This recipe is modified from a recipe by Wegman’s grocery store. The ingredients are simple, but they were combined in a way I hadn’t thought of before.
Ingredients (makes 4 servings):
1/2 package baby carrots, diced
1/2 stalk of celery, diced
1/2 eggplant, diced
1 package white mushrooms, diced
1/2 red pepper, diced
1/2 red onion, diced
1 zucchini, diced
few large handfuls of cashews
chopped rosemary leaves
1/3 package frozen peas
salt & pepper to taste
Wegman’s garlic simmer sauce (substitute sauce of your choice)
Also added to the stew: tomato sauce, balsamic vinegar, soy sauce (gluten-free if desired), onion and ginger powders
Additional garnish: Feta cheese, scallions, grated parmesan
Preheat oven to 425 degrees. Add chopped vegetables (except for peas and rosemary) to a large bowl and coat with olive oil. Season with salt and pepper. Arrange veggies on a parchment-lined baking sheet.
Bake for about 15 minutes. Remove from the oven, stir, and sprinkle cashews over the veggies. Bake for another 10 minutes, veggies should be fork-tender.
Remove baking sheet from oven and sprinkle rosemary on top of the vegetables. Transfer vegetables to a large stock pot. Add peas and sauces/seasoning. Heat on medium, and stir vegetables to coat with sauce. Heat to desired temperature. (The original recipe called for another store-made sauce, but it contained wheat, so I improvised so that my husband could eat the dish. I added some tomato sauce to the pot, as well as a little balsamic vinegar, gluten-free soy sauce, and dashes of onion and ginger powders).
Serve the stew as is, or on top of grain of your choice- we had some left over chick-pea pasta, so had the stew with that. And topped it all off with some feta cheese, scallions, and grated parmesan. A hearty, delicious, healthy meal!