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. 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.

  • servingServings


  • 1 Tbs. olive oil
  • 3 medium onions, halved and cut into very thin slivers (3 cups)
  • 1 large butternut squash (about 2 3/4 lbs.), peeled, seeded and cut into 1-inch cubes (6 cups)
  • 1 medium red bell pepper, cut into 1/2-inch dice
  • 2 medium cloves garlic, minced
  • 1 1/2 tsp. dried oregano
  • 1/8 tsp. red pepper flakes
  • 1 cup vegetable broth
  • 28-oz. can diced tomatoes
  • 19-oz. can chickpeas, rinsed and drained


  • 1/2 cup chopped flat-leaf parsley
  • 2 tsp. grated lemon peel
  • 2 medium cloves garlic, minced


  1. 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.
  2. Stir in tomatoes and chickpeas and return to a simmer. Cover and simmer until squash is tender but not mushy, 8 to 10 minutes.
  3. Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a fork until blended.
  4. Season stew with salt and freshly ground pepper to taste. Serve hot, sprinkled with gremolata.

Nutrition Information

  • Serving Size: 8 to 10 servings
  • Calories: 215
  • Carbohydrate Content: 42 g
  • Fat Content: 3 g
  • Fiber Content: 9 g
  • Protein Content: 7 g
  • Sodium Content: 397 mg