Provencal Vegetable Stew
Immerse yourself in the vibrant flavors of Southern France with this Provencal Vegetable Stew, a hearty and wholesome dish bursting with fresh ingredients and aromatic herbs. This rustic recipe combines garden-fresh vegetables like eggplant, zucchini, red bell peppers, and ripe tomatoes with fragrant seasonings such as thyme, oregano, and rosemary, all simmered in a rich vegetable broth for a truly comforting meal. Perfect for vegans and vegetarians, this classic dish can be enjoyed as a standalone meal, paired with crusty bread, or served over rice for a satisfying dinner that's both nutrient-packed and delicious. Ready in just over an hour, this easy-to-make stew is ideal for meal prep or serving a crowd, offering a taste of Provençal cuisine straight from your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 large eggplant, diced
- 2 medium zucchini, sliced into half-moons
- 2 medium red bell peppers, diced
- 4 medium ripe tomatoes, chopped
- 1 cup canned crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced yellow onion and sauté for 5 minutes, stirring frequently, until the onion is soft and translucent.
Stir in the minced garlic and sauté for another minute until fragrant.
Add the diced eggplant to the pot, stir well, and cook for 5 minutes, allowing the eggplant to soften and absorb the flavors.
Add the zucchini slices and diced red bell peppers, stirring to combine. Cook for 5-7 minutes until the vegetables begin to soften.
Stir in the chopped fresh tomatoes and the canned crushed tomatoes. Mix well to coat the vegetables in the tomato sauce.
Pour in the vegetable broth, then add the dried thyme, oregano, rosemary, and the bay leaf. Stir to combine.
Season the stew with salt and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 30 minutes, stirring occasionally.
Remove the lid and taste the stew. Adjust the seasoning if needed.
Stir in the chopped fresh basil and parsley just before serving for a burst of fresh flavor.
Serve the Provencal Vegetable Stew hot with crusty bread, over rice, or on its own. Enjoy!
Nutrition Facts
Calories |
139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 859 mg | 18% | |
*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.
