Spicy Chicken and Sweet Potato Stew (Slow Cooker)

Sweet potato young shoots and leaves can be eaten as greens but not in this recipe. Sweet potatoes are only distantly related to the common potato! 

Yams are different vegetables, native to West Africa, South America and the Caribbean, Asia, and Oceania. While the sweet potato is native to tropical regions of the Americas, which include Hawai'i and Florida.

Serves 6

1 1/2 pounds (680 g) organic chicken thighs, cut into 1 1/2-inch (3,70 cm) pieces

2 organic sweet potatoes, cut into 1 1/2-inch pieces

1 can (14.5 ounces/625 g) organic stewed tomatoes, with the juice

1 chopped organic onion

3 minced garlic cloves or 3/4 tsp. (12 g) granulated garlic

1-inch (2,5 cm) chopped ginger or 1 1/4 tsp. (175 g) ginger

1/8-1/4 tsp. (18 g - 35 g) cayenne pepper or more to taste

2 1/2 cups (600 ml) organic chicken broth

1/4 cup (30 g) (dairy free) butter

1 brunch of organic spinach

organic toasted chopped almonds

chopped cilantro or parsley

2-3 spoonful of organic peanut butter

1. Add to the slower cooker: the chicken, sweet potatoes, tomatoes, onions, garlic, ginger, and cayenne pepper.

2. Add the broth, mix, cover and cook on low for 6-7 hours or on high for 3 hours.

3. If on low, switch to high. Use a ladle to remove 1/2 cup (120 ml) of the liquid. Set aside.

4. Stir in the spinach, cover and cook 15 minutes more.

5. Whisk the butter and peanut butter into the cooked liquid.

6. Stir it into the stew.

7. Serve with sprinkled almonds and cilantro/parsley.

Try some of the other stew recipes: https://veggiefernandezs.blogspot.com/search/label/Stews

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Sausage and Lentil Stew

Add a few of this and a few of that, cook 30 minutes, and dinner is ready!

1 organic onion
cooked turkey bacon
organic carrots
3 organic potatoes
3/4 cup (95 g) organic lentils
4 cups (960 ml) organic chicken broth
1 tsp. (5 g) organic sugar
3 tsp. (15 ml) white vinegar
1/4 tsp. (7 g) each: cumin and black pepper
1 organic sausage of your choice

1. Slice the onion, carrots, potatoes, and sausage. Place in a saucepan.
2. Add the rest of the ingredients.
3. Cook on medium-high for 30 minutes. 

Voilà, 

le dîner est prêt!

 dinner is ready!

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Peanut Stew à la Senegal

This stew was either originated in Senegal or from Bambara tribe of Mali. Either way, anything with peanut butter tastes great! 

It is served with brown rice or pieces of baguette (without fork or spoon, just your right hand and baguette scoops) on a single plate for everyone or in a bowl

Mafè 

(Senegalese French)

Wolof is wildly spoken.

Serves 6-10

1/2 cup (130 g) organic creamy peanut butter

3 cups (720 ml) organic chicken stock

1 Tbs. (15 ml) olive oil

1 organic each: red onion and bell pepper, cut into 1-inch (2.5 cm) dice

4 minced organic garlic cloves

1 heaping Tbs. (+15 g) organic tomato paste

2 cups (400 g) organic diced tomatoes with liquid

1 Tbs. tamarind paste or substitute: organic lime juice/white wine or rice vinegar, mixed with equal parts of organic, light brown sugar

1 tsp. (5 ml) fish sauce

1 bay leaf

1 organic habanero chile, whole, stem on

1 organic sweet potato, cut as others = about 2 cups (280 g)

1 large organic carrot, cut as others = about 1 cup (140 g)

2 organic turnips or 1 large organic russet potato, cut as others, = about 1 cup/140 g

black pepper as needed

optional:

5 -7 organic whole okra pods

1 Tbs. (15 g) baobab (African) if you can fine it, substitute maca (Peruvian) or ginseng (Asian) powder

4 cups (80 g) organic spinach or baobab leaves if possible 

Wolof numbers:

been 1. Combine the peanut butter with 1 cup (240 ml) chicken stock, stir to make a smooth sauce.

ňaar 2. Sauté the onions and bell peppers with oil over medium high heat, about 3 minutes

nat 3. Add the garlic for 30 seconds.

neent 4. Add the tomato paste, stir to coast the vegetables, cook 3-4 minutes.

juroom 5. Add the diced tomatoes with their liquid. Stir the bottom of the pan to loosen any bits. Bring to simmer.

juroom been 6. Stir in the peanut sauce and 2 cups (480 ml) chicken stock.

juroom ňaar 7. Add the tamarind paste or its substitute, fish sauce, bay leaf, and habanero. 

juroom nat 8. Simmer on low heat about 30 minutes, covered. Stir frequently.

juroom neent 9. Add the sweet potatoes, turnips, and carrots. Season with black pepper and cook 12-15 minutes.

fukk 10. Remove the habanero. Discard or set aside to use as garnish.

fukk ak been 11. Add the okra and cook another 3 minutes until tender.

fukk ak ňaar 12. Sprinkle in the baobab powder or substitute, stir in the spinach.

fukk ak nat 13. Remove from the heat. 
 (a) If too thick, thin with up to 1 cup (240 ml) additional chicken stock.

fukk ak neet 14. Remove the bay leaf.

Leftovers? Use in a taco filling.

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Lentil Stew In No Time

Most stews take hours to cook, but this dish, perfect for dinner or lunch, cooks up in a hurry!

Serves 4-6

1 Tbs. (15 ml) olive oil

1 organic onion, chopped 

3 organic carrots,  peeled and sliced 

1 large organic turnip, peeled and cut into quarters

1 organic garlic clove, sliced

6 cups (1440 ml) organic vegetable broth

1 (15-ounce/430 g) organic can of lentils, drained and rinsed

1 cup (130 g) organic frozen corn

pinch or two of black pepper

1 Tbs. (15 g) chopped parsley

optionals: 

• 8 organic Brussels sprouts, cut in half
• other organic vegetables of choice
• organic beans
• leftover vegetables

1. In a Dutch oven, heat the oil over high heat.

2. Add the onion and sauté until softened, about 3 minutes.

3. Add the carrots, turnip, garlic, (optional items), and sauté another 3 minutes.

4. Add the broth and bring to a boil.

5. Reduce the heat to a simmer and cook until the vegetables are tender, about 5 minutes.

6. Add the lentils, corn, pepper, and parsley. 

7. Cook for another minute to heat the lentils and corn.

8. Store in a covered container in the refrigerator for a week or freezer for longer.

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Vegetable Cacciatore

Cacciatore means "hunter" in Italian.  The vegetable are suggestions. Use almost any vegetable you have on hand.

Cacciatore di verdure

1. Cut into serving bites, organic:

• mushrooms
• onions,
• bell peppers
• potatoes
• fava beans
• minced cloves of garlic
• carrots
• zucchini
• capers
• celery
• etc.

2. In a deep skillet over medium heat, coat the pan with olive oil.

3. Add mushrooms and cook for 10 minutes.

4. Add the other vegetables and cook about 7 minutes.

5. Pour in diced organic tomatoes, some white wine, and 1 cup (240 ml) organic vegetable broth.

6. Cover and bring to a boil and simmer for 30 minutes.

7. Top with basil, oregano, thyme, and chili flakes (optional).

8. Mix with your favorite pasta and enjoy.

9. Serve from the skillet at the table.

Optional: 

1. Heat cubed tofu for 5-8 minutes in the skillet until all sides are lightly browned.

2. Step #2 above.

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Stewed Sicilian Vegetables

The stew can last several days in the refrigerator, which is even better after two days! 

• It is best eaten at room temperature, or warm, or cold.
• Serve as a side dish.
• Chop it more and spread on grilled bread.
• It is perfect for a summer party.

Caponata (Italian)

Serves 6-8

1 each organic: red bell pepper, zucchini, and eggplant*, cut into 1-inch (2,5 cm) squares

1/2 cup (120 ml) olive oil

1 chopped organic onion

2 chopped organic celery stalks

1/2 cup (100 g) organic raisins

1/4 cup (50 g) pitted green olives, coarsely chopped

1 Tbs. (15 g) organic toasted pine nuts

1 Tbs. (15 g) drained, capers

pinch red pepper flakes

2 organic diced tomatoes

1/4 cup (60 ml) white wine vinegar

2 Tbs. (30 g) organic sugar

1 Tbs. (15 g) chopped mint leaves

A. Vegetables:

~Sicilian numbers~

unu 1. Boil salted water.

dui 2. Add the red pepper, cook 1 minute. Drain and pat dry.

tri 3. Heat the oil in a skillet over medium heat.

quattru 4. Add the eggplant and fry, turning the cubes until golden brown, about 4-5 minutes.

cincu 5. Remove and drain on a paper towel lined plate.

sei 6. Heat the oil in a second skillet.

setti 7. Add the zucchini, cook, stirring until golden, about 5 minutes.

ottu 8. Remove and add to the eggplant.

novi 9. Add the onion and celery to the oil in the second pan, cook about 5 minutes.

deci 10. Stir int he raisins, green olives, pine nuts, capers and blanched bell pepper.

unnici 11. Seasons with red pepper flakes.

dudici 12. Stir and cook about 10 minutes.

triadici 13. Add the diced tomatoes, cook about 5 more minutes.

B. Sugar-mint syrup:

1. Bring the vinegar to a boil.

2. Ad the sugar and the mint, reduce the heat to low, and simmer until thick, about 5 minutes.

C. Combine:

1. Pour the syrup into the skillet of vegetables, cook until the vegetables are very soft and juicy, about 3-4 minutes.

2. Stir in the eggplant and zucchini, cook 1-2 minutes.

*Choosing an eggplant:

• firm flesh
• no bruises
• glossy skin
• no blemishes
• tight skin so it "squeaks" when your rub it
• long green, not brown, steam means it was just picked

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Okra Stew in Tomato Sauce

It can be a stew or a side-dish. Origin of okra might have been from West Africa, Ethiopia or South Asia. 

Serves 4

1/3 cup (80 ml) olive oil

2 organic onions, chopped

1 tsp. (5 g) ground coriander

1 pound (455 g) organic okra (frozen or fresh)

1 1/2 pounds (770 g) organic tomatoes, diced

1/4 cup (60 ml) cilantro or parsley pesto

1/2 organic lemon juice or 1 Tbs. (15 ml) pomegranate molasses

optional: 1/2 pound (225 g) stew meat

👉WITH FROZEN OKRA:

1. Heat the oil in a Dutch oven over medium heat.

2. Sauté the onions for a free minutes.

3. Add (optional stew meat), the coriander and okra for 5 minutes.

4. Add the tomatoes, cover, a stew for 30 minutes.

5. Add a package of cilantro or parsley pesto sauté to the stew the last 5 minutes of cooking, along with the lemon juice.

WITH FRESH OKRA👈:

1. Cut off the tip of the pod.

2. Dry with paper towels.

3. Stir-fry in 1/2 cup (120 ml) olive oil.

4. Then add to the rest of the ingredients above.

Okra plant

The leaves may be cooked like greens of beets or dandelions as well as raw in salads

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Mushroom Stew

Mushroom come in various textures, shapes, taste; grilled, pickled, or here stewed.

Serves 4

1 1/2 pounds (750 g) organic mixed mushrooms

1/4 cup (60 ml) olive oil

2 organic red onions, coarsely chopped = about 2 cups (400 g)

2-4 finely chopped organic garlic cloves

1/2 cup (120 ml) dry red wine

3/4 cup (150 g) chopped organic tomatoes

3 Tbs.. (45 ml) red wine vinegar

2 bay leaves

pinch of ground allspice

3-4 sprigs fresh or dried oregano

3 sprigs fresh or dried thyme

black pepper to taste

1. For 

 (a) large mushrooms, portobellos or boletus, cut into thick strips or cut in half.

 (b) dried mushrooms, reconstitute them in warm water until soft; drain and strain the liquid, use it in the stew and pour it in with the wine (#6).

2. Heat the oil in a wide pot or Dutch oven over medium heat.

3. Add the onions and cook until wilted, about 8 minutes.

4. Stir in the garlic and swirl it around for about a minute.

5. Add the mushrooms. Cook for a few minutes, stir.

6. Add the red wine. As soon as it boils off, add the tomatoes, red wine vinegar, bay leaves, oregano, thyme, and black pepper.

7. Cover the pot and simmer over medium-low heat until everything is very tender, 30-40 minutes.

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Irish Lamb Stew (stove top or slow cooker)

St. Patrick's Day (lá Fhéile Pádraig) is near! So to celebrate Judy's ancestors, it is time for Irish stew with soda bread. Then too, the stew is good any time of the year.

Gaeilge Urin Stew (Irish)

Serves 4-6

2 pounds (1 kg) boneless organic ground or shoulder lamb (cut into cubes)

4 white organic boiling potatoes, cut into thick slices

2 organic onions, cut in half lengthwise, then crosswise thick slices

1 large organic turnip, peeled and cut into slices
3-4 cups (7,5 dl-10 dl) organic beef broth

2 thyme springs or 4 tsp. (18 g) dried

2 parsley springs for garnish

4 tsp. (18 g) black pepper

1. In a large pot, combine the lamb cubes or ground lamb with water to cover.

2. If using lamb shoulder, drain and add fresh water to cover by 1 inch (2,5 cm).

3. Bring to a boil for 5 minutes.

4. Transfer the lamb to a dish.

5. Pour the broth into a bowl.

6. Layer half of the potatoes slices int he bottom of the same pot.

7. Cover with half of the onion slices and then top with all of the turnip slices.

8. Lay the lamb over the the mixture and add the thyme and parsley.

9. Top with the remaining onions and potatoes.

10. Strain the lamb broth through a fine-mesh sieve over the potatoes.

11. Bering to a boil over high heat.

12. Reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 2 hours.

13. Discard the thyme and parsley springs.

14. Serve garnish with parsley sprigs.

DON'T HAVE TIME...try a slow cooker recipe.

Serves 6

 1 pounds (455 g) boneless organic ground or shoulder lamb (cut into cubes)

3 Tbs. (45 g) (gluten-free) flour

1 pound (1 kg) organic potatoes, cut into 1-inch (2,5 cm) pieces

1/2 pound (225 g) organic turnips, cut into 1-inch (2,5 cm) pieces

1 chopped organic onion

3 organic carrots, cut into 1-inch (2,5 cm) pieces

2 organic ribs of celery, cut into 1-inch (2,5 cm) pieces

2 cups (480 ml) organic beef broth

1 cup (240 ml) dry red wine

1/4 cup (60 ml) organic tomato paste

1/2 tsp. (2,25 g) each: black pepper and died thyme or more to taste

1 10-ounce (285 g) organic peas

1. Toss the lamb with the flour and place in the bottom of the slow cooker.

2. Add potatoes, turnips, onions, carrots, and celery, in that order.

3. Combine the broth, wine, tomato paste, 1/4 tsp (1,2 g) of the pepper and the thyme.

4. Pour into the cooker.

5. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

6. Stir in the peas and rest of the pepper the last 15 minutes.

7. Serve with biscuits or soda bread.

Do Not forget the Irish coffee: https://www.blogger.com/blogger.g?blogID=4757368533685219635#editor/target=post;postID=1846710487469105327;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=link

Try: 

Vegan Irish Stew (slow cooker): https://veggiefernandezs.blogspot.com/2022/03/vegan-irish-stew-slow-cooker.html

Irish Stew: https://veggiefernandezs.blogspot.com/2016/03/irish-stew.html

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Greek Stewed Okra

On the island of Ikaria, the smaller pods (18-inch/4-cm) are grown and preferred. To remove the slippery texture, vinegar is sprinkled over it to firm up the okra.

Μπάμιες Γιαχνί

/bámiyes yiachní/

Makes 4-6 servings

2 pounds (1 kg) small organic okra

1 cup (240 ml) red wine vinegar

8 Tbs. (120 ml) olive oil

1 organic red onion, chopped

3-4 minced organic garlic cloves

2 organic grated tomatoes or 2 cups (5 dl) organic canned chopped tomatoes

6 organic potatoes, cut into quarters

1/2 cup (100 g) chopped parsley or 1/4 cup (50 g) dried

1. Cut away the tough rim a the stem of the okra.

 (a) It is not necessary if using frozen okra.

2. Rinse well.

3. Place in a large bowl and toss with the vinegar. Sit aside for an hour, then drain.

4. Heat 3 Tbs. (45 ml) oil in a skillet over medium heat.

5. Cook the onions, stir, about 8 minutes.

6. Stir in the garlic.

7. Add the okra and grated tomatoes.

8. Season with black pepper to taste.

9. Add the water just to come about halfway up the okra.

10. Cover and simmer over low heat for 35 minutes.

11. Continue to cook until the potatoes and okra are both tender, about 30 minutes longer.

12. About 10 minutes before cooked, add the parsley.

13. Just before serving pour in remain oil or less to taste.

-modified Ikaria

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Lebanese Stewed Okra

I learned to cook okra while living in Turkey. This Lebanese stew adds more flavor and interest to the vegetable.-Mike

Bammee (Arabic)

Serves 4

All three dishes can be make up to 2 days

in advance and refrigerate.

Preheat the oven to 450F (230C)

1 pound (455 g) small organic okra

5 Tbs. (75 ml) olive oil

2 cups (400 g) diced organic onions

1 cup (200 g) frozen pearl onions

1/2 tsp. (2,25 g) black pepper

2 tsp. (9 g) ground coriander

2 large cloves of garlic

3 Tbs. (45 ml) organic lemon juice

2 cups (5 dl) boiling water

1/2 cup (120 ml) organic tomato paste

1 cup (200 g) diced tomatoes

1/2 cup (100 g) chopped cilantro or parsley

1. Rinse the okra several times in cold water, drain and pat dry.

2. Arrange the okra on a foil-lined baking sheet, side-by-side, but not touching.

3. Bake for 5 minutes. 

4. Remove and turn the okra half-turn , return to the oven and cook another 5 minutes.

5. Repeat #4, but brush the tops with a little olive oil this time.

6. Remove and set aside.

7. Sauté over medium-high heat, 2 Tbs. (30 ml) oil, the onions, pearl onions, pepper and coriander for a minute.

8. Mash the garlic and add to the onion mixture. Cook for 1 minute.

9. Add the lemon juice, boiling water, and tomato paste.

10. Increase the heat to high and stir well.

11. Add the tomato, cilantro/parsley and baked okra. Fold the ingredients together.

12. Bring to a boil, reduce the heat to medium-low, and simmer covered. Stir.

13. Cook for 15-20 minutes.

14. Test to see if the okra is tender.

15. Remove from the heat and stir in 1 Tbs. (15 ml) olive oil.

16. Set aside to cool, covered.

17. Serve at room temperature with warm (gluten-free) pita bread.

optional: add 1 pound (455 g) organic lamb, cut into bite-size pieces

Bemmee bi Lahm

1. Fry in 2 Tbs. (30 ml) olive oil.
2. Stir in 1/2 tsp. (2,5 g) ground allspice and 1/4 tsp. (50 g) cinnamon.
3. Add to the cooked stew.

or optional: 1 pound (455 g) organic boneless skinless chicken

Bemmee bi Djeaj

1. Cut the chicken into bite-size pieces.
2. Sauté in oil with 1/2 tsp. (2,5 g) allspice and 1 tsp. (5 g) coriander.
3. Add to the cooked stew.

Okra plant grown in a pot.

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Vegan Moroccan Stew

This is a one-pot meal that is baked in the oven. It is easy to make, good for a family dinner, but also has flavors and colors for a fancy dinner for guest (or for the family!)

Makes 6-8 servings

Preheat the oven to 375F (190C)

1 chopped organic onion

4 sliced organic carrots

3-4 organic potatoes, cut into cubes

1 organic cauliflower, cut into florets

1 organic eggplant, peeled and cut into cubes

1 can (15 ounces/430 g) chickpeas* (garbañzo beans), drained and rinsed

1 can (28 ounces/900 g) crushed organic tomatoes

1 tsp. (4,5 g) each ground: cumin and cinnamon

1/2 tsp. (2,25 g) cayenne pepper (add more or less for taste)

2 1/2 cups (600 ml) organic vegetable broth, more if needed

organic (dairy-free) yogurt

1. Toss in a mixing bowl: onions, carrots, potatoes, cauliflower, eggplant, chickpeas/garbañzo, tomatoes, cumin, cinnamon, and cayenne pepper.

2. Put the vegetables into a casserole dish or Dutch oven.

3. Pour the vegetable broth over the top.

4. As the set cooks, check every half hour. If it becomes dry, add 1/4 cup (60 ml) more broth as needed.

5. Remove from the oven and let it cool for 10 minutes.

6. Serve in bowls with with a spoonful of yogurt on top.

*Chickpeas also called garbañzo beans have been around for over 7000 years from the Middle East, but they were not eaten until about 3000 BCE when the 16th century Spanish explores spread the food's nutty, buttery taste beyond Rome and Greece. Today they are part of Indian, Pakistan, Turkish, Ethiopian, and Mexican cuisine.

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Lamb & Dried Apricot Stew

Once the spices have time to marinate with the lamb, it is even better. So, cook today and serve tomorrow.

Serves 6-8 

2 Tbs. (30 ml) olive oil

1 1/2 pounds (750 g) boneless lamb shoulder, trimmed and cut into 1 inch (2,5 cm) cubes

1 chopped organic onion

2 minced garlic cloves

2 tsp. (9 g) ground cumin

1/2 tsp. (2,25 g) ground coriander

pinch or two cayenne pepper and black pepper to taste

2 cups (500 ml) organic chicken broth

1 can (14 1/2 ounce) (455 g) dried organic tomatoes

1 can (8 34/ ounce) (270 g) organic chickpeas, rinsed

1/4 cup (60 g) dried organic apricots, cut in half

1 cinnamon stick

3 Tbs. (15 g) chopped parsley

1. Warm the oil over medium-high heat.

2. Cook the lamb in 2 batches until browned on all sides, 6-8 minutes per batch.

3. Transfer to a bowl.

4. Add the onions and garlic, sauté 5-7 minutes.

5. add the cumin, coriander, cayenne, and black pepper, stir and cook about 2 minutes.

6. Add the broth and bring to a simmers, stir.

7. Add the tomatoes, chickpeas, apricots, cinnamon stick, and lamb. Bring to a boil.

8. Reduce the heat to low, cover partially, and simmer, stir occasionally, until the lamb is tender and the stew thickens, about 75 minutes.

9. Stir in the parsley and serve.

-modified Soup of the Day

 
Mike picked apricots in high school and sold each crate for $2 to a cannery. 

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Chicken Stew with Olives and Almonds

This is a very colorful and flavored stew with olives and almonds floating on top.

Serves 4

Preheat the oven to 350F (180C)

If serving to guest, make sure

no one has a nut allergy.

1/2 cup (75 g) organic slivered almonds

2 Tbs. (30 ml) olive oil

4 skinless, boneless organic chicken breast cut in half, then into bite-sized pieces

2 tsp. (9 g) each: ground turmeric and minced ginger

1 organic onion, cut into bite-sized pieces

3 organic carrots, cut into bite-sized pieces

1 organic red or yellow bell pepper, cut into strips

1/2 cup (125 ml) organic chicken broth

1/3 cup (60 g) pitted and sliced green olives

smash of organic lemon juice to taste

1. Spread the almonds on a baking sheet and toast about 5 minutes.

2. Pour into a bowl and set aside.

3. Sauté the chicken pieces in the olive oil over medium-high heat about 8-10 minutes.

4. Transfer to a dish.

5. Sauté in the oil: ginger, onion, and carrots about 5 minutes.

6. Return the chicken and any juice to the pot and stir in the bell pepper and turmeric.

7. Add the broth and bring to a simmer, stir.

8. Reduce the heat to medium-low, cover, and simmer about 15 minutes.

9. Stir in the lemon juice to taste.

10. Stir in the olives and toasted almonds on top.

almond tree in bloom

-modified Soup of the Day

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Provençal Ratatouille Tian

Ratatouille is stewed vegetables. Tian is the container in which the vegetables are cooked as well as the layered content. We do not have a tian, but we can layer vegetables in this beautiful dish.

Ratatouïa amb Tian (Provençal)
Serves 4-6 

Preheat the oven to 375F (190C)

This is a little different from" Ratatouille" http://veggiefernandezs.blogspot.com/2014/09/ratatouille.html

1/2 cup (120 ml) olive oil
1 small eggplant
1 medium organic each: yellow squash and zucchini
1 onion
2 minced cloves of garlic
3 organic tomatoes
2 organic potatoes
1 Tbs. (15 ml) chopped thyme and a few sprigs for garnish
1 Tbs. (15 ml) chopped parsley
¼ cup (60 g) crumbled goat cheese or dairy free goat cheese

A. For the oven:
1. un  
Brush two baking sheets with some olive oil.
2. dos 
Slice the eggplant in half lengthwise, then crosswise into thin slices.
3. tres /th-re-ss/
Cut the onion into thin slices.
4. quatre /quat-r/ 
Place the eggplant in single layer on one baking sheet and the onions on the other.
5. cinc /zink/ 
Brush with olive oil.
6. sièis /seei-s/
Sprinkle with minced garlic and black pepper (if desire).
7. sèt /seet/
Roast in the oven 12-15 minutes, until they are slightly softened.

B. Next:
1. Cut the squash, zucchini, tomatoes, and potatoes into thin slices, crosswise.
2. Brush olive oil in a backing dish.
3. Layer the roasted onions on the bottom of the dish.
4. Standing up, slightly overlapping and fitting tightly, make a row of different vegetables: eggplant, squash, zucchini, tomatoes, potatoes...repeat until all are lined up in the dish.
5. Drizzle with remaining olive oil, season with the herbs over the top, garnish the with the thyme sprigs.
6. Cover with foil. Bake about 35 minutes. Make sure the potatoes are done.
7. Uncover, sprinkle cheese over the top, and bake another 5-10 minutes.

Bon apetís! (Provençal)

-modified from Market of Choice 

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