A ‘throw everything in one pot’ sort of meal! This Mediterranean vegetable stew with a zingy chimichurri sauce is perfect for warming up on cold, wintery nights.

I absolutely love mediterranean vegetables and was inspired to turn all my faves into this hearty stew, perfect for those cosy winter days. The great thing about this recipe is that you can chop and change the vegetables you use. Don’t have any courgettes but have potato? Swap it up and throw it in!

Why should I make this vegetable casserole?

• Really useful for using up a glut of summer vegetables.
• For ease of making: everything is thrown in one pot!
• Pack your meal with plenty of healthy veggies.
• Add chimichurri to your sauce repertoire and eat it with everything!

I’m a family friendly recipe as I don’t contain any chilli (apart from in the chimichurri which is optional). I’m quick and easy to prepare as you can throw me in one pot. It’s all in the veg chopping with this one! I do it whilst my little one is happily engrossed in his favourite TV programme…

How to make mediterranean vegetable stew

Follow these steps and you’ll have yourself a healthy dinner in just over an hour! It’s all in the prep!

Step 1 – The prep: Pre-heat oven to 200°c. Chop up all the veggies (this part takes the longest).

Step 2 – Fry the onions and garlic in the casserole pot with the oil for 1 minute. Add the mushrooms and fry for 1 minute. Sprinkle in the smoked paprika and stir in to incorporate.

Step 3 – Add the rest of the chopped vegetables and stir to mix in with the paprika.

Step 4 – Pour in the tin of chopped tomatoes and vegetable stock. Stir and cover with a lid. Cook in the oven for 1 hour. Prepare the chimichurri whilst you wait (throw all ingredients into a bowl and mix!) Serve with a drizzle of the sauce and with rice/couscous.

Where does chimichurri sauce come from?

Argentinians just loveeee chimichurri, which they tend to use as a condiment to barbecued meat. I couldn’t not make it with this recipe!

There’s plenty of debate on where chimichurri came from, especially the name. Argentine food critic, Miguel Brasco explains that it could even have come from when the British failed their invasion of Rio de la Planta, were taken prisoner and decided to mix their dinner condiments… wouldn’t surprise me! Read more chimichurri history over on Culture Trip.

My chimichurri recipe has a bit of zing from the red wine vinegar and also only uses oregano and parsley. A lot of recipes use coriander too but I’m not really a fan. Who else is with me?

Mediterranean vegetable stew with chimichurri

An easy vegetable stew inspired by Argentinian flavours topped with a traditional chimichurri sauce.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Latin American

Servings 4 people

Ingredients

  

1x2x3x

• 1 onion
• 2 tsp garlic chopped finely
• 1.5 tsp smoked paprika
• 1/2 butternut squash diced
• 3 carrots diced
• 3 tomatoes quartered
• 1 courgette diced
• 6 chestnut mushrooms sliced
• 1 green pepper diced
• 1 red pepper diced
• 400 g tin of chopped tomatoes
• 650 ml vegetable stock

The Chimichurri Sauce

• Handful oregano leaves chopped finely
• 2 tbsp parsley chopped finely
• 2 tsp garlic chopped finely
• 1 tsp chilli flakes
• 100 ml extra-virgin olive oil
• 1 tbsp red wine vinegar

Instructions

 

• Pre-heat oven to 200. Fry the onions and garlic in the casserole pot with the oil for 1 minute.
• Add the mushrooms and fry for 1 minute.
• Sprinkle in the smoked paprika and stir in to incorporate.
• Add the rest of the chopped vegetables and stir to mix in with the paprika.
• Pour in the tin of chopped tomatoes and vegetable stock. Stir and cover with a lid. Cook in the oven for 1 hour. Prepare the chimichurri whilst you wait. Serve with a drizzle of the sauce and with rice/couscous.

The Chimichurri Sauce

• Add all the ingredients to a bowl and stir.

Notes

Vinegar for the chimichurri – you don’t have to use a red wine vinegar. If you happen to have malt or white wine vinegar, you can use those as an alternative. 

Casserole pot – the casserole pot I always use is this 3L Aga stacking casserole pot. It’s great if you are an Aga owner and need to stack another one on top. Maybe if you’re making some rice too? You don’t need one so big though. Even a 1.5 litre is ok for this recipe. 

Aga cooking – cooking with an Aga is so simple. Everything was done on the boiling plate and then it was in the roasting oven for the hour. 

Slow-cooker – you can easily do this one in a slow-cooker. If you use the Morphy Richards Sear and Stew, you can follow the recipe exactly as it is but place it all in the slow-cooker instead of the oven and cook for 7 hours on low/4 hours on high.

Storage – It’s best if you store this casserole, well-sealed and in the fridge. It’ll keep for 3 days, roughly. 

Freezing – I froze mine in glass Tupperware. It will keep for 3 – 4 months.

 

Keyword Latin American, one pot, vegan, vegetarian

Tried this recipe?Let us know how it was!

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