Harvest Vegetable Stew
Gremolata, a vibrant mixture of parsley, garlic and lemon peel, gives this satisfying stew an exciting finish. A simple rice pilaf is an ideal accompaniment.
If you hesitate to buy butternut squash because it’s difficult to peel, try this trick: Pierce squash in several places with a fork or skewer and microwave on high for 2 minutes to soften the skin and facilitate peeling.
Make stew up to 2 days ahead and refrigerate in a plastic food storage container. Reheat stew on the stovetop or in a microwave (8 to 12 minutes on high).
Prepare gremolata within several hours of serving and refrigerate in a small plastic food storage bag.
Ingredient Set Name:
- In Dutch oven or large deep skillet, heat oil over medium heat. Add onions and cook, stirring often, until softened, 4 to 6 minutes. Add squash, bell pepper, garlic, oregano and pepper flakes and cook, stirring, 2 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
- Stir in tomatoes and chickpeas and return to a simmer. Cover and simmer until squash is tender but not mushy, 8 to 10 minutes.
- Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a fork until blended.
- Season stew with salt and freshly ground pepper to taste. Serve hot, sprinkled with gremolata.