Rainbow Vegetable Stew with Feta

by Sarah O'Neill
Star 4.1
    20m prep time
    50m total time
    Easy level
    17 ingredients

This stew is one of my absolute favourites and a firm fixture on our family’s weekly menu. It is super filling and warming, plus delicious reheated the next day.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat olive oil in a large casserole dish, add the chopped onion and celery and cook until softened but not coloured. Add garlic and cook for a further minute – keep it moving to make sure it doesn’t burn.

Step 2

Add potatoes, squash, chopped peppers, courgette and aubergine to the pan, along with the oregano, canned tomatoes and vegetable stock.

Step 3

Bring to the boil, reduce heat and lightly simmer, for around 25-30 minutes or until the vegetables are tender.

Step 4

Add the butterbeans and olives and cook for a further 5 minutes.

Step 5

Toast pine nuts – chuck them in a hot frying pan and toss them around a little – no oil needed. Keep them moving so they don’t burn, which can happen quickly so don’t get distracted!

Step 6

Serve into bowls, scattered with pine nuts (if using), crumbled feta and parsley or coriander, or serve the casserole dish as a delicious warming stew in the middle of your table for your guests to admire!
  • Ingredients
  • Based on 4 servings
  • 2 400g Cans Chopped Tomatoes 2 x Sainsbury's Chopped Tomatoes Can 400g
  • 3 Celery Sticks, chopped 1 x Sainsbury's Celery
  • 1 pack prepared Butternut Squash, chopped into chunks 1 x Sainsbury's Butternut Squash Slices, Inspired to Cook 400g
  • 3 Mixed Peppers, deseeded and cut into large chunks 1 x Sainsbury's Sweet Peppers (Colours may vary) x3
  • 3 tsp Dried oregano 1 x Sainsbury's Oregano 12g
  • 2 tbsp Parsley, freshly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 2 Courgettes, cut into large chunks 2 x Sainsbury's Courgettes Loose
  • 1 Onion, chopped 1 x Sainsbury's Onions Loose
  • 1 Aubergine, cut into large chunks 1 x Sainsbury's Aubergine
  • 2 tbsp Pitted Kalamata Olives 1 x Sainsbury's Pitted Greek Kalamata Olives 335g (170g*)
  • 1 can of Butterbeans, drained and rinsed 1 x Sainsbury's Butter Beans In Water 400g (235g*)
  • 1 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 250ml
  • 10 New Potatoes, cut in half 1 x Sainsbury's British Charlotte Potatoes 1kg
  • 125g Feta, crumbled 1 x Sainsbury's Greek Feta Cheese 200g
  • 2 cloves Garlic, crushed 1 x Sainsbury's Garlic
  • 400 ml Vegetable Stock, or low-salt vegetable bouillon 1 x Knorr Stock Cubes Vegetable 8x10g
  • 1 tbsp Pine Nuts, optional but looks dead fancy! 1 x Sainsbury's Pine Nuts 100g
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