Soufiko: A Greek Summertime Stew

Use the fresh produce of summer to make this delicious vegetarian meal or side!

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Soufiko is a Greek summertime stew from the part of Greece known as Ikaria. Ikaria is known for its longevity, and people live very long over there. I’m sure it’s because they eat delicious and healthy meals like this. Soufiko is also known as a summertime stew because that’s when all of these vegetables are plentiful. Cooking them low and slow allows the fresh flavors to meld together, creating a delicious stew. It really takes me back to my childhood because vegetable stews were commonly served in my house. So, anytime I eat it, it’s comfort food. You’re going to love it as much as I do!

You’re going to love it!

Melt in your mouth vegetables

Creamy potatoes

A little heat

Creamy feta cheese

Traditional and comforting stew that’s easy and delicious with fresh summer produce!

All the freshness of summer

• Potatoes –peeled and cut into rounds
• Eggplant –cubed
• Zucchini –diced
• Carrots –diced
• Bell peppers –diced
• Onions –finely chopped
• Canned tomatoes –diced
• Garlic cloves –grated or minced
• Olive oil –try the one in our shop made from my family’s olive grove!
• Salt
• Freshly cracked black pepper
• Serrano or Jalapeno pepper –crushed red pepper flakes if you don’t have peppers
• Dark Balsamic dressing –it’s in our shop, or use balsamic with honey
• Dried oregano or thyme

How to make Soufiko, a Greek summertime stew

1. Place the eggplant in a colander and sprinkle it with a generous amount of salt.
2. Toss to distribute the salt and set it aside to drain its bitter juices for about 30-60 minutes. Rinse and pat dry.
3. Heat a large pot over medium heat and add the olive oil with the onions.
4. Cook until soft and golden –about 10 minutes.
5. Add the garlic and warm through until fragrant.
6. Then, add all the other vegetables, including the tomatoes, to the pot and season with salt and pepper.
7. Mix and cover the pot.
8. Cook for 10 minutes, occasionally stirring to avoid burning the vegetables.
9. Add the Serrano pepper and reduce the heat to medium-low.
10. Cook uncovered until the vegetables are tender –about 30 minutes.
11. Taste and adjust the seasoning if needed.
12. Then, add the Balsamic dressing and oregano before serving.

Serving

All I need for this vegetable stew is a couple of pieces of toasted bread, and I’m in heaven. Of course, I like to top mine with feta cheese, and some even add Kalamata olives. So, I put out a bowl of each and let everyone customize their bowl of stew. Serve it as a vegetarian meal or a side dish, and refrigerate any leftovers. It’s even better on the second day, so don’t be afraid to make it a day or two ahead. Or make extra for Veggie Phyllo Spirals! Kali Orexi!

Other summertime recipes

• 3 Greek Summer Salads without Lettuce
• SUMMER ZUCCHINI TART
• A Mediterranean Meal that Won’t Heat up Your Home Lemony Chicken & Potatoes in the Air Fryer
• Chilled Cucumber & Greek Yogurt Soup
• Roasted Red Pepper & Feta Salad

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Soufiko: A Greek Summertime Stew

Yield: 6 servings

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Ingredients

• 4 potatoes, peeled and cut into rounds
• 2 eggplant, cubed
• 2 zucchini, diced
• 2-3 carrots, diced
• 2 bell peppers, diced
• 3 onions, finely chopped
• 16-24 ounces canned tomatoes
• 4-5 garlic cloves, grated
• 1/4-1/2 cup olive oil
• salt, to taste
• freshly cracked black pepper
• 1 Serrano or Jalapeno pepper
• 2-4 tablespoons dark Balsamic dressing
• 1 heaping teaspoon dried oregano or thyme

Instructions

1. Place the egglant in a colander and sprinkle it with a generous amount of salt. Set it aside to drain its bitter juices for about 30-60 minutes. Rinse and pat dry.
2. Heat a large pot over medium heta and add the olive oil with the onions. Cook until soft and golden. About 10 minutes.
3. Add the garlic and warm through until fragrant.
4. Add all of the other vegetables to the pot and season with salt, pepper, crushed red pepper flakes, and the tomatoes.
5. Mix and cover the pot. Cook for 10 minutes.
6. Add the Serrano pepper and reduce the ehat to medium-low. Cook until the vegetables are tender. About 30 minutes.
7. taste and adjust the seasoning if needed. Add the Balsamic dressing and the oregano.
8. Serve with feta, olives, and toasted bread.
9. Kali Orexi!

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