Sicilian Summer Vegetable Stew
Enjoy garden veggies with this easy Sicilian summer vegetable stew (canazzo,) fragrant with fresh mint and basil, as a side or main dish!
Servings 8 servings
Calories 176kcal
Ingredients
- ¼ cup olive oil plus extra for drizzling at the end of cooking
- 1 large white onion
- 2 large potatoes
- 1 large eggplant
- 2 bell peppers
- 2 medium zucchini
- 2¼ cups cherry tomatoes
- handful fresh basil
- handful fresh mint
- salt to taste
Instructions
Prep your vegetables
- Peel and cube potatoes.
- Cut the peppers in half, remove seeds and membrane, slice into 1-inch strips and cut each strip into 3 or 4 pieces.
- Slice the zucchini lengthwise and cut into ½-inch half moon pieces.
- Trim both ends of the eggplant; slice into ½-inch rounds crosswise and cut each round into roughly 1-inch cubes.
- Cut cherry tomatoes in half.
- Dice the onion.
Cook the vegetables
- Heat olive oil over medium heat in a large, deep pan. Add onions and cook, stirring, for 3 minutes until softened.
- Stir in the potatoes, a pinch of salt and cook, stirring for 5 minutes.
- Add the eggplant, zucchini, peppers and a pinch of salt. Cook, stirring, for 2 minutes.
- Add the cherry tomatoes; a pinch of salt and cook for 1 minute.
- Pour in ½ cup water, lower to a simmer and cover with a lid. Cook, stirring every 5 minutes or so, for 20 minutes or until the potatoes are tender. If the pan is dry, pour in a couple of tbsps. of water at a time, as needed.
- When the potatoes are cooked through, uncover and cook for 5 additional minutes. Taste and add more salt, if needed.
- Remove from the heat, stir in chopped basil and mint and drizzle with a little extra olive oil on top.
- Serve hot or at room temperature.
Notes
Substitutions and Variations
-You may vary the quantities of vegetables according to what you have on hand ie: 1 pepper instead of 2; 2 eggplants; more potatoes if you like; omit the zucchini if you don't have any etc...
-The use of mint is traditional in this recipe however if you're not a fan, substitute with parsley.
-The recipe may be halved. Can this dish be oven roasted instead? This stew is traditionally cooked on the stove top. However, you may combine all the ingredients (except for the herbs), spread them out in 2 sheet pans and roast at 400 degrees F until all vegetables are cooked through. Be sure to coat the potatoes thoroughly in olive oil to ensure they cook well. To Serve -Enjoy as a main course along with crusty bread.
-Serve as a side dish alongside grilled meat; poultry or fish.
-This dish would also be delicious tossed with your favorite pasta! Storage Keep leftovers refrigerated for up to 3 days. Enjoy at room temperature or reheat in a pan or in the oven.
-The use of mint is traditional in this recipe however if you're not a fan, substitute with parsley.
-The recipe may be halved. Can this dish be oven roasted instead? This stew is traditionally cooked on the stove top. However, you may combine all the ingredients (except for the herbs), spread them out in 2 sheet pans and roast at 400 degrees F until all vegetables are cooked through. Be sure to coat the potatoes thoroughly in olive oil to ensure they cook well. To Serve -Enjoy as a main course along with crusty bread.
-Serve as a side dish alongside grilled meat; poultry or fish.
-This dish would also be delicious tossed with your favorite pasta! Storage Keep leftovers refrigerated for up to 3 days. Enjoy at room temperature or reheat in a pan or in the oven.
Nutrition
Calories: 176kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 17mg | Potassium: 829mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1.25IU | Vitamin C: 77mg | Calcium: 35mg | Iron: 2mg
