My latest take on a favorite Faye Levy recipe. The recipe is metric, but you can use the Zaar magic button to convert to Imperial.
- 350 g sweet potatoes, peeled
- 350 g pale green squash, halved lengthwise (if you can't get pale green you can substitute dark green zucchini)
- 1 -2 tablespoon canola oil
- 1 small onion, chopped (about 1/2 cup)
- 1 green bell pepper, cut in thin strips
- 1 stalk celery, diced small
- 2 cloves garlic, chopped
- 1 (800 g) can diced tomatoes, drained
- 1 bay leaf
- 1 -2 teaspoon paprika
- salt & freshly ground black pepper
- 1 1⁄2 teaspoons fresh thyme or 1⁄2 teaspoon dried thyme
- 2 teaspoons chopped fresh oregano or 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon hot pepper sauce, to taste
- 2 cups thawed frozen corn kernels
- Preheat the oven to 190°C.
- Add the sweet potatoes to a saucepan of boiling water.
- Simmer uncovered over medium heat for 6 minutes.
- Add the squashes and simmer for 4 minutes, or until both vegetables are nearly tender but not too soft.
- Drain and rinse the vegetables with cold water.
- Cut squashes and sweet potatoes into 2 centimeter dice (a little smaller than 1 inch).
- Heat the oil in a medium saute pan.
- Add the onion, pepper and celery and cook over medium low heat, stirring, until onion begins to brown, about 7 minutes.
- Add garlic and cook for another 1/2 minute.
- Add the tomatoes, bay leaf, paprika, salt and pepper and bring to a boil.
- Cook uncovered over medium heat, stirring often, for 10 minutes or until the sauce is thick.
- Discard the bay leaf.
- Add the oregano, thyme and hot sauce to taste.
- Add the squash, corn and sweet potatoes to the sauce.
- Season to taste with salt and pepper.
- Spoon into a 2-liter casserole.
- Cover and bake for 25 to 30 minutes or until the vegetables are tender.
This was good and nice and simple. I too didn't have time to put it into the oven and so let it sit on the stove top a bit longer - I added some chilli paste to mine as well. A comforting recipe
Yum! This was great, though I must say I feel guilty rating b/c I changed a lot with the prep and a few ingredients. I basically had 30 minutes to get it done, so I nuked the potatoes and zucchini for about 5 minutes. I then followed the directions until the end, when I put everything (including half a pack of turkey smoked sausage) into the pan and simmered on medium, covered, for about 10 minutes. I also added the red pepper and worcestershire suggested by other reviewers. The result was fantastic, filling, and definitely a keeper!
Given the ample portions and complex flavors this could easily stand a a meatless entree. Following PaulaG's suggestion I added a bit of red pepper as well as a teaspoon of worcestershire sauce. Since much of this was destined for leftovers, I added in about 2 tablespoons of the draind tomato liquid back in to the sauce to help keep it moist. Tasted before the final bake and suspect one could get similar results by simmering further on the stove top - a timesaver for busy cooks. Thanks Mirj.