Provencal Vegetable Stew is full of flavor. It's perfect comfort food. It's rich and thick, with just the right balance of savory flavors with a little hint of sweetness.
Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes.
Add remaining ingredients except zucchini and fresh oregano to the pot. Cook for about 1 hour or until the sauce has thickened the potatoes are tender, but not soft. Add the zucchini, and continue to cook for an additional 30 minutes. Taste for salt and pepper. Garnish with fresh oregano, and serve over cooked rice, if desired.
Notes
I like to use Better Than Bouillon paste for my broth. In that case, use ¾ cup water plus 1 teaspoon broth paste.