Mageirio – Ikarian Chunky Vegetable Stew - Dan Buettner

Name: Mageirio – Ikarian Chunky Vegetable Stew - Dan Buettner
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for garnish; 2 medium yellow or white onions, chopped (about 2 cups); 1 pound fresh green beans, trimmed; 3 medium red potatoes (about 4 ounces each), quartered (do not peel); 3 medium zucchini (about 5 ounces each), halved crosswise, then halved lengthwise; 3 medium red globe, beefsteak, or heirloom tomatoes, coarsely chopped (about 2 cups); 3 corn ears, husked, the silks removed, and the ears broken in half; 1 medium eggplant (about 12 ounces), stemmed and cut into six equal pieces; 1⁄2 teaspoon salt; 3 Italian sweet long peppers, such as cubanel or Italian frying peppers, stemmed, cored, and quartered lengthwise

danbuettner.com

Try this Ikarian combination of vegetables as a summer lunch or an easy dinner any time of year. You won’t miss the meat.

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Ingredients

2 tablespoons extra-virgin olive oil, plus more for garnish
2 medium yellow or white onions, chopped (about 2 cups)
1 pound fresh green beans, trimmed
3 medium red potatoes (about 4 ounces each), quartered (do not peel)
3 medium zucchini (about 5 ounces each), halved crosswise, then halved lengthwise
3 medium red globe, beefsteak, or heirloom tomatoes, coarsely chopped (about 2 cups)
3 corn ears, husked, the silks removed, and the ears broken in half
1 medium eggplant (about 12 ounces), stemmed and cut into six equal pieces
1⁄2 teaspoon salt
3 Italian sweet long peppers, such as cubanel or Italian frying peppers, stemmed, cored, and quartered lengthwise