Thursday, March 10, 2011

Mediterranean Roasted Veggie Stew

I'm obsessed with roasted veggies right now. They just become so sweet and flavourful, I find them addictive. This was a warm, comforting dinner on a cold, rainy night.

2 small or 1 large zucchini, cut lengthwize in 4 strips, then strips cut into thirds
4 red, yellow or orange bell peppers, cut into quarters
1 large red onion, thinly sliced
2 tsp EV olive oil
2 cloves garlic, minced
Salt and pepper, to taste

1 tsp olive oil
2 cloves garlic, minced or finely chopped
1 tsp dried oregano
1 large can, crushed tomatoes
1 can chickpeas, drained and rinsed
1/2 cup chopped, pitted calamata olives
Juice and zest of 1 lemon
Hot crushed chili flakes, to taste (optional)
Freshly ground black pepper, to taste

Toss veggies with oil, garlic, salt and pepper and arrange on baking sheet. Roast in the oven at 400F for about 45 minutes. Remove from oven and when cool enough, roughly chop.

Meanwhile, pour oil into large skillet over medium heat. Add garlic and stir for a minute or so, until fragrant. Turn heat down to low and add crushed tomatoes and oregano. Cook a few minutes more and then add chickpeas, olives, lemon zest and juice and desired seasonings. Add roasted veggies into the sauce and simmer for about 5-10 minutes.

Serve over quinoa (this is how I made it) or rice, couscous or pasta. Sprinkle with light feta cheese, if desired.

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