Known as a “hunter” style meal, this Italian classic is typically made using chicken or rabbit, but our rustic take serves up vegetables as the star. A mix of veggies and wine simmer together to create layers of flavour that become a perfect pair with pasta. We’ve intentionally used an array of vegetables to offer lots of textures and tastes with each bite, but if you’re not particularly fond of one veggie, omit and replace with what you love.
Looking for more tasty veggie-filled dinners? Try this White Bean and Greens Vegetarian Chili.
Place a pot or deep skillet over medium heat and coat the pan with olive oil.
Add mushrooms and allow them to cook for 10 minutes, so they’ll release their moisture and begin to brown.
Add onion, garlic, red pepper, celery, carrot, zucchini, capers, oregano, chili flakes, sea salt and pepper and allow to cook for 7 minutes.
Pour in the diced tomatoes, vegetable broth and white wine. Cover the pot, bring to a boil and simmer for 30 minutes.
Top with fresh basil and re-season with sea salt and pepper to taste.
Mix with your favorite pasta and enjoy.