Operation Get Fit: Easy Leftover Veggie Stew



Have you ever had a bunch of random vegetables in your fridge and didn’t know what to do with them? Instead of allowing them to go bad or throwing them away, why not make an easy and nutritious meal?


I had many vegetables in our own fridge that was in danger of being thrown out because I wasn’t cooking them. Instead, I decided to experiment and it came out wonderful!


In a large pan (I use a wok), cut or chop into small bits and add:


½ cup onion

¼ cup garlic

3 celery sticks

½ red bell pepper

½ yellow bell pepper

2 medium zucchini

3 pealed small potatoes

3 medium tomatoes

¼ cup pitted green olives

¼ cup pitted black olives

1 tablespoon dried sage

1 tablespoon dried basil

1 tablespoon dried parsley

2 tablespoons extra virgin olive oil

¼ cup red wine

½ cup water


Mix all together very well, ensuring all the ingredients have been soaked in the wine/water mixture. Cover with a lid and cook on low for about 45 minutes, stirring occasionally.


You can add salt and pepper if you like, but my taste testers said it wasn’t necessary.


This makes a great side dish or main meal. Depending on the size of your own dish, you can break it up into smaller portions and freeze it so it doesn’t go to waste.


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© 2018 by Michelle Fegatofi