Why You’ll Love Mediterranean Vegetable Stew Recipe
This recipe is easy to prepare and uses simple, everyday ingredients while delivering deep, rich flavors. It’s naturally plant-based, making it a great option for a healthy meal. The combination of roasted vegetables and herbs creates a comforting dish that feels both rustic and elegant. It’s also versatile, allowing you to serve it on its own or alongside bread, rice, or pasta.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 red onion
4 garlic cloves
2 sweet peppers (mixed colours)
1 courgette
4 slices aubergine
4 mushrooms
5 sprigs fresh rosemary
Handful fresh basil
2 tsps oregano
400 g tin cannellini beans (rinsed and drained)
400 g tin chopped tomatoes
2 tbsps tomato purée
1 tbsp olive oil
Directions
Chop the onion and finely chop or crush the garlic.
Roughly chop the peppers, slice the courgette and aubergine, and quarter the mushrooms.
Chop the fresh rosemary.
Heat the olive oil and roast the onion, garlic, and peppers until they begin to soften.
Add the courgette, aubergine, and mushrooms, then continue roasting until all vegetables are tender.
Stir in the chopped tomatoes, cannellini beans, tomato purée, basil, oregano, and rosemary.
Transfer to the oven and cook uncovered at 190°C (375°F, gas mark 5) for about 10 minutes, or until everything is heated through and well combined.
Servings and timing
This recipe serves 2 people.
Preparation time is about 15 minutes.
Cooking time is about 30 minutes.
Total time is approximately 45 minutes.
Variations
You can add other vegetables like zucchini, eggplant slices, or carrots for extra texture and flavor. For a heartier dish, include chickpeas or lentils instead of cannellini beans. If you prefer a richer taste, sprinkle a bit of grated cheese on top before serving. You can also add a pinch of chili flakes for a subtle heat.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the stew in a saucepan over medium heat until heated through, or microwave in short intervals, stirring occasionally.
This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, this stew actually tastes even better the next day as the flavors have more time to develop.
Can I cook this on the stovetop instead of the oven?
Yes, simply simmer everything in a large pan over medium-low heat until the vegetables are tender and the flavors are well combined.
What can I serve with ratatouille?
It pairs well with crusty bread, rice, couscous, or even pasta.
Can I use dried herbs instead of fresh ones?
Yes, you can substitute dried herbs, but use smaller amounts as they are more concentrated.
Is this recipe vegan?
Yes, it is completely plant-based as written.
Can I add protein to this dish?
You can add tofu, lentils, or extra beans to increase the protein content.
How do I prevent the vegetables from becoming mushy?
Avoid overcooking and keep an eye on the roasting time to maintain some texture.
Can I freeze leftovers?
Yes, this stew freezes well and can be stored for up to 2 months.
What type of beans work best if I don’t have cannellini beans?
You can use butter beans, chickpeas, or kidney beans as alternatives.
Can I make this oil-free?
Yes, you can sauté the vegetables in a bit of water or vegetable broth instead of oil.
Conclusion
This Mediterranean vegetable stew is a simple yet flavorful dish that highlights the beauty of fresh ingredients and aromatic herbs. Whether you’re looking for a healthy weeknight dinner or a comforting meal to share, this ratatouille is a versatile and satisfying option that you’ll want to make again and again.
