4. Tuscan Vegetable Stew
Yield: 10 cups
Total Time: 1 hour
Ingredients
- 1 medium zucchini, trimmed, cut in half moons, quarters or chunks
- 1 medium yellow squash, same
- 1 bell pepper, diced in large pieces
- 1/2 onion, cut in half rings
- 2 medium tomatoes (or 1 15-ounce can diced tomatoes)
- 3 cups tomato juice
- 2 tablespoons cider vinegar
- 1 teaspoon kosher salt
- A little cayenne pepper, optional
- Water, if needed
- 1/2 head cauliflower, about 1 pound, cut in florets and cross-cuts
- Fresh herbs, chopped or dried herbs such as Italian seasoning or herbes de provence
Instructions
- Leave the heat off for now, but in a large pot, collect the zucchini, yellow squash, bell pepper, onion, tomatoes, tomato juice, cider vinegar, salt, cayenne.
- Gauge the amount of liquid, is there enough room to add the cauliflower later? If not, add water, I needed about a half cup once, another full cup another time.
- Now turn on the heat and bring the stew to a boil, reduce heat to maintain a simmer and let cook just until the squash are almost tender, about 15 minutes.
- Add cauliflower and herbs, nestling into the liquid if need be. Return to a boil and let cook until cauliflower is tender but not mushy, again about 15 minutes.
- Sprinkle with herbs, serve and enjoy!
