Provencal Vegetable Stew Recipe

Name: Provencal Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 4 garlic cloves, chopped; 1 bay leaf; 1/2 lb button mushroom, trimmed and halved; 1 yellow onion, chopped; 2 celery ribs, chopped; 1 green bell peppers or 1 red bell pepper, stemmed, seeded, and chopped; 1 large eggplant, cut into 1-inch cubes; salt and black pepper; 1 tablespoon fresh thyme leave, chopped (a couple of sprigs); 1/2 cup dry white wine; 1 (14 ounce) can petite diced tomatoes or (14 ounce) can tomato sauce; crusty bread, such as a baguette

Servings: persons

1/4 cup extra virgin olive oil
4 garlic cloves, chopped
1 bay leaf
1/2 lb button mushroom, trimmed and halved
1 yellow onion, chopped
2 celery ribs, chopped
1 green bell peppers or 1 red bell pepper, stemmed, seeded, and chopped
1 large eggplant, cut into 1-inch cubes
salt and black pepper
1 tablespoon fresh thyme leave, chopped (a couple of sprigs)
1/2 cup dry white wine
1 (14 ounce) can petite diced tomatoes or (14 ounce) can tomato sauce
crusty bread, such as a baguette

1
Heat the evoo in a deep skillet over medium to medium high heat.
2
Add the garlic, bay leaf, mushrooms, onions, celery, and peppers.
3
Saute for a couple of minutes, then add the eggplant and season everything with salt and pepper and the fresh herbs.
4
Cook for 15 minutes or until the eggplant is tender.
5
Deglaze with the wine and scrape up the vegetable bits from the bottom of the pan, then stir in the tomatoes or tomatoe sauce and heat through.
6
Turn off the heat and discard the bay leaf.
7
Let the veggies stand a few minutes, then stir and serve with the warm crusty bread and butter.

334

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 4 garlic cloves, chopped, 1 bay leaf, 1/2 lb button mushroom, trimmed and halved, and more.

Yes, Provencal Vegetable 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.

Provencal Vegetable Stew

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