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)
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
The Food Section
October 13, 2009; 2:00 PM ET
Categories: Shopping | Tags: Bonnie Benwick, Dinner in Minutes
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