Post-Thanksgiving vegetable stew
After the turkey, mashed potatoes and pie are gone, this healthy stew will provide a nice contrast to the excess of Thanksgiving.
In the meantime, best wishes for a very happy Thanksgiving to all!
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 1/4 to 1/2 teaspoon crushed red chili flakes
- 1 15 ounce can low sodium diced tomatoes
- 6 small red potatoes, quartered
- 1 bell pepper, color of choice, diced
- 1 medium eggplant, peeled and cut into bite size chunks
- 2 small zucchini, cut into bite size chunks
- Fresh parsley, basil, thyme, rosemary, oregano, marjoram or the dried equivalent
- Bay leaf
- Salt and freshly ground pepper to taste
You can strip the leaves off the thyme twigs or you can add them to a dish. After cooking the leaves fall off and you just fish out the twigs.
Directions
- In a stew pot or tagine, saute the onion and garlic until softened.
- Add the tomatoes, potatoes, peppers, and cook covered for about 10 minutes.
- Add everything else and simmer covered until everything is tender.
- Add a little water if it seems to need it. This could take a half hour or more depending on the speed of simmering. Just taste it every once in a while.
- Fish out the bay leaf and thyme twigs.
- Season to taste and serve.
Nutrition information (per serving)
- Calories: 269
- Total fat: 7 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 89 mg
- Total carbohydrate: 48 g
- Dietary fiber: 6 g
- Total sugars: 5 g
- Protein: 6 g