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Greek Vegetable Stew
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4.7 from 20 votes

Greek Vegetable Stew

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.
Cook Time1 hr
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: dairy-free, Dinner, gluten-free, healthy, stew
Servings: 4
Calories: 486.67kcal


  • 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.


Serving: 1-serving | Calories: 486.67kcal | Carbohydrates: 58.65g | Protein: 12.44g | Fat: 26.48g | Saturated Fat: 3.8g | Sodium: 108.49mg | Potassium: 2177.56mg | Fiber: 18.59g | Sugar: 19.81g | Vitamin A: 1918.59IU | Vitamin C: 119.18mg | Calcium: 167.65mg | Iron: 9.09mg