Vegetable Stew Medley

2 tablespoons oil
4 medium onions, thinly sliced and separated into rings
3 medium green bell peppers, cut into strips
2 cloves garlic, minced
4 medium zucchini, cut into 1/2-inch pieces
1 medium eggplant, cut into 1/2-inch pieces (about 1 pound)
1 can (14-1/2 ounces) no-salt-added whole tomatoes, drained and chopped, or 4 or 5 fresh tomatoes, peeled and quartered
1 teaspoon dried dill weed
3/4 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon black pepper
1/4 teaspoon salt
1 package (9 ounces) frozen peas
1/4 cup lemon juice
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley

Heat oil in Dutch oven (non-reactive or non-cast iron) on medium heat. Add onions, bell peppers and garlic. Cook and stir until tender.

Add zucchini and eggplant. Cook 5 minutes, stirring occasionally. Stir in tomatoes, dill weed, basil, oregano, black pepper and salt. Reduce heat to low. Cover. Simmer 20 minutes, stirring occasionally.

Stir in peas. Simmer 3 to 5 minutes or until peas are thawed and heated, stirring occasionally. Stir in lemon juice. Serve hot or chilled sprinkled with parsley.

12 servings



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