Vegetable stew is rich in vitamins, which are very often lacking in our body, already exhausted by constant stress. It is known that after stress the body gets a strong exhaustion. And we must take care of our own body by constantly replenishing our reserves with vitamins and amino acids.
And in this we are very well helped by the fruits and vegetables that we eat. There are vegetables that are not usually eaten raw and they are tasteless raw. For example, such as eggplant, potatoes, zucchini, beets. But they taste very good when fried, of course, I’m talking about vegetable stew, which is easy to cook and it’s easy to get a supply of vitamins from it.
Of course I have for you great recipe how to cook vegetable stew without any problems that it would turn out tasty, healthy, beautiful. There is a base that includes a standard set of products for vegetable stew, but as always, you can add your favorite ingredients to my recipe. You can add meat, potatoes, cauliflower, yes, there is little else that can be added and the taste will only get better.
Ingredients:
- 1-2 eggplants.
- 2-3 zucchini.
- 1 good bell pepper.
- 3-4 tomatoes.
- Garlic to taste.
- 1 - onion head.
- Vegetable oil.
- Green bunch. (dill, parsley, onion feathers).
- Salt pepper to taste.
COOKING PROCESS:
We start cooking vegetable stew by cutting the eggplant and zucchini into cubes. First of all, cut the eggplant, put it in a bowl and add a little salt in order to get rid of its natural bitterness. Rinse after 15 minutes.
While the eggplant is salting, peel the onion and send it to the pan for frying.
Wash the bell pepper well, remove the seeds from it and cut into cubes of a similar size with zucchini.
Add finely chopped garlic to the onion. And bell pepper. You can add a little if needed vegetable oil. Fry the food for about 4 minutes over medium heat.
Peel the top skin off the tomatoes and finely chop. So that you do not suffer from peeling tomatoes, fill them with hot water, and preferably boiling water. Change after 5-10 minutes hot water to cold. The temperature difference will help you skin very quickly.
In a frying pan, peppers with onions and garlic are fried for 3-4 minutes. It's time to throw eggplant and zucchini. Without reducing the heat and stirring constantly, fry the vegetable stew for about 5 minutes.
Then add peeled tomatoes. We mix everything well. After loading the tomatoes, cover the pan with a lid, and reduce the heat exactly by half, so that the vegetables languish in own juice. Simmer vegetables covered for about 20 minutes. Readiness is determined by the softness of vegetables. The vegetables are soft, so you're done.
A few minutes before cooking, do not forget to pepper and salt the vegetable stew. Before serving, toss in finely chopped greens.
Vegetable stew with eggplant and zucchini can be served both hot and cold. The dish is so versatile that its taste is not lost.
Vegetable stew classic recipe
Ingredients.
- 2 onions
- 1-2 carrots.
- 2 young zucchini.
- 2 medium eggplants.
- 2-3 potatoes.
- 1 head of cauliflower.
- Vegetable oil.
- 2-3 cloves of garlic.
- Beans in pods 100 grams.
- Vegetable oil.
- Oregano, basil, lavrushka.
- Salt and pepper to taste.
Cooking process.
Moderate carrots with onions in small cubes and lightly fry in vegetable oil until soft.
Cut the potatoes into cubes and fry in vegetable oil until tender. In general, all ingredients should be cut into equal pieces so that they have approximately the same cooking time.
Boil the beans first. Next, put all the prepared ingredients in a cauldron, pour water and simmer over low heat.
After 10-15 minutes, add diced zucchini.
After another 30 minutes, lay the cabbage disassembled into inflorescences, add spices, parsley and salt.
Simmer the dish until the cabbage is soft and serve Bon Appetit.
A simple recipe for vegetable stew with meat recipe for a slow cooker
Ingredients.
- 500 gr pork.
- 800 potatoes.
- 2 onion heads.
- 2 carrots.
- 300 gr. Cabbage.
- 1 tbsp tomato paste.
- Vegetable oil.
- Salt and allspice to taste.
Cooking process.
Ragout with chicken and potatoes
Ingredients.
- Chicken breast - 500 gr.
- 2 onion heads.
- Carrots 2 pcs.
- To marrow 1 pc.
- Potatoes 450 gr.
- Olive oil
- Garlic 4 cloves
- Basil, bay leaf
- Tomato sauce 1 tbsp. a spoon
- Black peppercorns 6-8 peas
- Green: parsley, dill to taste.
Cooking process.
Cut the meat into slices and fry in a cauldron in vegetable oil for literally 10-15 minutes.
Potato mode large straws send to the meat in a cauldron.
With carrots to save time, grate on a coarse grater. Cut the onion into half rings and send to a common cauldron.
It remains to lay out the garlic spices and, if desired, you can add cabbage.
Stir, add a little water literally 250 grams. And stew the stew on a small heat until all the products are ready. Approximate cooking time is 30-40 minutes.
How to cook vegetable stew in a saucepan
Bon Appetit!!!
In cooking, it is generally accepted that good salad It will turn out if no more than 5 different ingredients are used in it. And such a well-known dish as stew turns out to be much tastier the more different vegetables it will be used. Stew recipes can be divided into two broad categories - meat and vegetable. Unlike stew, which uses meat, any can be cooked much faster.
For instance, vegetable stew with potatoes, eggplant and zucchini cooks in a frying pan in just 20 minutes. So easy to prepare vegetarian dish It makes a great side dish for dinner or lunch. In spite of low calorie, which is no more than 70 kcal per 100 gr., the dish is quite satisfying due to potatoes.
Ingredients:
- Potatoes - 4-5 pcs.,
- half zucchini,
- half eggplant,
- Carrots - 1 pc.,
- Bulgarian pepper - 1 pc.,
- Onion - 1 pc.,
- Salt and spices
- Vegetable oil.
Vegetable stew with potatoes - recipe
Wash all vegetables before cooking. Peel carrots, onions and potatoes. Now you can start cutting vegetables. Cut potatoes into cubes.
Chop carrots into thin slices.
Also cut the bell pepper into small cubes.
Vegetable stew with potatoes. A photo
Thinking about what to cook for lunch or dinner to be quick, healthy and tasty? At the time of abundance of eggplants, zucchini, tomatoes and bell peppers, be sure to cook your favorite vegetable stew as an option. This is delicious!
It is a well-known fact that an ideal vegetable stew will turn out in cast iron pan or in a cauldron with thick walls. In this case, the vegetables will not lose their shape and structure, they will not be digested, they will not absorb a lot of oil, and most importantly, they will retain their juiciness. Vegetables cooked in cast iron cookware always taste better!
Of course, vegetables for our stew must be fresh, although some housewives prefer to cook from frozen products. I still prefer fragrant zucchini and eggplant, when they reign in great abundance in season.
With minimal heat treatment, all the most useful remains in vegetables - all vitamins and nutrients. What could be more important than saving what you need for a healthy diet!
The algorithm for preparing such a dish consists in sequentially quickly frying vegetables in a hot frying pan with a thick bottom. This is an important point. This is followed by languishing under the lid of all components until cooked, while the fire decreases. It's simple, healthy and amazingly delicious!
Recipe for vegetable stew with zucchini and eggplant in the oven
Alternatively, a vegetable stew of zucchini and eggplant can be performed in the oven. Baked vegetables have their own unique flavor, which will appeal to many.
In order to appreciate this dish, use the proposed recipe and enjoy great taste hot vegetable stew from the oven! Good luck!
You will need:
- 3-4 pcs. eggplant
- 3-4 pcs. tomatoes
- 1-2 pcs. zucchini (according to size)
- 2 pcs. large cucumbers
- 3-4 cloves of garlic
- 2 pcs. sweet bell pepper
- basil, oregano, paprika, salt - to taste
- sunflower oil - 50 ml
Cooking method:
Plunge tomatoes into boiling water, peel
Eggplant cut into slices
Remove seeds from bell pepper, rinse, chop into large pieces
Rinse the cucumbers, remove the peel, cut into large circles
Cut the tomatoes into large pieces, zucchini - into semicircles
Put zucchini, cucumbers, garlic, eggplant and pepper on a baking sheet, sprinkle with oregano, basil and sweet red paprika, mix with your hands
Garlic can be finely chopped with a knife or passed through a press.
Drizzle vegetables on a baking sheet with vegetable oil
Stir so that each piece is in oil.
Put the baking sheet in a preheated oven to 180-190 degrees for 20 minutes
After 20 minutes, carefully remove the baking sheet from the oven, salt, mix, bake for another 30 minutes
After 30 minutes, the dish is completely ready, the vegetables smell divine, we ask everyone to the table
Bon Appetit!
Vegetable ragout with zucchini, eggplant and chicken
Want to spice up your vegetable stew? Try to cook it with chicken, and you can easily get a full-fledged fragrant dish for lunch or dinner. Believe me, the family will be happy!
You will need:
- one eggplant
- one zucchini
- 1 PC. big tomato
- 1 PC. onion
- 2 pcs. medium carrots
- 2 pcs. bell pepper
- 5-6 pcs. potatoes
- 1/2 piece hot pepper
- 3 pcs. bay leaf
- vegetable oil
- salt, pepper to taste
- bouillon
- greenery
Cooking method:
Prepare all vegetables - peel, rinse
Heat a cast-iron frying pan, pour in a little vegetable oil if the chicken is fatty
Add more oil if you are cooking fillets
Fry meat pieces until golden.
Cut zucchini, eggplant into large cubes, fall asleep to the chicken
The next step is to add potato cubes.
Distribute the potatoes in the pan, lay spicy pepper in the middle
Cut tomatoes into large cubes, add bay leaf
Add 1/2 tbsp. l. salt, black pepper to taste
Pour in the stock until the pan is about half full.
Cover the vegetables with a lid, reduce the heat, simmer for about 30 minutes
Bon Appetit!
Video recipe for stew with zucchini, eggplant and potatoes
How to cook vegetable stew with zucchini, eggplant and pepper
So simple, fast and healthy dish on your table! Of course, this is a bright vegetable stew with zucchini, eggplant and bell pepper. It makes an excellent side dish, pairing perfectly with any type of meat, fish or chicken. Cook with pleasure!
You will need:
- 1 PC. eggplant
- 1 PC. vegetable marrow
- 2 pcs. sweet bell pepper
- 2-3 pcs. ripe tomatoes
- 1 PC. onion
- 3 tooth garlic
- 1/2 p. fresh herbs
- 3 art. l. vegetable oil
- salt, pepper to taste.
Cooking method:
Onion, garlic free from the husk, rinse
Chop the onion in half rings, finely chop the garlic with a knife
Cut zucchini and eggplant into cubes
To rid eggplants of bitter juice, put in a colander, generously sprinkle them with salt, let stand for 20 minutes
Bulgarian pepper is better to choose different colors
Remove seeds, rinse and cut into cubes
Fry the onion and garlic in a frying pan in vegetable oil for a couple of minutes
Add sweet bell pepper to the onion, mix, fry for 2-3 minutes
We lay the pieces of tomatoes, mix, cover with a lid, reduce the heat, simmer for 20-25 minutes
Salt and pepper to taste 5 minutes before removing from heat.
Ready stew can be garnished with parsley, dill or cilantro
Bon Appetit!
Delicious vegetable stew with eggplant, zucchini and cabbage
Your attention is a vegetable stew with eggplant, zucchini and cabbage. Excellent company: the little blue ones blush beautifully, zucchini and tomatoes share juice, and stewed cabbage gives his original taste. And all together - just lick your fingers! Let's try to cook!
You will need:
- one large eggplant
- one zucchini
- 1/4 (300 g) head of cabbage
- one carrot
- 1 PC. medium onion
- 2 tooth garlic
- 2 pcs. tomato
- 1 st. l. tomato paste
- 2 mountains black pepper
- salt, black ground pepper taste
- greens for garnish, optional
Cooking method:
Rinse zucchini and eggplant, cut into cubes
Peel, wash and cut the onion into rings or half rings
Finely chop the garlic with a knife
Peel the carrots, wash and cut into semicircles
Brown the onion in a small amount of vegetable oil.
Following the onion, we send chopped carrots
Add zucchini cubes and shredded cabbage
Laying the tomato slices
Unforgettably tomato paste and allspice peas, mix
Simmer the vegetables under the lid until fully cooked
5 minutes before removing from heat, salt and pepper the dish to taste.
Serve the stew hot, garnished with herbs.
Bon Appetit!
One of the simplest seasonal dishes is vegetable stew with eggplant and zucchini. Light, bright, very healthy and tasty. A real find for those who adhere to the principles of a balanced diet or vegetarianism. The recipe for vegetable stew with zucchini and eggplant is very successful both in terms of the composition of the ingredients and the fact that it does not require any culinary skills. So that vegetables are not digested and retain their natural taste, cutting is made large, and cooked on low heat. Following the sequence of adding products, in 25-30 minutes you can easily prepare a delicious second course for lunch or a light dinner.
Ingredients
For cooking delicious stew from vegetables you will need:
- large zucchini - 1 pc (600-700 g);
- fleshy ripe tomatoes - 3-4 pcs;
- small eggplants - 2 pcs;
- onion - 1 pc;
- Bell pepper- 2 pcs;
- carrots - 1-2 pieces;
- sunflower oil - 4-5 tbsp. l;
- black pepper - 0.5 tsp;
- paprika - 1 tsp;
- ground turmeric - 0.5-1 tsp;
- parsley - 1 bunch;
- salt - 1 tsp + in stew to taste.
- water either vegetable broth- 0.5 cups.
How to cook vegetable stew with zucchini and eggplant. Recipe
We cut the vegetables not quite finely so that the pieces remain intact during stewing. Mature zucchini with a dense peel and seeds must be cleaned, cutting off a thin layer of the skin and cleaning out the soft center, or removing only the seeds. We cut the zucchini pulp into cubes. Cut the eggplant a little smaller than the zucchini. It is not necessary to clean them, the skin gives a peculiar aftertaste, but if you do not like it, then cut off the skin. Cut the tomatoes and pepper into pieces of arbitrary shape, chop the onion into half rings, carrot into slices.
Eggplant needs to be prepared. Sprinkle with coarse salt (1 teaspoon) for a more intense release of bitter juice. Stir, let stand for 15-20 minutes.
First we send the onion to the heated oil. When heated, it will give its aroma to the oil, soften and brown a little. Next add the carrots and fry for a few minutes.
Add sweet pepper. Fire up a little. Pepper will give juice, which you need to evaporate and lightly fry the vegetables.
After frying the peppers, put the tomatoes in the pan. Season the vegetable stew with spices: turmeric, red and black pepper, or add chili for spiciness. Although spicy stew will turn out thanks to eggplant. So do not overdo it with pepper, it is better to add it to the plates if you want.
We spread the zucchini, add some salt and simmer covered with a lid for about ten minutes. If the zucchini is not juicy, then pour in a little water, otherwise the vegetables will burn.
We leave the stew on low heat and deal with eggplant. Pour bitter juice. Immerse the cubes in a bowl cold water, washed from bitterness. Then pour into a colander, substitute under running water and rinse again. We squeeze, but not much. Pour into skillet with vegetables. Cover again and let simmer on low heat for 15 minutes.
Cooking slowly will soften the vegetables but retain their shape. Vegetable stew of zucchini with eggplant, peppers and tomatoes will turn out juicy and very tasty. Multi-colored cubes of vegetables look very appetizing!
A little more than half an hour has passed, and a delicious vegetable stew with zucchini and eggplant is completely ready. It doesn't have to be served hot. Cooling down, the vegetables acquire a completely different taste, more intense, spicy. Can be submitted as cold appetizer, and hot goes well as a side dish for boiled rice or as an independent dish. Bon Appetit!
Vegetable stew with zucchini, eggplant and potatoes
5 (100%) 1 votePrepare dinner for a large company in half an hour? It's not a question if this is a vegetable stew with zucchini, eggplant and potatoes - a recipe with a photo for everyone who wants to know how it is prepared tasty dish. Vegetables in the stew are cut large, this significantly reduces the time, and the sequence of laying the products is also important. There are dense vegetables, they will go into the pan first. And soft, juicy I will add in the process of cooking. While one is being stewed, the other is being cut - you see, the stew is already ready. It can be served hot, cooled, with bread or a side dish of boiled rice cooked without salt.
In the recipe for vegetable stew with zucchini, potatoes and eggplant, I added onions with carrots, tomatoes and a decent portion of spices. You can take less seasonings, and more vegetables. Summer is a huge choice, and everything is fresh, healthy.
Ingredients
To prepare vegetable stew you will need:
- eggplant - 1 large (500-600 g);
- zucchini - 2 pcs;
- potatoes - 10-12 pcs;
- tomatoes - 4-5 pcs;
- onion - 2 large or 10 small onions;
- carrots - 2 pcs;
- sunflower oil - 6 tbsp. l;
- salt - to taste;
- turmeric, chili pepper, paprika - 1 tsp each (put to taste);
- water - 1 glass.
How to cook vegetable stew. Recipe
I immediately cleaned the vegetables, so that later I could only cut and see how it was stewed or fried. Although the zucchini is young, it is better to remove the skin from it, and I do not peel the eggplant. Bitterness is removed in a simple tried and tested way, about it a little lower.
I cut the eggplant into wide strips 2-3 cm thick. Then into cubes, quite large.
Transferred to a colander, poured a teaspoon of salt. Mixed and left for ten minutes. Salt promotes the release of juice, and bitterness will go away with it.
Onion chopped into half rings. Zucchini, potatoes and carrot slices, cubed tomatoes. As you can see, the cut is quite large.
I heat up the oil, I give it time to heat up well. The onion goes into the pot first. On a gentle fire, it will be stewed for about three minutes, until it becomes almost transparent.
Well, the onion has given its taste and aroma to the oil, it's time to add spices. I love when the stew is generously seasoned with pepper, but you choose the amount of spices to your taste. If you haven’t cooked with turmeric yet, I advise you to try it, ready meal becomes bright, looks colorful and appetizing.
I fry the spices in oil for a minute, stirring constantly. If left simply in hot oil, they can burn, the stew will be bitter.
After the onion, I load the potatoes into the oil. It is the densest of vegetables, it needs more time to boil. I fry for a couple of minutes, the cubes are saturated with the aroma of spices and oil.
Just ten minutes have passed, it's time to think about eggplants. I pour them out of a colander into a sink with cold water, rinse from salt. Then I take it in a handful, put it under running water and then squeeze it lightly. Cubes should not be deformed. Now eggplants will not be bitter and retain their peculiar tart taste.
Stirring, simmered for five minutes. I poured out the zucchini, mixed it and let it sweat a little. The zucchini will absorb the oil almost immediately and begin to release juice.
Salted slightly. I advise you to first throw less salt, it is in eggplant. And adjust the taste at the end of cooking.
I poured in water, quite a bit, about 200 ml. Water is needed in order for the vegetables to soften faster. If you cook slowly, then the juice that zucchini, eggplant and tomatoes will give is quite enough. Bring to a boil, cover tightly and leave to simmer for ten minutes. The cooking time will depend on how ripe the vegetables are and how coarsely they are cut. Young vegetables cook quickly, everything will be ready in 10-15 minutes.
I checked the potatoes for softness - the cubes break easily, which means that the potatoes are completely ready and you can load the tomatoes. At the initial stage, I do not put tomatoes, so that the acid that they have does not prevent the potatoes from boiling. Let it boil and taste it. After five minutes, I turned it off and left it to brew on a hot burner.
Even without adding water, vegetable stew will turn out juicy. But if you like it to be almost soup, then pour boiling water or broth during cooking.
Well, now the vegetable stew with zucchini, eggplant and potatoes is ready, the recipe turned out to be very detailed, and the stew is so tasty that they ate everything without a trace, even despite the absence of meat in it. If you prefer the meat option, take a look - it takes a little longer to cook, but it's also not difficult. Bon Appetit everyone! Your Plushkin.
