Easy Baked Vegetable Stew
A comforting and hearty baked vegetable stew, perfect for chilly evenings, packed with nourishing ingredients and simple to make.
Ingredients
Base Ingredients
- 2 tablespoons olive oil A healthy fat that enhances the flavors of the vegetables.
- 1 large onion, diced Sweetens as it cooks, becoming the base of your stew’s flavor.
- 3 cloves fresh garlic, minced For depth and incredible aroma—don’t skip this!
Vegetables
- 3 medium carrots, sliced Adds natural sweetness and color.
- 2 stalks celery, diced A nice crunch that pairs well with the other veggies.
- 1 large zucchini, chopped A tender veggie that cooks quickly and absorbs flavor beautifully.
- 1 large bell pepper (any color), diced Adds sweetness and vibrancy.
Protein and Broth
- 1 can chickpeas, drained and rinsed For protein and earthiness.
- 4 cups vegetable broth The soul of the stew; opt for low-sodium for better control over saltiness.
Seasoning
- 1 teaspoon dried oregano A comforting herbal note.
- 1 teaspoon dried thyme Adds an earthy warmth.
- Salt and pepper to taste Essential for bringing out all the flavors.
Garnish
- 1 bunch fresh parsley for garnish A lovely touch that brightens the dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to prepare for roasting.
- In a large oven-safe pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-5 minutes until translucent. Add garlic and stir for an additional minute.
Cooking
- Toss in the carrots, celery, and bell pepper. Cook for another 5 minutes until they begin to soften.
- Stir in the chopped zucchini and rinsed chickpeas. Add the dried oregano, thyme, salt, and pepper, mixing well.
- Add the vegetable broth to the pot, bringing everything to a gentle simmer.
- Cover the pot with a lid and place it in the preheated oven. Bake for about 30 minutes, allowing the vegetables to become perfectly tender.
- After 30 minutes, check for seasoning and adjust with extra salt and pepper if needed. Before serving, sprinkle fresh parsley on top to brighten it up.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if necessary. You can also freeze portions for up to 3 months.