Autumn Vegetable Casserole Stew Recipe

Name: Autumn Vegetable Casserole Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can diced tomatoes with basil and garlic (juice included); ¼ cup olive oil; ½ cup tomato ketchup; 1 ½ teaspoons salt; 1 ½ teaspoons sugar; 1 ½ teaspoons dried basil; ¼ teaspoon pepper; 12 lb green beans, trimmed and cut into 1 1/2 inch lengths; 2 large thin-skinned potatoes, peeled and cut into 1-inch pieces; 3 medium carrots, peeled and cut on the diagonal into 3/4-inch pieces; 2 large onions, cut into 1-inch pieces; 2 stalks celery, cut into 1/2-inch pieces; 2 large red bell peppers or 2 large yellow bell peppers, cut into 1-inch squares; 1 medium eggplant, cut into 1-inch cubes; 3 small zucchini, cut into 1 1/2-inch chunks; yogurt, for serving

Servings: persons

1 (14 1/2 ounce) can diced tomatoes with basil and garlic (juice included)
¼ cup olive oil
½ cup tomato ketchup
1 ½ teaspoons salt
1 ½ teaspoons sugar
1 ½ teaspoons dried basil
¼ teaspoon pepper
12 lb green beans, trimmed and cut into 1 1/2 inch lengths
2 large thin-skinned potatoes, peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut on the diagonal into 3/4-inch pieces
2 large onions, cut into 1-inch pieces
2 stalks celery, cut into 1/2-inch pieces
2 large red bell peppers or 2 large yellow bell peppers, cut into 1-inch squares
1 medium eggplant, cut into 1-inch cubes
3 small zucchini, cut into 1 1/2-inch chunks
yogurt, for serving

1
Preheat oven to 350.
2
In a bowl, mix the tomatoes with their juice, olive oil, ketchup, salt, sugar, basil, and pepper.
3
In a 6-quart casserole, combine the beans, potatoes, carrots, onions, celery, bell peppers, and eggplant.
4
Pour the tomato mixture over the vegetables.
5
Cover and bake for 1 1/2 hours, basting the vegetables with their juices every 30 minutes.
6
Mix the zucchini into the casserole and bake, uncovered, for 25 minutes, or until the potatoes are tender.
7
Serve hot or at room temperature, topped with yogurt.

716

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (14 1/2 ounce) can diced tomatoes with basil and garlic (juice included), ¼ cup olive oil, ½ cup tomato ketchup, 1 ½ teaspoons salt, and more.

Yes, Autumn Vegetable Casserole Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Vegetable Casserole Stew

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