Vegetable stew recipe

Vegetable stew is the perfect family lunch or dinner, especially in the summer when the markets are full of vegetables. The composition of the ingredients may vary depending on the wishes of the hostess and the availability of products in the refrigerator, but the dish will always be vitamin and stunningly tasty!





"Site" Today offers readers a simple recipe for a delicious, juicy and aromatic vegetable stew from roasted and then stewed in tomatoes of young zucchini, eggplants, carrots and Bulgarian pepper.

Delicious stewed vegetables Ingredients

• 1 carrot
• 1/2 eggplant
• 1/2 zucchini
• 1 bulb
• 1 tomato
• 2 cloves of garlic
• 2 tbsp vegetable oil
• salt, red and black ground pepper to taste

Preparation

1. Grind a tomato in a blender.
2. Slice zucchini, eggplant and sweet pepper in medium cubes.
   
   
   
3. Cut the bow finely. Cut the carrots and garlic in thin circles.
4. Burned a frying pan with butter. Sprinkle and roast the onions, garlic and all vegetables for 2-3 minutes under the lid.
   
   
   
5. And then another 7-10 minutes on a large fire without a lid.
   
   
   
6. Stir periodically. 3-4 minutes before ready, add red and black pepper, as well as crushed tomatoes.
   
   
   
7. 2 minutes before ready again cover the stew with a lid so that all the juice does not evaporate.
8. That's it, meatless Ready.
   
   
   
9. In summer, there should be a lot of vegetables in the diet. Bon appetit!

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