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slow cooked Stewed Vegetables

Mediterranean Stewed Vegetables

Healthy Elizabeth
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 10

Equipment

  • large roasting pan

Ingredients
  

  • 2 sweet onions, cut into thick chunks, then separated
  • 2 zucchini, sliced in half then into big chunks
  • 1 medium eggplant, cut into large chunks
  • 3 medium bell peppers, seeded and cut into chunks
  • 2 large potatoes, peeled and cut into chunks
  • 8 oz button mushrooms, cut in half
  • 1 15 oz can diced tomatoes
  • 2 tbsp tomato paste
  • ½ cup olive oil
  • ¼ cup vegetable broth
  • 2 tbsp dried oregano
  • sea salt and pepper to taste

Instructions
 

  • Prepare all the vegetables. Preheat the oven to 400℉.
    In a large roasting pan, add all the vegetables. Pour over the olive oil.
  • In a small measuring cup, mix the tomato paste, salt, pepper, and vegetable broth. Pour the mixture over the vegetables.
    Using a wooden spoon, toss all the vegetables to fully coat them in the oil and tomato paste sauce.
  • Place in the preheated oven to bake for 45 minutes. Then, stir and return to the oven for another 30-40 minutes, until the vegetables are soft and the potatoes are tender.
    Serve it as a side with fish or chicken or on top of rice or pasta.