Baked Summer Vegetable Stew
Baked summer vegetable stew, made with the fresh vegetables of the season, is one of those rare dishes that combine practicality, flavor, and lightness all at once. Compared to the traditional method of simmering in a pot, baking vegetables in the oven creates a much richer aroma and texture. This is because oven-roasted vegetables cook in contact with air, which allows their surfaces to caramelize naturally. That caramelization brings out the natural sugars in the vegetables, adding a subtle sweetness and enhancing the overall depth of flavor.
In this particular recipe, which stands out among oven-baked vegetable dishes thanks to its many appealing qualities, classic summer vegetables like potatoes, eggplants, zucchinis, and peppers are used. However, feel free to adapt the ingredients based on your taste or what you have in your fridge. For instance, you can replace eggplant with mushrooms or use carrots instead of zucchini. The initial step of roasting the vegetables on a baking tray without any sauce allows them to soften inside while crisping up on the outside. This step is crucial to help the vegetables hold their shape when combined later with the tomato-based sauce.
This recipe is especially ideal for those who want to highlight the natural flavor of vegetables without deep-frying them. It’s a perfect option not only for those looking for vegetarian summer dishes but also for anyone seeking a light and healthy dinner. It’s even suitable for people following a diet. Plus, it's very easy to prepare. First, the vegetables are baked, then they’re topped with a sauce made from olive oil and tomato paste, and finally finished off with fresh tomato slices before being returned to the oven.
You could easily include this delicious dish in your collection of olive oil-based oven meals. It’s a delightful choice for hot summer days, both light and satisfying. You can serve it with your favorite rice pilav or a refreshing side like cacık (Turkish yogurt and cucumber dip).
This dish also pairs beautifully with yogurt-based summer salads and is an excellent choice to serve to guests who don’t eat meat.
In conclusion, for those wondering how to make baked summer vegetable stew, this recipe—with its minimal ingredients, healthy cooking method, and rich flavor—is sure to become a summer favorite. If you'd like to experience the natural essence of vegetables elevated by the power of the oven, this is a recipe worth trying.
Enjoy...
Ingredients
- 2 medium potatoes,
- 1 green zucchini,
- 1 eggplant,
- 1 green pepper,
- 1 red pepper,
- 1 tablespoon olive oil,
- 1 tomato (for topping).
For the sauce:
- 4 tablespoons olive oil,
- 1 tablespoon tomato paste,
- 1 teaspoon sweet red pepper powder,
- 1/2 teaspoon thyme,
- Salt.
Instructions:
- Peel and dice the potatoes, zucchini, and eggplant into cubes,
- Cut the peppers into square pieces,
- Spread the vegetables on a baking tray lined with parchment paper
- Spray or drizzle with olive oil,
- Bake in a preheated oven at 200°C (392°F) until the tops are nicely browned,
- For the sauce, heat the olive oil in a small saucepan,
- Add the tomato paste and sauté until aromatic,
- Stir in the sweet red pepper powder,
- Add a bit of water and mix well,
- Season with salt and thyme, stir, and remove from heat,
- Transfer the roasted vegetables into a smaller baking dish and pour the sauce over them,
- Top with sliced tomatoes,
- Return to the oven and bake until the tomatoes are nicely roasted.
Bon appétit...