Mediterranean Vegetable Stew with Chimichurri

A ‘throw everything in one pot’ sort of meal! This Mediterranean vegetable stew with a zingy chimichurri sauce is perfect for warming up on cold, wintery nights.

I absolutely love mediterranean vegetables and was inspired to turn all my faves into this hearty stew, perfect for those cosy winter days. The great thing about this recipe is that you can chop and change the vegetables you use. Don’t have any courgettes but have potato? Swap it up and throw it in!

Why should I make this vegetable casserole?

  • Really useful for using up a glut of summer vegetables.
  • For ease of making: everything is thrown in one pot!
  • Pack your meal with plenty of healthy veggies.
  • Add chimichurri to your sauce repertoire and eat it with everything!

I’m a family friendly recipe as I don’t contain any chilli (apart from in the chimichurri which is optional). I’m quick and easy to prepare as you can throw me in one pot. It’s all in the veg chopping with this one! I do it whilst my little one is happily engrossed in his favourite TV programme…

Ingredients

  • 1 Onion
  • 2 tsp chopped garlic (I use this easy chopped garlic from Waitrose)
  • 1.5 tsp of smoked paprika
  • Half a chopped butternut squash
  • 3 carrots, diced
  • 3 tomatoes, chopped
  • 1 courgette, diced
  • 6 medium mushrooms, sliced
  • 1 green and 1 red pepper, diced
  • 400g tin of chopped tomatoes
  • 650ml of vegetable stock
  • Handful of chopped oregano leaves
  • 2 tsp chopped garlic
  • 1 tsp chilli flakes
  • 100ml extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 2 tbsp chopped parsley (I use already chopped frozen parsley from Waitrose)

How to make mediterranean vegetable stew

Follow these steps and you’ll have yourself a healthy dinner in just over an hour! It’s all in the prep!

Step 1The prep: Pre-heat oven to 200°c. Chop up all the veggies (this part takes the longest).

Step 2 – Fry the onions and garlic in the casserole pot with the oil for 1 minute. Add the mushrooms and fry for 1 minute. Sprinkle in the smoked paprika and stir in to incorporate.

Step 3 – Add the rest of the chopped vegetables and stir to mix in with the paprika.

Step 4 – Pour in the tin of chopped tomatoes and vegetable stock. Stir and cover with a lid. Cook in the oven for 1 hour. Prepare the chimichurri whilst you wait (throw all ingredients into a bowl and mix!) Serve with a drizzle of the sauce and with rice/couscous.

Timings

Prep Time

20 mins

Cooktime

1hr

Total time

1hr 20 mins

Servings

4

Equipment needed

  • A large casserole pot, big enough to hold at least a litre of liquid.
  • A spoon for stirring!
  • A knife for chopping your veggies.
  • A measuring spoon.
  • A small bowl for your sauce.
  • Chopping board.

Where does chimichurri sauce come from?

Argentinians just loveeee chimichurri, which they tend to use as a condiment to barbecued meat. I couldn’t not make it with this recipe!

There’s plenty of debate on where chimichurri came from, especially the name. Argentine food critic, Miguel Brasco explains that it could even have come from when the British failed their invasion of Rio de la Planta, were taken prisoner and decided to mix their dinner condiments… wouldn’t surprise me! Read more chimichurri history over on Culture Trip.

My chimichurri recipe has a bit of zing from the red wine vinegar and also only uses oregano and parsley. A lot of recipes use coriander too but I’m not really a fan. Who else is with me?

Frequently Asked Questions!

Can I use different vegetables in this casserole?

Of course, you can switch it up however you like. Keep In mind that the recipe was created with mediterranean flavours in mind but if you want to use sweet potato instead of squash or a broccoli in instead of courgette, don’t let me stop you!

Can I use a different vinegar in the chimichurri sauce?

Yes as some recipes use malt vinegar or rice wine vinegar. It’s all trial and error and what you prefer.

Can I use any herbs to make chimichurri?

Traditionally chimichurri contains parsley, oregano and coriander. I don’t like coriander hence why I haven’t used it. You could try basil or thyme but the flavour will be different. Give it a go though and please let me know what it’s like!

How long does vegetable stew keep for?

This casserole will keep in a sealed container in the fridge for 3-4 days. You can keep it frozen for around 2-3 months.

Is vegetable stew gluten-free?

Yes this recipe is gluten-free!

Can I re-heat the stew the next day?

The casserole will taste even better the next day, so definitely yes! Reheat either on the hob in a saucepan or in the microwave/oven. I wouldn’t suggest heating the chimichurri though as it’s always served cold.

Serving suggestions

I would serve this stew up with Brazilian white rice and a hunk of Portuguese corn bread! How about you?

a bowl of vegetable casserole

Mediterranean vegetable stew with chimichurri

An easy vegetable stew inspired by Argentinian flavours topped with a traditional chimichurri sauce.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Latin American
Servings 4 people

Ingredients
  

  • 1 onion
  • 2 tsp garlic chopped finely
  • 1.5 tsp smoked paprika
  • 1/2 butternut squash diced
  • 3 carrots diced
  • 3 tomatoes quartered
  • 1 courgette diced
  • 6 chestnut mushrooms sliced
  • 1 green pepper diced
  • 1 red pepper diced
  • 400 g tin of chopped tomatoes
  • 650 ml vegetable stock

The Chimichurri Sauce

  • Handful oregano leaves chopped finely
  • 2 tbsp parsley chopped finely
  • 2 tsp garlic chopped finely
  • 1 tsp chilli flakes
  • 100 ml extra-virgin olive oil
  • 1 tbsp red wine vinegar

Instructions
 

  • Pre-heat oven to 200. Fry the onions and garlic in the casserole pot with the oil for 1 minute.
  • Add the mushrooms and fry for 1 minute.
  • Sprinkle in the smoked paprika and stir in to incorporate.
  • Add the rest of the chopped vegetables and stir to mix in with the paprika.
  • Pour in the tin of chopped tomatoes and vegetable stock. Stir and cover with a lid. Cook in the oven for 1 hour. Prepare the chimichurri whilst you wait. Serve with a drizzle of the sauce and with rice/couscous.

The Chimichurri Sauce

  • Add all the ingredients to a bowl and stir.

Notes

Vinegar for the chimichurri – you don’t have to use a red wine vinegar. If you happen to have malt or white wine vinegar, you can use those as an alternative. 
Casserole pot – the casserole pot I always use is this 3L Aga stacking casserole pot. It’s great if you are an Aga owner and need to stack another one on top. Maybe if you’re making some rice too? You don’t need one so big though. Even a 1.5 litre is ok for this recipe. 
Aga cooking – cooking with an Aga is so simple. Everything was done on the boiling plate and then it was in the roasting oven for the hour. 
Slow-cooker – you can easily do this one in a slow-cooker. If you use the Morphy Richards Sear and Stew, you can follow the recipe exactly as it is but place it all in the slow-cooker instead of the oven and cook for 7 hours on low/4 hours on high.
Storage – It’s best if you store this casserole, well-sealed and in the fridge. It’ll keep for 3 days, roughly. 
Freezing – I froze mine in glass Tupperware. It will keep for 3 – 4 months.
 
Keyword Latin American, one pot, vegan, vegetarian
Tried this recipe?Let us know how it was!

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Aubergine and kidney bean pasta
Slow-cook beef chilli

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