Mageirio – Ikarian Chunky Vegetable Stew


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Try this Ikarian combination of vegetables as a summer lunch or an easy dinner any time of year. It’s satisfying, hearty, and great for feeding a crowd with a salad or some nice crusty bread.

Yield: 6 servings


2 tablespoons extra-virgin olive oil, plus more for garnish

2 medium yellow or white onions, chopped (about 2 cups)

1 pound fresh green beans, trimmed

3 medium red potatoes (about 4 ounces each), quarter (do not peel)

3 medium zucchini (about 5 ounces each), halved crosswise, then halved lengthwise

3 medium red globe, beefsteak, or heirloom tomatoes, coarsely chopped (about 2 cups)

3 corn ears, hused, the silks removed, and the ears broken in half (or 1 cup frozen corn kernels)

1 medium eggplant (about 12 ounces), stemmed and cut into six equal pieces

½ teaspoon salt

3 Italian sweet long peppers, such as cubanel or Italian frying peppers, stemmed, cored, and quartered lengthwise

2 cups vegetable broth

Salt and pepper to taste

Olive oil, for drizzling


  1. Warm the oil in a large pot or Dutch oven set over medium heat. Add the onions and cook, stirring often, until soft but not brown, about 8 minutes.
  2. Stir in the green beans, potatoes, zucchini, tomatoes, corn, eggplant, and salt. Put the long peppers on top. Pour 2 cups vegetable broth over the vegetables.
  3. Bring to a simmer, then reduce the heat to low, cover, and cook, shaking the pan frequently without stirring, until the vegetables are tender, about 45 minutes. Drizzle with olive oil as a garnish to serve.