Ok... So it's only one pot and one pan, but the recipe is super easy to make and well worth dirtying the two separate dishes! Be sure you have an oven-safe pot before making the recipe- we used a Dutch Oven! The Red Beet superfood powder adds a boost of Vitamin C and cardiovascular healthy antioxidants and minerals. It's a hearty stew indeed ;)
Preheat the oven to 375°F and be sure to use an oven-safe pot and lid for the recipe. We used a Dutch Oven.
Heat a splash of olive oil in a frying pan over high heat then add the onion, garlic, peppers, zucchini, and eggplant. Light brown all ingredients before transferring to your dutch oven or other oven-safe pot and lid combo.
Add the chopped and canned tomatoes, thyme, red beet powder, balsamic vinegar, and a pinch of salt and pepper to the dutch oven. Cover with the lid and place in the oven to bake for 30 minutes.
Add the torn basil and lemon zest and bake again for another 10-15 minutes.
Serve with some toasted sourdough bread and enjoy!