Vegetable stew from eggplants, zucchini, peppers, tomatoes, carrots. Zucchini stew Vegetable stew made from zucchini and peppers
Typically, vegetable stew is made from everything. In this recipe, I tried to collect vegetables that optimally matched the taste, and to make the dish more satisfying, I added potatoes.
Zucchini stew with potatoes can be used both as a side dish and as an independent dish. It is low-calorie, does not contain animal products, and is perfect for vegetarians, children and those who fast.
So let's get started. Grate the carrots on a medium grater. Finely chop the onion.
Heat olive oil in a frying pan and add onion. Fry it until transparent. It is worth mentioning that this dish can be prepared without frying; start immediately stewing the vegetables in water, adding water if necessary. In my opinion, a stew of zucchini and potatoes without frying turns out no worse.
Add carrots to the frying and cook for about 5-7 minutes, stirring over medium heat.
Meanwhile, peel the potatoes and cut them into large pieces. Add to the pan.
Wash bell peppers and remove seeds. Cut in half and chop into thin strips.
Wash the zucchini and remove the skin. Cut into cubes and also add to the frying pan. We will fry this mixture for about 10-15 minutes, stirring occasionally. You can drizzle the vegetables with a little oil.
Meanwhile, cut the tomatoes into slices and finely chop the dill. Add them to the pan, also squeeze out the garlic, season with salt and ground black pepper. Stir, cover the vegetable stew in the pan with a lid and simmer for 20 minutes until the potatoes are ready.
Zucchini stew with potatoes is ready, you can serve it with bread or meat snacks.
Bon appetit!
“I put it out from what I had”
The most favorite, quick and easy to prepare dish of the autumn season is vegetable stew. It is very easy to prepare, and it is eaten with a bang. In its preparation, you can use all your creativity and the dish will not suffer at all. You can use ingredients such as: potatoes, onions, carrots, zucchini, eggplant, bell peppers, cabbage (different types of cabbage), tomatoes, zucchini, corn, peas, beans. Among the seasonings you can add: garlic, herbs, basil, oregano... And you can’t spoil the stew with meat, and you can also add mushrooms.
In addition, you can experiment by cutting foods in different ways. This will also make the dish have a different look and taste. In general, every time you cook a stew, you can end up with a dish with new flavors and a new appearance. The beauty of stew is that it always turns out tasty and satisfying.
Today in the article there are several recipes for this delicious dish:
- Vegetable stew with zucchini and potatoes
- Vegetable stew with eggplants and zucchini
- Recipe for vegetable stew with potatoes and cabbage in a pan
- Vegetable stew with meat
Step-by-step photos of preparation have been added to the description of each recipe for your convenience.
The basic principle of preparing a stew: the products are placed in a frying pan, and then in a saucepan, one at a time, depending on their hardness. It is better to cook the meat in advance. It is better to salt, pepper and season in the middle of cooking, when all the components of this dish have already been collected together. Add the garlic at the very end, five minutes before the vegetable mixture is ready.
This is a very simple, tasty and quick recipe.
Ingredients:
— Sauce peeled zucchini – 2-3 pcs. Choose young fruits that do not have large seeds inside.
— Garlic 2-3 cloves
— Potatoes 1.5 kilograms
— Salt and spices to taste. You can add curry, Provençal herbs, and a mixture of ground peppers.
Step-by-step preparation of stew.
We wash everything.
Place diced carrots in a heated frying pan.
and lightly fry under the lid until lightly browned. Make sure it doesn't burn, but just browns.
Then cut the onion into small cubes
and add to the carrots and lightly fry.
Peel the pepper from seeds and cut into pieces
add carrots and onions to the frying pan.
Remove the skin from the zucchini and remove the seeds from the inside if there are any. Small seeds can be left. Cut the zucchini into cubes of the size you prefer. It should be noted that pieces of zucchini that are too small can quickly become boiled!
Place the zucchini in the pan with the mixture of carrots, onions and peppers. Lightly salt and cover with a lid. Don't forget to stir!
While the zucchini is cooking in the frying pan - it will take about 15 minutes - don’t waste time - cut the potatoes into large cubes or large strips. Then pour it into a saucepan, fill two-thirds of the potatoes with water, put it on the fire and add salt.
After 15 minutes, after the zucchini has changed color, add the tomatoes, cut into cubes, approximately the same size as the zucchini.
Pour into a bowl and serve.
Bon appetit!
Vegetable stew with eggplants and zucchini
— Sauce peeled zucchini – 2-3 pcs.
— Eggplants – 2-3 pcs. medium size.
— Carrots – 1-2 pcs. It's better to take sweets.
— Onion – 1-2 pcs. depending on size
- Tomatoes or tomato paste. Tomatoes - 2 medium, tomato paste 2-3 tablespoons.
— Bell pepper (not bitter) 1-2 pcs.
— Garlic 2-3 cloves
— Potatoes 1.5 kilograms
- Oil for frying. I use olive oil.
Step-by-step preparation of the dish.
We wash everything.
Pour oil into a deep frying pan and heat it up.
Cut the seeded peppers into pieces and add them to the frying pan with the carrots and onions.
Remove the skin from the zucchini and cut into cubes of the size you prefer. It should be noted that pieces that are too small can quickly become overcooked!
Cut the eggplants into cubes the same size as the zucchini.
Place zucchini and eggplant in a frying pan with a mixture of carrots, onions and peppers. Lightly salt and cover with a lid. Don't forget to stir!
While the mixture of vegetables is being cooked in a frying pan - this will take about 15 minutes, do not waste time - cut the potatoes into large cubes or large strips.
After 15 minutes, after the zucchini and eggplant have changed color, add the diced tomatoes.
After another 10 minutes, add garlic, squeezed through a garlic press or finely chopped.
Add salt, add spices and simmer everything together for another 5 minutes.
Add the mixture from the frying pan to the pan with boiling potatoes, stir and cook over low heat for about 25 minutes.
You can change the proportions of ingredients. If you like spicy food, add more hot pepper, garlic and spices. If you like a delicate taste, use more zucchini and carrots.
The stew with zucchini and eggplant is ready, pour into a plate and serve.
Bon appetit!
Recipe for vegetable stew with potatoes and cabbage in a pan
— White cabbage – 600 grams.
- Zucchini (if the season has not passed) will also not hurt - 1-2 pieces. small, seedless.
— Sweet carrots – 1-2 pcs.
— Onions – 1-2 pcs. depending on size
- Tomatoes or tomato paste. Tomatoes - 2 medium, tomato paste 2-3 tablespoons.
— Bell pepper (not bitter) 1 pc.
— Garlic 2-3 cloves
— Potatoes 1.5 kilograms
- Oil for frying. I use olive oil.
— Salt and spices to taste. A mixture of ground peppers is best; you can add bay leaves.
Let's cook step by step.
We wash the vegetables and peel the onions, carrots and potatoes, and remove the seeds from the peppers.
Pour oil into a deep frying pan and heat it up.
Pour diced carrots into a heated frying pan and lightly fry under the lid until lightly browned. Make sure it just browns.
Then cut the onion into small cubes and add to the carrots and lightly fry.
Cut the pepper into pieces
add to carrots and onions, mix.
Cut the cabbage into square pieces and add to the pan to the mixture of carrots, onions and peppers. Don't forget to stir!
While the vegetable mixture is cooking in a frying pan - this will take about 15 minutes - cut the potatoes into large cubes or large strips.
Then pour it into a saucepan, fill two-thirds of the potatoes with water, put it on the fire and add salt.
After 15 minutes, after the cabbage has browned a little, add the diced tomatoes (or tomato paste).
After another 10 minutes, add garlic, squeezed through a garlic press or finely chopped. Add salt, add spices and simmer everything together for another 2-3 minutes.
Meanwhile, the potatoes were boiling)
Add the mixture from the frying pan to the pan with boiling potatoes, stir and cook over low heat for about 25 minutes.
The stew with potatoes and cabbage is ready, pour into a plate and serve.
Bon appetit!
Vegetable stew with meat
So, we have three wonderful delicious vegetable stew recipes. Each of them can be made with meat. I don’t think it’s worth going into detail in this article, just add 400–500 grams of meat to the ingredients (chicken, pork, or whatever you like will do).
Simmer the meat separately until cooked with carrots, onions and seasoning (for example, a mixture of peppers).
Then add the mixture of vegetables along with meat to the boiling potatoes and cook for 25 minutes.
Let it brew for 10 minutes and you can serve.
Bon appetit!
20 minutes and 6 servings
Description
A recipe for a delicious and inexpensive appetizer of zucchini, tomatoes and garlic.
Vegetable stew is a tasty and healthy dish. Of course, it is better to cook it during the season of these vegetables, so the stew will contain the maximum amount of nutrients. This is a quick and easy recipe for a delicious side dish, appetizer, or even dinner. In combination with garlic, zucchini and tomatoes are very aromatic.By the way
The best result will be obtained if you do not bring the vegetables to the point of caviar. Zucchini should remain zucchini, tomatoes should retain the remnants of tomato. You can also add eggplant and bell pepper here.Cooking method
- 1. Peel the zucchini from the tails and cut into squares. Finely chop the onion. And also cut the tomatoes into cubes.
- 2. Heat olive oil in a large frying pan and fry the onion over high heat until soft. Add zucchini and fry until golden brown.
- 3. Next, add the tomatoes and stir. Simmer over high heat for several minutes, then add salt and pepper, add dried herbs and squeeze out the garlic.
- 4. Add sour cream, stir and continue to simmer, being careful not to turn the contents into squash caviar or porridge.
- 5. Meanwhile, finely chop the parsley and serve sprinkled with herbs. The dish is equally suitable both hot and cold. You can sprinkle the stew with cheese and put it in the oven for 5 minutes. Bon appetit!
And served it for dinner as a side dish along with buckwheat and.
To make the stew tasty and juicy for you, strictly follow all the points in the recipe, which show how to get rid of excess moisture contained in fresh zucchini and tomatoes.
I also serve cold stew for breakfast as or for...
Ingredients.
Wash all vegetables. Peel the zucchini and cut into small cubes.
Place the chopped zucchini (I grated two zucchini in a hurry) in a deep bowl and add 2-3 pinches of salt. Leave for 15 minutes to release the juice.
Peel ripe tomatoes. Today I immediately grated the washed tomatoes, so the skin remains on the grater, and the puree is collected in the collection.
We need to evaporate the tomatoes: to do this, pour the tomato puree into a saucepan and simmer over low heat for 15-20 minutes, to 1/3 of the original level.
Place chopped garlic and onions in a pan with heated vegetable oil. Fry over medium heat until translucent.
Chop hot and sweet peppers.
Place the zucchini in a large sieve to drain any juice.
Add zucchini, hot and bell peppers to the fried onions and garlic, stir and fry over high heat, stirring for 5-7 minutes, then reduce the heat and simmer for 15-20 minutes, covering the pan with a lid. Boil the vegetables uncovered for another 5-7 minutes to allow the residual liquid to evaporate.
Pour tomato puree into the soft zucchini, stir and simmer over medium heat for 10-12 minutes. Cook the vegetables uncovered for another 3-4 minutes, allowing the residual liquid to evaporate as much as possible.
In the stew that has been evaporated from moisture, add finely chopped basil, cilantro, citron (marjoram, savory), parsley, dill, stir and cook for another 5-7 minutes.
Transfer the cold stew to a container with a tight lid and store in the refrigerator.
In the summer, vegetable stew becomes one of the most popular dishes - it is cheap, the taste is always different and it is prepared relatively quickly and easily. In preparing vegetable stew, the main thing is not the proportions of the products - they can be arbitrary - but the technology by which it is prepared. It is important not to overcook the vegetables so that they remain in pieces and at the same time are completely cooked. Prepare a vegetable stew with zucchini, peppers and tomatoes over low heat, then the vegetables, having given their taste to other components, will gradually soften, absorb oil, gravy, spices and aromas. The ideal stew is one in which pieces of vegetables become soft while maintaining their shape and structure.
You need to add vegetables to the stew one at a time, starting with the thickest ones and adding the soft ones at the end. In our recipe, soft vegetables are zucchini and tomatoes, but the set can be changed by adhering to the basic recommendations. For example, it turns out no less tasty, which is also easy to prepare according to our recipe.
Ingredients:
- potatoes – 5-6 medium tubers;
- zucchini – 1 medium or 2 small;
- onions – 2-3 small heads;
- carrots – 1 piece;
- tomatoes – 2-3 large;
- parsley or cilantro - a large bunch;
- freshly ground black pepper – 3-4 pinches;
- red pepper (not hot) – 0.5 teaspoon;
- ground sweet paprika - half a teaspoon;
- vegetable oil – 4-5 tbsp. spoon;
- water or vegetable broth – 1.5 cups;
- fresh herbs, young garlic, tomatoes - for serving.
How to cook with photos step by step
For vegetable stew, all products need to be chopped coarsely: cut the carrots into slices or cut them in half lengthwise and cut into pieces 1-0.5 cm thick. Cut the onions in half and chop into wide half rings.
There is no need to cut the skin off the zucchini; peel it only if the vegetables have already become overgrown and the skin has become dense and tough. Cut the zucchini into large cubes with sides 3x3 cm. Peel the potatoes (if they are young, rub them with a brush or a rough sponge), cut into large pieces of any shape.
Pour a sufficient amount of vegetable oil into a deep frying pan or saucepan. Place the onions first in the well-heated oil so that they impart their aroma to the oil. Fry the onion strips for about two minutes over medium-high heat until the edges begin to dry out. Add carrots to the onion, fry them over low heat, softening the top layer and not browning.
After about two or three minutes, the carrots will become shiny and saturated with oil - now it’s time to add the potato pieces. Immediately season with spices and stir with a spatula to coat the potatoes with oil. Fry the potatoes over low heat for a few minutes. As it roasts, it will become lighter, as if transparent, but there is no need to brown the potatoes.
Pour water (broth) into a frying pan or saucepan, add salt and stir. Cover with a lid and simmer over low heat for 15 minutes until the potatoes are almost done.
Take out a piece of potato and check for softness. If it can be easily cut or mashed with a fork, add zucchini. If it is still too tough, increase the heat and wait until the potatoes become soft. After adding the zucchini, simmer the vegetables without covering for 5-7 minutes.
The zucchini will quickly become soft, almost transparent. At this time, you can already add tomatoes, cut into large pieces. Stir, taste for salt, add salt immediately if necessary. After adding the tomato, do not stir the vegetable stew any more so that the tomatoes remain in pieces. Bring to readiness over low heat, remove from heat, cover and leave to develop flavor.
Serve hot or warm, with herbs, finely chopped garlic and fresh vegetables. If the dish is not prepared in a lean version, you can add sour cream at the end of cooking or put it in a separate sauce boat when serving. Bon appetit!
Author Elena Litvinenko (Sangina)
