When scanning a site for a recipe I almost always notice the sweet treats first. I think it’s natural for most people to be drawn to them. After I’ve had my eye candy I take another look at recipes that incorporate healthy ingredients. This month, while scanning my assignment site for The Secret Recipe Club, The Haggis and the Herring, my eyes perused lots of tasty recipes until I came upon this stew. I knew I did not need to look any further.
With cooler weather almost here I am eagerly anticipating the onset of lots of soups, sauces and stews. I was eager to make this to kick off the start of the next season. I hit up a local farmers’ market and set out to make it. You will notice that it is vegetarian. I still have problems letting go of the idea of not having meat in my meals but this dish makes it easy to go meatless.
2+2 tbsp olive oil
4 bell peppers, chopped
2 large onions, chopped
3 medium zucchini, sliced 1/8″ thick
1 sofrito recipe (see below)
2 garlic cloves
1/2 tsp cumin
1. In a dutch oven, heat 2 tbsp olive oil and add the peppers, onion and salt. Cook over medium heat until peppers are soft and set aside.
2. Heat the remaining 2 tbsp oil and add the zucchini. Continue to simmer, stirring occasionally, until the zucchini is soft.
3. Add the pepper and onions back to the mixture along with the sofrito. Let mixture come to a gentle simmer.
4. Using a mortar and pestle, crush the garlic, cumin and a dash of salt into a paste and stir it into the pan.
5. Cook an additional 10 minutes before serving.
1 28oz can diced tomatoes
1 onion, chopped
1 garlic clove, bruised and minced
2 tbsp olive oil
1/2 tsp salt
2 tbsp sugar