Swich | Recipes - Springtime Soufiko

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Springtime Soufiko

A uniquely Ikarian dish, soufiko—a vegetable stew that varies depending on what’s in season—is the perfect example of garden-to-table cooking. This springtime version makes great use of warmer weather veggies like bell peppers and sun-ripened tomatoes. Unlike the winter soufiko, which is baked in the oven, this dish is cooked quickly on the stovetop.

Makes 4 servings | Active Time: 20 minutes | Total Time: 30 minutes
Step 1: Making the Dish
  • 2 medium zucchinis, cubed
  • 2 Italian eggplants, cubed
  • 1⁄2 butternut squash, peeled and cubed
  • 1 green pepper, seeded and chopped
  • 1 red onion, thinly sliced
  • 1 bunch green onion, cut into 1-inch strips with tops removed
  • 1 large tomato, chopped
  • 4 garlic cloves, minced
  • 1⁄2 cup extra-virgin olive oil
  • 1⁄2 cup red wine (dry and medium-bodied works well)
  • 1 teaspoon salt

In a pot, cook all vegetables and garlic together over medium-high heat, reducing heat to simmer when liquid begins to bubble.

Cook vegetables in their own juices, about 5 minutes.

Once the vegetables have cooked, add olive oil, red wine, and salt. Stir, reduce heat to low, and continue to cook over low heat for 10-15 minutes, or until vegetables are soft.

Remove from heat and serve with a hearty sourdough bread.

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