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Mediterranean Vegetable Stew

Mediterranean Vegetable Stew Recipe

  • 2 tablespoons olive oil, divided
  • 1 cup chopped red onion
  • 2 cups coarsely chopped green pepper
  • 2 large garlic cloves, crushed
  • 1 cup sliced mushrooms
  • 1 small eggplant, unpeeled, cut in 1- to 2-inch chunks
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup kalamata olives, pitted and sliced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 tablespoon chopped fresh rosemary
  • 1 cup coarsely chopped parsley
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 222
Total Fat 8.8g
Saturated Fat 1.2g
Cholesterol 0mg
Sodium 505mg
Total Carbohydrate 33.4g
Dietary Fiber 7.9g
Sugars 4.5g
Protein 6.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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