Vegetable Stew with Cauliflower

Cooking method

1. Step 1:

   

   Gather the ingredients for the stew. Fresh, never-frozen vegetables are best, but if you use frozen ones there's no need to thaw them first. Feel free to mix and match the vegetables to your taste. I'm using canned tomatoes packed in their own juice, peeled and chopped; if you go with fresh tomatoes, stir in 1 teaspoon of tomato paste.

2. Step 2:

   

   Use a deep skillet or a heavy-bottomed pot or saucepan. Set it over the heat, pour in the vegetable oil, and let it get hot. Wash and peel the onion, carrot, and celery. Chop the onion and celery, and grate the carrot on the coarse side of a box grater. Add the vegetables to the pan and cook, stirring constantly, until the onion turns translucent.

3. Step 3:

   

   Rinse the cauliflower under cold running water. Cut off the core and the outer leaves, then cut away the florets and break them into smaller pieces, trimming off the thicker stems if you like (leaving them in can lengthen the cooking time; the trimmed stems can go toward a vegetable broth or soup). Add the cauliflower and the beans (I cut mine up) to the pan and simmer, covered, over low heat for 6–8 minutes.

4. Step 4:

   

   Rinse the zucchini under cold running water. If it's very young you can leave the skin on; for more mature zucchini, peel it. Cut the zucchini into cubes, add it to the pan, and keep simmering, covered, for another 6–8 minutes.

5. Step 5:

   

   If you're using fresh tomatoes, it's best to peel them first: score a shallow X at the base, drop them into boiling water for a couple of minutes, then slip off the skins. Add the chopped tomatoes to the pan. Season with salt and pepper, stir, and keep simmering, covered, until all the vegetables are tender.

6. Step 6:

   

   Serve the vegetable stew hot. It stands on its own as a main and is a welcome change of pace for both everyday and meatless dinners. Sprinkle it with chopped fresh dill or parsley just before serving.