Vegetable Stew
Any preferred vegetables can be included in the vegetable stew (for example, eggplants, potatoes or white cabbage). I suggest a recipe version that we like very much. The dish is suitable both for standalone consumption and as a side dish for meat. This volume of products yields 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- cauliflower 500 g
- zucchini 500 g
- bell pepper 350 g
- tomatoes 300 g
- onion 150 g
- carrot 150 g
- salt
- pepper
- vegetable oil
- greens to taste
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 11
Finely chop the onion.
Step 2 of 11
Grate the carrot on a medium grater.
Step 3 of 11
Break the cauliflower into florets.
Step 4 of 11
Peel the zucchini and cut into cubes.
Step 5 of 11
Remove seeds from the pepper and cut into strips.
Step 6 of 11
Cut the tomatoes into cubes.
Step 7 of 11
Finely chop the greens.
Step 8 of 11
Sauté the onion in vegetable oil.
Step 9 of 11
Add the carrot and sauté slightly.
Step 10 of 11
Add the cauliflower, zucchini, pepper, and stew under a lid for 10 minutes (no need to add water, the vegetables will release juice).
Step 11 of 11
Add the tomatoes. Salt and pepper. Stew (under a lid) until done.
