↞ recipe box start page
Category: Stews
Prep Time: Cook Time: Total Time:
1 (1-pound) eggplant, cut into 1-inch cubes
1 tbsp kosher salt
1 green bell pepper
1 red bell pepper
1/4 cup olive oil
2 medium onions, sliced
3 cloves garlic, crushed
6 medium tomatoes, peeled, seeded, and finely chopped or 1 (28-ounce) can whole tomatoes, drained and chopped
4 small zucchini, cut into 2-inch pieces
4 medium potatoes, peeled and cut into 1/2-inch cubes
1/2 cup chicken broth
2 tbsp basil pesto
Salt and pepper to taste
2 tbsp grated Parmesan cheese
2 tbsp chopped fresh basil or 2 tsp dried basil (optional)
2 tbsp chopped fresh parsley
In a colander set in the sink, toss eggplant cubes with kosher salt; drain for 1 hour. Wipe eggplant dry with paper towels.
While eggplant is draining, arrange green and red peppers on a baking tray. Broil 3 inches from heat until skins are evenly blistered red and charred (about 15 to 25 minutes), turning occasionally. Seal hot peppers in paper bag for 10 minutes. Peel, seed, and cut pepper in strips, holding them over a bowl to catch juices.
In a 6-quart nonreactive pot, heat olive oil over medium heat. Add onions; cook until transparent, about 3 to 5 minutes, stirring often. Add eggplant and garlic. Cook until eggplant starts to brown, about 5 minutes, stirring often. Add tomatoes, zucchini, peppers with juices, potatoes, and chicken broth combined with the pesto. Season with salt and pepper to taste. Mix gently. Bring to a simmer. Reduce heat. Cover and simmer over medium-low heat for 40 minutes until potatoes are tender.
Combine Parmesan cheese, chopped basil, and chopped parsley. Sprinkle atop stew. Serves 8-10
view more member recipes
VEGETABLE STEW WITH PESTO
view my recipes
print
save
Category: Stews
Prep Time: Cook Time: Total Time:
1 (1-pound) eggplant, cut into 1-inch cubes
1 tbsp kosher salt
1 green bell pepper
1 red bell pepper
1/4 cup olive oil
2 medium onions, sliced
3 cloves garlic, crushed
6 medium tomatoes, peeled, seeded, and finely chopped or 1 (28-ounce) can whole tomatoes, drained and chopped
4 small zucchini, cut into 2-inch pieces
4 medium potatoes, peeled and cut into 1/2-inch cubes
1/2 cup chicken broth
2 tbsp basil pesto
Salt and pepper to taste
2 tbsp grated Parmesan cheese
2 tbsp chopped fresh basil or 2 tsp dried basil (optional)
2 tbsp chopped fresh parsley
In a colander set in the sink, toss eggplant cubes with kosher salt; drain for 1 hour. Wipe eggplant dry with paper towels.
While eggplant is draining, arrange green and red peppers on a baking tray. Broil 3 inches from heat until skins are evenly blistered red and charred (about 15 to 25 minutes), turning occasionally. Seal hot peppers in paper bag for 10 minutes. Peel, seed, and cut pepper in strips, holding them over a bowl to catch juices.
In a 6-quart nonreactive pot, heat olive oil over medium heat. Add onions; cook until transparent, about 3 to 5 minutes, stirring often. Add eggplant and garlic. Cook until eggplant starts to brown, about 5 minutes, stirring often. Add tomatoes, zucchini, peppers with juices, potatoes, and chicken broth combined with the pesto. Season with salt and pepper to taste. Mix gently. Bring to a simmer. Reduce heat. Cover and simmer over medium-low heat for 40 minutes until potatoes are tender.
Combine Parmesan cheese, chopped basil, and chopped parsley. Sprinkle atop stew. Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pesto Cream Vegetable Dip
by sgre52160
1 (7 oz) container prepared pesto with basil 4 oz cream cheese, softened 1/2 cup sour cream 2 tbsp grated parmesan cheese Place ingredients in a food processor until creamy. Chill until ready t
by sgre52160
1 (7 oz) container prepared pesto with basil 4 oz cream cheese, softened 1/2 cup sour cream 2 tbsp grated parmesan cheese Place ingredients in a food processor until creamy. Chill until ready t
Pesto Chicken & Vegetable Kebabs
by sgre52160
1/4 cup refrigerated pesto with basil Grated lemon peel from 1 lemon Juice from 1/2 lemon 1/2 lb boneless, skinless chicken breast halves cut into 1-inch pieces 1/2 lb assorted vegetables (che
by sgre52160
1/4 cup refrigerated pesto with basil Grated lemon peel from 1 lemon Juice from 1/2 lemon 1/2 lb boneless, skinless chicken breast halves cut into 1-inch pieces 1/2 lb assorted vegetables (che
Pasta Vegetable Salad With Pesto Dressing
by HappyCook80
Pasta Vegetable Salad with Pesto Dressing 1 large clove garlic, peeled 1 cup packed basil leaves 2 tablespoons parmesan cheese or more 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoon
by HappyCook80
Pasta Vegetable Salad with Pesto Dressing 1 large clove garlic, peeled 1 cup packed basil leaves 2 tablespoons parmesan cheese or more 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoon
Oyster Stew With Cilantro Pesto
by HappyCook80
Oyster Stew With Cilantro Pesto 1 cup chardonnay or white wine 1 stick butter 1/2 cup minced shallots 1 cup oyster liquor, cooking liquid from oysters 2 quarts whipping cream 1/2 cup Cilant
by HappyCook80
Oyster Stew With Cilantro Pesto 1 cup chardonnay or white wine 1 stick butter 1/2 cup minced shallots 1 cup oyster liquor, cooking liquid from oysters 2 quarts whipping cream 1/2 cup Cilant
Vegetable Stew
by sgre52160
2 tbsp vegetable oil 1 cup finely chopped onions 1 tsp finely chopped garlic 2 lbs young zucchini or yellow squash, cut into 1/4 inch chunks 1 lb fresh green beans, trimmed, washed and cut crosswi
by sgre52160
2 tbsp vegetable oil 1 cup finely chopped onions 1 tsp finely chopped garlic 2 lbs young zucchini or yellow squash, cut into 1/4 inch chunks 1 lb fresh green beans, trimmed, washed and cut crosswi
view more member recipes
related CDKitchen recipes
Avocado Tomato Salad With Pesto Dressing
Pesto Garlic Bread
Sauteed Chicken With Pesto Pasta And Sundried Tomatoes
Grilled Pesto Lamb Or Pork Chops
Pesto And Wine Sauce
No-Bake Pesto Chicken Pizza