Try this Ikarian combination of vegetables as a summer lunch or an easy dinner any time of year. It?s satisfying, hearty, and great for feeding a crowd with a salad or some nice crusty bread.
2 tablespoons extra-virgin olive oil, plus more for garnish 2 medium yellow or white onions, chopped (about 2 cups) 1 pound fresh green beans, trimmed 3 medium red potatoes (about 4 ounces each), quarter (do not peel) 3 medium zucchini (about 5 ounces each), halved crosswise, then halved lengthwise 3 medium red globe, beefsteak, or heirloom tomatoes, coarsely chopped (about 2 cups) 3 corn ears, hused, the silks removed, and the ears broken in half (or 1 cup frozen corn kernels) 1 medium eggplant (about 12 ounces), stemmed and cut into six equal pieces «ÿteaspoon salt 3 Italian sweet long peppers, such as cubanel or Italian frying peppers, stemmed, cored, and quartered lengthwise 2 cups vegetable broth Salt and pepper to taste Olive oil, for drizzling
Warm the oil in a large pot or Dutch oven set over medium heat. Add the onions and cook, stirring often, until soft but not brown, about 8 minutes. Stir in the green beans, potatoes, zucchini, tomatoes, corn, eggplant, and salt. Put the long peppers on top. Pour 2 cups vegetable broth over the vegetables. Bring to a simmer, then reduce the heat to low, cover, and cook, shaking the pan frequently without stirring, until the vegetables are tender, about 45 minutes. Drizzle with olive oil as a garnish to serve.