1 pound fingerling potatoes, cut into 1/2-inch thick slices
4 garlic cloves, minced
2 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
2 bell peppers, chopped
1 14-ounce can whole peeled tomatoes, drained, juice reserved and tomatoes chopped
1 cup vegetable broth
1 bay leaf
2 TBSP fresh chopped basil
1 tsp red pepper flakes
1 TBSP fresh lemon juice
salt
freshly ground pepper
optional: crusty Italian bread to serve with stew
DIRECTIONS
Heat the oil in a dutch oven over medium heat.
Add the onion, celery, potatoes, garlic, and 1 tsp salt and cook, stirring occasionally, until onions begin to soften, about 5 minutes.
Stir in the zucchini and bell peppers to the pot and cook 2 more minutes.
Stir in the tomatoes, reserved tomato juice, vegetable broth, and bay leaf.
Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally.
Take off the lid, increase heat to medium and cook, stirring occasionally, until liquid has reduced a bit and all the vegetables are tender, about 10 minutes.
Take off the heat and stir in the basil, red pepper flakes, and lemon juice.
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