Thursday, July 26, 2018

How to Make Harvest Vegetable Stew

A "Use Your Harvest" Recipe

This is the time of year that gardeners begin to get overrun with vegetables.  Every day or two you should be picking your vegetables and that easily leads to vegetable overload.  This is why I have made a line of recipes called "Use Your Harvest."  After a while, a gardener just plain runs out of ideas on how to use the bountiful harvest that is overrunning their kitchen.  These recipes will help you make use of all you are picking.

Harvest Vegetable Stew


  • 5 tablespoons olive oil, divided
  • 1 large eggplant, chopped in 1/2 inch pieces
  • 4 medium tomatoes, cored and seeded, diced 
  • 2 large bell peppers, large dice
  • 2 large zucchini or 
  • 1 medium summer squash, peeled and chopped 
  • 2 cups sliced mushrooms
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon thyme
  • 1/4 cup loosely packed fresh basil leaves, diced
  • 1/4 cup fresh parsley
  • 1/2 teaspoon black pepper
  • 2 teaspoons salt


  1. In a large non-stick dutch oven, pour two tablespoons of olive oil and heat for a couple minutes on medium.  
  2. Add eggplant and season with salt and pepper and stir gently for about two minutes (browned in spots)
  3. Remove eggplant from heat and put in a large bowl
  4. Add another tablespoon of olive oil to dutch oven and cook the zucchini and summer squash in the same way as the eggplant.(don't forget to season!)
  5. Add the zucchini and squash to the eggplant in the bowl.
  6. Add another tablespoon of olive oil to dutch oven and after it is heated, add the onion, garlic, and peppers and saute till they just start to brown (5 or 6 minutes) then add the mushrooms and stir gently, add tomatoes, thyme, basil and parsley.  
  7. Reduce heat to simmer and add the eggplant, zucchini and squash to the mixture in the dutch oven and stir very gently to combine.
  8. Simmer for 20 to 30 minutes  or until all the vegetable are cooked through.  DO NOT OVERCOOK!!!  You want the vegetables, other than the tomatoes, to stay whole and not break down into mush.
  9. Salt and pepper to taste.
I serve mine with a generous sprinkling of Parmesan cheese and a basil leaf.  You can eat this as a stew, or it is just as delicious served over rice or biscuits.  You can also use different vegetables if you are not fond of the ones in the recipe, just adjust the cooking time to make sure they are completely done before serving.  

Have a great weekend!

Jade    :)


This is my favorite Dutch oven.  

It is cast iron, but enameled so it is non-stick..
Perfect for making vegetable stew!

Enameled Cast Iron Dutch Oven

Image Credit

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