You may leave out any of the 8 vegetables in this recipe, just make up for it with something else to keep the total volume the same (and, of course, adjust the name of the dish).
1/4 cup olive oil
2 cups small mushrooms, whole but stems trimmed (about 250 g)
1 1/2 cups baby carrots, (about 250 g)
3 garlic cloves, chopped
1 cup vegetable broth
1 cup pearl onions, peeled (about 125 g)
2 cups water
2 tbsp tomato paste
1/4 cup parsley, chopped
1 tsp salt
1 large red sweet pepper, cut in strips
1 small zucchini, cut into 1/2-in. chunks
2 cups broccoli florets
1 cup cauliflower florets
1 540-mL can chickpeas, drained
In a large skillet, heat the olive oil over medium heat, and saute the mushrooms, carrots and garlic for 1 minute. Add the broth and cook over fairly high heat for about 5 minutes - until the liquid has been reduced to about half.
Add the onions, water, tomato paste, parsley and salt. Cook, stirring frequently, over high heat until the onions are tender - 5 to 7 minutes. Now toss in the red pepper strips, zucchini, broccoli and cauliflower and cook, stirring, for another 5 to 7 minutes, until all the vegetables are tender but still slightly crisp. Finally, dump in the chickpeas and cook only long enough to heat through.
Serve with rice or mashed potatoes, or bake into a veggie pot pie (see below).
Veggie Pot Pie: What a concept! After the stew has finished cooking, turn it into an ovenproof baking dish and top with a layer of unbaked biscuits (homemade or refrigerated ones from a can). Bake at 375°F (190°C) for about 20 minutes until the biscuits are browned. Lovely.