1 large onion — sliced
2 large carrots — sliced…

Serve the stew on rice or with a fresh crusty bread.

3 cup vegetable stock
3 cup chopped yellow onions…

1 cup lentils to 3 cups water
1/2 medium onion, chopped fine…

3 med. onions, halved and thinly sliced (about 3 C)
2 teaspoons ground cumin…

150 grams dry red lentils
1 small to medium eggplant…

2 cups diced yellow onions
2-3 large garlic cloves, pressed or minced…

1 medium spaghetti squash
olive oil spray…

Bean and vegetable stews are a common dish eaten throughout Greece. This flavorsome stew originates from the Greek island of Crete.

The fresh herbs really give the salad its pizzazz, so try to find some if you don’t grow your own.

This is a recipe I adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker. This version is no longer cooked in a crockpot, and I’ve removed the oil and made some changes in how the ingredients are combined. The first time I made this, my husband pronounced it “one of the best things I’ve ever tasted”!

This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours. Be sure to soak the beans overnight before you begin.

This stew is colorful and full flavored, thanks to a host of vegetables and seasonings. I like to cook the collard greens separately to avoid any bitter taste in the stew. Because sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild, yet still flavorful, version, eliminate the hot chile.

2-3 cloves garlic, chopped
3 medium-large zucchini, halved and sliced 1/2 inch thick…

Mirletons (also spelled “mirlitons”) are a favorite vegetable in south Louisiana. The mirleton is also known as the Chayote, Alligator Pear, Mango Squash and Vegetable Pear. This recipe may also be used to stuff peppers or other vegetables.