Vegetable Stew

It's been a little while since I've posted a recipe article because I have not been cooking anything exciting lately. We started construction on our home a month ago, so I've been sticking to a lot of basic recipes. It is hard to experiment when you have a construction crew coming in and out of the house all day!

This Vegetable Stew recipe is one that I've been making for years and it is perfect for the whole family. I like to serve it over egg noodles as I find that the noodles soak up the flavors well, but you can also serve it over cauliflower rice to keep it carb free. Either way, it is a healthy, quick and delicious meal. 

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2 tablespoons olive oil 

3 cloves minced garlic

1 lb sliced crimini mushrooms

1 medium sliced zucchini

1 medium sliced squash

1 medium chopped onion

1 can (15 oz) chick peas (garbanzo beans), drained

1 can (28 oz) diced tomatoes

Salt and pepper, to taste


In a medium pan over moderate heat, sauté garlic and mushrooms in olive oil, 2 or 3 minutes. Add zucchini, squash and onion and season with salt and pepper. Sauté another 5 minutes. Add garbanzo beans and tomatoes. Bring to a boil and then reduce heat to low. Simmer 10 minutes and then serve over noodles. 

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Pamela LiptonComment