Mixed Vegetable Stew (Mixed Vegetable Stew)

Mixed Vegetable Stew (Mixed Vegetable Stew)

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This dish is a variation on the Basque piperade filling and variations of it are cooked all over northern Spain. Ham is sometimes added to the vegetables and with its addition, the dish becomes a light main dish rather than a filling accompaniment.
Servings: 4
Calories: 250


  • 2 floz Olive oil
  • 2 Onions chopped
  • 4 Courgettes zucchini, sliced crosswise
  • 1 Large green pepper pith and seeds removed and chopped
  • 1 Large red pepper pith and seeds removed and chopped
  • 14 oz Canned peeled tomatoes .
  • 1 1/2 tsp Paprika
  • Salt and pepper to taste
  • 2 Eggs lightly beaten


  • Heat the oil in a shallow saucepan. Add the onions, courgettes (zucchini) and peppers and fry until they are soft. Puree the tomatoes and can juice in a blender and stir into the vegetable mixture. Bring to the boil, reduce the heat to low and simmer the mixture, stirring occasionally, for 35 minutes, or until the vegetables are cooked and tender.
  • Combine the paprika, seasoning and eggs until they are thoroughly blended. Stir into the vegetable mixture and stir and beat until the eggs have scrambled.
  • Transfer the mixture to a warmed serving dish and serve at once.
Calories: 250 kcal
Carbohydrates: 19 g
Protein: 7 g
Fat: 18g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 193 mg
Potassium: 928 mg
Fiber: 5 g
Sugar: 12 g
Vitamin A: 1727 IU
Vitamin C: 113 mg
Calcium: 92 mg
Iron: 3 mg
Dishes Stews
Cuisine Spanish
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