Rainbow Vegetable Stew with Feta

Name: Rainbow Vegetable Stew with Feta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 400g Cans Chopped Tomatoes; 3 Celery Sticks, chopped; 1 pack prepared Butternut Squash, chopped into chunks; 3 Mixed Peppers, deseeded and cut into large chunks; 3 tsp Dried oregano; 2 tbsp Parsley, freshly chopped; 2 Courgettes, cut into large chunks; 1 Onion, chopped; 1 Aubergine, cut into large chunks; 2 tbsp Pitted Kalamata Olives; 2 cloves Garlic, crushed; 1 can of Butterbeans, drained and rinsed; 10 New Potatoes, cut in half; 125g Feta, crumbled; 1 tbsp Olive Oil; 400 ml Vegetable Stock, or low-salt vegetable bouillon; 1 tbsp Pine Nuts, optional but looks dead fancy!

by Sarah O'Neill

Vegetarian

4.1

20m prep time

50m total time

Easy level

17 ingredients

Rainbow Vegetable Stew with Feta recipe by Sarah O'Neill

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*)
2 cloves Garlic, crushed 1 x Sainsbury's Garlic
1 can of Butterbeans, drained and rinsed 1 x Sainsbury's Butter Beans In Water 400g (235g*)
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
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 250ml
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