Vegetarian Stew Recipe

Inspired by Kismet Mediterranean Grill

Time50m

Serves4

Seasonal fresh vegetables cooked until tender in a clay pot, topped with feta. Served with rice and house salad

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Ingredients

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Vegetarian Stew

2 cups Carrots

2 cups Potatoes

1 cup Zucchini

1 cup Bell peppers (mixed colors)

1 cup Onion

3 cloves Garlic cloves

4 cups Vegetable broth

2 tbs olive oil

1 tsp Dried thyme

to taste Celtic sea salt

to taste black pepper

1 cup Feta cheese

Method

Cooking Directions

Prepare the Vegetables

Chop the carrots, potatoes, zucchini, bell peppers, and onion into bite-sized pieces. Mince the garlic.

Sauté the Aromatics

In a large clay pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant and translucent, about 5 minutes.

Add the Vegetables

Add the carrots and potatoes to the pot and cook for another 5 minutes. Then, add the zucchini and bell peppers, stirring well.

Simmer the Stew

Pour in the vegetable broth and season with thyme, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.

Finish with Feta

Once the stew is done, stir in the feta cheese and let it warm through for a few minutes before serving.