Thursday, August 14, 2008

Summer Veggie Stew

Here is another dish to use up all those zucchini!
This is kind of a stew I made, with no real recipe, just threw in what I had to use up from the garden: zucchini, italian green frying peppers, herbs and grape tomatoes. Plus a half a bag of leftover arugula and a half a jar of tomato sauce, some chickpeas, red wine, onions & garlic and it was an easy dinner winner!


Directions:

First I sauteed the zukes, peppers & onion in olive oil with garlic and red pepper flakes. Added a couple fresh oregano and thyme leaves at that point, but saved most until the end.

After those veggies were just about tender and golden (about 10 minutes), I added the fresh tomatoes and sauteed those for a few minutes (2-3). (I'll also put broccoli or green beans in at this point, but didn't have them today) Then the chickpeas, tomato sauce and red wine went in, plus a little water, and simmered it all on low for a while (another 10 minutes or so).

Finally I added the arugula in the last couple minutes of simmering so it got just lightly wilted. Garnished with lots of fresh basil, oregano and thyme, then served it on whole wheat rigatoni.

2 comments:

st3ph said...

*adds to recipe list*

This looks really tasty! At what point in the recipe did you add the chickpeas in?

Ladybug said...

Whoops! I put them in when I added the tomato sauce and wine. Forgot to add that part, thanks for pointing it out!

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