Veggie stews are a favorite weekday meal in Greece. Like Fasolakia (stewed green beans), or Arakas (stewed green peas). Or this hearty Greek Vegetable Stew that we call Tourlou (a funny Greek word for describing “a mix”).
Ingredients In Veggie Stew →
Tourlou, is usually made of eggplants, zucchinis, potatoes, tomatoes, peppers, onions, green beans. And I say usually because like the word suggests you can also “mix in” any other vegetable you like as well. Like carrots, mushrooms, or leafy greens. We mostly add Vlita (Amaranth Greens), but you can add anything like kale or spinach.
What we also like to add is the zucchini blossoms (only available in the summer though when they bloom). They’re so tasty and make this stew truly stand out! If you have never tried zucchini blossoms, you can check out this recipe of Fried Zucchini Blossoms Stuffed With Feta Cheese. Soo good!
This Greek Vegetable Stew is very flavorsome & fulfilling. With a rich tomato sauce, it can proudly stand as a main dish. To enjoy it like a Greek, serve with a piece of feta cheese, some crusty bread, and a glass of red wine.
You can, of course, serve it as a side dish as well (goes nicely with red meats).
This Greek Vegetable Stew is also very similar to Greek Briami. Which is pretty much the same, with the main difference being that Briami is baked in the oven. So if you prefer a more roasted flavor to your vegetables than you should try it!
How To Make The Greek Vegetable Stew
It’s pretty simple really. Saute the onion and garlic in plenty of olive oil and then add the green beans. Then saute the beans until they soften slightly. You can use either fresh or frozen beans. Flat or round ones, depending on your liking. I personally use whichever I have in hand at the time.
And after the green beans have softened slightly (2-3 minutes), add chopped tomatoes and tomato paste, and cook for 1-2 minutes more.
Cut all of the vegetables into bite-sized pieces (the potatoes a bit smaller since they take a bit longer to cook) and add to the stew along with remaining ingredients. Cover with 2 cups of water and simmer with the lid on, leaving it slightly open. It takes about 45 minutes to 1 hour to cook over medium heat, depending on your stove.
Prick vegetables to see if they’re cooked. I always prick the potatoes which are the hardest. If they’re cooked then other vegetables are too. Otherwise, add a little bit more water and simmer a bit more.
If you are looking for a healthy, meatless dish that doesn’t lack flavor, then this veggie stew is a must-try for you. So rich and delicious, it’s a keeper!
Greek Vegetable Stew
- 100 ml olive oil
- 1 onion finely chopped
- 4 garlic cloves chopped
- 550 grams / 19.4 oz green beans fresh or frozen
- 2 small tomatoes chopped
- 2 tablespoons tomato paste
- 2 zucchinis cut into bite-sized pieces
- 2 eggplants cut into bite-sized pieces
- 2 green bell peppers (or any other type you prefer) cut into bite-sized pieces
- 2 large potatoes peeled and cut into bite-sized pieces (a bit smaller than the veggies)
- a handful of fresh parsley
- 1 teaspoon dried oregano
- kosher salt & ground pepper
- Heat olive oil in a cooking pot over medium-high heat. Add the onion and garlic and cook until soften and golden in color.
- Add the green beans and cook for 2-3 minutes stirring occasionally until they soften slightly.
- Stir in the tomatoes and tomato paste and cook for 1-2 minutes more.
- Add the remaining ingredients along with 2 cups of water. Season with salt and pepper.
- Reduce heat to medium and simmer leaving the pots' lid slightly open for about 45 minutes to one hour. Until sauce thickens and veggies are tender when you prick with a knife.
YOU MAY ALSO LIKE…