Turkish-Style Vegetable Stew Recipe | Vegetarian Times Skip to main content

Turkish-Style Vegetable Stew

This easy stew is also good served with a grain, such as rice or barley, in addition to the pita bread. In summer, try replacing parsley with a tablespoon of chopped fresh mint or dill. Finish each serving with a sprinkling of crumbled feta cheese. A package of frozen okra can be substituted for freshadd during the last 10 minutes of cooking.



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2 tsp. vegetable oil
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1 medium onion, halved then sliced
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2 medium cloves garlic, peeled and crushed
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6 oz. green beans, trimmed and halved lengthwise, then crosswise
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6 oz. okra, trimmed and cut into ½-inch-thick slices
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28-oz. can whole peeled Italian-style tomatoes, drained, ½ cup juice reserved
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½ cup vegetable broth
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½ tsp. ground cumin
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2 medium zucchini, quartered lengthwise and cut into ½-inch chunks
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¼ cup chopped fresh parsley
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¾ tsp. coarse salt
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½ tsp. freshly ground pepper


Meal plan: Serve with warmed whole-wheat pitas (wrap in foil and heat in a 400F oven for about 10 minutes) and some hummus and Greek olives from the deli.

  1. In large saucepan, heat oil over medium-low heat. Add onion and garlic and cook until onion is softened, about 5 minutes. Stir in green beans, okra, tomatoes, reserved tomato juice, broth and cumin. Bring to a boil, breaking up tomatoes with wooden spoon. Reduce heat to low, partially cover and simmer, stirring occasionally, 15 minutes.
  2. Increase heat to medium-low. Stir in zucchini, parsley, salt and pepper, cover and cook until zucchini is just tender, about 8 minutes. Serve hot.

Nutrition Information: 

6 g
Total Fat: 
3 g
Saturated Fat: 
24 g
758 mg
7 g
4 servings