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Sunday Supper & More

Vegetables do double duty in stew and roll-ups

Vegetable stew with couscous and onions (Sally Pasley Vargas for The Boston Globe)
Start with Vegetable stew with couscous and onions
(Sally Pasley Vargas for The Boston Globe)
End with Veggie roll-ups with feta and olives
By Sally Pasley Vargas
Globe Correspondent / May 12, 2010

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Ordinary vegetables take on a new glow when you add a little spice, a little heat, and a touch of sweetness. These seasonings — cinnamon, chili powder, curry, raisins — provide a nice change of pace and turn carrots, butternut squash, zucchini, rutabaga or turnip, and chickpeas into an interesting stew. Thinly slice a couple of onions and saute them with almonds and cinnamon to garnish the bowls and serve over couscous.

Save enough vegetables to layer with feta and olives and wrap them inside whole-wheat pita rounds. Reheat the roll-ups panini style, in a heavy skillet with a light weight, until the bread is warm and slightly crisp on the outside. The inside offers a substantial filling that’s loaded with flavor, great for vegetarians, and good to the planet.

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