Vegetable stew step by step. Vegetable stew recipe: basic rules and a few tips. How to cook lean vegetable stew

Properly cooked vegetable stew is a versatile treat. It can be eaten both as a main dish and as a side dish. The main thing is not to spare spices and use more delicious ripe vegetables.

A traditional recipe will include a large list of vegetables. Ingredients: half a kilo of tomatoes, eggplant, zucchini, 350 g of onions and carrots, salt, a mixture of peppers, a pinch of cinnamon.

1. Eggplant without skin is cut first. They are soaked for 20-25 minutes in salty cold water, after which they are dried with a paper towel.
2. Peeled tomatoes are cut into small pieces. So that their skin can be easily removed, it is enough to immerse the fruits in boiling water and peel.
3. Carrots are cut into slices, and onions are cut into cubes.
4. Zucchini without seeds and peel - the same slices as eggplant.
5. Vegetables are laid out in a cauldron in the following order: eggplants - carrots - zucchini - onions - tomatoes. The ingredients are sprinkled with salt and spices.

Stewed vegetable stew with zucchini under the lid. It stirs periodically. Cook the dish until the food is soft.

With added potatoes

Potatoes make any dish more satisfying. For stew, it takes about a kilogram. The rest of the ingredients: a pound of young zucchini, fresh tomatoes, 150 g of onions, sweet peppers and carrots, garlic to taste, salt, aromatic herbs.

1. First, slices of onions and carrots are fried in an oiled cauldron until golden brown. Then bars of zucchini and potatoes are thrown into the container.
2. Sweet pepper, crushed in any way, is added last.
3. On low heat, the mass is stewed, covered with a lid, for 15-17 minutes. Next, slices of tomatoes, chopped garlic and spices are sent to it. The meal is cooked for another 10-12 minutes.

Before serving, the stew should be well infused.

With mushrooms

Mushrooms are taken both fresh and frozen. They need 300 grams. Remaining ingredients: 2 zucchini, carrot, onion, sweet bell pepper, 2-3 tomatoes, a pinch of Mediterranean herbs, salt, a pinch of sugar.

1. First, frying in a large amount of oil is prepared from onions and carrots. Then mushroom slices and pepper cubes are sent to these components.
2. When the vegetables soften, you can pour slices of zucchini and tomatoes to them.
3. The mass is salted, sprinkled with spices and sugar.

After gentle mixing, the dish languishes in a thick-walled dish with a lid for 15-17 minutes.

Vegetable stew with pork

In a very satisfying nutritious dish vegetable stew will turn the addition of pork pulp. In addition to meat (400 g), the following ingredients will also be used: eggplant, large tomato, carrot, onion, sweet meaty pepper, a mixture of hot ground peppers, salt.

1. All components for the stew are always fried in vegetable oil - you can take olive oil, sunflower oil, and any other. First, medium-sized pieces of pork are cooked in a hot liquid to a crust.
2. Next, the meat is poured with water with salt, spices and stewed for about an hour.
3. It remains to add all the coarsely chopped vegetables to the pork. Together, the components are stewed until soft.

Served with spicy ketchup.

How to cook with beef?

Instead of pork, you can take a piece of beef. Meat will need 400 grams. The remaining ingredients: sweet bell pepper, half a large zucchini, eggplant, 5 potatoes, onion, carrot, garlic to taste, 300 g of white cabbage, a tablespoon of ketchup without additives, a glass of tomato juice, salt, seasonings. The easiest way to cook such a vegetable stew in a slow cooker.

1. Pieces of meat will be marinated in tomato juice for a couple of hours.
2. In the baking program, chopped carrots and onions are fried, as well as marinated beef.
3. Potato bars are added to the products. The mass languishes for another 12-15 minutes.
4. It remains to put the remaining vegetables, cut into small pieces, into the oven container. Cabbage is finely chopped, garlic is passed through a press.
5. The mixture is seasoned with ketchup, salted, sprinkled with spices.

All in the same mode under the lid, the dish will reach readiness.

With minced meat

Minced meat is suitable from any meat. It is better to take a composite (300 g). The rest of the ingredients: 3-4 potatoes, zucchini, carrots, ¼ head of white cabbage, 2-3 tomatoes, onion, Bulgarian sweet pepper, a glass of boiled water, salt.

1. Together with minced meat, onion half rings and carrot circles are fried for 6-7 minutes. With a spatula, you need to break all the lumps in the mass.
2. After adding thinly shredded cabbage and pepper sticks to a cauldron or deep frying pan, the mass is cooked for another 5-6 minutes.
3. At the end, pieces of tomatoes, zucchini and potatoes are added to the mixture.
4. When the potatoes soften a little, the ingredients of the dish are poured with salt water.
5. After mixing, they will be stewed under a tightly closed lid for 12-15 minutes.

The finished dish is served hot with any additional sauces.

Bake the dish in the oven

You can cook stew not only on the stove or in a slow cooker, but also in the oven. Ingredients: 3 potatoes, carrots, ¼ head of cabbage, onion, zucchini, 4 tomatoes, 2 celery stalks, 1 cup boiled water, salt, Italian herbs, 40 g butter.

1. First on butter fried until soft onion, diced.
2. All the remaining chopped vegetables are sent to the container in turn. Carrots are cut into slices, cabbage - into large pieces. The rest of the components are optional.
3. The products are put into a mold together with oil, sprinkled with herbs, salt, and filled with water.

The dish will languish in a preheated oven for about half an hour. It is necessary to set the temperature to 200-220 degrees.

Vegetable stew with meat and cabbage

This is a very tasty and easy stew. It includes a lot of vegetables and meat. Ingredients: 730 g pork, 310 g cabbage, 2 carrots, celery root, garlic to taste, any spices, salt.

1. The meat is cut into medium pieces.
2. Cabbage is finely chopped, garlic is finely chopped, carrots and celery are cut into strips.
3. First, in a well-heated and oiled pan, the meat is fried until golden.
4. Then gradually add to the container different types vegetables. Pre-roasting will allow them to keep their shape and will not turn into mush during further processing.
5. When all the ingredients are slightly softened, they are salted, sprinkled with spices and gently kneaded.
6. Next, the products are poured with a small amount of water and closed with a lid.

Vegetable stew with meat will languish on fire for about 40-45 minutes.

With Chiken

With chicken, a lighter version is obtained. In addition to a pound of meat, will be used following products: carrot, small zucchini, onion, garlic to taste, bell pepper, a handful of cherry tomatoes, half a chili pepper, bouillon cube, chicken seasoning, salt.

1. All vegetables are chopped according to the principle: the longer each of them is cooked, the smaller it is cut.
2. First, carrots are fried in hot oil with two types of peppers. Then zucchini, garlic, onions, tomatoes are sent to the container. The mass is salted. All its components should soften.
3. Separately, chicken pieces are fried over high heat, sprinkled with salt and seasoning.
4. Chicken is laid out with vegetables. The components are poured with broth diluted in a glass of water.

It remains to simmer the dish under the lid for another 25-30 minutes.

pot recipe

Pots allow you to make food even more juicy, tender, fragrant. Ingredients: 2 eggplants, zucchini, carrots, 2 bell peppers, the same number of tomatoes, 3 potatoes, onion, 120 ml of vegetable broth, 2 teaspoons of lemon juice, a pinch of sugar, salt, spices.

1. All vegetables are cut into medium pieces. Carrots, if desired, can simply be grated on a coarse grater. Tomatoes are first peeled before slicing.
2. First, pieces of onion, eggplant and zucchini are fried over high heat. These vegetables are sent to serving pots.
3. Peppers, tomatoes and potatoes are fried in the remaining oil.
4. The remaining components are also transferred to pots. From above they are poured with broth, to which sugar, salt and seasonings are added.
5. Lemon juice is added last.

1. The meat is cut into pieces and boiled in salt water. The broth is left.
2. All vegetables are cut into large chunks.
3. Meat is laid out in the cauldron as the first layer. Next: onions - tomatoes - peppers - potatoes. Each of them is sprinkled with fresh chopped herbs.
4. All products are poured with the remaining broth and sprinkled with spices. Add salt if necessary.
5. The mass is stewed over low heat for 40-45 minutes.

broth ready meal merges, served separately from meat and vegetables - in bowls.

With added rice

Rice will be the main hearty ingredient of the stew (instead of potatoes). It is taken 180 grams. Other products: a couple of small zucchini, 2 tomatoes, onions, carrots, 35-370 ml of water, salt.

1. Zucchini get rid of the skin and seeds, cut into cubes.
2. Onions and carrots are chopped randomly.
3. Tomatoes get rid of the skin and coarsely cut.
4. In turn, all prepared vegetables are fried in hot oil.
5. First - carrots with onions. Then the remaining vegetables are sent to the pan.
6. Zucchini will give a lot of liquid, so you need to cook the components before evaporating it.
7. Then dry rice is poured over the vegetables and water is poured in which salt and spices are mixed.

Cook until the cereal is soft.

Vegetable stew with zucchini and eggplant for the winter

Vegetable stew, if desired, can be turned into an original "winter" snack. Ingredients: 2.2 kg each of eggplant and zucchini, a kilo of yellow and red bell peppers, carrots, tomatoes and onions, a glass of sugar, 110 ml table vinegar, 55-60 g of table salt, half a liter of vegetable oil.

1. Eggplant cubes are soaked in cold water and then washed.
2. Zucchini without skins are cut in the same way.
3. Pepper gets rid of seeds, stalk and chopped into medium straws.
4. Carrots and onions are cut into cubes. Tomatoes - medium-sized slices.
5. All prepared vegetables for vegetable stew with eggplant and zucchini are loaded into a saucepan, salted, sprinkled with sugar, poured with oil. The components are stewed for half an hour on a minimum fire.
6. Next is the vinegar. If the mass turned out to be too thick, then also half a liter of water. It remains to simmer the stew on the stove for 7-9 minutes.

Vegetable stew may seem to someone too simple and even a rural dish, but when you really want to cook the most delicious for the whole family, and they are at hand variety of vegetables you don't have to make difficult choices. You just need to mix everything together, add meat or poultry, season with fragrant herbs and spices, and here it is - vegetable stew with potatoes, which will become a real feast for the stomach.

There is a legend that the stew was first cooked during the Hundred Years War. The starving people of the besieged city lit a fire right on the square. Each resident brought the products that he had left and threw them into the cauldron. Even after the liberation of the city, the main treat was a dish that turned out quite by accident - stew.

We will cook vegetable stew with potatoes not by chance, but very even on purpose. And we will choose products for it in accordance with our taste and what we have at home. After all, many of us plant vegetables in our garden, make frozen preparations for the winter, and sometimes we simply don’t know how to use a lonely sweet pepper lying in the refrigerator.

In my opinion, vegetable stew is like Italian pizza, only made from vegetables. All the most delicious that was found at home turns into another culinary masterpiece with improvisation.

So let's figure out what you can cook and choose from.

Vegetable stew with potatoes, eggplant and sweet peppers

Our first recipe is a classic vegetable stew with potatoes without the use of any meat. This can be prepared as a separate dish, for example, for Lent or for dieting. On such a stew you can both lose weight and enjoy tasty food receive. And this stew can be an excellent side dish for meat dishes. Especially, it seems to me, it will be delicious with.

You will need:

• cabbage - 1/4 head;
• tomato - 500 gr.;
• eggplant - 500 gr;
• potatoes - 500 gr.;
• carrot - 250 gr.;
• Bulgarian pepper - 500 gr.;
• zucchini - 500 gr.;
• onions - 250 gr.;
• greens (a little dill and parsley);
• salt and pepper to taste.

Cooking:

1. Wash and cut the eggplant into large cubes. It is not necessary to remove the peel, for a long time eggplants have been sold tasty and without bitterness, the skin will be thin and edible. On the contrary, unpeeled eggplant will give its special color to the entire stew palette.

2. From a clean sweet pepper, cut out the core with seeds and the stalk. Cut off soft partitions. Cut the remaining red juicy part lengthwise into strips, and then into squares a little smaller than the eggplant cubes you started with.

3. Cut the young zucchini lengthwise into slices, and then into cubes. If the zucchini is very large and overgrown, then it is best to cut off the skin and remove the middle with large seeds. By the way, instead of classic zucchini You can also take zucchini.

4. Carrots can be cut into small cubes or short strips. Since it is the hardest of all the vegetables we use in stews, it should cook faster. The easiest way is to cut it smaller.

5. Cut the onion into cubes. But be guided by whether your household loves large pieces of onion in ready-made stew.

6. Chop a quarter of cabbage into large squares. If you cut it into thin strips like in soup, then it will most likely be lost against the background of all other vegetables, especially if it is young and boils heavily during cooking. The most beautiful stew is when all the pieces are approximately equal.

7. Heat vegetable oil in a saucepan or deep frying pan. Put the onion in it and sauté until lightly translucent. Then add the carrots and also simmer a little over medium heat, so that it softens slightly, but neither the carrots nor the onions are overcooked. A few minutes after the carrots, put the stew Bell pepper.

8. Stir the vegetables, simmer for a couple of minutes and put the diced potatoes cut into medium sized cubes.

9. Stew vegetables for five minutes, then add eggplant, zucchini and cabbage. These vegetables come last because they are the softest and fastest to cook. Puree the tomatoes by peeling them first. Pour over vegetables and stir.

10. Salt to taste, add aromatic spices. You can use dried herbs like parsley, dill, or you can add paprika and coriander to make the stew more spicy. Stir everything gently, then cover and simmer over medium heat until the vegetables are fully cooked.

11. Try vegetables for readiness. At the very end, before serving, sprinkle vegetable stew with potatoes with fresh herbs.

Bon Appetit and a delicious healthy dinner for the whole family!

A simple recipe for vegetable stew with potatoes and meat in a pan

Cooking vegetable stew with meat is a fairly simple process. The peculiarity of this recipe is only that before cooking vegetables, you need to cook meat. Especially if it's beef. But if you use pork, then it won't take long. Pork is more tender meat and I personally like it better in combination with vegetables. In fact, the stew turns from a side dish into a full-fledged dish.

You will need:

• pork (it is better to take a shoulder blade) - 300 gr.;
• potatoes - 3 pcs.;
• bell pepper - 2 pcs.;
• tomatoes - 4-5 pcs.;
• young zucchini - 3-4 pieces;
• onions - 2-3 pcs.;
• carrots - 1-2 pieces;
• greenery;
• sunflower oil for frying;
• salt and pepper to taste.

Cooking:

1. First of all, of course, you need to wash and clean the vegetables. Cut the skin off potatoes and carrots. Peel the onion. With young zucchini, the skin does not need to be removed if it is still thin. If the zucchini is large, overgrown, then it is better to cut it off. Tomatoes and sweet peppers do not need to be peeled.

2. Finely chop the onion for frying in a pan. The onion can be simply boiled, but it is the fried one that will give a beautiful golden color and a taste loved by everyone.

3. Washed and dried pieces of meat, cut into small cubes. This is necessary so that it cooks quickly and does not take much time. Put the pieces of meat in a heated frying pan with oil and fry over medium heat under a lid for 10 minutes. The meat should brown slightly. Don't forget to stir it from time to time.

4. While the meat is cooking, cut the carrots into thin strips.

5. Cut the sweet pepper into cubes. Red, yellow and orange peppers are best suited for stews. Green is not as sweet and fragrant, although it can be used.

6. After 10 minutes, add the chopped onion to the meat. Salt and pepper well. Fry over low heat for about 5 minutes. You need to bring the onion to transparency.

7. It's time to add carrots. Stir and simmer the meat with onions and carrots for another 5 minutes under the lid. Don't let them overcook, as this can ruin the taste of the finished stew a bit.

8. At this time, cut the potatoes into cubes. Cut the zucchini the same way.

8. Now you need to put potatoes and zucchini. Simmer again for 5 minutes.

9. After that, put the diced tomato. Simmer for about 10 more minutes.

10. Check the stew for readiness and for salt and pepper. If you like everything, remove from heat, add greens and let stand for a while so that the greens soften.

The dish turns out incredibly tasty and healthy.

How to cook vegetable stew with mushrooms and potatoes

Vegetable stew with mushrooms low calorie meal with a high content of vitamins. In the preparation of this dish, there are specific nuances that should be taken into account in order to get an excellent result. The main highlight of the dish is mushrooms. During the mushroom picking season, you can take forest mushrooms to your taste, and in the cold season, the most ordinary champignons are also perfect. But only fresh, no canned food.

You will need:

• potatoes - 1 kg;
• mushrooms (preferably champignons) - 500 gr.;
• onion - 1 pc.;
• carrots - 2 pcs.;
• sweet pepper - 2-3 pcs.;
• tomato - 4 pcs.;
• greenery;
• salt and pepper.

Cooking:

1. Wash and peel the potatoes and cut them into cubes. Peel the mushrooms from the top film on the hat. If they are completely fresh and snow-white, then it can be left. Cut the mushrooms into flat quarters.

2. Put the potatoes in a saucepan with a little water. Potatoes must not be boiled, but stewed. So it will be less boiled and watery.

3. Finely chop the onion and fry in oil until transparent.

4. Add chopped carrots to the onion. Roast for 5 minutes.

5. After that, add the chopped pepper. Cook, stirring, for 3-4 more minutes.

6. Add tomatoes. It is better to cut them into cubes. Stew them with vegetables quite a bit so that they start up the juice and soften. Salt and pepper the mixed vegetables to your liking.

7. In parallel with frying vegetables, fry the mushrooms in another pan until cooked. Approximately 10 minutes. In the process, be sure to salt them. Mushrooms absorb a lot of salt, and if they are salted later, when they are mixed with vegetables, the dish may turn out to be undersalted.

8. Ready vegetables, mushrooms and stewed potatoes mix together. Try for salinity. You can add a suitable mixture of herbs for vegetable dishes, but the taste and aroma will be quite bright anyway.

This dish can be served immediately. You don't have to wait until it sets. It tastes best when hot. Bon Appetit!

Ragout of pumpkin and potatoes, fragrant and spicy

And here is a vegetable stew with potatoes for pumpkin lovers. This delicious sweet beauty ripens only in autumn, but if you have frozen blanks for the winter, then you can cook such a stew at any time of the year. I usually always freeze the harvest of country pumpkin. Well, I do not have time to eat a few medium-sized pumpkins. Frozen pumpkin is no less beautiful and retains most of its useful properties and of course the taste. For those who will cook such a dish for the first time, I want to say one nuance, such a stew turns out to be sweetish thanks to the pumpkin. And this is not to everyone's taste.

For cooking you will need:

• potatoes - 1 kg. ;
• pumpkin - 0.5 kg. ;
• peas - 200 gr. ;
• sunflower oil;
• coriander - 1/2 tsp ;
• turmeric - 1/2 tsp ;
• cumin (zira) - 1/2 tsp ;
• dried garlic powder - 1 tsp ;
• black pepper - ¼ tsp ;
• salt to taste.

Cooking:

1. Wash the potatoes, peel and cut into medium-sized cubes. Bigger than you usually put in soup. Then boil the potatoes in salted water until tender.

2. Clean the pumpkin. From it you need to cut off the thick skin and take out the middle with seeds. Only the main pulp should remain. Cut it into cubes about the same size as the potatoes that are being cooked at this time. Pour vegetable oil into a frying pan, put pieces of pumpkin there. Pour all the spices from the list above. Stir well, cover and simmer over medium heat until pumpkin is soft. You do not need to add water, as the pumpkin will secrete its own juice.

If using frozen pumpkin, first let it thaw in an uncovered skillet until most of the liquid has evaporated, then cover and simmer until tender. So the pumpkin will not be too boiled and watery.

3. Add the finished potatoes to the pumpkin pan. Put it there green pea. I would like to draw your attention to the fact that this is not canned peas and fresh or frozen. If it’s not summer now and you don’t have peas from your garden, then it’s best to buy them frozen. Without defrosting, put it in a frying pan with vegetables, mix and simmer for literally 3-4 minutes. The peas will melt and cook slightly, but will not soften. It will be very tasty.

Before removing the dish from the stove, taste it and salt if necessary. Such a vegetable stew with potatoes and pumpkin is prepared very quickly, literally in half an hour with all the preparations, so a delicious hearty and healthy lunch will not keep you waiting.

Vegetable stew with meat and beans - a hearty recipe

Whatever the name of this dish different countries, it is loved everywhere and cooked with pleasure. This is a great stew that is easy enough to make. In this version, another satisfying and delicious ingredient - white beans. In some cases, it may well replace meat, because it contains so much healthy protein. And, unfortunately, meat can be omitted.

To prepare vegetable stew with beans and meat, we need:

• eggplant - 2 pcs.;
• zucchini - 2 pcs.;
• carrot - 2 pcs.;
• sweet pepper - 1 pc. (large);
• onions - 2 pcs.;
• tomatoes - 300 gr.;
• potatoes - 5 pcs.;
• meat - 400 gr.;
• beans - 200 gr.;
• tomato paste - 2 tablespoons;
• vegetable oil for frying;
• greens to taste;
• garlic - 2-3 cloves.

Cooking:

1. Cooking this stew should start with beans, as this can take the most time. Fresh beans must be soaked first cold water for 1-2 hours (or more), and then boil in salted water. You can also use canned beans, but then be sure to rinse it from the broth in which it was in the bank. Canned food should not be cooked. Just add it to the stew at the appropriate stage.

2. Peel eggplant and zucchini. cut them into cubes of the same small size.

3. Peel potatoes and carrots. Rinse the pepper and free from the middle with seeds. Cut all vegetables into cubes. Onion thin quarter rings.

4. Cut the meat into small pieces. Pork is ideal for stews, as it cooks quickly and has layers of fat, which will make the stew more aromatic and juicy.

Put the chopped meat in a frying pan and fry until cooked and lightly browned. The crust will give its flavor.

5. Pour a little oil (3-4 tablespoons) into a large saucepan. Put zucchini, tomatoes, peppers and eggplants in it and put on a slow fire to stew. Salt lightly so that the vegetables release their juices and cook in it instead of water. Vegetables may seem too much, but keep in mind that when cooking, their volume will decrease by at least a third. Cover with a lid and leave to simmer.

6. When the meat is almost ready, put the onions and carrots in the pan. Stir and lightly fry the vegetables to soften them. You can toast a little for the taste. At the very end, put the chopped garlic.

7. When the vegetables have slightly settled, put the potatoes in the pan and continue to simmer with them.

8. After 5 minutes, add the beans. It is already boiled, but it needs time to be saturated with the taste and aroma of vegetables and harmoniously fit into a vegetable stew with potatoes and meat together. Cover everything with a lid and simmer further until cooked.

9. When the vegetables are almost ready, put the meat with carrots and onions in the pan. Add tomato paste and mix everything well.

10. Now test for enough salt. You can add aromatic spices or herbs and lightly pepper. After that, cover with a lid and sweat quite a bit until all vegetables, meat and beans are fully cooked.

The dish can be served immediately hot, but it is better to let it brew for about 30 minutes.

It's delicious and hearty meal but at the same time easy on the stomach. Perfect for those who don't eat pork. In order for the broth in which the vegetables are stewed to be more fragrant and rich, the chicken should first be lightly fried until light. golden brown. This little secret greatly affects the taste of the dish. By itself, chicken with tender, slightly sweet meat is just perfect with stewed vegetables. This is one of my favorite combinations, especially with potatoes.

For cooking we need:

• chicken - 800 gr.;
• several potatoes;
• onions - 3-4 pcs.;
• carrots - 1 large or 2 medium;
• zucchini - 2 pcs.;
• a quarter of a head of cabbage;
• a couple of tomatoes;
• garlic - 2-3 cloves;
• frozen vegetable mixture (kohlrabi, broccoli, green beans, peas, sweet peppers) - 200 gr.;
• parsley;
• salt and pepper;
• vegetable oil;

Cooking:

1. First of all, you need to cut onions, zucchini and carrots into half rings, potatoes into cubes, cabbage into strips, and tomatoes into slices.

2. Any chicken meat is suitable, both breast and legs. You can butcher a whole carcass and get all kinds of meat for every taste. Cut the chicken into portions. Fry in oil until browned. Then transfer to a deeper dish, pot or pan, pour hot water and cover with a lid. Let it simmer over medium heat.

3. In the second frying pan, at this time, fry the onion in vegetable oil until soft and lightly browned. Then add the onion to the chicken. Put the potatoes cut into medium cubes there. Simmer further under the lid.

4. Fry carrots and zucchini in a pan. They should soften and brown a little.

5. When the cabbage is half cooked, put the shredded cabbage into a saucepan. Add a bay leaf for flavor as well. Extinguish for 5-7 minutes.

6. Add fried zucchini with carrots to potatoes, cabbage and chicken. Put the frozen vegetables from the mixture there. Stir and simmer for another 5 minutes.

7. After that, put the tomatoes, cut into small slices and chopped garlic. Sprinkle with fresh herbs to taste.

Simmer for another five minutes. Turn off the stove and leave for 10 minutes under the lid. Juicy, bright and fragrant vegetable stew with potatoes and chicken is ready. Urgently gather the family at the table and have dinner.

Spring vegetable stew with potatoes and broccoli

Why a spring recipe? Because after a long and cold winter I want something fresh, bright and warm. Vegetable stew with potatoes is just right. In addition, it will charge you not only with mood, but also with a good portion of vitamins. For cooking, you need a very small set of products.

You will need:

• sweet pepper - 1 pc.;
• zucchini - 1 pc.;
• broccoli - 100 gr.;
• onion - 1 pc;
• garlic - 2-3 cloves;
• potatoes - 2 pcs.;
• corn - 100 gr.;
• tomato sauce - 50 gr.;
• rast oil for frying;
• pepper and salt to taste.

Cooking:

1. Boil potatoes and cut into large pieces.

2. Cut the zucchini into slices, the onion into a half-moon, and the pepper into strips.

3. Send the pepper to a hot pan, fry for 1 minute.

4. Add zucchini and cook until half cooked under the lid.

5. Salt.

6. Send the broccoli to the pan, then the onion and garlic.

7. Simmer for a few minutes. Season with black pepper and send corn there and tomato sauce. Mix well.

8. Simmer for a few minutes, then add the potatoes. Cover with a lid and leave on fire for another 3-5 minutes.

Spring dish is ready. To complete the colors, you can also sprinkle greenery on top.

Vegetable stew is universal dish. It can be consumed both hot and cold. Cook, experiment and enjoy the result.

Vegetable stew with potatoes and meatballs - video recipe

What is great about this dish is that it can be a complete lunch or dinner for the whole family. At the same time, it is already fully balanced to be useful and healthy. A variety of vegetables rich in vitamins and fiber and meat are also combined. It will turn out satisfying and useful. What more could you want?

Ragout cooked with meatballs is an interesting alternative to stew with stew or chicken. And it cooks very quickly. A set of products, as they say, for every day.

Good afternoon friends!

Today we are preparing vegetable stew according to the most delicious recipes. It can be prepared from any vegetables, at your discretion, and you can vary the number of ingredients. This is a universal dish, it can be offered as a second or side dish with meat.

The stew recipes are interesting in that the basis of the dish is the same for everyone - it is chopped vegetable stew, and additives to them can be very different: meat, mushrooms, seafood, legumes. The cooking methods are also interesting - you can stew in a pan, bake in the oven, or, as it has become fashionable lately, cook in a slow cooker.

Have you ever cooked this dish? What did it turn out for you?

Each vegetable has different time readiness. How to make it so that in the final product it retains its shape, hardness and biological value, and does not turn into caviar. Read on, I'll talk about it later.

vegetable stew recipe

I love autumn for its abundance. I look at the beds and rejoice at the variety of colors and variety of the grown crop. I get inspired for culinary exploits, and the first thing that comes to mind is vegetable stew. Let's cook it together, improvise and add everything that we have to the dish.

Ingredients:

• onion - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 2 pcs.
• eggplant - 2 pcs.
• olive oil - 2 tbsp. l.
• bell pepper - 2 pcs.
• garlic - 4 cloves
• green hot pepper
• bay leaf - 2 pcs.
• Apple vinegar- taste
• seasonings: oregano, basil - bunch
• greens: parsley, dill - bunch
• salt - to taste
• sugar - to taste
• chicken broth - 100 gr.

Cooking:

Simple rules to follow when preparing stew:

• cut all vegetables into large pieces
• put food only on a hot pan
• fry until half cooked
• put in sequence
• salt only at the end of cooking

We put the pan on the fire, pour in the oil.

Cut the onion into large squares, it will stew well during cooking. When the oil warms up, send the onion to the pan. After 2 minutes it becomes transparent.

We rub the carrots on a coarse grater and combine with onions, mix, close the lid, leave on low heat.

We cut the potatoes into medium cubes, send them to the pan with carrots and onions.

Bulgarian sweet pepper is better to take yellow. A beautiful color scheme gives an aesthetic appearance to the dish and raises the appetite. Remove the seeds from the pepper and cut into medium slices. We send it to the pan.

We cut off the tail of the eggplant, cut into medium rings. If it turns out to be bitter, chop it and put it in a bowl, salt well and leave for 20 minutes. He will highlight the juice, it must be drained and the bitterness will go away with the juice. We will fry the eggplant in another pan.

We clean the young zucchini. If you come across with seeds, remove them with a spoon. Slice larger and send to vegetable mix. Add a little and mix.

To make the stew juicy, add 100-150 grams of chicken broth.

We also add fried eggplant.

Cut young white cabbage, simmer for 7 minutes.

Tomatoes are peeled. To do this, dip them in boiling water for a few seconds and immediately under cold water. The skin is easily removed. We cut and wait until the cabbage is stewed and only then add the chopped tomatoes.

If there is no tomato, you can add tomato juice or pasta.

We clean the garlic, knead with the flat side of the knife and chop. Mashed garlic quickly gives its taste and aroma to the dish.

Add your favorite seasonings. I take oregano, basil, a little fennel.

Now you can salt and simmer for another 4 minutes.

Right now it is necessary to report those ingredients that will determine the taste of the dish. If you need sourness, add apple cider vinegar, for bitterness - hot pepper, for sweetness - sugar.

Cut parsley, dill. Sprinkle on top. Vegetable stew is ready, let it brew for 20 minutes. When hot, it has the most intense taste. Serve cold.

Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant

This is one of the simplest and delicious recipes. I've been making this dish all summer, changing ingredients as new vegetables mature. Low-calorie, vitamin-rich and easy to digest, it goes well as a side dish with any meat.

Ingredients:

• onion - 2 pcs.
• carrots - 2 pcs.
• zucchini - 2 pcs.
• potatoes - 2 pcs.
• eggplant - 2 pcs.
• cauliflower - 1 pc.
• chicken broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: oregano, basil, bay leaf - to taste

Cooking:

1. Carrots, onions cut into medium squares and pass in a small amount of oil.
2. Cut potatoes into slices and fry.
3. Boil the cauliflower and cut into individual pieces.
4. Boil string beans.
5. We combine all vegetables except cabbage in a deep frying pan, pour 100 grams of broth and simmer.
6. 10 minutes, add diced zucchini and simmer another 10 minutes.
7. At the end of the stew, put the stewed cabbage, add crushed garlic, bay leaf, spices.
8. When serving the stew, generously sprinkle with herbs.

A simple recipe for vegetable stew with meat in a slow cooker

The use of kitchen appliances, frees from a long stay in the kitchen. This results in a stew with soft and juicy meat, delicious potatoes and cabbage. Cooking time 1 hour.

Ingredients:

• beef meat - 500 gr.
• potatoes - 1000 gr.
• onion - 2 pcs.
• carrots - 2 pcs.
• white cabbage - 300 gr.
• tomato paste - 1 tbsp. l.
• vegetable oil - 2 tbsp. l.
• salt, spices - to taste

Vegetable ragout with chicken and potatoes

This is one of best recipes vegetable stew with meat. It turns out a light, satisfying, budget dish. Also attracted by the large selection of available ingredients and the speed of preparation.

Ingredients:

• chicken breast - 500 gr.
• onion - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 500 gr.
• vegetable broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: basil, bay leaf - to taste
• tomato sauce - 1 tbsp. l.
• black peppercorns - 6-8 peas
• greens: parsley, dill - to taste

Cooking:

1. Fillet chicken breast cut into medium pieces and fry in olive oil, in a cauldron, until half cooked, for 10-15 minutes.
2. Choose medium sized potatoes, peel and cut in half. Fry in hot oil until golden brown. We put it in a cauldron for meat.
3. Cut young carrots into medium rings. If it is rough, then it is better to grate on a coarse grater. Peel the onion and cut it into medium half rings. Mix both ingredients and simmer slightly, then add to the meat and potatoes.
4. Add cabbage, if desired. green beans. Boil them in a small amount of salted water, and send them to the cauldron.
5. Add finely chopped garlic, black peppercorns, bay leaf, basil sprigs, tomato sauce, salt.
6. In a frying pan, fry two tablespoons of flour, dilute vegetable broth in which cabbage and beans were cooked.
7. Mix everything gently, pour in the broth, close the lid and simmer for 20-30 minutes over low heat.
8. Put the finished stew with chicken on a large dish, sprinkle with chopped dill and parsley on top. Bon Appetit!

How to cook vegetable stew in a saucepan

Any vegetable, except cucumber, will work for this simple recipe. It turns out a light, low-calorie, but very tasty dish.

Ingredients:

• zucchini - 1 medium size
• carrots - 2 pcs.
• onion - 2 pcs.
• sweet bell pepper - 1 pc.
• tomatoes - 2 pcs.
• garlic - 2 cloves
• salt, pepper - to taste

That's probably all. Thank you for reading to the end. Look forward to new recipes.

Vegetable stew in the summer, in any form, both cold and hot, well, very good. They cook stew with zucchini, potatoes, and eggplants. Yes, and any other vegetables. And although it is vegetable, it is cooked even with meat.

Basically, vegetables are fried in a pan, but you can cook in the oven and in a slow cooker. I wrote an article a long time ago in which three interesting recipe and it is called: - vegetable stew. Be sure to check it out, it's really beautiful, original and interesting.

Recipes for homemade vegetable stew with zucchini, eggplant, potatoes

Let's take a look at a few recipes various ingredients and cooked differently.

Menu:

1. Recipe for a very tasty fragrant vegetable stew

Ingredients:

• Eggplant - 5 pcs.
• Sweet peppers - 4-5 pcs.
• Onion - 3-4 heads
• Potatoes - 600 g.
• Medium tomatoes - 3 pcs.
• Tomato paste - 1 tbsp. l. (or 1 cup grated tomatoes)
• Garlic - 5 cloves
• Salt, pepper to taste
• Sugar - 2 tsp
• bunch of purple basil
• bunch of cilantro
• Vegetable oil

Cooking:

1. Wash the eggplants and cut off the ends on both sides, cut into large pieces. Put into a deep bowl. Pour a teaspoon of salt, mix and leave for 15-20 minutes, so that they give juice and bitterness goes away. After that, rinse well, wring out and dry with paper towels.

2. We also cut the potatoes coarsely.

Try to cut vegetables the same size. Especially for salads, stews. It is both beautiful and convenient to eat.

3. Coarsely chop the onion. Wash greens, dry and chop.

4. My sweet pepper, dry it, cut out the core and chop coarsely. If possible, use sweet peppers of different colors, red, yellow, green. Then you will have a beautiful stew.

5. For tomatoes, we make a cross-shaped incision on the side opposite the stalk. We dip them in boiling water for 2-3 minutes, after which you can take them out and put them in cold water to continue working with them without burning yourself, or just let them cool a little. Now loosely remove the skin and chop coarsely.

6. We clean the garlic and crush it with the garlic.

Let's start roasting vegetables.

7. Pour vegetable oil into the pan so that it covers the bottom. Heat well and put the potatoes in the pan. Fry until almost done over high heat.

8. Remove the potatoes from the pan with a slotted spoon and put them in a colander to drain excess fat.

9. We send eggplants to the same oil. If you poured a little oil the first time, add it, but be sure to let it warm up. After 5-7 minutes, add the chopped onion. We mix everything.

When you put something in a pan, especially a hot one, do not forget to stir immediately.

10. When the onion becomes transparent, add sweet pepper. Mix everything again. At the same time, you can add hot pepper if you like. We didn't add.

11. Let's warm up for a couple of minutes and return the potatoes to the pan. Add half the garlic, black ground pepper You can also add red. We put tomato paste or ground tomatoes, or tomato juice. Slices fresh tomato, sugar.

12. Pour out half of the greens.

13. We set the fire to the maximum. Gently mix everything gently. Don't make porridge out of vegetables. Close the lid and leave for 5 minutes. Then add the remaining garlic and herbs, smooth them over the surface of the vegetables and lightly press it with a spoon.

We don't add water at all. All vegetables are stewed in their own juice.

14. Cover again for a few more minutes.

15. After that, turn off the fire and let it brew for another 30 minutes to two hours. Who has the patience.

16. Our vegetable stew is ready.

Serve the dish hot or warm, after sprinkling with fresh herbs.

Look at this beauty. It's a pity to eat, I want to look, but such an aroma comes from him that it is impossible to endure.

Bon Appetit!

1. Vegetable stew with zucchini, tomatoes and carrots

Ingredients:

• Zucchini - 2 - 3 pcs.
• Carrot - 1 pc. (large)
• Onion - 1 head
• Tomato - 1 pc.
• Salt, pepper, curry
• Garlic - 1 tooth.
• Green onion, parsley.
• Vegetable oil for frying

Cooking:

1. All products are washed, dried, cleaned, if necessary.

2. We have young zucchini, cut them into large slices, without peeling the skin, about 0.5-0.8 cm thick. You can cut a little thicker or a little thinner, just from this the cooking time will either increase or decrease. Well, too thick can be tough.

3. Slightly salt the zucchini, mix and leave to stand while we work on other vegetables.

4. Cut carrots large straws. Onion cut into thin half rings.

5. We put the pan on the maximum fire, pour in the vegetable oil and heat it up. Put the zucchini in the pan and fry on both sides until the zucchini starts to brown on each side.

6. When the zucchini is fried, add the onion and fry until the onion is transparent. Put the carrots to the onions and zucchini. When the vegetables are a little fried, salt and sprinkle a little curry. If you don't like curry, don't add it.

7. We send tomatoes cut into medium-sized slices into the pan. Sprinkle with your favorite spices, we have basil, Provencal herbs, a mixture of peppers and I always add hot peppers but this is optional.

8. Close the lid and leave everything to simmer for 5-7 minutes.

If you like, at this point you can add a little cream or sour cream.

9. We send all the chopped greens to the finished salad. We have here and green onion, and parsley, and green feathers of garlic. If there are no garlic feathers, add one or two cloves of ordinary garlic squeezed through the garlic.

10. Mix well and our delicious vegetable stew is basically ready.

Don't overcook the vegetables. They should be a little cheese, not porridge.

Arrange on plates, decorate with a sprig of greens and serve.

Bon Appetit!

1. Recipe for vegetable stew with zucchini, eggplant and potatoes with photo

Ingredients:

• Sweet pepper - 3 pcs.
• Eggplant - 3 pcs.
• Tomatoes - 3 pcs.
• Onion - 2 heads
• Garlic - 3 cloves
• Zucchini - 1 pc.
• Salt pepper

Cooking:

1. We cut the washed eggplants into large cubes, sprinkle with salt, mix and leave so that they give juice and bitterness with it.

2. We also cut the potatoes into large cubes. We will cook potatoes separately. Pour a little water into the pan, salt, put the potatoes and cook until almost cooked.

3. Cut the onion into thin half rings. Pour a little into the pan vegetable oil, warm up, fry the onion until soft, and then add the sweet pepper cut into large pieces.

4. Stir and fry for 5-6 minutes.

5. Drain the dark liquid that has appeared from the eggplants. We wash them well, dry them with a paper towel and add to the pan to the onions and peppers.

6. Mix everything. Fry for 5 minutes. Then close the lid and simmer for another 8-10 minutes, until cooked.

7. We cut the zucchini not thickly in a semicircle or, if large, in quarters. And fry for 5-6 minutes in a separate pan. Be sure to salt.

8. Cut the tomatoes crosswise. Pour boiling water for 2-3 minutes. We take out and remove the skin.

9. Cut the tomatoes into small pieces and add to the eggplant. We also send zucchini there. Salt tomatoes, pepper, mix everything.

10. Drain the water from the potatoes, add the finished boiled potatoes to the vegetables. Squeeze the garlic in there. We mix. Cover with a lid and simmer for another 5 minutes.

In general, vegetables are fried over high heat, but when stewed, we reduce the fire.

We lay out the finished vegetable stew on plates and sprinkle with herbs.

Bon Appetit!

1. Video - Vegetable stew with meat

Bon Appetit!

Good day everyone!

The warm season is open, summer has come, cheers! And this means that we will soon harvest vegetables, as well as cook, make preparations and. And, as usual, we will delight our cheerful family at the table, for example, by preparing vegetable stew for them. Consider only the best, delicious and simple recipes. I think you don't mind.

This is a divine dish in which they can intersect various products, and most importantly, that all the ingredients can be taken not in exact proportions, but by eye. There are quite a few options, you can even make a ratatouille for a holiday.

Agree, there is nothing easier than taking and combining all fresh vegetables into one whole, you just need to do it right and not confuse anything. But, there are more satisfying options if you add minced meat or meat. But what you can’t do without is zucchini or eggplant, someone does not accept this dish without potatoes or cabbage. On one culinary blog http://bitbat.ru/ovoshhnoe-ragu-iz-baklazhan.html I really liked the option stewed eggplant with vegetables, I recommend to familiarize yourself.

Also, the process itself, or rather the place where you will cook, can be completely different, for example, you can bake in the oven, or you will use a frying pan for this purpose and the vegetables will be perfectly stewed. Or super fast option cooking - in a miracle device called a slow cooker.

In fact, no matter what kind you choose, it will give you a piece of summer, and it will also look bright and quite beautiful on a serving plate, which you will certainly lick your fingers. And you will want to please your loved ones again and again with this new product, if you have never cooked stew in your life.

I don’t know about you, but vegetables are my favorite side dish. Of course, in order to cook it more satisfying, you have to add pork (shoulder) or beef to this dish. If this is not done, then it will turn out not so satisfying and the husband will not appreciate it. Yes, and my little men. In fact, I don’t see anything wrong with this, besides, the broth turns out to be so rich and even somewhat resembles soup, so sometimes I make such a luxury for lunch or dinner.

I decorate the vegetable stew with parsley and I can lightly decorate with finely chopped dill. This is to whet your appetite even more. Although ... it is always more than enough.

We will need:

Stages:

1. Cut the head of the peeled white onion into a small cube. And in order to have fewer tears, remember, place the head in the refrigerator for 2 hours in advance, and then take it out and act.

2. Meat, take only chilled, or defrost in advance, cut into cube-like pieces. So that it cooks quickly and turns out tender and soft.

Then place the pieces in a frying pan with vegetable oil and, under a closed lid, fry over medium heat for about 10 minutes. Ah, the smell goes fragrant.

3. In the meantime, while the pork is fried, cut the carrots into strips. Remove the core and stem from the bell pepper. Chop it into arbitrary shapes into small plastics.

After the meat releases all the juices, add onions first, mix. Season with salt and pepper to soften the onion and release the liquid. Fry on the smallest fire under the lid, less than 5 minutes have passed, the onion has become transparent, so put the carrots, salt and pepper. The frying time is again about 5 minutes.

4. Peel the potatoes and cut into large cubes. All pieces should be the same size.

5. And you guessed it, put the sweet bell pepper in the pan, stir. Cover and fry for 4 more minutes.

6. Zucchini, like potatoes, chop into square-shaped plastics. If a vegetable is too old, then cut off the peel from it and remove the seeds. But, it is better to take young "exhibits".

7. Potatoes with zucchini should be placed in the pan together, but you need to do it this way. First, spread the potatoes over the entire surface, and then the zucchini, that is, it should lie on top so that it starts up the juice and soaks all the other vegetables below with it. Do not forget to pepper and salt to your liking. Simmer for 5 minutes.

8. In the meantime, keep busy, chop the tomatoes. You can remove the skin, for this, hold them in boiling water for a couple of minutes and it will come off easily. You can not remove it, determine for yourself, if the tomatoes are young, then the skin in them will not be felt, it will be soft.

9. Well, after a while, put them in the pan. Season and continue frying for 15 minutes.

10. Add greens at the very end for beauty and aroma, chop it with a finely sharp knife. Stir. Cover and leave for 1-2 minutes. And then try the stew for readiness, turn off the stove.

11. And so, take a big spoon and taste. Look how much gravy, cool. If you don't like it, then in the last 10 minutes, open the lid and all excess moisture will evaporate. This summer-autumn dish will delight you and your family with its aroma and beauty.

So friends, seemingly ordinary products, but how they look chic, agree? Bon Appetit!

Ragout with zucchini and cabbage - a quick and tasty recipe

Well, this dish was prepared with meat, but you could have taken chicken, but more on that later. Now let's do it with white cabbage. Many simply adore her, and rightly so, do not forget her.

I’ll tell you a secret, it was the first time I did this method of cooking, but I liked it, and I recommend that you try it too. The secret of this delicacy is original sauce, not everywhere agree it is added. It will give juiciness and a certain aroma, and most importantly, the color will be quite red and elegant. In general, you will soon see everything for yourself.

We will need:

• fresh potatoes - 4 pcs.
• cabbage - half a head
• tomatoes - 2 pcs.
• zucchini - 1 pc.
• carrots - 1 pc.
• garlic - 1 clove
• tomato paste - 3 tbsp
• salt and pepper
• parsley or dill - bunch
• sunflower oil - 3.5 tbsp

Stages:

1. For this culinary masterpiece choose only the most ripe and fresh vegetables. After all, the final result will depend on them. Zucchini must be washed, like all other vegetables and herbs in running water. And then do not grind, take a kitchen knife and chop into half rings, if the zucchini is huge, then you can cut it into cubes or in some other way.

Chop the peeled carrot of the same shape, no need to chop it.

2. Chop the cabbage either with a knife or use a vegetable cutter. With it, it turns out even faster and more beautiful.

3. Pour vegetable into the pan sunflower oil and put pieces of zucchini and carrots, stir. Simmer with the lid closed for about 5-6 minutes.

Well, of course cabbage leaves straws, stir, carefully salt and pepper. Close the lid and simmer for 3 minutes.

5. In the meantime, make tomato juice, dilute the paste in cold water, you will need about 1 cup.

6. Pour this sauce into the side dish and fry again until almost all the moisture has evaporated, and the potatoes and cabbage are ready to eat. This usually takes 30 minutes, depending on the potato variety.

At the very end, almost before serving, add garlic to the pan, which is passed through a press or cut rather finely with a knife.

It looks very elegant and cute, I want to try it already. So what are you waiting for, it's time to grab a spoon and a plate. Eat hot or warm. Although even in the cold, such a delicacy is delicious, especially when there is someone to try it with. Happy discoveries, gentlemen!

Video recipe on how to cook vegetables and chicken stew

Now I offer another sensational masterpiece of this year, and last year it was popular, you know what I mean. Watch this video and you will understand everything. I think most of you will definitely be happy, because almost everyone loves chicken meat, because it is very tender and tastes great.

Personally, I and my environment almost always choose it, it is also not so high-calorie, it is considered dietary. Of course, you can modify this dish and add something of your own, such as your favorite spices and seasonings.

How to cook vegetable stew in a saucepan according to the simplest recipe

Everyone is always chasing such options, because we are always in a hurry somewhere, especially if we are also working. Until you come home, you want to eat, and then just such a recipe can come to the rescue, which everyone will surely like.

Take it to your piggy bank or write it down in a cookbook so as not to lose it. After all, this is a great thing if, in addition to everything, you cook any side dish, for example, or

In principle, you can take absolutely any vegetables that you have at home in the composition of vegetable stew, so freak out with pleasure.

And also, if there is a slow cooker, you can throw all the ingredients into it, but, if not, then use an ordinary pan for this, it is primarily our assistant in the kitchen.

We will need:

• zucchini - 1 pc.
• carrot - 1 pc.
• turnip - 1 pc.
• Bulgarian sweet pepper - 1 pc.
• tomato - 2-3 pcs.
• garlic - 2-3 cloves
• salt pepper

Stages:

1. Start cooking by grinding all the ingredients. Finely chop the head of the onion, then grate the carrot on a coarse grater, or chop into circles. Throw the carrots with vegetable oil into the pan one by one, fry for a couple of minutes. Then add chopped onion and stir. It will turn out a cool combination, as if you are doing a frying.

3. Chop the bell pepper and send to the pan with the rest of the ingredients, stir. Chop the garlic with a knife.

4. It remains only to cut ripe and juicy tomatoes into half rings. Salt and pepper.

5. Simmer for about half an hour under a closed lid, stirring occasionally.

The fire should be medium, in no case strong, otherwise everything will be fried.

6. Well, now take a ladle and pour it into cups. Oh, how fragrant, tasty and such a thing will go well with and even with

Saute zucchini and eggplant in the oven

Now consider the healthiest and easiest cooking option - in the oven. How is that an idea? Yes, it is not always possible to do this if there is very strong heat outside, and the heat is below 40 degrees. But, after all, there are cool days, or already autumn.

Therefore, just in case, I share another small and unique culinary miracle. Plus, it turns out so cool. appearance that you obviously want to do it after viewing the photos. Flying and beautiful presentation never leaves anyone indifferent. And this magical smell just drives you crazy and captivates everyone to come and taste this dish faster.

We will need:

• sweet bell pepper - 1 pc.
• eggplant - 2 pcs.
• zucchini - 1-2 pcs.
• carrots - 1 pc.
• tomatoes - 3 pcs.
• bulb - 1 pc.
• garlic - 3 cloves
• olive oil - 4 tbsp
• oregano or dried herbs for vegetables

Stages:

1. Rinse all vegetables well, and then wipe dry with a towel. Cut into fairly large pieces, as shown in the picture below. You can of course cut and finer, then decide for yourself.

2. Zucchini and eggplant are also cut not too finely, but again, you can do it differently, at your discretion.

3. Pour olive oil into eggplants and stir with your hands, and then place on a baking sheet. Next, send zucchini, red or yellow bell peppers, tomatoes, onions and garlic. Salt and pepper, sprinkle with oregano. Pour olive oil and mix on the sheet.

4. Place in the oven, preheat it to 200 degrees for 15-20 minutes.

5. Once again, after about 10 minutes, you can remove from the oven and mix with a spatula. This mix turned out great, just mesmerizing.

Tip of the day! You can have several servings, after everything has cooled down, freeze, and then defrost as needed and heat in the microwave. And in just a couple of minutes there will be a ready lunch or dinner.

This masterpiece belongs Italian cuisine Well, we don't mind. Eat for health! Bon appetit, friends!

Multicooker stew recipe

Do you know that many Russians are accustomed to consider sauté and stew as a dish that we inherited from the French. Unfortunately, we can afford to cook it not as often as we would like. Usually these are summer days, because in winter you won’t get all the necessary components, but you would like to. Therefore, now take all the vegetables and conjure, and each time the stew will turn out completely different.

Did you know? But, in principle, you can add a different amount of ingredients each time, there are no particularly precise instructions and get new variations that will give interesting notes in taste.

But many, frankly speaking, are chasing the classics, we will not lag behind them and will do it according to the traditional version, but not in a saucepan, frying pan, but in a slow cooker. After all, it simplifies our life, and most importantly, the dish becomes even better, because the vegetables in it are stewed and languished under great pressure. It turns out, like a grandmother in a Russian stove.

We will need:

• tomatoes - 2 pcs.
• eggplant - 2 pcs.
• head of onion - 1 pc.
• zucchini - 1 pc.
• cabbage - - 250-300 g
• mayonnaise - 3-4 tbsp
• salt - 1 tsp
• Bulgarian pepper - 1 pc.
• carrots - 1 pc.
• dill and parsley

Stages:

1. Start with the most basic, chop cabbage into strips, circles, and then zucchini and eggplant into cubes. Bulgarian pepper is also recommended to be cut into small pieces.

Interesting! If you do not like a certain bitterness in eggplants, then you can soak them in salt water or simply remove the blue peel from them. Cool, but it works.

2. Cut well-washed tomatoes into small cubes, and it is not necessary to remove the skin. Place in the bowl of the multi-remote).

Lay the eggplant and zucchini next to the tomatoes. Then onion (cut into cubes), bell pepper and cabbage.

Grate carrots on a grater with large holes. and also bring in here, you can add it along with onions.

3. Pour or squeeze the mayonnaise out of the softpack. Salt and mix thoroughly. Close the lid and select the appropriate mode, on Redmond or Polaris this is "Extinguishing", the time is 45 minutes.

Vegetable ragout with potatoes and zucchini

And here is another delicacy, do not pass by. After all, each of the proposed options is something different. Even the way we cut the ingredients seemed to change the taste of the final dish. This is the sorcery of cooking, ahah.

Only real chefs, well, and housewives know that the secret of any delicacy is the mood and attitude you make it with. So smile and get down to business. And this guide will help you with that. There is nothing difficult, even a schoolboy or a beginner will figure it out.

We will need:

• tomatoes - 3 pcs.
• zucchini - 1 pc.
• potatoes - 2 pcs.
• carrots - 1 pc.
• curry - a pinch
• parsley - bunch
• onion - 1 pc.
• yellow pepper - 1 pc.
• garlic - 1 clove
• vegetable oil

Stages:

1. Prepare all the ingredients for work, cut them into a fairly large cube.

2. Then place in a frying pan and heat it with vegetable oil and fry the potatoes for 5 minutes under a closed lid. Next, add carrots, peppers and onions. Stir and season a little. You can also add vegetable oil if you see that it is dry so that nothing burns. Roast until done.

3. Add zucchini to vegetables, they cook quickly, 5-7 minutes and add tomatoes. If you like black ground pepper or chili powder. Cover and simmer for another 7 minutes. At the very end, add finely chopped garlic and curry for a kick.

4. That's all witchcraft, but how it looks is just super. Decorate with parsley. Cool, try it. Looks great, very bright and drop dead beautiful. Bon Appetit!

Mushroom stew with vegetables

To be honest, I already wanted to finish writing this post, and then I remembered that there is still an option with mushrooms. After all, many people adore this delicacy and I am no exception. Watch and learn with the owner of this video.

The secret ingredient here is sour cream, who would have thought, but it is she who gives some zest and piquancy. And if you don’t like it, then replace it with tomato sauce (ketchup).

Cooking does not take much time, so meat is not added here, but instead use champignons or those mushrooms that you have. Take them fresh, not pickled.

That's all friends! This is the note for today. I hope you liked the options, and you will definitely cook something delicious from vegetables today. See you in the next editions.