for five minutes. Stir occasionally.
Meanwhile, peel eggplant. Dice eggplant and zucchini into one-inch chunks. Add to the saucepan, along with crushed tomatoes, herbs, and seasonings. Bring to a simmer.
Cook vegetables for 15 minutes with the lid on, stirring once or twice, until tender. Add herbs and seasonings to taste. Serve vegetable stew with crusty garlic bread or over a fluffy grain such as quinoa, barley, or faro.