Recipes and Cooking Hearty Vegetable Cacciatore Be the first to rate & review! Author Mark Bittman calls this his "kitchen-sink" version of cacciatore. While he offers you specific amounts and ingredients, he says you could use just about any vegetable you have on hand ready to use up. By Mark Bittman Mark Bittman Website Mark Bittman is a James Beard Award-winning expert on food. He has been a guest expert on major news syndicates and he has written 30 books on the subject. He has over three decades of experience discussing all things food. He is a graduate of Clark University. Learn about BHG's Editorial Process Published on August 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 35 mins Total Time: 1 hrs Servings: 4 Yield: 9 cups Jump to Nutrition Facts Ingredients ¼ cup olive oil, plus more as needed 1 pound portobello mushrooms, sliced Salt and black pepper 1 large red onion, halved and sliced 1 red bell pepper, cored and sliced 1 cup green olives, pitted if desired 1 tablespoon chopped garlic ½ teaspoon crushed red pepper, or to taste 1 28 ounce can whole tomatoes, undrained 1 cup dry white wine or water 1 pound fingerling potatoes, halved if large 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano, crushed 1 cup frozen fava beans, lima beans, or edamame Directions In an extra-large skillet heat 1/4 cup oil over medium-high. Add mushrooms. Sprinkle with salt and black pepper. Reduce heat to medium-low. Cover; cook 5 minutes undisturbed. Uncover. (If mushrooms haven't released liquid, cover and cook 1 to 2 minutes more.) Increase heat to medium-high. Cook, uncovered, 10 minutes more or until skillet is dry and mushrooms are crisp. Set aside. Add onion and bell pepper to skillet with additional oil if needed; season with salt and pepper. Cook over medium 3 to 5 minutes or until vegetables begin to soften, stirring occasionally. Add olives, garlic, and crushed red pepper. Cook until fragrant, less than a minute. Add tomatoes, wine, potatoes, and oregano. Bring to boiling; reduce heat. Simmer, covered, 20 to 30 minutes or until potatoes are tender. Add mushrooms and fava beans to pot. Stir to coat. Simmer 5 to 10 minutes or until beans are cooked. Serves 4. Rate it Print Nutrition Facts (per serving) 408 Calories 20g Fat 42g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 408 % Daily Value * Total Fat 20g 26% Saturated Fat 3g 15% Cholesterol 42mg 14% Sodium 1270mg 55% Total Carbohydrate 42g 15% Total Sugars 13g Protein 8g Vitamin C 85.4mg 427% Calcium 118mg 9% Iron 2.7mg 15% Potassium 1021mg 22% Folate, total 100.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.