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Healthy Harvest Vegetable Stew

Source of Recipe

contributed by Angela Lowry modified from an unknown source


Recipe Introduction

Gremolata, a vibrant mixture of parsley, garlic and lemon peel, gives this satisfying stew an exciting finish. A simple rice pilaf is an ideal accompaniment if no one else is bringing a rice side dish, you may want to include one. If you hesitate to buy butternut squash because its difficult to peel, try this trick: Pierce squash in several places with a fork or skewer and microwave on HIGH for 2 minutes to soften the skin and facilitate peeling.

List of Ingredients

1 tablespoon olive oil
3 medium onions
--halved and cut into very thin slivers
1 large butternut squash
--peeled and seeded
--and cut into 1-inch cubes
1 medium red bell pepper
--cut into 1/2-inch dices
2 cloves minced garlic
1 1/2 teaspoons dried oregano
1/8 teaspoon red pepper flakes
1 cup low sodium vegetable broth
28 ounces canned tomatoes -- diced
19 ounces chickpeas, canned -- rinsed and drained

***GREMOLATA***
1/2 cup chopped fresh parsley
2 teaspoons lemon peel -- grated
2 cloves minced garlic


Recipe

In Dutch oven or large deep skillet, heat oil over medium heat. Add onions and cook, stirring often, until softened, 4 to 6 minutes. Add squash, bell pepper, garlic, oregano and pepper flakes and cook, stirring, 2 minutes.

Add broth, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes. Stir in tomatoes and chickpeas and return to a simmer. Cover and simmer until squash is tender but not mushy, 8 to 10 minutes.

Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a fork until blended. Season stew with salt and freshly ground pepper to taste.

Serve hot, sprinkled with gremolata.