If summer had a taste, it would be Tourlou. A rustic Greek Vegetable Stew bursting with garden goodness, made easily on the stovetop with lots of extra virgin olive oil.
Greek Tourlou is a summer vegetable stew traditionally made with any vegetables that are available in the garden. It usually involves zucchini, eggplants, green beans, peppers, onions, garlic, and potatoes. And of course, the staple ingredients of this flavorful dish are sun-ripened tomatoes and lots of extra virgin olive oil.
Table Of Contents
The name Torulou translates to "a mix-up". And that's exactly what this dish is, a mix of the season's fresh vegetables slowly stewed to perfection in a generous amount of fruity extra virgin olive oil.
This fresh and healthy vegetable stew is very similar to Greek Briami, where the vegetables get baked instead of stewed.
Ingredients
- Eggplants: You can use any variety of eggplant you want in this dish. The most common varieties used are Italian, Fairy-tale, and Japanese eggplant.
- Zucchini
- Green Beans: either Romano flat green beans or round green beans can be used here. String beans are also used a lot to make Tourlou.
- Peppers: Green bell peppers or Florina peppers (Horn-peppers) or any type of peppers that are sweet and not spicy.
- Potatoes: Use a variety such as Yukon Gold that is great for stews.
- Tomatoes: Any red tomato variety as long as they're ripe and sweet. Avoid thick-skinned tomatoes, though.
- Onion
- Garlic
- Dried Oregano.
- Fresh Herbs: Basil and parsley.
- Extra Virgin Olive Oil.
- Tomato Paste: Just a small amount to add depth and richness.
Additional Ingredients
What grows abundantly in a Greek garden during summer is Vlita (Amaranth greens). And they're a classic addition to this stew. If you can find them, simply chop them and toss them in along with the other veggies.
Other greens that are traditionally added to this stew are squash greens and flowers. When these are added to this vegetable stew, it's no longer called Tourlou, but Korfades (referring to the tips of the squash, which are added to the stew).
If you can find summer squash greens, then you simply must try them inside this stew. It's one of the tastiest summer foods. Note that you will need to pull their strings when you cut them, like you do with fresh Romano beans.
Tips
- Use fresh vegetables. This dish is all about garden-fresh vegetables. Take a trip to a farmers' market and pick your veggies. Cook them as soon as possible, and don't store them in the fridge. It will take away their fresh flavors and aromas. The veggies can be kept at room temperature for a day or two. This will also give extra time for the tomatoes to ripen even more if they're not ripe enough.
- Don't be shy with the olive oil. Tourlou is a Ladero dish (the traditional Greek way of cooking with plenty of olive oil and without meat).
- Use extra virgin olive oil for a luscious, silky sauce and deep flavor.
- Serve it warm, close to room temperature. Allowing this vegetable summer stew to rest before serving makes it tastier, as the flavors deepen and meld.
Serve With
Serve this delicious summer stew with crusty bread to mop up the juices, a piece of salty feta cheese (a must on a Greek table), and some Kalamata olives on the side.
Recipe
Greek Vegetable Stew
Ingredients
- 120 ml extra virgin olive oil
- 120 grams (1 medium-sized) onion finely chopped
- 4 garlic cloves chopped
- 650 grams (1.4 pounds) potatoes cut into 5 cm thick pieces
- 200 grams (7 ounce) green beans cut in half
- 500 grams (2 medium-large) ripe tomatoes coarsely diced
- 2 teaspoons tomato paste
- 450 grams (2 medium-large) zucchinis cut into 2-3 cm thick pieces
- 450 grams (1 pound) eggplants cut into 2-3 cm thick pieces
- 200 grams (7 ounces) green peppers (any type you prefer) cut into 2-3 cm thick pieces
- 3 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped basil
- 2 teaspoons dried oregano
- coarse sea salt + freshly ground pepper
Instructions
- Heat a good splash of olive oil in a cooking pot over moderate heat.
- Saute the onion and garlic.
- Stir in the green beans.
- Add the potatoes and cook for a minute.
- Stir in the tomato paste, eggplants, and zucchini.
- Add the peppers, tomatoes, fresh herbs, dried oregano, and extra virgin olive oil.
- Season with sea salt and pepper. Pour in ¾ cup hot water (180 ml). Ensure the potatoes are submerged in the water so they cook properly.
- Simmer covered over moderate heat for about 40 minutes. Then uncover the cooking pot and cook for 5-10 minutes more until there's a thickened oily sauce left in the pot. If necessary, raise the heat a bit towards the end.
- Let the stew sit inside the pot until it gets close to room temperature, while still warm.
- Serve with a big piece of feta cheese on the side and some crusty bread, and enjoy!
I love this recipe… particularly even yummier on day 2… thank you.
This was delish. Thank you for a great recipe. Perfect for using summer garden veggies without fuss.
wonderful!!!!
Can this be make-ahead, meal prep to take to work?
Sure, it tastes even better the longer it sits!
Super recipe Fotini! Never thought of adding green beans. We loved this...we actually had it with a little halloumi and a fried egg (fried in olive oil) and had our feta with our salad. Keep up the good work!
Thank you very much Alan! Will do 😊
If you add a teaspoon of baking soda to any dish that has green beans the baking soda will help keep the green beans green thru the cooking time,