Vegetable stew with a thick and meaty texture that is naturally gluten-free and vegan! In this tasty, savory, and soothing meal, use your favorite vegetables! You might even get a certain variety of vegetable stew formula on the web: potato and carrot-based, roux-thickened, and tomatoes and wine-flavored. With these 5 easy steps, you can be able to make and taste the nutritious vegetable stew similar to ratatouille in France!
- 3-4 waxy potatoes
- 2 red peppers
- 3-4 tomatoes
- 1 yellow pepper
- 2 garlic cloves
- 2 eggplants
- 2 red onions
- 5 tbsp olive oil
- 1 bay leaf
- 2 small zucchini
- salt and pepper
- ½ cup white wine
- Fresh basil leaves
- ½ cup chopped fresh Italian parsley
5 Easy steps for the vegetable stew:
To begin, peel the onion and divide it into 1 inch cubes; keep in mind that all veggies should be diced to the same size, the same dimensions (except zucchinis). Peel and dice the potatoes.
Add olive oil, roughly sliced onion, and peeled potatoes to a large deep frying pan or Dutch oven over low to medium heat. Cook, stirring occasionally, until golden brown.
Deglaze with white wine or water, then scrape the bottom with a wooden spoon or spatula to incorporate all of the brown pieces into the liquid. Add the bay leaf and garlic, minced. Allow it to cook for 15 minutes on low heat, adding a little water if necessary to prevent the bottom from burning.
Clean, slice, and dice the peppers while the potatoes are cooking. Remove the eyes from the tomatoes before chopping them up. Zucchini should be trimmed and sliced into circular pieces (the skins will hold them together better). The eggplants should be left until the end because they will brown. Set aside all vegetables.
Add the remaining vegetables when the 15 minutes are up. Add the diced eggplants to the mix as well. Mix a little with a wooden spoon so it doesn’t stick to the bottom. Season to taste with salt and pepper, mix thoroughly, and cover with a lid. Set the timer for 25 minutes on low heat. Normally, the veggies will produce enough liquid; but, if necessary, add a little extra water.
Just before serving, chop the parsley and add it to the mix. When the potatoes are mushy enough, the stew is ready. Serve with fresh basil leaves as a garnish.
Try these amazing and easy steps to learn this nutritious vegetable stew similar to ratatouille in France! Probably the most meaty tasting vegetarian soup ever. I promise you’ll thank me later if you serve it with a good, warm hunk of handmade bread. Enjoy!