Ingredients for Autumn Romance Vegetable Stew Provencale
- 2 celery stalks, chopped
- Bay Leaves
- Leek
- Red Onion
- Parsnips
- Green Beans
- Red Bell Pepper
- Yellow Bell Pepper
- Sugar Snap Peas
- 4 cloves garlic, minced
- Cauliflower Florets
- 4 slices bacon, chopped (optional)
- Baby Eggplants
- 1 cup chopped mushrooms
- Baby Carrots
- Purple Potatoes
- Fingerling Potato
- Grape Tomatoes
- Sun Dried Tomatoes
- Italian Parsley
- 1 tbsp salt, plus salt to taste
- fresh ground black pepper, to taste
- Herbes De Provence
- 1 glass dry white wine, for serving
- Tomato Juice
- 2 tbsp olive oil
- crusty bread, for serving
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How to Make Autumn Romance Vegetable Stew Provencale
- Dice 1 large eggplant (about 1 lb) and sprinkle generously with 1 tbsp salt. Place in a colander and let drain for 30 minutes. Rinse thoroughly.
- While eggplant drains, prepare remaining vegetables: peel and chop 1 medium butternut squash (about 1.5 lbs), 2 carrots (chopped), 2 celery stalks (chopped), 1 medium onion (chopped), 4 cloves garlic (minced), and 1 cup chopped mushrooms.
- Heat 2 tbsp olive oil in a large skillet over high heat. Add the diced eggplant, butternut squash, carrots, celery, onion, and mushrooms. Sauté for 8-10 minutes, stirring occasionally, until vegetables begin to soften and slightly brown.
- In the large slow cooker, combine the sautéed vegetables, 4 cups vegetable broth, 1 (14.5 oz) can diced tomatoes (undrained), 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes (optional), and 4 slices bacon, chopped (optional). Stir to combine.
- Cover and cook on low for 5-6 hours, or until vegetables are tender. If using bacon, remove it from the stew before serving and crumble it on top, if desired.
- Before serving, taste and adjust seasoning with salt and pepper to your preference.
- Serve hot with crusty bread and a glass of wine.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
34g
Fat
24g
Carbs
7g
