One-Pot Vegetable Potato Stew that celebrates fresh, simple flavors. We love the combo of staple Mediterranean vegetables like zucchini, tomatoes, onions, capers and potatoes in this hearty stew. Our favorite way to serve it is over basmati rice. It's also delicious with crusty bread.
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The inspiration for this stew is from a restaurant we visited called Ephesus. They serve a vegetable stew very similar to this and it was my husband's favorite. So, we set out to recreate it.
We make several versions, like this Mediterranean Chickpea Stew and have even turned the stew into pasta sauce in this Casarecce Pasta with Mediterrean Vegetables recipe.
🧄 Very useful ingredient notes
- Diced tomatoes - feel free to use fresh, if you have them. You would need about 3-4 cups of fresh, diced tomatoes to replace the canned. Also, if you have canned tomatoes with basil, oregano those will work, too.
- Capers - Adds saltiness and a briny brightness to the stew. If you don't have capers, some chopped olives (of any variety) will also work!
- Potatoes - Yellow or white russet potatoes both work well here. If you have pre-steamed potatoes, you can also use those, just add them a little later, when you add the zucchini, since they're already cooked.
🔪 Instructions
Here's how to make potato vegetable stew step-by-step!
- Step 1: Heat a dutch oven or medium-large stockpot over medium heat. Add onions and cook 2-3 minutes until just starting to turn translucent.
- Step 2: Stir in carrots and cook another 2-3 minutes.
- Step 3: Stir in bell peppers and cook for 2-3 minutes.
- Step 4: Stir in potatoes, garlic, oregano, salt and pepper and cook 1 minute.
- Step 5: Stir in zucchini, tomatoes, capers and broth. Cover and cook on medium-low heat, stirring every 5 minutes or so. Cook for 20-30 minutes, until the potatoes are fork-tender.
- Step 6: Taste stew and adjust salt and pepper, as needed.
Expert Tips
- Don't skip the capers/olives. They're really good in this!
- The longer you let it simmer, the more depth of flavor you'll get.
- Add small pasta or canned beans like white beans, kidney beans, chickpeas or lentils to make it heartier!
- Freeze a portion of stew for later, so you have a quick and easy meal when you're tired.
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📖 Recipe
One-Pot Mediterranean Vegetable Potato Stew
Equipment
Ingredients
- 2 medium yellow onions diced large
- 2 carrots peeled and diced large
- 2 sweet bell peppers deseeded and cut into 1-inch pieces
- 5 medium gold potatoes washed and cut into 1-inch pieces
- 2 zucchini trimmed, quartered lengthwise and cut into 1-inch pieces
- 5 cloves garlic minced
- ½ teaspoon black pepper
- ¼ teaspoon sea salt or more, to taste
- 1 teaspoon dried oregano
- 32 ounces canned diced tomatoes with juice
- 1 tablespoon capers drained
- 1 cup vegetable broth
Instructions
- Heat a dutch oven or medium-large stockpot over medium heat. Add onions and cook 2-3 minutes until just starting to turn translucent.2 medium yellow onions
- Stir in carrots and cook another 2-3 minutes.2 carrots
- Stir in bell peppers and cook for 2-3 minutes.2 sweet bell peppers
- Stir in potatoes, garlic, oregano, salt and pepper and cook 1 minute.5 medium gold potatoes, 5 cloves garlic, ½ teaspoon black pepper, 1 teaspoon dried oregano, ¼ teaspoon sea salt
- Stir in zucchini, tomatoes, capers and broth. Cover and cook on medium-low heat, stirring every 5 minutes or so. Cook for 20-30 minutes, until the potatoes are fork-tender.2 zucchini, 32 ounces canned diced tomatoes, 1 tablespoon capers, 1 cup vegetable broth
- Taste stew and adjust salt and pepper, as needed.
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