- Longer-cooking: carrots, potatoes or sweet potatoes, winter squash, white radish, turnips, onions, eggplants.
- Shorter-cooking: cabbage, cauliflower, broccoli, celery, summer squash, red or green pepper, tomato, zucchini, scallions or green onions, mushrooms.
- Wash the vegetables.
- Cut them into large chunks or sections—quarters or sixths; mushrooms can be sliced, halved, or left whole.
- Make enough pieces so that everybody will get some of everything.
- Place the longer cooking vegetables into the bottom of a lightly oiled baking dish.
- Add heated water or stock to the vegetables so that they are about half covered.
- Sprinkle lightly with salt and pepper.
- Bake the longer-cooking vegetables covered at 350°F (177°C) for about 30 minutes then add the shorter cooking vegetables and cook another 15 to 30 minutes or until all of the vegetables are fork tender.
- Baste several times during baking. (If the dish is uncovered baste often).
- If you are adding beet greens or spinach to the stew, add them for the last five minutes of cooking.
- At the end of cooking, the water or stock can be drained off and made into gravy using it for the liquid in a brown sauce.
- Check seasoning–add parsley or thyme if you like–and serve.
- If the dish is cooked on the top of the stove, it will take 5 to 10 minutes less cooking time and more water may be needed.
- An alternative to the start of this process is to sauté the vegetables for 2 to 3 minutes before putting them into the baking dish—this will evenly coat the pieces with oil.
Courses Main Course
Recipe by Harvest to Table at https://harvesttotable.com/vegetable-stew-made-simply/