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19 Best Vegetable Stew Recipes Ever Featured in Magazine

by admin January 9, 2019

written by admin January 9, 2019

19 Best Vegetable Stew Recipes Ever Featured in Magazine

14. Ratatouille Stuffed Zucchini

Ratatouille Stuffed Zucchini

Ingredients

For the Ratatouille:

2 tablespoons extra virgin olive oil, divided
3 cups eggplant, cubed (about 4 small-medium)
3/4 cup shallots, peeled and diced
3 medium fresh garlic cloves, peeled and minced
2 cups fresh zucchini, cubed
1 teaspoon fresh rosemary, chopped
2 bay leaves
1 cup marinara sauce
1 teaspoon balsamic vinegar
1/4 teaspoon hot pepper flakes or your favorite red chili powder
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1/2 cup filtered water
1 cup heirloom tomatoes, cubed
2 tablespoons mixed fresh herb leaves (basil, parsley, thyme or oregano)
Mushrooms or zucchini, to stuff ratatouille into

For the Bread Crumbs:

3 tablespoons dry bread crumbs (regular of gluten-free)
1 tablespoon fruity extra virgin olive oil
1 medium garlic clove, peeled and grated
2 teaspoons minced parsley
1 pinch salt and pepper

Instructions

Heat 1 tablespoon olive oil in a wide pan over moderate to high heat. Add the eggplant, quickly stir to coat the eggplant. Sauté until golden and caramelized, about 5 minutes. Cover, lower heat, and cook until tender, about 5 minutes more. This step will give the best flavor and texture.
Add the remaining tablespoon of olive oil and the shallots, garlic, and zucchini. Stir well and cook until the vegetables have softened, about 10 minutes.
Add the next 8 ingredients (rosemary through filtered water.) Stir well, bring to a boil, cover, and lower to a simmer.
Simmer the stew for 20 minutes to meld the flavors. Add the heirloom tomatoes and fresh herbs and take off heat.
If using, clean and core mushrooms. Brush with olive oil and season with salt and pepper. Cook in a hot 400°F oven for 10-12 minutes until golden. Drain any accumulated juices. If using zucchini, scoop out all but 1/2 inch of its wall with a spoon. Steam the zucchini until it’s tender yet still holds its shape, about 10 minutes. Stuff ratatouille into vegetables.
To make the bread crumb topping, mix all ingredients together, let sit for 15 minutes, sprinkle on top of the ratatouille, and broil until golden.

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