Mediterranean Vegetable Stew

Courgettes, peppers, new potatoes and onions in a rustic stew, topped with feta cheese and served with crusty bread to mop up all the juices. It’s an early version of a classic ratatouillie and is made with potatoes instead of aubergines. This is so easy to make and is one of my absolute favourites, I love the way the fresh herbs infuse in to the potatoes. Plus it’s so healthy you can have an extra big helping and not feel guilty.

Prep time 15 mins :: Cook time 1.5hrs :: 400 calories per serving :: Lazy leftovers :: Easy Peasy :: Serves 4

Mediterranean Vegetable Stew

Mediterranean Vegetable Stew

Ingredients:
12-16 new potatoes
4 courgettes
3 peppers (red/yellow/green)
2 onions (white or red)
6 vine ripened tomatoes
4 garlic cloves
4 tbsp fresh mint
4 tbsp fresh flat leaf parsley
1 tbsp olive oil
190 ml vegetable stock
50 ml white wine
1 tbsp lemon juice
1 tsp smoked paprika
Sea salt
Freshly milled black pepper
Crusty french bread (buttered)
200g organic feta cheese

1. Heat the oven to 200c or equivalent.
2. Chop the courgettes, peppers and onions in to similar sized chunks (about an inch) and crush the garlic.
3. Heat the oil in a large heavy casserole dish with a lid and gently fry the garlic.
4. Add the courgettes, peppers and onions and gently stirfry for a few minutes while you make the stock, chop the herbs and halve the new potatoes and tomatoes.
5. Stir in the stock, potatoes, wine, paprika, lemon juice, sea salt, peppers, together with the chopped mint and parsley (keep back a couple of pinches for later).
6. Place the halved tomatoes skin-side down on the surface and drizzle with another glug of oil. Put the lid on the dish and place in the oven for 1.5hrs.
7. Meanwhile, cube the feta and butter the crusty bread. When the stew is ready, serve in bowls scattered with the feta, remaining herbs on top and the bread on the side.

Foodwitch Factoid
This dish is great cold or reheated the next day. Sometimes I make a massive vat of it and have it for a no-cook healthy lunch for a few days! You can make this dish vegan by ommitting the cheese and the butter from the bread or using vegan alternatives.

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