If you are fortunate to live in a warm climate, then you may still have all of the ingredients for this mouth-watering stew available. If you live in a colder climate, then sub the summer veggies for what's in season at your local market.
A stew like this is merely a template, feel free to get creative with different herbs, spices, and veggies,
1/8 cup extra virgin olive oil
10 cloves of garlic, chopped
3 onions, diced
3 cups diced assorted peppers (sweet red Italian, green and red bell)
1 1/2 cups diced carrots
1/2 cup celery (4 stalks)
2 cups diced eggplant (salted)
1/2 cup green beans, roughly cut
2 yellow squash, diced
1 zucchini, diced
4 tomatoes, skins removed and diced
1 teaspoon fresh thyme leaves
1 teaspoon cumin
4 teaspoons kosher salt
1 teaspoon dried oregano
2 cans kidney beans, drained and rinsed
8 ounces of brown lentils, cooked al dente for 8 minutes
For the rest of the recipe click here.
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