Gennaro’s summer vegetable stew recipe

With more of you embracing vegetarian options because of social media and environmental awareness and hopefully this website 😉 I thought you might like this lovely Summer Vegetable Stew recipe by Gennaro Contadlo who is going to be at this years BBC Good Food Show Summer.

Gennaro has, had a place in our hearts since appearing all those years ago on Jamie Olivers cookery programmes, his accent and smile are infectious and I am so excited to see him on Thursday 16th June with the other half of the Greedy Italians Antonio, when they will be cooking live on the  Supertheatre. We will be going to check out the show and bring you back all sorts of foodie goodness if you can’t make it to Birmingham yourself.

We have a Special offer to our lovely readers if you want to visit the show, 20% off tickets using code MV20.

veggie stew

Summer vegetable stew

This simple but very tasty vegetable stew puts the flavours and colours of the Mediterranean on a plate. The slow, gentle cooking brings all the flavours of the vegetables and other ingredients together. I like to make this with lots of chilli and serve with couscous for a light but nutritious meal. It can be made in advance and in summer can be eaten cold if desired. Although it uses what I consider to be summer vegetables, it can be made at any time of the year.

Serves 4

4 tbsp extra virgin olive oil

2 red onions, finely sliced

2 celery stalks with leaves, sliced

3 garlic cloves, sliced

1 red chilli, finely chopped

1 tbsp capers

140g/5oz/¾ cup green olives

1 red (bell) pepper, cut into thick slices

1 yellow (bell) pepper, thickly sliced

1 aubergine (eggplant), cut into chunks

2 courgettes (zucchini), cut into chunks

200g/7oz green beans, sliced in half

3 tbsp dry white wine

300g/10½oz cherry tomatoes, halved

a handful of basil leaves

salt

Heat the olive oil in a large saucepan, add the onions, celery, garlic and chilli and sweat on a medium heat for a couple of minutes. Add the capers and olives. Stir in the peppers, aubergine, courgettes and beans. Add the wine and allow to evaporate. Add the tomatoes, basil leaves and a pinch of salt. Reduce the heat, cover with a lid and cook gently for 1 hour. Serve with couscous.

For a slow cooker

Follow the recipe above and once all the ingredients are in the pan, heat through, stirring gently, then transfer to a large slow cooker pot. Cover and cook on High for 2–3 hours, stirring once halfway through cooking and again just before serving.

 

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