Courses: Entrees Cuisines: Vegetables / Vegetarian In the middle of a New England snow storm that was threatening to shut down New York, New Jersey, Connecticut and New England for up to three days, I was craving something warm, comforting and sustaining - that wasn't going to take all day to cook. I've been trying to eat healthier as well. So I look for ways to pack those vegetables into my meals: green smoothies loaded with vegetables (and very little fruit so as not to up the glycemic index), turkey meat-loaf "muffins" stuffed with shredded broccoli, carrots and zucchini, "zoodles" - zucchini noodles made with a nifty gadget called a "spiralizer." Anyway, last Monday, I developed this delicious and hearty vegetable stew. Caramelizing the onions and roasting the grape tomatoes is key to adding lots of full-bodied, rich flavour to the stew. It's well worth the time and effort. The Middle Eastern spices waft through the house as it cooks. And you can make it as "hot and spicy" or mild as you like.