Herb Crusted Vegetable Stew
Wrap yourself in comfort with this Herb Crusted Vegetable Stew, a hearty and nourishing recipe that combines the rustic charm of slow-simmered vegetables with the irresistible crunch of a golden, herb-infused topping. Loaded with wholesome ingredients like carrots, zucchini, potatoes, and a medley of fresh and dried herbs, this one-pot wonder is simmered in a rich vegetable broth with a touch of tangy diced tomatoes. The pièce de résistance? A crispy breadcrumb topping flavored with Parmesan (optional) and fresh herbs, baked to perfection. Perfect as a cozy weeknight dinner or an impressive vegetarian main dish, this stew is a feast for the senses that pairs beautifully with crusty bread or a simple green salad. Ready in just over an hour, this recipe brings a satisfying, oven-finished twist to classic comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 diced celery stalks
- 2 large, peeled and sliced carrots
- 1 medium, diced zucchini
- 2 medium, cut into cubes potatoes
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
- 0.5 cup plain breadcrumbs
- 0.25 cup grated Parmesan cheese (optional)
- 1 tablespoon, chopped fresh thyme
- 1 teaspoon, chopped fresh rosemary
- 2 tablespoons olive oil (for the crust)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion and minced garlic. Sauté for 3-4 minutes, stirring occasionally, until softened and fragrant.
Stir in the diced celery, sliced carrots, zucchini, and cubed potatoes. Cook for an additional 5 minutes, stirring occasionally.
Pour in the vegetable broth and canned diced tomatoes (including the juice).
Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the vegetables are tender.
While the stew simmers, prepare the herb crust. In a small bowl, combine the breadcrumbs, Parmesan cheese (if using), fresh thyme, fresh rosemary, and 2 tablespoons of olive oil. Mix until the breadcrumbs are evenly coated.
Once the stew is ready, remove the bay leaf and stir in the chopped fresh parsley.
Preheat your oven to 375°F (190°C). Transfer the stew into an oven-safe dish.
Sprinkle the herb crust mixture over the top of the stew in an even layer.
Place the dish in the oven and bake for 15 minutes, or until the crust is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Herb Crusted Vegetable Stew!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.8 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1044 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
