Autumn Romance Vegetable Stew Provencale Recipe

Ingredients for Autumn Romance Vegetable Stew Provencale

• Celery Ribs
• Bay Leaves
• Leek
• Red Onion
• Parsnips
• Green Beans
• Red Bell Pepper
• Yellow Bell Pepper
• Sugar Snap Peas
• Garlic Cloves
• Cauliflower Florets
• 4 slices bacon, chopped (optional)
• Baby Eggplants
• Cremini Mushrooms
• Baby Carrots
• Purple Potatoes
• Fingerling Potato
• Grape Tomatoes
• Sun Dried Tomatoes
• Italian Parsley
• Kosher Salt
• Fresh Ground Black Pepper
• Herbes De Provence
• Dry White Wine
• Tomato Juice
• 2 tbsp olive oil

How to Make Autumn Romance Vegetable Stew Provencale

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Before serving, taste and adjust seasoning with salt and pepper to your preference.
7. Serve hot with crusty bread and a glass of wine.