Autumn Vegetable Stew A Colorful, Flavorful Meal

There is an art to cooking this time of the year. I want to capture all the glorious colors of the market - the reds and golds - yet I’m making meals for two. Corn, peppers and squash all beckon, and inevitably I succumb. Then I worry, how we can possibly finish all this food?

Each time my husband opens the refrigerator door and yellow peppers tumble out, or he can’t find the eggs because they were evicted from their special section in favor of ears of corn, I get his patented bemused look. (Translation: Do we really need all this food?)

“Well, who could resist?” I sputter. “Do you know how much yellow peppers cost in January?”

But I know the only real answer is to create a marvelous dish, preferably one that frees up the egg rack. Autumn Vegetable Stew does just that. Not only does it call for fresh corn, but it’s chock-full of sweet red and yellow peppers, zucchini, onion and tomatoes. The recipe is very flexible and can be adapted to use more of one favorite vegetable, although the stew is prettier if it isn’t monochromatic.

Unlike a meat version, this vegetable stew should not be cooked for a long period. The vegetables should retain a slight crispness. The flavor will not improve if the dish is refrigerated overnight and reheated.

Try serving this instant celebration of the season with Parmesan Bread Sticks.

Autumn Vegetable Stew

1 tablespoon olive oil

1/2 teaspoon chile powder (preferably ancho)

1 small onion, chopped

1 garlic clove, minced

1 bay leaf

1/2 teaspoon crushed dried oregano

1/2 teaspoon ground cumin

1 large zucchini, trimmed and diced

1 medium sweet red pepper, cored, seeded and diced

1 medium yellow pepper, cored, seeded and diced

1 cup cooked black beans (rinsed if canned)

1 cup peeled, seeded and chopped fresh tomatoes (about 2 medium)

Kernels from 1 ear fresh corn (see note)

1/2 to 1 teaspoon freshly ground black pepper

Salt

1 tablespoon minced cilantro

Heat oil in Dutch oven or large skillet. Add chile powder, onion, garlic, bay leaf, oregano and cumin. Saute until mixture is fragrant and onions are tender, about 5 minutes. Add zucchini and peppers and saute another 5 minutes.

Add beans, tomatoes and corn. Simmer, uncovered, until vegetables are tender-crisp and flavors blended, 10 to 15 minutes. Season to taste with pepper and salt. If desired, add more chile powder. Remove bay leaf. Sprinkle with cilantro and serve hot.

Yield: 2 generous servings.

Note: To remove kernels from corn, hold cob at an angle and slice down to remove kernels. This mixture looks like a lot but cooks down.

Parmesan Bread Sticks

1-1/2 teaspoons active dry yeast (about 1/2 package)

1/2 teaspoon sugar

6 tablespoons very warm water

3/4 cup plus 1 tablespoon all-purpose flour

1/4 cup whole wheat flour (see note)

1/2 teaspoon crushed dried rosemary

3 tablespoons grated Parmesan cheese

1/4 teaspoon salt

2 teaspoons olive oil

Combine yeast and sugar in cup. Stir in very warm water and set aside until yeast foams, about 5 minutes.

Meanwhile, stir together 3/4 cup all-purpose flour and 1/4 cup whole wheat flour in large bowl. Add rosemary, cheese and salt and stir well. Pour in yeast mixture and oil and stir to make firm dough.

Sprinkle remaining 1 tablespoon flour on work board. Turn out dough and knead until smooth, about 5 minutes. Place dough in clean bowl and cover with towel. Set aside in warm place until doubled in volume, about 1 hour. Punch down.

Divide dough into 6 equal portions. Roll each into 10-inch rope about -inch in diameter. Place on greased baking sheet about 1 inch apart. Let rise in warm place 30 minutes.

Bake bread sticks at 350 degrees until golden, about 25 minutes. Gently remove each to rack. Serve warm or at room temperature.

Yield: 6 bread sticks.

Note: If desired, omit whole wheat flour and use 1 cup all-purpose flour. The bread sticks don’t keep well at room temperature; wrap leftovers in foil and freeze.