Try this Ikarian combination of vegetables as a summer lunch or an easy dinner any time of year. You won’t miss the meat.
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), quartered (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, husked, the silks removed, and the ears broken in half
1 medium eggplant (about 12 ounces), stemmed and cut into six equal pieces
1⁄2 teaspoon salt
3 Italian sweet long peppers, such as cubanel or Italian frying peppers, stemmed, cored, and quartered lengthwise
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 1 cup water 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.
