LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Slow & Low Veggies

Slow & Low Veggies

This dish is somewhere between a stew, sofrito, and goulash. While it takes a long time to develop flavors, it doesn’t require much effort to tend after. Once you have the vegetables, serve them over just about anything; potatoes, grits, pasta… or add sausage or ground beef for a protein packed dish.



  • 1 Zucchini, chunked

  • 1/2 Eggplant, chunked

  • 4 Carrots, chunked

  • 4 Celery Stalks, sliced

  • 6 Cloves Garlic, halved

  • 1/4 cup Olive Oil

  • 1 tbsp Sugar

  • 2 tbsp Balsamic Vinegar

  • 1 can Crushed Tomatoes

  • 1/2 tsp Salt

  • 1 tbsp Herbs de Provence

How To:

In a large dutch oven or stew pot, add the vegetables, half the oil and salt. Sauté over medium-high heat until the begin to brown. Reduce heat to a simmer. Add the garlic and let simmer, covered for 1 hour, stirring occasionally. Add the remaining ingredients. Stir, cover and continue to simmer for an additional hour. Thats it. Eat as is, stir in ground beef or sausage, or serve over pasta, grits, potatoes, or another grain of choice. If there are leftovers, let cool and store in an airtight container in the fridge for 2 weeks.

I suggest making a double batch and freezing the leftovers for future delicious meals.

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