Roasted Tomato and Harvest Vegetable Stew

Roasted fresh tomatoes and seasonal vegetables simmered together with herbs and topped with feta cheese make an excellent main dish. Be sure to accompany with slices of crusty bread.


2 pounds plum tomatoes

1 teaspoon olive oil

2 tablespoons olive oil

2 medium onions, coarsely chopped

3 large garlic cloves, thinly sliced


1 teaspoon ground cumin

2 teaspoons paprika

2 teaspoons dried oregano

1 teaspoon salt

1 medium yellow squash, cut into 1-inch chunks

1 medium zucchini squash, cut into 1-inch chunks

1/2 pound fresh string beans, trimmed and cut into 1-inch lengths

1 red bell pepper, cut into 1-inch chunks

1 yellow bell pepper, cut into 1-inch chunks

2 1/2 cups frozen corn, or fresh cut from the cob

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese, crumbled

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Line a broiler pan with foil and spray with non-stick cooking spray. Coat the plum tomatoes lightly with the 1 teaspoon olive oil. Place on pan and broil about 10-14 minutes until skin of tomatoes begin to blacken.
Transfer tomatoes to a food processor and process, burned skins and all, until smooth. Set aside.
Meanwhile heat 2 tablespoons olive oil in a large skillet. Add onions and garlic and sauté about 5 minutes stirring occasionally until golden.
Pour pureed tomatoes into the pan along with honey and 2 cups of water. Stir in cumin, paprika, oregano and salt. Add yellow squash, zucchini, string beans and pepper chunks. Bring to a simmer and cook covered for 15 minutes.
Serves: 4