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Mediterranean Vegetable Stew with Herbed Croutons Recipe

Name: Mediterranean Vegetable Stew with Herbed Croutons
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium eggplant, cut into 2cm cubes; 2 medium zucchinis, cut into 2cm cubes; 1 red bell pepper, cut into 2cm pieces; 1 yellow bell pepper, cut into 2cm pieces; 1 large red onion, finely diced; 3 cloves of garlic, minced; 1 x (400 g) can of diced tomatoes; 4 slices of whole grain bread, torn into 2cm pieces; 4 tablespoons of olive oil, divided; 1/2 cup of fresh basil leaves, chopped; 2 teaspoons of dried Italian herbs; Salt and pepper to taste

Stashcook

This is a warm, colorful stew full of veggies like eggplant, zucchini, and bell peppers. It's cooked with tomatoes and garlic, then topped with crunchy, herby croutons. It's a cozy meal for any day!

Ingredients

1 medium eggplant, cut into 2cm cubes

2 medium zucchinis, cut into 2cm cubes

1 red bell pepper, cut into 2cm pieces

1 yellow bell pepper, cut into 2cm pieces

1 large red onion, finely diced

3 cloves of garlic, minced

1 x (400 g) can of diced tomatoes

4 slices of whole grain bread, torn into 2cm pieces

4 tablespoons of olive oil, divided

1/2 cup of fresh basil leaves, chopped

2 teaspoons of dried Italian herbs

Salt and pepper to taste

Method

Preheat your oven to 200°C (390°F).

Place the torn whole grain bread on a baking sheet, drizzle with 2 tablespoons of olive oil, sprinkle with dried Italian herbs, and a pinch of salt. Bake for 10 minutes until golden and crispy.

While the croutons are baking, heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the eggplant cubes with a pinch of salt and cook until browned, about 5 minutes. Remove from the pan and set aside.

In the same pan, add the zucchini cubes with another pinch of salt and cook until browned, about 5 minutes. Remove from the pan and set aside.

Add the remaining 1 tablespoon of olive oil to the pan and sauté the diced red onion until softened, about 3 minutes. Add the minced garlic and cook for another minute.

Stir in the diced tomatoes and half of the chopped basil. Season with salt and pepper. Simmer the tomato mixture for 10 minutes.

Return the eggplant and zucchini to the pan, add the red and yellow bell peppers, and cook for an additional 5 minutes, until the vegetables are tender.

Transfer the vegetable stew to a serving dish. Top with the herbed croutons, the remaining fresh basil, and an extra drizzle of olive oil if desired.

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