Vegetable zucchini stew: 3 delicious recipes
Vegetable stew is a very popular dish in different parts of our planet. The main ingredients in this dish are fresh vegetables (hence the name). Since the vegetables are very healthy and nutritious, the food has the same properties. In addition to everything, it is still very tasty.
The process of cooking stews from vegetables is fairly simple and very interesting. How to cook this wonderful dish? There are many types of vegetable stews. Very popular is the lean stew.
It includes vegetable stew with pumpkin, vegetable stew with rice, stew with mushrooms. There is also a recipe for vegetable stew with meat. True to cook this dish will take a little more time than usual, but it's worth it.
Very tasty stew cooked in the oven. Fans of the multicooker do not be discouraged, and there are many recipes for the multicooker. The slow cooker will give the dish a special exquisite taste.
Vegetable stew with eggplants, potatoes and sweet peppers
Eggplant vegetable stew is very popular in summer. Products included in this delicious dish are available for everyone. It is naturally the eggplants themselves, sweet peppers, zucchini, onions, carrots and tomatoes.
For this stew, we need the following products (note that this is for 4 servings):
- Eggplant - 3 pcs.
- Potato - 3-4 pieces
- Sweet pepper - 2 pcs.
- Onion - 1 pc.
- Tomato - 2 pcs.
- Sunflower oil - 30 ml.
- Salt and pepper - to taste
Getting to the preparation of ingredients
Step 1. First clean and chop the eggplants (preferably squares). Salt, pepper and give infusion for 10-15 minutes. As time passes, rinse them under running cold water and squeeze well.
Step 2. Next, shred small onions, not forgetting to clean it before it.
Step 3. Finished with the bulb turn to the carrot. Washed carrots should be cut, you can in the form of straw.
Step 5. Next, cut the tomatoes and go to the potatoes.
Step 6. Cut my potatoes and cut them into cubes.
All components are prepared and you can go directly to the cooking process.
Step 7.On a hot frying pan you need to pour sunflower oil. Next, pour carrots and onions into it and slowly fry them for 2-3 minutes over medium heat.
Step 8. In the next step, we will need a small saucepan. Take the pan and pour all our vegetables into it. Do not forget of course about salt and pepper.
We put on the fire and wait for the vegetables to boil. Prepare our stew on not high temperature. Do not forget to stir it from time to time.
Step Step 9. Check the potatoes as soon as they are cooked, turn off the fire immediately because the dish is ready.
Vegetable stew with potatoes and zucchini
Summer pampers us with a large abundance of vegetables, from which you can prepare a lot of tasty and healthy dishes. Moreover, sometimes the body just needs a break from food from the meat. From such a culinary masterpiece your homework will surely be delighted. And the guests will like it very much. Intrigued? Then quickly take the pens, and write the recipe.
To prepare this dish, we will need the following products (for 6 servings):
- Onions - 1 pc.
- Zucchini -1 pc.
- Bulgarian pepper -2 pcs.
- Carrot -1 pc.
- Potatoes - 6 pcs.
- Tomatoes - 3 pcs.
- Garlic - 4 cloves
- Sunflower oil - 4 tablespoons
- Pepper, salt - to taste
Step 1. First, wash and clean the onion with carrots. The onion can be cut into cubes, and carrots into strips.
Step 2. Heat cauldrons on the stove and pour sunflower oil there. Then we fall asleep in a cauldron onion and fry until it becomes golden brown. As soon as the onion has acquired a yellowish color, we add a carrot to it and fry it all together for about 5 minutes.
Step 3. Cut the potatoes and squash into squares,
Step 4. Cut the washed pepper into strips.
Step 5. Then you need to pour all the prepared vegetables except tomatoes in the pan and put on the slowest fire. Leave the vegetables on the stove for 20-25 minutes until the potatoes are cooked. Do not forget to stir vegetables periodically.
Step 6. While the process of quenching is proceeding, you can chop finely the garlic and tomatoes.
Step 7. Once the potatoes are ready, add the tomatoes. Stir the contents of the pan thoroughly and leave to stew for another 5 minutes.
Step 8. At the end we throw in the vegetables finely chopped garlic. We are waiting for all this to boil and turn off.
Step 9. Let 10 minutes stand and can be poured into plates.
Vegetable stew with eggplants and zucchini
In summer, vegetable dishes are in great demand.When a person is very hot, it will be more beneficial for a person to give up meat and make a choice in favor of vegetables. Stews from vegetables, and in our case, eggplant and zucchini are a good choice in this weather.
The essence of this recipe is a long stewing in advance of finely chopped vegetables. It is necessary to pay great attention to the correct tab of vegetables. First of all, vegetables are sent to the cauldrons, which last longer (cabbage and potatoes). Usually this kind of stew is served as a side dish to meat or fish dishes.
So, to make this stew we need the following products (for 4 servings):
- Eggplant - 200 gr.
- Tomatoes - 250 gr.
- Courgettes - 200 gr.
- Sweet pepper - 130 gr.
- Carrot - 200 gr.
- Green peas -100 gr.
- Beans - 100 gr.
- Onion - 1 pc.
- Garlic - 2-3 cloves
- vegetable oil - 4 tablespoons
- Bay leaf - 1 pc.
- Salt and sugar - to your taste
Well-washed eggplant cut into cubes.
Squash should be cut into cubes, preferably in large pieces.
Then wash and peel the onions and carrots. Carrots should be cut into strips or chopped on a grater, and onions cut into cubes.
Step 4. Tomatoes need to be cut into slices.
Then chop the pepper into a large straw, not forgetting to clean it from seeds.
Garlic clean and crush through the garlic.
Beans and peas wash cut tails.
Peas and beans should be put in water, and wait until they boil. Boil peas and beans need about 15 minutes over medium heat
We start to roast vegetables. Heat the oil in a pan and put carrots, zucchini, eggplants and onions into it. Fry the vegetables on medium heat for 5 minutes.
Next, pour some water and add the tomatoes with pepper. Salt andStew vegetables on low heat for about 15 minutes.
The last in the cauldron go peas and beans. We are waiting for 10 minutes and our stew is ready.
To decorate dishes you can use fresh greens. And beautiful and useful.
I hope our recipes for the preparation of these dishes will fall to your taste. And more than once you'll pamper them with their guests.