One-Pot Mediterranean Vegetable Potato Stew
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.
Servings: 4
Calories: 280kcal
Cost: $5
Equipment
- Dutch oven or large pot
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.
Nutrition
Serving: 1portion | Calories: 280kcal | Carbohydrates: 63g | Protein: 9g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 807mg | Potassium: 1906mg | Fiber: 11g | Sugar: 16g | Vitamin A: 7563IU | Vitamin C: 164mg | Calcium: 155mg | Iron: 5mg
