Best 4 Slow Cooker Mediterranean Vegetable Stew Recipes
Embark on a culinary journey through the sun-kissed lands of the Mediterranean with this enticing Slow Cooker Mediterranean Vegetable Stew. This hearty and flavorful stew is a symphony of fresh vegetables, aromatic herbs, and savory spices, all simmered to perfection in a rich tomato-based broth. Indulge in the delightful interplay of textures and flavors as tender zucchini, bell peppers, and eggplant meld with succulent tomatoes, chickpeas, and hearty potatoes. Enhanced with the vibrant flavors of garlic, oregano, and basil, this stew is a delightful symphony for your taste buds.
In addition to the main recipe, this article offers a treasure trove of variations and additional recipes to tantalize your palate. Experiment with a vibrant Moroccan-inspired version featuring preserved lemons, olives, and fragrant ras el hanout spice blend. Or, explore the vibrant flavors of Spain with a tantalizing paella-inspired stew brimming with seafood, chorizo, and saffron. If you crave a lighter option, the article also features a refreshing chilled Mediterranean vegetable salad, perfect for a warm summer day. With its delectable recipes and stunning photography, this article is an invaluable resource for creating a Mediterranean feast that will transport you to the sun-soaked shores of this enchanting region.
SLOW-COOKER MEDITERRANEAN DIET STEW
With a focus on vegetables, fiber-rich legumes and healthy fats, this slow-cooker stew fits the bill for those following the Mediterranean diet. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale. A drizzle of olive oil to finish pulls together the flavors of this easy vegan crock-pot stew.
Provided by Sarah Epperson Loveless
Categories Slow-Cooker & Crock Pot Soup & Stew Recipes
Time 6h45m
Number Of Ingredients 15
Steps:
- Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper and pepper in a 4-quart slow cooker. Cover and cook on Low for 6 hours.
- Measure 1/4 cup of the cooking liquid from the slow cooker into a small bowl. Add 2 tablespoons chickpeas; mash with a fork until smooth.
- Add the mashed chickpeas, kale, lemon juice and remaining whole chickpeas to the mixture in the slow cooker. Stir to combine. Cover and cook on Low until the kale is tender, about 30 minutes.
- Ladle the stew evenly into 6 bowls; drizzle with oil. Garnish with basil. Serve with lemon wedges, if desired.
Nutrition Facts : Calories 191 calories, Carbohydrate 22.9 g, Fat 7.8 g, Fiber 5.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 415.5 mg, Sugar 6.5 g
SLOW COOKER MEDITERRANEAN STEW
A nice hearty stew that is wicked easy.
Provided by BROMFIELD
Categories Soups, Stews and Chili Recipes Stews
Time 10h30m
Yield 10
Number Of Ingredients 16
Steps:
- In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
- Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 30.5 g, Fat 0.5 g, Fiber 7.8 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 156.8 mg, Sugar 7.7 g
SLOW COOKER MEDITERRANEAN VEGETABLE STEW
If you want to use this recipe, but have it done in a smaller amount of time, just use a regular pot.
Provided by LikeItLoveIt
Categories Stew
Time 9h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a slow cooker combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, garlic, cumin, turmeric, red pepper, cinnamon and paprika.
- Cover and cook on low for 8 to 10 hours, or until vegetables are tender, but still crisp.
MEDITERRANEAN VEGETABLE STEW
Lots of wonderful veggies including artichoke hearts and fennel accompany the hearty potato and chickpeas in this slow cooker stew. For a thicker stew, puree up to two cups of the solids at the end of the cooking process. Recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 26m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a medium skillet over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 10 minutes.
- Transfer the cooked vegetable mixture to a 4-6 quart slow cooker. Add the fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine, stock, dried thyme and oregano, if using and bay leaf; season with salt and pepper. Cover and cook on LOW for 6-8 hours.
- NOTE: if using fresh herbs, add them a few minutes before the end of the cooking time. Remove and discard the bay leaf before serving.
Tips:
- Use high-quality ingredients. Fresh vegetables, flavorful herbs, and a good quality olive oil will make a big difference in the taste of your stew.
- Don't overcook the vegetables. They should be tender but still have a bit of bite to them.
- Add a variety of vegetables. The more vegetables you add, the more flavorful your stew will be. Some good options include zucchini, eggplant, bell peppers, carrots, and potatoes.
- Use a flavorful broth. A good quality vegetable or chicken broth will add a lot of flavor to your stew. You can also use water, but it won't be as flavorful.
- Season the stew to taste. Add salt, pepper, and any other herbs or spices you like. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten up the flavors.
Conclusion:
This slow-cooker Mediterranean vegetable stew is a delicious and easy way to get your daily dose of vegetables. It's also a great way to use up leftover vegetables. Simply throw all of the ingredients in your slow cooker and let it cook on low for 8-10 hours. When it's done, you'll have a hearty and flavorful stew that the whole family will enjoy.
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