Vegetable stew - the best recipes. Vegetable stew - recipe with photos. How to deliciously cook vegetable stew in a slow cooker, oven or pan Pork stew with vegetables

Date of publication: 09/28/2017

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

Mostly vegetables are fried in a frying pan, but can be cooked in the oven or in a slow cooker. I wrote an article a long time ago in which three interesting recipes and it's called: Ratatouille - vegetable stew. Be sure to watch it, it's really beautiful, original and interesting.

Recipes for vegetable stew prepared at home with zucchini, eggplant, potatoes

Let's look at a few recipes, with different ingredients and prepared differently.

1. Recipe for a very tasty aromatic vegetable stew

Ingredients:

• Eggplants - 5 pcs.
• Sweet peppers - 4-5 pcs.
• Onions - 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

Preparation:

1. Wash the eggplants, cut off the ends on both sides, and cut into large pieces. Place in a deep cup. Add a teaspoon of salt, stir and leave for 15-20 minutes so that they release juice and the bitterness goes away. After this, rinse well, squeeze and dry with paper towels.

2. Also cut the potatoes coarsely.

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

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

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

5. For tomatoes, make a cross-shaped cut on the side opposite the stalk. We put 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 getting burned, or just let them cool a little. Now loosely remove the skin and chop coarsely.

6. Peel the garlic and crush it with a garlic clove.

Let's start frying the vegetables

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

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

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

When you put something in a pan, especially when it's hot, don't forget to stir it right away.

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 it.

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

12. Pour in half the greens.

13. Set the fire to maximum. Mix everything gently and lightly. Don't make porridge from 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 them with a spoon.

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

14. Cover again for a few more minutes.

15. Then turn off the heat and let it brew for another 30 minutes to two hours. Who has how much patience?

16. Our vegetable stew is ready.

Serve the dish hot or warm, first sprinkled with fresh herbs.

Look at this beauty. It’s a pity to eat it, I want to look, but the aroma emanates from it is impossible to stand.

Bon appetit!

2. Vegetable stew with zucchini, tomatoes and carrots

Ingredients:

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

Preparation:

1. Wash all products, dry them, clean them 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 them a little thicker or a little thinner, but this will simply increase or decrease the cooking time. Well, too thick ones can be tough.

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

4. Cut the carrots into large strips. Cut the onion into thin half rings.

5. Place the frying pan on maximum heat, pour in vegetable oil and heat it up. Place the zucchini in the pan and fry on both sides until the zucchini begins to brown on each side.

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

7. Place the tomatoes, cut into small slices, into the frying pan. Sprinkle with your favorite spices, we have basil, provencal herbs, a mixture of peppers and I always add hot pepper, but this is optional.

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

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

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

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

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

Place on plates, garnish with a sprig of herbs and serve.

Bon appetit!

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

Ingredients:

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

Preparation:

1. Cut the washed eggplants into large cubes, sprinkle with salt, mix and leave so that they release juice and the bitterness drains away with it.

2. We also cut the potatoes into large cubes. We will cook the potatoes separately. Pour some water into the pan, add salt, add potatoes and cook until almost done.

3. Cut the onion into thin half rings. Pour a little vegetable oil into a frying pan, heat it up, fry the onion until soft, and then add chopped in large pieces sweet pepper

Wash and dry the vegetables.

Cut the eggplants lengthwise into 2 halves, add salt and leave for 15 minutes. After 15 minutes, wash off the salt, cut the eggplant halves again lengthwise and roughly chop crosswise.
Cut the zucchini lengthwise into 2 halves, remove the seeds and cut into large cubes (you do not need to remove small seeds from young zucchini).
Wash the carrots, peel and cut into circles.
Cut off the top of the peppers and remove the middle. Cut the pepper into large pieces.
Wash the tomatoes, cut each tomato into a cross at the base and place in boiling water for 1-2 minutes, then remove the skin. Cut the tomatoes into slices or large cubes.
Cut the onion into half rings.
Chop the greens.

Heat vegetable oil in a frying pan and fry the vegetables separately over high heat for 2-3 minutes.
First, fry the eggplants, place them in a roasting pan or cauldron and add a little salt, pepper and herbs.
Then fry the carrot slices, place them on the eggplants, lightly salt and pepper.
Place fried carrots on top bell pepper, salt, pepper, sprinkle with herbs.

Place fried zucchini on top of the pepper, salt and pepper, sprinkle with herbs.
Place fried onions on the zucchini.
Place tomatoes on top of the onion.

Advice. Transfer the fried vegetables to the duck pot without the vegetable oil in which they were fried, otherwise the stew will turn out too greasy. You can put a couple of cloves in the stew and add a little cinnamon.

Cover the duckling with a lid and simmer over low heat for about 40-50 minutes, without stirring the vegetables. There is no need to add water - the vegetables will give enough juice.

Vegetable stew is popular all over the world. It takes pride of place in every national cuisine. And no matter what it’s called (ratatouille in France or briam in Greece), the base is the same: chopped stewed vegetables.

The composition of the stew can be:

• vegetarian;
• with meat;
• with seafood;
• with beans;
• with mushrooms;
• with egg.

And according to the method of preparation, the dish is divided into:

• stewing;
• baking in the oven;
• cooking in a slow cooker.

To please your family and start preparing vegetable stew, you just need to decide on the choice of available products and the preferred cooking method.

Secrets of a delicious lunch

How to cook vegetable stew without it turning into porridge? What products to choose for cooking? And no matter what cooking recipe is chosen, there are a number of rules for an ideal result.

1. For the dish to look aesthetically pleasing, all ingredients must be cut into equal pieces. It is preferable that it be finely chopped, but you can vary the shape.
2. The perfect stew is each ingredient in its own saucepan. Because Since the products have different degrees of readiness, they should be stewed separately. But if the recipe involves quick cooking, then the vegetables are cooked together, but with a strict sequence of ingredients. Then the taste of each component will be felt.
3. When using eggplant in a recipe, it should be pre-treated to remove any bitterness. To do this, salt the vegetable cut into rings well and leave for 30 minutes. Afterwards, rinse it from salt and dry it. Then use according to the recipe.
4. To prepare a vegetable stew with maximum health benefits and a minimum of calories, the dish should be prepared without additional sauce. Although for some recipes the sauce contains all the flavor.
5. Improvisation is the key to success. The whole peculiarity is that you can experiment with vegetables by adding certain components, increasing the proportion of some products and reducing the content of others.

Vegetable stew recipes from around the world

Vegetable dishes are prepared in all parts of the world. Each nation brings its own individuality and originality to them. You can prepare a vegetable stew with eggplants and zucchini, potatoes and tomatoes, add meat or tofu to them. A variety of recipes will delight any gourmet, giving an ordinary dish a special taste.

Italian taste of summer

Lung Italian dish would be a great snack on a summer day. Bright colors and unusual combinations of flavors will delight true connoisseurs of delicious food.

• Zucchini - 0.5 kg;
• Pumpkin - 0.5 kg;
• Cherry - 2 cups;
• Garlic - 2 cloves;
• Oregano, basil, parsley - 2 tbsp each. spoons;
• Salt, pepper - to taste.

To give the dish a special aroma and nutty taste, it is best to use squash pumpkin.

Cut zucchini and pumpkin into slices. Cut all cherry tomatoes in half. Pass medium-sized garlic through a press. Chop the leaves of oregano, basil and parsley so that you get 2 tbsp of each green. spoons.

On hot frying pan Fry zucchini and pumpkin in olive oil. Cook until the vegetables are soft, then add the tomatoes, garlic and herbs. Mix everything carefully and continue to simmer until the cherries become soft.

Season the prepared vegetables with pepper and salt to your taste. This stew can be served either hot or warm.

Hot passion in Mexican style

Vegetable stew with chicken is a hearty Mexican dish that satisfies well and can replace a full lunch. Beans, corn and chicken combine perfectly, giving a unique look to the dish with its variety of colors and variety of shapes.

• Chicken - 0.5 kg;
• Corn - 0.5 kg;
• Red beans - 0.4 kg;
• Tomatoes - 3 pcs;
• Sweet pepper - 3 pcs;
• Onion - 2 pcs;
• Cinnamon and dried spices (garlic, paprika, ground tomato) - ½ teaspoon each;
• Chili - ⅓ teaspoon;
• Salt - to taste.

It's best to prepare all the ingredients in advance. Chop the onion into half rings and cut the carrots into cubes. Remove the membranes with seeds from the peppers, cut them lengthwise into 4 parts and cut into strips. Also divide large tomatoes into 4 parts and cut into half rings.

If using canned beans and corn, drain the water. It is preferable to choose fillet from chicken meat. Cut the chicken into medium-sized pieces of any shape.

The vegetables are placed in a frying pan in a certain sequence. First, fry the onion over medium heat until half cooked. Add carrots to it. After a couple of minutes, add pepper. Then add tomatoes. Add corn and beans last. Only after this, salt, pepper and season everything with spices.

Mix everything and add pieces of meat. The chicken should be stewed in vegetable sauce. In 10 minutes the stew will be ready.

Adzhapsandali - a view from the heights of the Georgian mountains

Traditional Georgian dish easily fits into technical kitchen innovations. Vegetable stew in a slow cooker is as tasty as a Georgian grandmother’s.

• Bell pepper - 2 pcs;
• Green beans - 400 g;
• Tomatoes - 3 pcs;
• Eggplant - 2 pcs;
• Onions - 2 pcs;
• Garlic - 3 cloves;
• Cilantro - a large bunch;
• Basil - 2 sprigs;
• Peppercorns - 10 pcs;
• Salt - to taste.

Properly prepared eggplants (without bitterness) are cut into a semicircle.

Chop the onion into small cubes. Cut tomatoes and peppers into medium-sized cubes.

Pour a little vegetable oil into the bowl and set the multicooker to “Baking”. Fry the onion in hot oil for 15 minutes.

Add tomatoes and peppers. Stir and fry for another 10 minutes.

Add eggplant and green beans. Pour in water until it covers the entire contents of the bowl.

Cook for an hour in the “Stew” mode.

Finely chop the cilantro and basil. Pass the garlic cloves through a press. And 15 minutes before the end of cooking, add all this to the vegetables. Add peppercorns and salt to taste to the stew.

French charm in ratatouille

Exquisite French dish very easy to prepare. All components are cut into slices and baked in the oven. Traditional ratatouille is a vegetable stew with zucchini and tomatoes. Whether you add sauce to them or not, make a classic ratatouille or vegetable stew with eggplant - there are enough options for every day.

For a simple ratatouille with herbs you will need:

• Eggplants - 2 pcs;
• Zucchini (green) - 2 pcs;
• Zucchini (yellow) - 2 pcs;
• Tomatoes - 5 pcs;
• Spicy herbs, salt - to taste.

Prepare the eggplants, remove the bitterness from them.

Cut all other products - zucchini, zucchini and tomatoes - into slices of the same thickness as the eggplant.

Place all the vegetables one by one in a baking dish: eggplant, zucchini, tomato, zucchini. Fill out the entire form with them. Sprinkle with salt and herbs on top, lightly drizzle with olive oil.

Cover the pan with paper and bake everything in the oven at 200 C for about an hour. Before serving, ratatouille should sit for about 10 minutes.

Classic Hungarian cuisine

Vitamins in winter, yummy food from a jar - it’s all about lecho. The dish from Hungary gained popularity and spread throughout Europe. Everyone knows the recipe for vegetable stew for the winter - it's peppers stewed in tomatoes with lots of carrots and onions. But traditional Hungarian lecso is different. And who said that vegetable stew cannot consist only of peppers and tomatoes?

• Sweet pepper - 2.5 kg;
• Tomato - 3 kg;
• Sugar - 100 gr;
• Salt - 2 teaspoons;
• Ground pepper - to taste.

Scald the tomatoes with boiling water and remove the skin. Grind the pulp in a meat grinder or blend with a blender. Put on fire to boil. This will be the pepper dressing. If there are no tomatoes, they can be replaced with 1 kg tomato paste.

For beauty and a richer taste, you need to use different varieties of pepper. Cut the pepper into 2 halves, remove seeds and membranes. Cut it into pieces 1-2 cm wide.

Place pepper in boiling water tomato dressing and simmer over low heat for 15-20 minutes. During cooking, add sugar, ground pepper and salt to taste.

Place the finished hot lecho in clean pasteurized jars, roll up the lid tightly - and the vegetable stew is ready for the winter!

Drunk stew from Ireland

A simple, but tasty and satisfying vegetable stew with meat and a slightly beer flavor will turn everyone a little bit Irish. A multicooker will significantly help reduce time in the kitchen.

• Meat - 0.6 kg;
• Potatoes - 6 pcs;
• Carrots - 1 piece;
• Celery - 3 stalks;
• Leek - 1 piece;
• Beer - 0.5 l;
• Peppercorns - 5 pcs;
• Salt - to taste.

Ideally, to make a vegetable stew with meat in an Irish slow cooker close to the original, you should take lamb, but you can safely replace it with beef. And for simmering the dish, dark beer is best suited.

Cut the meat into large pieces. Fry it in a hot frying pan to form a small crust, then transfer it to the multicooker bowl.

Cut the carrots, leeks and celery into slices, but not very thin. Add vegetables to meat. Salt and pepper everything. Pour beer and cook for 40 minutes on the “stew” mode.

Potatoes are cut into large pieces and added to the slow cooker. Simmer the stew until the potatoes are completely cooked.

Spanish flamenco with pisto

Pisto is a traditional vegetarian dish in Spain. The recipe for vegetable stew with zucchini is completely simple. And the advantage of this dish is that it is wonderful in all its manifestations: it is served as an independent dish and as a side dish, consumed hot and cold. You can also cook this vegetable stew in a slow cooker or in the traditional way.

• Zucchini - 2 pcs;
• Pepper - 2 pcs;
• Tomato - 1 kg;
• Onion - 1 piece;
• Sugar - ½ teaspoon;
• Salt, pepper - to taste.

It is best to take peppers in different colors. Peel the peppers from seeds and cut into half rings. Also chop the onion. Fry vegetables in olive oil in a hot frying pan. When the peppers become soft, add sugar.

Cut the zucchini into slices. Peel the tomatoes and finely chop. Fry the zucchini and tomatoes in a separate frying pan until cooked.

Mix all the vegetables in one pan, add salt and spices to taste. Simmer over low heat for 2-3 minutes. If there is excess liquid, do not cover with a lid.

Bell pepper - the highlight of the program

Bulgarian housewives cook hearty and uncomplicated meals. This vegetable stew recipe contains a minimum of ingredients: minced meat with potatoes. Of course, bright bell pepper adds piquancy and beauty to the dish.

• Potatoes - 5 pcs;
• Bell pepper - 1 piece;
• Minced meat - 300 gr;
• Greens, salt, pepper - to taste.

If you want to receive unusual dish, then 1 large red bell pepper can be replaced with 2 pcs. medium size, different colors. It is best to use mixed minced meat: pork and beef.

Remove seeds and membranes from peppers. Cut it into large cubes. Chop medium-sized potatoes in the same way as peppers.

Fry the minced meat in a deep frying pan for about 8 minutes. Then add prepared vegetables to it. Stir and continue to fry everything for another 5-7 minutes.

Finely chop a bunch of greens and add to the dish. Season with pepper and salt to taste. Pour 300-400 ml of water into the stew and simmer everything for about half an hour over low heat. To prevent the vegetable stew with minced meat from burning, it must be stirred periodically.

Traditions of Ukrainian Cossacks

For strength, agility and endurance, the Zaporozhye Cossacks have long used healthy and satisfying dishes in their diet, in particular, vegetable stews. The main component in it after potatoes is a large amount meat products. How to cook such a vegetable stew with meat to please the man you love? Easy and simple!

• Potatoes - 10 pcs;
• Carrots - 2 pcs;
• Garlic - 2 cloves;
• Pork brisket - 300 g;
• Beef - 300 gr;
• Smoked undercut – 300 g;
• Smoked pork ribs - 200 g;
• Salt, pepper, bay leaf- to taste.

Chop the carrots into medium-thick strips. Cut the potatoes into large pieces.

Cut the brisket, beef and pork chops into cubes. Trim the meat from the pork ribs.

In a hot frying pan, fry raw meat in vegetable oil. Season well with salt and pepper. After 3-5 minutes, add the undercuts and carrots to it. After another 2 minutes, add the ribs. Fry everything constantly stirring.

Place everything in a baking dish in layers: meat, potatoes, meat, potatoes. Salt each layer of potatoes and cover with a bay leaf.

Add a little broth or water to the bowl. Add a few peppercorns.

Cook the vegetable stew in the oven for at least 40 minutes at 200 C. Check the readiness by checking the potatoes.

Pass the garlic through a press. Add it 10 minutes before the end of cooking and mix gently. Vegetable stew with Cossack potatoes should sit for a while under the lid before serving.

Delicious homemade stew

Perhaps the most common, familiar and native dish for the Slavs will be vegetable stew with cabbage and potatoes. So ordinary, but useful and delicious dish must be present at the family table. And what’s remarkable: different cuts of food do not affect the taste of the dish in any way.

• Potatoes - 4 pcs;
• Cabbage - 300 gr;
• Tomatoes - 7 pcs;
• Carrots - 1 piece;
• Zucchini - 250 gr;
• Onion - 1 piece;
• Salt, pepper - to taste.

Chop white cabbage into strips. Cut potatoes and zucchini into medium cubes.

Chop the onion into half rings and grate the carrots coarse grater. Chop the tomatoes into large pieces.

Place in a saucepan in layers: potatoes, and carrots and cabbage on top. Pour a little water over the vegetables so that it just covers the bottom layer - the potatoes. Simmer covered for 5-6 minutes.

Add tomatoes and zucchini. If necessary, add water. Add salt to taste and continue simmering for another 3-4 minutes.

Fry the onion until golden brown. Sprinkle it over the vegetables. Continue simmering until the dish is completely cooked.

Stew from variety of vegetables– is rightfully considered the most popular, but at the same time a simple dish. Basically, all you have to do is take any food, chop it randomly and simmer over low heat in a large saucepan.

But even here there are little secrets. After all, all vegetables differ in their original structure, so it is very important to follow the sequence of their laying, and to achieve a more interesting taste, fry them separately.

In addition, the most incredible experiments are allowed in the preparation of vegetable stew. You can stew only vegetables, or you can add meat, minced meat, mushrooms and other products to them. It all depends on what exactly is in the refrigerator today.

Vegetable stew - recipe + video

Young vegetables, cooked original recipe with video, they will save all their beneficial properties and turn into a delicious dish.

• 4 medium zucchini;
• 3 young eggplants;
• 2 bell peppers;
• 6 medium tomatoes;
• 1 large onion;
• 2 garlic cloves;
• 2–3 tbsp. olive oil;
• 1 tsp salt;
• ½ tsp. pepper;
• ½ tsp. ground nutmeg;
• a little dry or fresh thyme.

Preparation:

1. Cut the tomatoes crosswise from the sepal side, pour boiling water over them and leave for 5 minutes. Then remove the skin and chop the pulp into cubes.
2. Cut the zucchini into slices, the eggplant into large cubes, the pepper into strips, and the onion into thin half rings.
3. Heat in a cauldron olive oil and lay out all the prepared vegetables at once. Fry them with active stirring for about 5-7 minutes.
4. Add salt, pepper and nutmeg, top with a sprig of thyme and peeled cloves of garlic.
5. Cover with a lid, reduce heat to low and simmer for at least 40–45 minutes.
6. Before serving, remove the garlic and thyme and stir the contents of the cauldron.

Vegetable stew in a slow cooker - step-by-step recipe with photos

The multicooker is simply designed for dishes that require slow and even simmering. Vegetable stew in a slow cooker turns out especially tender and tasty.

• 2 zucchini;
• a small fork of young cabbage;
• 6–7 pcs. new potatoes;
• 2 medium carrots;
• 1 large onion;
• 3 tbsp. tomato puree;
• bay leaf;
• salt, pepper;
• garlic to taste.

Preparation:

1. Cut the zucchini and carrots into equal cubes.

2. Chop the peeled potatoes into large cubes.

3. Chop the onions and finely chop the cabbage.

4. Set the multicooker to steam mode for 20 minutes. Load all the vegetables inside except cabbage.

5. After the signal, add tomato, young cabbage, chopped garlic, salt and pepper to taste. If you use old cabbage, you can add it with all the ingredients at once.

6. Extend the program time by another 10–15 minutes. Don't forget to stir the contents of the bowl a couple of times.

Vegetable stew in the oven - super recipe

This super recipe will tell you in detail how to prepare the most exquisite vegetable stew in the French style. And then you will be able to surprise your guests and household members with an incredibly light and beautiful dish called “Ratatouille”.

• 1 long eggplant;
• 2 sized zucchini;
• 4 medium tomatoes;
• 3–4 garlic cloves;
• 1 sweet pepper;
• 1 onion;
• 1–2 tbsp. vegetable oil;
• salt and pepper;
• 2 bay leaves;
• some fresh herbs.

Preparation:

1. Cut three tomatoes, zucchini and eggplant into equal rings 0.5 cm thick.
2. Place the mugs vertically in an oiled baking tray of a suitable size, alternating them. Drizzle with oil, toss in bay leaves and season generously with pepper.
3. Cut the pepper and onion into small cubes and fry in oil.
4. Remove the skin from the remaining tomato, grate the pulp and add it to the fried peppers and onions. Add a little water (about ¼ tbsp.) and simmer for about 5 minutes. Salt tomato sauce to taste. At the end, add chopped herbs and garlic.
5. Pour the prepared sauce over the baking tray with the vegetables and place it in the oven preheated to 180°C for about one hour.

Vegetable stew with zucchini - a very tasty recipe

If there are only zucchini left in the refrigerator, then following this recipe you can get an amazing stew that will go perfectly with any porridge, pasta and, of course, meat.

• 2 small zucchini;
• 2 bell peppers;
• 2 carrots;
• 1 large onion;
• 4 tomatoes;
• salt and pepper to taste;
• green.

Preparation:

1. Wash the zucchini, cut each one lengthwise into 4 pieces, and then chop into smaller pieces.
2. Fry quickly until golden brown small quantity oil and place in a saucepan.
3. Cut the carrots into large slices, and the onion into small cubes. Fry them in the remaining oil until soft.
4. Add the tomatoes cut into slices. Season with salt and pepper. Cover with a lid and simmer for 5–7 minutes.
5. At this time, remove the seed capsule from the peppers, cut them into strips and place them in a pan with the zucchini.
6. Pour the tomato-vegetable sauce in there, stir, add a little more salt if necessary.
7. Simmer over low gas until the liquid in the saucepan has boiled down by half and the zucchini becomes soft.
8. At the end, add chopped greenberries and, if desired, a little garlic.

Vegetable stew with potatoes - classic recipe

Vegetable stew with potatoes can be prepared at different times of the year using any vegetable products. But a dish made from young vegetables is especially tasty and healthy.

• 600–700 g small new potatoes;
• 1 large onion;
• 1 large carrot;
• 1 small zucchini;
• ½ small head of cabbage;
• 2–4 tomatoes;
• 1 large sweet pepper;
• 3 tbsp. tomato;
• garlic, pepper and salt to taste.

Preparation:

1. Wash the young potatoes clean and peel them if desired. If the tubers are small, this is not necessary. If they are large, additionally cut them in half or into quarters.
2. Heat vegetable oil in a deep frying pan and fry the potatoes. Once it turns golden, transfer to a separate container.
3. Add the diced zucchini to the frying pan, and a little later add the pepper, cut into strips. Fry a little and add to the potatoes.
4. In a practically dry frying pan, simmer finely shredded cabbage. Also add it to the vegetables.
5. Add a little oil to the pan, throw in finely chopped onion and coarsely grated carrots.
6. Fry until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes; you can get by with just tomato.)
7. As soon as they soften a little, add the tomato, add a little water (about ½ cup), salt and pepper. Simmer the sauce over low heat for about 15 minutes.
8. Pour the prepared sauce over the fried vegetables and stir. If necessary, add more boiled water and add salt to taste.
9. Cover loosely with a lid and simmer everything together for 20–30 minutes. About 5-7 minutes before turning off, throw in the chopped garlic and herbs.

Vegetable stew with chicken

Tender chicken meat and fresh vegetables They fit together just perfectly. In addition, this is an excellent option for light, but hearty dish for a family dinner.

• 1 kg of zucchini;
• 0.7 kg eggplants;
• 0.5–0.7 kg chicken fillet;
• 4 small onions;
• the same amount of tomatoes;
• 3 large potatoes;
• 2 sweet peppers;
• 2 carrots;
• 1 small garlic head;
• spices and salt to taste;
• greens optional.

Preparation:

1. Cut the carrots into thin slices, and the onions into quarter rings. Fry them in oil until golden brown.
2. Slice chicken fillet small slices and add them to the frying pan with the onions and carrots. Fry everything together over medium heat for about 10 minutes.
3. Cut the eggplants and zucchini into equal cubes. Sprinkle the first ones with salt and leave for 5-7 minutes to remove the bitterness.
4. At this time, throw the potatoes, cut into large strips, into the pan.
5. After another 5-7 minutes, add the zucchini, and then the washed and drained eggplants. Fry everything together for about 5 minutes.
6. Pour about 100–150 hot boiled water into the vegetables, cover with a lid and simmer on low for 20 minutes.
7. Cut the peppers and tomatoes into circles, place on top of the stew, simmer without stirring for 3-5 minutes.
8. Salt and season to taste, add herbs and pressed garlic. Stir gently and simmer for another 10–15 minutes.

Vegetable stew with meat

Meat and vegetables make a complete dish, including everything you need for hearty lunch or dinner.

• 500 g beef or lean pork;
• 500 g potatoes;
• 1 large torch and carrot each;
• ¼ small head of cabbage;
• 1 sweet pepper;
• salt, pepper, bay leaf;
• small chili pepper.

Preparation:

1. Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
2. Cut the carrots into thick strips, the onions into quarter rings, and send them to the meat.
3. Once the vegetables are fried, throw randomly chopped potatoes into the pan. Stir, fry a little and reduce heat to medium.
4. Last place the bell pepper, cut into strips, and shredded cabbage. Add half a glass of hot water, salt, throw in bay leaf, chopped chili pepper (without seeds) and season to taste with spices.
5. Cover with a lid, after 5 minutes of simmering, stir gently and continue simmering for about 45–50 minutes.
6. About 5-10 minutes before the end, remove the bay leaf, add chopped garlic and, if desired, fresh or dry herbs.

Any vegetable in a stew can be the main one. It all depends on the quantity of a particular product. To cook vegetable dish from eggplants, you need to take a little more of them.

• 2 large (without seeds) eggplants;
• 1 small zucchini;
• 2 carrots;
• 2 tomatoes;
• 1 onion;
• 2 bell peppers;
• 2 tbsp. vegetable oil;
• 100 ml vegetable broth(you can just use water);
• 1 tsp Sahara;
• 2 tsp freshly squeezed lemon juice;
• salt, pepper, garlic to taste;
• greens if desired.

Preparation:

1. Cut the eggplants with the skin into large cubes, sprinkle generously with salt and leave for 10–15 minutes.
2. Roughly chop the zucchini, onions, carrots and peppers. Remove the skin from the tomatoes and chop the pulp.
3. Wash the eggplants, dry them a little and place them together with the onions, zucchini and carrots in a preheated frying pan with the required amount of oil.
4. Fry the vegetables over high heat for about 5-7 minutes until they soften and brown a little.
5. Add pepper and tomato pulp. Add sugar, salt and season to taste. Add broth or water. Cover with a lid and simmer for about 30–40 minutes.
6. Almost before turning off, pour in lemon juice, add chopped garlic and, if desired, herbs, stir. Let the vegetable stew sit for 10-15 minutes before serving.

Vegetable stew with cabbage

To prepare vegetable stew, you can use not only traditional white cabbage. A dish made from cauliflower is even tastier and more original.

• medium head of cauliflower;
• 1 onion;
• 1 carrot;
• 1 small eggplant;
• the same zucchini;
• 2–3 medium tomatoes;
• 1 bell pepper;
• salt, pepper, herbs.

Preparation:

1. Place the head of cauliflower in boiling water and cook for about 10–20 minutes. As soon as it can be easily pierced with a knife, drain the water and cool the forks. Divide it into individual inflorescences.
2. Cut the carrots into large, fairly long strips, and the onion into half rings. Fry until golden brown in vegetable oil.
3. Add the eggplant cubes, followed by the zucchini. As soon as the vegetables are covered with a brown crust, throw in the pepper, cut into quarter rings.
4. After another 5-7 minutes, add tomatoes, cut into slices or cubes. Add salt and season with spices to taste.
5. After 5 minutes of simmering, transfer the boiled cabbage to the frying pan, stir gently with a spoon, add a little water so that a liquid sauce forms at the bottom.
6. Cover with a lid and simmer on low gas for about 10–20 minutes until fully cooked. Before serving, sprinkle with herbs, and pour sour cream over each serving.

How to cook vegetable stew? Recipe Variations

Vegetable stew is a fairly simple dish that can be prepared all year round, even every day. Fortunately, the abundance of summer and autumn vegetables provides ample scope for improvisation and experimentation.

Vegetable stew with cabbage and potatoes

• 0.9 kg of white cabbage;
• 0.4 kg potatoes;
• 0.3 kg carrots;
• 2 onions;
• 3 tbsp. tomato;
• salt, pepper;
• 10 g dry basil;
• 3 bay leaves.

Preparation:

1. Cut the onion into half rings and fry in a small portion of oil until transparent. Throw in the grated carrots and fry until golden brown. Add a little oil if necessary.
2. After 3-4 minutes, place the potatoes, cut into large cubes, into the pan. Fry for another 3-5 minutes.
3. Add coarsely shredded cabbage and stir.
4. After 5 minutes, reduce the gas, add tomato, diluted with water to 300 ml, to the vegetables. Season to taste with spices and salt.
5. Stir and simmer covered for at least 40 minutes. Before serving, remove the bay leaf and let the vegetable stew rest for another 10 minutes.

Stew with cabbage and zucchini

• 2 zucchini;
• 1 fork young cabbage;
• 2 onions;
• 1 medium carrot;
• salt, spices, vegetable oil.

Preparation:

1. Fry onion rings and grated carrots in a frying pan.
2. Add the zucchini cubes and cook for 10 minutes over medium heat.
3. Cut the cabbage into checkers and add to the already fried vegetables. Stir and add a little water if necessary.
4. Simmer for about 25–30 minutes. Add salt to taste and season with suitable spices.
5. After another 5-10 minutes, remove from heat.

Stew with zucchini and eggplant

• 1 eggplant;
• 2 zucchini;
• 3 medium carrots;
• 1 large onion;
• 2 sweet peppers;
• 0.5 l of tomato juice;
• salt, sugar, pepper.

Preparation:

1. First of all, chop the eggplants into large pieces, sprinkle them with salt and give time for the bitterness to go away. After 15–20 minutes, rinse the blue ones with water and squeeze them out.
2. Pour a little vegetable oil into the bottom of a thick-walled bowl. Throw in randomly chopped onions, followed by grated carrots.
3. After the vegetables are lightly fried, add the pepper, cut into strips.
4. After 3-5 minutes, cut the zucchini into cubes according to the size of the eggplants. Simmer over low heat for 5–7 minutes.
5. Now add the blue ones, and after 10 minutes of slow simmering, add the tomato juice. In summer and autumn it is better to use fresh, twisted tomatoes.
6. Add salt, a little sugar and your favorite spices to taste. Don't forget to stir, and after another 10-15 minutes the stew is ready to be served.

Hello everyone and have a sunny day! How many of you love vegetables? I think that most will answer this question positively, and indeed we all eat them every day. They are especially popular as side dishes, for example, mashed potatoes. What do you usually cook? Today I offer you amazing vegetable dishes in the form assorted vegetables, nothing more than a vegetable stew.

Interesting! IN different countries it is called by different names, but they are all united by one single and important rule: vegetables are stewed in their own juice or in a specially prepared sauce, sour cream. Spanish stew is nothing more than pisto, 🙂, in France it was given the name ratatouille, in Italy it is called caponata, in Georgia it is generally a funny name for ajapsandali with hot chili pepper.

Do you know why this dish is so popular in our Russian families and not only. The point is that in order to cook it you don’t need to invent or create anything, just take a kitchen knife, chop all the ingredients and put it on the fire to simmer. A very simple and everyone’s favorite option for preparing a side dish for the main dish, which has unusual tricks and secrets. 🙂

You can feed such a healthy delicacy to the whole family, even children and a child after a year.

Many people cook vegetable stew because they take it to dietary dishes, use it for weight loss.

This option is one of the simplest, best and at the same time the most delicious and proven. There is a certain little zest to it that makes this dish taste amazing. And this substance, oddly enough, is sour cream, without it it is not so fragrant.

Another delicious secret stewed vegetables, this is what you cook in; it is best to take a cauldron or a slow cooker for this purpose. This way the vegetables will dry out better and give you their taste of warmth and summer. In principle, you can use an ordinary saucepan or frying pan; take what you have on hand and experiment.

We will need:

• Potatoes - 6 pcs.
• White cabbage - 1 head
• Onions - 1 pc.
• Carrots - 1 pc.
• Zucchini - 1 pc.
• Sweet pepper - 1 pc.
• Frozen green peas – 250 g
• Tomato paste - 3 tbsp.
• Sour cream of any fat content - 3 tbsp.
• Salt, pepper, garlic - to taste

Cooking method:

1. The very first step is cutting vegetables. You can choose your favorite kitchen knife for this and quickly chop them into cubes or strips. It's up to you to decide, I usually chop potatoes into cubes, carrots into thin bars, and onions into rings. Add vegetable oil and water to the cauldron and fry all these ingredients for about 10-15 minutes.

2. Next, add the peas, you can take them frozen or canned. If you don't like legumes, you can skip adding them to this dish altogether. Cut the zucchini finely, as shown in the photo, chop the cabbage thinly, cut the bell pepper into bars. Pour water again so that nothing burns and simmer under the lid closed for another 10 minutes, stirring occasionally. If you like your vegetable stew liquid, then add more water. But in my opinion, this will turn out to be a vegetable soup. 🙂

Important! Instead of peas, you can use any vegetable mixture, such as Mexican)

3. Perhaps after time the vegetables will not be ready yet, then simmer until they become soft. After that, add tomato paste, sour cream, finely chopped garlic, salt and pepper to taste.

4. Stir. Literally 2-3 minutes and turn off the stove. Miracle yummy is ready! Garnish with herbs such as parsley or dill. The dish should stand for a while and simmer, then it will be even tastier and more aromatic.

Important! The dish is cooked over low heat.

Vegetable stew of eggplants, zucchini, peppers, tomatoes and carrots

Of course, such a miracle is difficult to cook in the winter season, but in the summer we always have zucchini and eggplant in our diet. Therefore, try to cook according to this option and please your household. So, how to cook correctly and step by step?

We will need:

Cooking method:

1. It is best for eggplants and zucchini to be young. Because fruits that are not young will take a long time to remove the peel. Cut into cubes as shown in the picture.

Important! Has this ever happened to you? Vegetable stew is bitter, how can you fix it? It's all about the eggplants, before boiling or frying them, add salt and leave to soak for 20-30 minutes, the salt should kill all that bitterness. In general, I even really like the bitterness.

Oh, and don’t forget to wash them with running water after the time is up.

2. Now bell pepper, it is best to take yellow or red, they give bright colors in ready dish. Clean them from seeds, carefully removing the core and wash. Using a kitchen knife, cut into small squares.

3. Try to take ripe tomatoes, but not too soft, otherwise it will be difficult to cut them. The knife must be well sharpened. Cut into pieces, it is best to keep them small.

Important! Make sure there are no tomato skins in the finished stew, as they will become rough and difficult to eat. It's best to remove them. How to peel tomatoes quickly and easily? Place the tomatoes in a bowl and cover with boiling water for 10 minutes. Then remove and immediately plunge into ice water. Voila, try it, the skin itself cleans itself of the tomato pulp.

4. Cut the onion into half rings, place it in a frying pan with vegetable oil, fry until almost done, stirring. Add finely chopped garlic, stir. Now the next step is the bell pepper, add it there.

Important! To achieve a unique taste, add a couple more spoons of tomato paste to this dish. Well, it turns out very tasty with it.

6. Add a little water to the pan and simmer all ingredients until cooked. Don't forget to stir. Season with salt and pepper. Bon appetit!

Serve as a main dish as a side dish, for example with these meat cutlets.

Vegetable stew from zucchini and tomatoes

This is probably the simplest and most popular type, when it’s summer outside and you really want something stewed and tasty. How can you cook it so that everyone just “eats their fingers” :) A budget option, so to speak, an economy one, because there are minimal ingredients. It can be classified as a lean dietary species.

How do you serve the stew, cold or hot? I like it mostly hot, I eat it cold if it’s warm. potato casserole with meat. Because then, my vegetable stew will act as a salad. What about you?

We will need:

• Zucchini - 1 pc.
• Tomatoes - 3-4 pcs.
• Onions - 1-2 pcs.
• Garlic - 2 cloves
• Parsley - 2 tbsp.
• Basil - 1 tbsp.
• Vegetable oil- 2-3 tbsp.
• Salt - to taste
• Black pepper - to taste

Cooking method:

1. Cut young zucchini into cubes. Of course, first you will need to remove the core and seeds inside the fruit. If the skin is thick, remove it too with a special knife or vegetable peeler.

2. Remove the skin from the tomatoes; to do this, pour boiling water over them in a bowl, then change the hot water to cold. Everything can be easily removed from the temperature difference.

3. We will fry the stew in a frying pan. To do this, first of all, add chopped zucchini and chopped onions rings or cubes. Add vegetable oil, mix well and simmer until the zucchini becomes soft. Then add the tomatoes, they will need to be cut into medium size, approximately as shown in this photo.

4. Simmer the vegetables until tender over low heat with the lid closed. At the end, add the garlic and herbs passed through a press. It could be parsley or basil. In general, I love dill the most. What do you usually put in?

5. Salt and pepper to your taste. Oh, what colorful beauty. And it's amazing! I'm just drooling! Have a nice one 😆)

Technology for preparing vegetable stew with potatoes and zucchini

This dish can be prepared during Lent; vegetarians simply adore it and devour it on both cheeks. My favorite boys also eat without stopping. So, I advise you to try it immediately!

We will need:

• Zucchini - 0.5 pcs.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Sunflower oil - 2 tbsp. l.
• Mixed peppers - to taste
• Salt - to taste
• Bay leaf - 1 pc.
• Dried herbs - 2 tsp.

Cooking method:

1. Wash all vegetables well under running water. Then cut them arbitrarily the way you want. Or, tomatoes, zucchini, onions and potatoes into cubes, carrots into cubes, or grate on a coarse grater. In a cauldron, saucepan or deep frying pan, start simmering in stages, the first is the onion with vegetable oil until golden brown, the second is add grated carrots to the onions and fry for 2-3 minutes, then the third step is zucchini and potatoes, pour a little water and simmer for 15-20 minutes. At the end, add tomatoes, pepper and salt, stir.

2. Cook for another 3-4 minutes, sprinkle with a mixture of peppers or suneli hops, add a bay leaf if desired, cover with a lid and let stand.

3. Distribute the stew stewed in a pan into plates and call everyone to the table. Nourishing, nutritious and looks so magical that you can’t take your eyes off it.

Vegetable stew with potatoes and cabbage, video

Well, now let’s look at how to cook the most primitive and ordinary version with cabbage. I suggest you watch it in this video from YouTube:

Vegetable stew with meat, potatoes, and cabbage

This year I prepared this dish with meat for the first time; as always, it had to be prepared separately in the form of something else, for example meat zraz. For this option, you can take any meat, be it beef, or pork, or even elk.

We will need:

• pork or beef - 600 g
• potatoes -3-4 pcs.
• onions - 2 pcs.
• zucchini - 1 shs.
• tomatoes - 2-3 pcs.
• salt and pepper to taste

For variety, you can make your own adjustments, for example adding cauliflower.

Cooking method:

1. So, let's figure out what to put after what, I think everyone understands that the meat should be cooked over the fire most of all. So start preparing this dish with it. Cut it into pieces or pass through a meat grinder, fry with onion in a deep frying pan, until almost done, add the onion not immediately, but at the end, when the meat is almost ready. Then finely chopped zucchini. Fry for 10-15 minutes

Important! Fry in refined vegetable oil.

2. Chop all other ingredients into cubes, this applies to potatoes and tomatoes. Stir and fry until cooked, moisture should appear from the tomatoes, so watch if the tomatoes are not juicy, then add a little water to the pan. Simmer until fully cooked until all vegetables are soft and aromatic. Salt, pepper, you can add your favorite seasonings.

Important! Simmer with the lid closed so that the vegetables release their aromas better.

3. Place in portions on plates. Garnish with leaves of any fresh herbs. Serve with sour cream and in a good mood. Delicious discoveries!

Vegetable stew with chicken and potatoes

Perhaps this option will be a godsend for you; if you make it without potatoes, it will be very low in calories.

We will need:

• chicken fillet – 500 g
• potatoes -5-6 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• canned peas - 1 can
• tomatoes - 2 pcs.
• vegetable oil
• salt and pepper to taste
• green

Cooking method:

1. Cut fresh young potatoes into small pieces. Use a special knife to cut the carrots into bars. Boil the potatoes in a saucepan; you can add a little salt to the water.

Important! Once the potatoes are ready, drain all the water. What needs to be done to prevent vegetable stew from turning into mush? It is time to see that the potatoes are cooked and immediately drain the water. The readiness of potatoes can be determined by stabbing them with a knife while cooking. If the knife easily pierces the potatoes, then everything is ready.

2. Using a knife, chop the onion into half rings. Cut chicken meat or chicken fillet into cubes. Add salt and pepper.

3. Fry the pieces chicken meat in a frying pan with vegetable oil. Keep in mind that in about 20-30 minutes the meat will be ready. Add tomatoes cut into pieces to it.

5. When serving, open a jar of canned peas. Place on a plate and stir. Vegetable stew, its preparation will give you an unusual taste of summer, as well as a good hearty dinner. Bon appetit! To make it look even more appetizing, sprinkle with herbs. And it feels like you can cook no worse than a chef in a restaurant, doesn’t it?

Vegetable stew with mushrooms, zucchini and potatoes

We will need:

• eggplant - 1 pc.
• bell pepper - 1 pc.
• potatoes - 2-3 pcs. optional
• onion - 1 pc.
• garlic - 2 cloves
• vegetable oil - 2-3 tbsp
• pepper and salt to taste

Cooking method:

1. Cut the eggplants into cubes. There is no need to remove the peel. If you don’t like bitterness, then fill them with water and add salt, let them stand for 15 minutes, then pour out the water. The bitterness should go away.

2. Peeled potatoes, bell peppers, and onions also cut into cubes. Place all the chopped ingredients in a cauldron or frying pan and fry with vegetable oil.

Important! Don't forget to stir the vegetables so that nothing burns.

2. After you see that the eggplants have become soft and the potatoes are almost ready, add the mushrooms. You can use any mushrooms; if you fry or stew from pickled ones, then, in principle, you will have to simmer for much less time, about another 5 minutes. If the mushrooms are fresh, then simmer for 15-20 minutes until they are well cooked.

Important! You don’t have to add potatoes to this dish; you can make it without potatoes. It will turn out very tasty too!

3. Season with salt and freshly ground black or red pepper if desired. At the end of stewing, add finely chopped garlic. Stir and let the dish brew.

4. This mushroom delicacy is truly a divine miracle, it looks simply fantastically beautiful. Garnish with parsley or basil.

Vegetable stew with zucchini and potatoes in a slow cooker

Well, how can you cook the fruits of summer without a miracle helper, of course you can’t do without it. This version uses unusual spices, you can use your favorite ones. In a multi-cooker you can cook or stew using any of the options presented in this article. So choose at your discretion and create the most delicious masterpieces.

The most popular and easiest version of stewed vegetables for which,

We will need:

• potatoes - 4-5 pcs.
• zucchini - 1 pc.
• onion - 1 pc.
• white cabbage - 200 g
• carrots - 1 pc.
• bay leaf - 1 pc.
• paprika - 0.5 tsp
• seasoning for vegetables - 1 tsp
• curry - 0.5 tsp
• dried and fresh garlic - 1 clove
• vegetable oil
• water - 0.5 tbsp.

Cooking method:

1. Chop the zucchini and cabbage, just like in the picture.

2. Cut the potatoes and onions into cubes too.

3. Place chopped potatoes and onions into the multicooker bowl, add vegetable oil. Turn on the “Fry” mode without a lid and fry for 10-15 minutes. Then add zucchini and cabbage. Grate the carrots on a coarse grater and place them there. Salt, pepper, sprinkle with aromatic seasonings. Stir the dish and simmer for 20 minutes.

The next step is to select the “Stew” mode, pour water into the food, stir, close the lid and wait 15 minutes.

Then open the multimiracle and throw in a laurel leaf. Let all the ingredients sit and simmer.

Important! If you add laurel at the very beginning of cooking, it will add bitterness to the dish. Always put it at the end everywhere.

4. When serving, garnish with dill and sprinkle with grated garlic for a better aroma of the dish.

Vegetable stew in pots in the oven

As you know, in pots it always turns out richer and more aromatic. So why not cook vegetable stew in them. Do you cook in such a cookware?

Interesting! It turns out that if you cook this dish without zucchini and without potatoes, you will get armenian dish called Ailazan. It is also prepared without meat, but with great love and care for loved ones, such a vegetable creation.

We will need:

• Eggplants - 2 pcs.
• Zucchini - 1 pc.
• Carrots - 1 pc.
• Bell pepper - 2 pcs.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Onions - 1 pc.
• Vegetable broth - 0.5 tbsp. or water
• Olive oil - 2 tbsp
• Greens - to taste
• Salt and pepper - to taste

Cooking method:

1. Cut the onion, zucchini and eggplant into cubes, or as small as possible.

2. Second stage - cut the tomatoes thinly into semicircles, carrots and red pepper into strips.

Important! Remove the skin from the tomato so that it does not interfere with eating.

3. Potatoes into cubes, pour vegetable or olive oil into a frying pan and place potatoes, eggplants, zucchini, onions, salt and pepper. Fry for about 15 minutes. Next, they need to be placed from the frying pan into pots. Now fry the tomatoes and bell peppers separately in another frying pan with oil (salt and pepper), for about 5 minutes, and then place in the pots.

4. Now fill the pots with water or any broth, maybe vegetable or meat. Simmer baked vegetables in the oven for 15 minutes at 200 degrees.

Cunning! The broth can be frozen separately, in lumps like these, and then, when the opportunity arises, add it to any dishes.

Decorate the finished dish with herbs. It tasted like kindergarten or the feeling that I ate such a stew during my school years. Bon appetit, friends!

Friends, have you tried cooking this dish from frozen vegetables? Write your comments about this. I only made stews for the winter in jars with lids.