Temps have dropped a little bit, so I am back to warm meals. I like eating stews through Winter but it is also great to make it in the Summer where this is an abundance of fresh and colorful produces at the market. Zucchinis, eggplants, tomatoes… Everything is perfect for a stew!
The last couple of weeks, I’ve been finding both tomatoes AND zucchinis that are produced sustainably and locally, less than 30 minutes from home actually. It is way cheaper (I am talking 0.50 to 0.75 a pound!)than buying the average produce that come from Spain in France. You can get delicious veggies at such a small price while respecting the environment so I am all in.
Summer veggies stew (serves 3 to 4) :
- 2 zucchinis
- 1 red bell pepper
- 1 carrot
- 1 eggplant
- 200g tomatoes
- 200g mushrooms
- 1 onion
- 1/2 red onion
- 1 handful chopped parsley
- 1 tsp minced ginger
- 2 garlic cloves
- 15cl veggie stock
- 2 tbsp olive oil
- Salt and pepper
Cube zucchinis and eggplant.
Slice bell pepper and carrot.
Wash the mushroom well and slice.
Mince garlic and onion.
In a deep pan, add olive oil and fry the onion for a couple minutes. Add ginger and garlic. Let it cook for 1 minute.
Add eggplant and carrot. Cook for 5 minutes stirring occasionally.
Add bell pepper and cook for 2-3 minutes.
Then add zucchinis and mushrooms. Let it cook 10 minutes uncovered.
Add diced tomatoes, season well and mix.
Add veggie stock. Let it simmer on low for 30-35 minutes, stirring occasionally.
Taste and season a bit more if desired.
Garnish with fresh parsley and minced red onion just before serving.