Name: Greek Roasted Vegetable Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 medium eggplants, cubed; 2 zucchinis, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 large red onion, sliced; 3 tomatoes, diced; 4 cloves garlic, minced; 1/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Feta cheese, for garnish; Fresh parsley, chopped, for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the eggplants, zucchinis, bell peppers, red onion, tomatoes, and garlic.
Drizzle the vegetables with olive oil and balsamic vinegar. Add the dried oregano, thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated with the seasonings.
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and slightly caramelized.
Remove the roasted vegetables from the oven and transfer them to a large pot. Place the pot over medium heat.
Add 2 cups of water to the roasted vegetables in the pot. Stir well to combine and bring the mixture to a simmer.
Let the stew simmer for an additional 10-15 minutes to allow the flavors to meld together.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve the Greek Roasted Vegetable Stew hot, garnished with crumbled feta cheese and chopped parsley. Enjoy this wholesome and flavorful dish with crusty bread or over a bed of fluffy rice.

Ingredients

Instructions

Nutrition Facts

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