Vegetarian Recipes – Vegetable Casserole Stew Recipe – Vegetable casserole recipes are not only healthy but they also taste really good. Vegetable stew is so good on a cool autumn or winter day. Not only do you get warmed up but you get a really good dose of nutrition.
We have several vegetable casserole recipes here at Potato Patch Recipes. But we really hope that you try this one out.
Don’t try making this vegetable stew recipe without first putting together your shopping list and getting all of the ingredients together first. As you can see there are many and that is why this dish is so tasty.
How To Make Vegetable Casserole Stew
- 1 can (14 1/2 oz) diced tomatoes with basil and garlic, with their juice
- 1/4 cup olive oil
- 1/2 cup tomato ketchup
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons dried basil
- 1/4 teaspoon pepper
- 1/2 pound green beans, trimmed and cut into 1 1/2 inch lengths
- 2 large thin skinned potatoes, peeled and cut into 1 inch pieces
- 3 medium carrots, peeled and cut on the diagonal into 3/4 inch pieces
- 2 large onions, cut into 1 inch chunks
- 2 stalks of celery, cut into 1/2 inch pieces
- 2 large red or yellow bell peppers, seeded and cut into 1 inch squares
- 1 medium eggplant, cut into 1 inch cubes
- 3 small zucchini, cut into 1 1/2 inch chunks
- Yogurt for topping
- Preheat oven to 350F
- In a medium bowl, mix the tomatoes with their juice, olive oil, ketchup, salt, sugar, basil, and pepper.
- In a 6 quart casserole, combine the beans, potatoes, carrots, onions, celery, bell peppers, and eggplant. Pour the tomato mixture over the vegetables.
- Cover and bake for 1 1/2 hours, basting the vegetables with their juices every 30 minutes.
- Mix the zucchini in the casserole and bake, uncovered, for an additional 25 minutes.
- Mix the zucchini into the casserole and bake, uncovered, for an additional 25 minutes, or until the potatoes are tender.
- Serve hot or at room temperature, topped with yogurt.