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Categories: Main courses, Vegetables, Vegetarian

Summer Vegetable Stew

Summer Vegetable Stew
Gary Friedman / Los Angeles Times

This vegetable stew is one of those recipes that you can make only when the circumstances are just right--in the peak of the summer produce season. Which is right now. I make it only when the tomatoes at the farmers' ... Read more

Total time: 50 minutes | Serves 4
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 tablespoon sweet Hungarian paprika
  • 3 large tomatoes, peeled and cut into wedges (about 1 1/2 pounds)
  • 1 teaspoon salt
  • 6 to 7 Hungarian peppers, seeded and cut into 1-inch strips
  • Steamed rice

Step 1Spray the bottom of a 5-quart saucepot with nonstick cooking spray. Heat the pan until quite hot and add the olive oil. Add the onion and cook over medium heat until it begins to turn brown around the edges, about 5 minutes. Remove the pan from the heat and stir in the paprika.

Step 2Reduce the heat to low and return the pan to the burner. Stir in the tomato wedges and salt. Stir in the pepper strips. Cover and cook over low heat until the tomatoes cook down into a gravy and the peppers are limp, 25 to 30 minutes. Stir occasionally. Correct seasoning, if necessary, and serve over steamed rice.

Each serving:
103 calories; 607 mg sodium; 0 cholesterol; 4 grams fat; 1 gram saturated fat; 16 grams carbohydrates; 3 grams protein; 4.11 grams fiber.
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