Escudella Vegetal

Escudella Vegetal is a hearty and flavorful vegetarian baked dish inspired by the traditional Catalan stew. Packed with a variety of seasonal vegetables and enriched with aromatic spices, this dish offers a comforting and nutritious meal.

Ingredients

• Zucchini - 200 grams
• Carrots - 150 grams
• Potatoes - 200 grams
• Red bell pepper - 100 grams
• Chickpeas (cooked) - 150 grams
• Onion - 100 grams
• Garlic - 2 cloves
• Vegetable broth - 500 ml
• Tomato paste - 2 tablespoons
• Olive oil - 2 tablespoons
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons (chopped)
• Bay leaf - 1

Steps

1. Preheat the oven to 180°C (350°F).
2. Chop all the vegetables: zucchini, carrots, potatoes, red bell pepper, onion, and garlic.
3. In a large oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
4. Add the chopped carrots, zucchini, and red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.
5. Stir in the cooked chickpeas, tomato paste, paprika, salt, and black pepper, mixing well.
6. Add the vegetable broth and bay leaf to the pot. Bring to a simmer and cook for 10 minutes.
7. Remove the bay leaf, and transfer the mixture to a baking dish.
8. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
9. After 30 minutes, remove the foil and bake for an additional 10 minutes until the top is slightly golden.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 55 g
• Fiber: 13 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Loaded with vitamins and minerals from a variety of vegetables.

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