Summer Vegetable Stew
This vegetable stew is one of those recipes that you can make only when the circumstances are just right--in the peak of the summer produce season. Which is right now.
I make it only when the tomatoes at the farmers’ market are really ripe and full of flavor. While I’m there, I pick up some Hungarian peppers, which can be hard to find at supermarkets--they’re light green long peppers that have a sweet flavor that’s milder than regular green bell peppers.
If you can’t find either really ripe tomatoes or the Hungarian peppers, make something else. There are no substitutes that will work as well.
Normally, dishes like this one are full of oil. We’ve reduced the fat dramatically by first spraying the pan with cooking spray. That way, you can add only enough olive oil to give the stew flavor.
Because the meal is so light, it is especially satisfying on warm summer evenings. If you have any stew left over, serve it for breakfast or brunch with poached eggs.
Spray the bottom of a 5-quart saucepot with nonstick cooking spray. Heat the pan until quite hot and add the olive oil. Add the onion and cook over medium heat until it begins to turn brown around the edges, about 5 minutes. Remove the pan from the heat and stir in the paprika.
Reduce the heat to low and return the pan to the burner. Stir in the tomato wedges and salt. Stir in the pepper strips. Cover and cook over low heat until the tomatoes cook down into a gravy and the peppers are limp, 25 to 30 minutes. Stir occasionally. Correct seasoning, if necessary, and serve over steamed rice.
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