Shop for This Week's Dinner in Minutes

Head to the salad bar: That's where many of this vegetarian stew's ingredients are waiting for you, practically ready to go. Bonus: Make the full batch and store some as a Make It, Freeze It, Take It option (see related recipes in Wednesday's Food section).

The recipe's from "Gourmet Today," a new cookbook edited by Ruth Reichl.

Italian Vegetable Stew
6 to 8 servings

1/3 cup olive oil

2 medium carrots

4 medium cloves garlic

1 3/4 cups sliced red bell pepper (from the salad bar)

2 1/2 to 3 cups sliced red or white onions (from the salad bar)

1/4 cup sliced celery (from the salad bar)

8 ounces green beans (can use prepped microwavable green beans)

Salt

2 medium potatoes, preferably California Gold or Yukon Gold (do not use red bliss or waxy potatoes)

2 small eggplants (1 pound total)

28 ounces canned whole tomatoes

14 to 16 ounces sliced zucchini (from the salad bar)

1/2 teaspoon freshly ground black pepper

Leaves from a few sprigs of marjoram or thyme (optional)

Questions? We're here to help.

-- Bonnie Benwick