Cooking With Rebec Vineyards: Roasted Summer Garden Veggie Stew
Pairs With: Rebec Vineyards Cabernet Franc
Summer Vegetables burst forth in this robust stew. Similar to a ratatouille, this stew features cherry tomatoes, garlic, and white beans finished with fresh basil. You can make this vegan version or add some feta, goat, or Parmesan cheese on top. Made ahead, this stew improves over night and makes a great party dish. Serve it as is with a crusty bread and salad, or over rice, orzo or other grain. We pair it with Rebec’s Cabernet Franc, a full bodied red wine that stands up to the deep flavors of the stew.
Serves: 6
Prep Time: 10 minutes
Total Cook Time: 45 minutes
Ingredients
1 cup potatoes, cut in 1 inch pieces, skin on
1 large onion, cut into vertical 1.4 inch slivers
8-12 garlic cloves, roughly chopped
1 1/2 pound eggplant, cut into ½ pieces
2 medium summer squash, cut into 1 inch pieces
1 cup green pepper, cut into 1 inch pieces
4 cups cherry tomatoes, whole
2 cups white beans, cooked
2-3 Tablespoons olive oil
1 teaspoon salt (or more to taste)
1 teaspoon pepper (or more to taste
2 teaspoons dried basil
½ teaspoon nutmeg
1 cup dry red wine
½ cup fresh basil, chopped
Step 1: Preheat oven to 425. Line 2 large rimmed sheets with foil and oil lightly.
Step 2: Toss potatoes, onions, and ¾ of the garlic in a large bowl. Toss with some of the olive oil and sprinkle with salt and pepper. Spread on one of the baking sheets and roast these for 15 minutes
Step 3: Toss eggplant, squash, and peppers in the bowl. Add olive oil, some salt and pepper and place on the second baking sheet. When the time goes off for the first baking sheet, place the second one (with the eggplant) in the oven. Set the timer for 15 minutes and continue baking BOTH sheets
Step 4: When the timer goes off, remove both baking sheets and slide all the veggies into a large bowl. Use one of the sheets and place the cherry tomatoes on it, sprinkling with the salt and pepper. Set the timer for 10 minutes. (If you have three racks in your oven, you can add the tomatoes after 5 minutes of roasting the eggplant mixture. This reduces total cooking time.)
Step 5: While the tomatoes are in the oven, heat a large dutch oven or pan on the stovetop over medium heat. Add about 1 tablespoon of olive oil, then the remaining garlic. Saute for 1 minute, then add in the vegetables (onions, eggplant, etc). Stir and add in the dried basil and the nutmeg. Add white beans and the red wine and stir, continuing raising the heat to medium high
Step 6: When the timer goes off, add in the cherry tomatoes to the pot. Stir and bring the entire mixture up to a slow boil. Test the seasonings, adjusting as desired. Then reduce heat and continue to cook for about 10 minutes
Step 7: Just before serving, add in the fresh basil. If not served right away, do not add the fresh basil; rather wait and reheat the mixture later and add in before serving
*This recipe is from Rebecca’s kitchen. She is the daughter of Rebec’s founder, Richard Hanson. She’s “The Cook” of the family and loves using the bounty from her extensive organic gardens at her home at Rebec Vineyards. You can follow her on YouTube
