This Greek recipe for a summer vegetable stew is from Ikaria, the Blue Zone Greek island of longevity. It’s called soufico and in this version, from t he south side of the island, it’s basically all the summer vegetables cooked together in a skillet with extra virgin Greek olive oil and herbs. It’s a classic Ikaria longevity recipe, a plant-based, easy, delicious one-pot stew that is redolent of Greek summer. All you need are great raw ingredients, excellent extra virgin Greek olive oil, a little sea salt, thyme and dried Greek oregano, and voila, you’ll make yourself a Mediterranean diet recipe that’s satisfying and healthy.

Serves 2 to 4

½ cup extra virgin Greek olive oil, plus more, for drizzling
1 large red onion, coarsely chopped
3 garlic cloves, minced
1 medium eggplant, trimmed and cut into 1-inch cubes
1 large green bell pepper, trimmed, seeded and cut into 1-inch strips
1 large Yukon gold or other potato, peeled and cut into a ¾-inch dice
1 large zucchini, trimmed and cut into 1-inch cubes
½ cup rosé or white wine (optional) or water
1 large tomato, grated on the coarse side of a hand grater
6 – 8 fresh thyme sprigs
Sea salt to taste
1 teaspoon dried Greek oregano
2 teaspoons petimezi

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