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Mageirio – Ikarian Chunky Vegetable Stew
Main Dish / Side Dish / Vegetarian / Vegan
(246 votes, average: 3.85 out of 5)
Loading...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
Ingredients
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
Directions
- 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.
- 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.
- 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.
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