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Vegetarian pepper and olive stew

Vegetarian pepper and olive stew

Main dishes

A hearty and flavorful stew with a variety of vegetables, perfect for winter evenings.

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Recipe from EdytaT, Persino, Pedros.lol and 2 other contributors, adapted by Recette de cuisine · · updated on

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This vegetarian stew is a comforting and nutritious dish, perfect for cold days. It combines several vegetables for a balanced and delicious meal.

Ingredients and directions

  • Prep time15 min
  • Cook time25 min
  • Resting20 min
  • Total1 hr
  • DifficultyEasy
  • CostBudget
  • Cooking methodstove
  • Estimated cost$6.94 $1.74 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $3.19
  • $1.75
  • $0.21
  • $0.09
  • $0.35
  • $0.42
  • $0.37
  • $0.26
  • $0.03
  • $0.27

Prices from US supermarkets for 7 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Wash the vegetables. Cut the eggplant in half lengthwise, salt it, and let it drain for a few minutes, then cut it into pieces.
  2. Remove the seeds from the bell peppers and cut them into pieces. Chop the onion and the zucchini into slices. Mince the garlic. ≈ 8 min
  3. Heat the oil in a pan, add the onions, bell peppers, eggplant, zucchini, and garlic. Season with salt and cook for 5 minutes.
  4. Pour in the broth and let it simmer for 20 minutes.
  5. Add the olives and basil, and let it cook for a little longer. Season with salt and pepper.

The bill

Vegetarian pepper and olive stew

  • 2 red bell peppers$3.19
  • 1 eggplant$1.75
  • 1 onion$0.21
  • 1 clove of garlic$0.09
  • 2 tablespoons of olive oil$0.35
  • 50 g of black olives$0.42
  • 1/2 cup of vegetable broth$0.37
  • A few sprigs of basil$0.26
  • salt$0.03
  • pepper$0.27

Total$6.94

that's $1.74 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 yellow bell peppers
  • 2 red bell peppers
  • 1 eggplant
  • One large zucchini
  • 1 onion
  • 1 clove of garlic
  • 2 tablespoons of olive oil
  • 50 g of black olives
  • 1/2 cup of vegetable broth
  • A few sprigs of basil
  • salt
  • pepper

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