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Improvised Vegetable Stew

 

19

Yield

1

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 each eggplant
small
*
½ x butternut squash
*
1 each potatoes
medium
*
1 each green bell peppers
1 each onions
cooked
1 each tomatoes, canned with juice
1 x red wine
to taste
*
1 x balsamic vinegar
to taste
*
1 each vegetable stock cubes
*
2 each garlic cloves
crushed
1 teaspoon turmeric
1 teaspoon ginger
grated
*
1 teaspoon cumin
1 teaspoon chili powder

Directions

Cut up the veggies into chunks of roughly the same size, and cook over medium high heat in a non-stick skillet (no need to spray!)

Toss everything around in the skillet for a while, then chucked it into a casserole dish in the oven on medium-ish heat for 45 minutes.

The onions.

Get a couple of pounds (a kilo) of onions, slice them up in the food processor, put them into the non-stick skillet with just a little veggie stock (adding more as needed to stop sticking) over a medium heat, not stirring too often, for about an hour.

After a while, they do stick a bit, and that's a great time to splash in a little red wine or balsamic vinegar to deglaze the pan.

Then let them cook a little longer, until they have a beautiful caramel color and delicious, rich aroma.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 365g (12.9 oz)
Amount per Serving
Calories 1728% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 198mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 27%
Sugars g
Protein 12g
Vitamin A 252% Vitamin C 229%
Calcium 17% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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