Include in Print View:

Vegetable Stew With Pesto

Vegetable Stew With Pesto recipe image
This comforting Vegetable Stew with Pesto transforms simple garden vegetables into a rich, aromatic meal. The dish features tender cubes of eggplant, sweet roasted bell peppers, and hearty potatoes simmering in a savory broth. The addition of basil pesto adds a vibrant herbal kick and creamy texture, while fresh tomatoes provide natural acidity. It is a perfect weeknight dinner that balances earthy flavors with bright notes of garlic and fresh herbs.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 200.3
Dietary: Vegan
Description
This comforting Vegetable Stew with Pesto transforms simple garden vegetables into a rich, aromatic meal. The dish features tender cubes of eggplant, sweet roasted bell peppers, and hearty potatoes simmering in a savory broth. The addition of basil pesto adds a vibrant herbal kick and creamy texture, while fresh tomatoes provide natural acidity. It is a perfect weeknight dinner that balances earthy flavors with bright notes of garlic and fresh herbs.
Ingredients
  • Eggplant, in 1" cubes
  • Kosher Salt
  • Bell Pepper
  • Bell Pepper
  • Olive Oil
  • Carrots, sliced
  • Garlic, crushed
  • Tomatoes, peeled, seeded, and chopped
  • Zucchini, in 2" pieces
  • Potatoes, peeled and cut in 1/2" cubes
  • Chicken Broth or Vegetable Broth
  • Basil Pesto
  • Parmesan Cheese, grated
  • Fresh Basil, chopped
  • Fresh Parsley, chopped
  • Onion, chopped
Directions
  1. 1
    Place eggplant cubes in a colander and toss with Kosher salt. Let drain for 1 hour to remove bitterness.
  2. 2
    While eggplant drains, arrange green and red bell peppers on a baking tray. Broil 3 inches from heat until skins are evenly blistered and charred, about 15 to 20 minutes, turning occasionally.
  3. 3
    Seal the hot peppers in a paper bag for 10 minutes to steam. Then peel, seed, and cut the peppers into strips, holding them over a bowl to catch any juices.
  4. 4
    Wipe the drained eggplant dry with paper towels.
  5. 5
    In a 6-quart nonreactive pot, heat olive oil over medium heat. Add chopped onion and cook until transparent, about 3-5 minutes, stirring often.
  6. 6
    Add the dried eggplant and crushed garlic. Cook until eggplant starts to brown, about 5 minutes, stirring often.
  7. 7
    Add the chopped tomatoes, zucchini, roasted pepper strips with their juices, cubed potatoes, and sliced carrots.
  8. 8
    Stir in the chicken broth (or vegetable broth) and basil pesto. Season with salt and pepper to taste. Mix gently.
  9. 9
    Bring the mixture to a simmer. Reduce heat to medium-low, cover, and simmer for 40 minutes until potatoes and carrots are tender.
  10. 10
    In a small bowl, combine grated Parmesan cheese, chopped fresh basil, and chopped parsley.
  11. 11
    Sprinkle the cheese and herb mixture atop the stew just before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 200.3kcal
% Daily Value *
Total Fat 15.5g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1200.0mg50%
Total Carbohydrate 15.9g6%
Dietary Fiber 6.1g25%
Sugars 8.4g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetable, stew, pesto, eggplant, bell pepper, potato, zucchini, tomato, italian, basil, garlic, olive oil, simmered, hearty, dinner, comfort food, plant-based, roasted, herbs, parmesan
Read it online: https://www.chefs-mate.com/recipe/vegetable-stew-with-pesto/