Vegetable Stew Provençale

Preparation info
  • Makes

    4 to 6

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

A wonderful medley of late summer vegetables. Serve this warm or at room temperature as a side dish or on thick slices of toasted Italian bread as a vegetarian or light main course. Don’t over-cook the vegetables—they should retain some crunch. If the skin of the eggplant seems tough, peel it. Otherwise, leave it on.

Ingredients

  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 tablespoon

Method

  • Heat olive oil in a large skillet or wide shallow saucepan over low heat. Add garlic and sauté for 1 minute. Stir in the tomato paste.
  • Add the zucchini, tomatoes, onion, pepper, eggplant, and mushrooms and stir to blend. Cover and cook over low heat, stirring occasionally, until the vegetables are tender but not mushy, about 15 minutes.
  • Season the vegeta