Greek Vegetable Stew

4.25 from 117 votes

Garden fresh summer vegetables, slowly cooked with plenty of extra virgin olive oil and fresh herbs. Hearty, nutritious, and flavorful!

Cook Time1

Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: dairy-free, Dinner, gluten-free, healthy, stew

Servings:

Calories: 475kcal

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

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!