Harvest Vegetable Stew
8 to 10 servings
Gremolata, a vibrant mixture of parsley, garlic and lemon peel, gives this satisfying stew an exciting finish. A simple rice pilaf is an ideal. 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.
- 1 Tbs. olive oil
- 3 medium onions, halved and cut into very thin slivers (3 cups)
- 1 large butternut squash (about 2 ¾ lbs.), peeled, seeded and cut into 1-inch cubes (6 cups)
- 1 medium red bell pepper, cut into ½-inch dice
- 2 medium cloves garlic, minced
- 1 ½ tsp. dried oregano
- ⅛ tsp. red pepper flakes
- 1 cup vegetable broth
- 28-oz. can diced tomatoes
- 19-oz. can chickpeas, rinsed and drained
- ½ cup chopped flat-leaf parsley
- 2 tsp. grated lemon peel
- 2 medium cloves garlic, minced
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