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Mediterranean Vegetable Stew with Herbed Croutons Recipe

Mediterranean Vegetable Stew with Herbed Croutons recipe

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

1
Preheat your oven to 200°C (390°F).
2
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.
3
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.
4
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.
5
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.
6
Stir in the diced tomatoes and half of the chopped basil. Season with salt and pepper. Simmer the tomato mixture for 10 minutes.
7
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.
8
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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