Kent's Sicilian Stew
Ingredients
Toss any veggies and herbs that you have on hand into a cast iron pot – which ones and the amounts you use can vary, but I’ll tell you what Kent used:
- Yellow summer squash – 1 medium in whatever size chunks you’d like
- Zucchini squash – 1 medium
- Green beans – 1 handful
- Red onion – 1 medium cut into pieces
- Cherry tomatoes – 1 handful sliced in half
- Roma tomatoes – 2 cut into chunks
- Yellow tomatoes – 2 cut into chunks
- Garlic – 4 cloves or so
- Sea salt & pepper to taste
- 1 can tomato sauce
- few glugs olive oil
- crumbled feta cheese for the top if desired
Instructions
- Add can of tomato sauce (we used organic), and a few glugs of olive oil and mix all together with your veggies and herbs.
- Bake (covered) for 45 minutes at 300*. Serve with feta cheese crumbled on top, if desired. (I found some delicious tomato-basil feta at the store.)
- The kids didn’t go for all those veggies, so we gave them some of the sauce over leftover pasta with parmesan cheese on top and called it spaghetti. This makes a great meal on it's own, or could also be a tasty side dish to go with a nice roasted chicken.