Post-Thanksgiving vegetable stew

Contributed by Preston Maring, MD

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


  • 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

Note: I used to try to strip the leaves off the thyme twigs but found you could just add them to a dish. After cooking the leaves fall off and you just fish out the twigs.


  1. In a stew pot, saute the onion and garlic until softened ( I used a tagine and felt sort of cool as I don't use it much).  
  2. Add the tomatoes, potatoes, peppers and cook covered for about 10 minutes.  
  3. Add everything else and simmer covered until everything is tender.  
  4. 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 awhile.  
  5. Fish out the bay leaf and thyme twigs.  
  6. 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