Summer is a time that pleases us with an abundance of healthy, tasty and fresh vegetables. Vegetable stew is probably the most common and delicious dish that is prepared in the summer. Any housewife will be able to find the perfect stew recipe that will win the hearts of all household members, and with a little ingenuity, she will certainly acquire a signature dish.
Vegetable dishes are extremely popular; they are prepared in the cuisines of all nations. In France the stew is called ratatouille, and in Greece it is called Briam. But, no matter what the dish is called, its basis is always finely chopped vegetables.
Depending on the products from which the dish is prepared, the stew can be vegetarian, meat, seafood, beans, eggs or mushrooms. The stew is prepared in three ways - it can be made in a slow cooker, stewed on the stove or baked in the oven.
If you want to please your family with a delicious, nutritious meal, just choose foods that your household loves and start cooking.
Whatever cooking method you choose, do not forget to follow the basic simple rules that will help you prepare the perfect meal.
- For an aesthetic appearance of the stew, it is necessary to cut all the components equally - ideally, it should be finely chopped.
- The most ideal option is when each ingredient is stewed separately, because... All products have their own time until they are ready. If it is not possible to stew each vegetable separately, then add them to the dish in the order specified in the recipe. Then the taste of each component will be fully revealed.
- If the stew is prepared with the addition of eggplant, take the time to cut it into rings, rub it with salt and leave for half an hour to remove the bitter taste. Afterwards, rinse thoroughly, dry, and cut into squares.
- Some recipes require the use of a special sauce to make the dish more original. But if you want to prepare the most healthy low-calorie dish, you should avoid using sauces.
- The most basic key to the perfect dish is your own imagination. Don't be afraid to experiment, choose the ideal proportions of vegetables, relying on your taste.
How to cook vegetable stew in a slow cooker
Most women prefer food from a multicooker - this wonderful device greatly simplifies the cooking process without requiring constant attention. A slow cooker frees a woman from the need to constantly keep an eye on her food; food does not burn, does not dry out, does not turn into mush. Even novice cooks will be able to cook such recipes.
Vegetable stew with meat
Ingredients:
- pork - 450 gr;
- carrots - 70 g;
- potatoes - 450 gr;
- onion - 70 gr;
- avocado - 3 pcs.;
- tomato paste - 4 tbsp. l.;
- garlic - 3 cloves;
- salt, pepper - to taste;
- olive oil - 100 ml.
How to cook:
- Chop the pulp into squares, and then fry a little in a frying pan. There is no need to add oil; let the pork fry in its juices.
- Chop the carrots and onions and fry them for a couple of minutes. Add tomato paste, garlic cloves, add meat, pour a little water. Simmer for a few minutes.
- Place the potatoes and avocado, cut into small slices, into the pan. Season with salt, pepper or any other spices, mix everything well. Fill the vegetables with water, but not much, about one measuring cup.
- Select the “quenching” mode. Cooking times vary slightly between slow cookers, but the average is thirty to forty minutes.
Sour cream and natural yogurt will give the dish a more delicate taste. Garlic buns or flatbreads go well with this dish.
Vegetable stew with chicken
Stew with the addition of chicken will take pride of place in the children's menu, and will also be appreciated by those who are on a diet or adhere to proper nutrition. This dish is very healthy and low in calories.
Ingredients:
- chicken fillet - 400 g;
- eggplant – 400 gr;
- carrots – 85 g;
- onion – 155 gr;
- cherry tomatoes – 8 pcs.;
- salt, pepper - to taste;
- olive oil - 85 ml;
- favorite seasonings.
How to cook:
- We wash the fillet under water and cut it into pieces. Fry it in a frying pan, seasoning it with your favorite spices, pepper and salt. Keep an eye on the fillet - it should not become too dry.
- Chop the vegetables into large squares and remove the skins from the tomatoes. Pour oil and place vegetables in layers. Simmer for ten minutes. The multicooker lid must be closed.
- Open the lid, add salt, mix the vegetables thoroughly, and simmer them uncovered for another fifteen minutes.
- Place the meat in a saucepan and add a little water. The dish will be ready in twenty minutes.
Parsley, dill or other herbs will add a subtle aroma to the finished dish.
How to cook vegetable stew in the oven
To pamper the stronger sex, you can add meat to the dish. In this recipe we will use veal. The dish turns out to be nourishing, rich and very tasty.
Ingredients:
- veal - 500 gr;
- zucchini - 1 pc.;
- potatoes - 500 gr;
- carrots - 2 pcs.;
- bitter onions - 3 pcs.;
- tomatoes - 1 pc.;
- paprika powder - 20 g;
- boiling water - 250 ml;
- salt - 30 g;
- vegetable oil - 40 gr.
How to cook:
- The veal should be washed under water and cut into pieces with a sharp knife.
- Pour into the pan and fry the meat over medium heat. The veal should be covered with a brownish crust.
- Reduce heat and add the selected spices to the meat. Mix the meat thoroughly and fry it a little more until a pleasant aroma appears.
- Peel the zucchini, carrots, potatoes and onions and cut into small pieces. Add vegetables to the frying pan, add salt, and fry for three minutes over medium heat.
- Grate the tomato to obtain tomato juice. Pour it into the frying pan.
- Do not cover with a lid while frying - they will release juice and lose their attractive appearance.
- An ordinary ceramic pan is quite suitable for baking. Place meat and vegetables in it, pour boiling water over it. Wash the greens, cut them and generously sprinkle the dish with them.
- Place the container in an oven preheated to 220 °C and wait until the contents boil. Then reduce the temperature to 180 °C and cook the stew for about 15 minutes. Magical smells in the kitchen will signal that the dish is ready.
Sprinkle the food with fresh herbs, add sour cream, mayonnaise, or any sauce.
Simple recipes for vegetable stew
Vegetable stew with zucchini, cabbage and eggplant
The dish is low in calories and tastes great. This food is very healthy, contains many vitamins, and the body easily absorbs it. A good side dish for any meat.
Ingredients:
- onions, zucchini, potatoes, eggplants, carrots - 2 pcs.;
- cauliflower - 1 pc.;
- chicken broth - 150 g;
- olive oil - 2 tbsp. l.;
- garlic - 4 cloves.
How to cook:
- Carrots, onions, potatoes into squares, fry in oil;
- Cook cabbage and beans.
- Place vegetables in a frying pan, add broth, simmer for 10 minutes. There is no need to add cabbage; it is added later.
- Add zucchini, cut into small squares, simmer for another 10 minutes.
- We add cabbage, garlic, bay leaf and spices at the very end of the stew.
- Before serving the dish, generously sprinkle it with herbs.
Vegetable stew with minced meat
Ingredients:
- onions - 310 g;
- garlic - 3 cloves;
- sweet pepper - 120 gr;
- minced meat - 530 g;
- tomatoes in their own juice - 950 ml;
- tomato paste - 35 g;
- beans - 450 gr;
- paprika - 1 teaspoon.
How to cook:
- Place the onion, bell pepper, and garlic in a heated frying pan, simmer for four minutes, add the minced meat, and fry a little until it turns golden brown.
- Preheat the oven to 155 °C.
- Place vegetables in a roasting pan, add tomatoes, tomato paste, and beans.
- Season with paprika and add salt.
- Simmer the stew for about 45 minutes.
To give the dish originality and tenderness, you can sprinkle it with grated cheese at the end of stewing. Buckwheat, pasta or rice will be an excellent side dish for the dish.
Vegetable stew with potatoes
Ingredients:
- potatoes - 950 gr;
- zucchini - 450 gr;
- tomatoes - 450 gr;
- onion - 100 gr;
- carrots - 150 gr;
- pepper - 150 gr;
- oil - 100 ml;
- garlic - 4 cloves;
- pepper and salt - to taste;
- fresh greens.
How to cook:
- Cut the onions and carrots into strips, fry them in a frying pan, you can use a saucepan, the main thing is that it has a thick bottom.
- Cut potatoes, bell peppers, and zucchini into small cubes and add to the sautéed vegetables.
- Simmer under the lid closed for about fifteen minutes. The fire should be medium.
- Then add diced tomatoes, salt and pepper. Cook for another ten minutes.
- Throw in the garlic and leave the dish for fifteen minutes - this will enhance its taste and aroma.
Sprigs of herbs, sour cream or natural yogurt will be an excellent addition to the delicious dish.
How to prepare vegetable stew for the winter
In winter, we lack the summer abundance of vegetables and vitamins. Therefore, it will be great if you take care in the summer to preserve your favorite vegetables for the winter. Stew from cans will be a delicious addition to meat, fish, and will also delight vegetarians.
Recipe without vinegar
Ingredients:
- onions, carrots, zucchini, tomatoes, sweet peppers - 500 grams;
- vegetable oil - 250 milliliters;
- salt - 1.5 tablespoons;
- sugar - 5 tablespoons;
- bay leaf - 4-5 leaves.
How to cook:
- Peel the carrots and onions, wash the tomatoes and zucchini.
- We pass the vegetables through a meat grinder, and then put them in a frying pan. For ease of preparation, prepare a deep bowl.
- Peel and wash the pepper, cut it into small cubes and add to the vegetables.
- Add salt, vegetable oil, sugar, throw in a bay leaf. Mix everything well and put on fire.
- Turn the heat down as soon as the stew begins to simmer and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
- Rinse the jars thoroughly and sterilize them. You can use jars of any size, but it is best to use liter jars so that the leftover stew does not disappear after opening the jar.
- Fill the jars with the prepared stew and then pasteurize them at a temperature of about 90 °C. This procedure will allow you to preserve your preservation for as long as possible.
- Carefully screw the lids on the jars, turn them over, and wrap them well in warm things, for example, a blanket. When the pieces have cooled, place them in the cellar.
Vinegar recipe
Those who like something sour and savory can add vinegar to the dish.
Ingredients:
- medium zucchini - 3 pcs.;
- tomatoes and sweet peppers - 4 pcs.;
- onion - 2 pcs.;
- water - 1.5 liters;
- salt - 2 tbsp. spoons;
- sugar - 5 tbsp. spoon;
- vegetable oil - 200 ml;
- vinegar 9% - 40 ml;
- black pepper - 7 peas;
- bay leaf - 2-4 pcs.
How to cook:
- Wash the zucchini well and cut into cubes. If there are damage to the skin, they must be removed.
- Cut the washed tomatoes and sweet peppers into thin slices.
- Cut the onion into small cubes.
- Place the chopped vegetables in a saucepan, add salt and sugar, then add sunflower oil.
- You need to cook the vegetable stew over low heat for about half an hour. Stir the mixture periodically to prevent it from burning. At the end of cooking, all ingredients should be very soft. Vinegar should be added to the stew when the dish is almost ready.
- We wash and sterilize the jars for rolling, put the stew in them while it is hot. Then we dip the jars in boiling water and quickly roll them up. Then we turn the jars over and wrap them up, and after a couple of days we move them to the basement.
Your family will thank you for the opportunity to enjoy a delicious vegetable stew in the winter. It can be used as a snack or simply spread on bread.
Using such simple cooking recipes, you can delight your family with tasty, healthy and varied food. Experiment, add what you like, then you are guaranteed to create a new culinary masterpiece.
Vegetable stew with zucchini and potatoes is a tasty, appetizing and even universal dish! Why? Firstly, it is very satisfying, thanks to potatoes, secondly, all the products for its preparation are available for purchase in any supermarket, and at a price, and thirdly, it can be prepared without meat, so vegetarians and to those who keep fasts.
As you can see, the advantages are quite significant, so such food should take pride of place in the collection of your favorite family dishes. As for me, I always cook it in any season, including in the oven and in a slow cooker with additions and serve it as an independent snack or side dish.
There are no special rules for preparing this dish - just mix the vegetables and simmer until done. There are many recipes for making stew with zucchini and potatoes, but I have my favorite and proven ones in my collection, and now I’ll tell you about some of them. Whatever recipe you choose, you will end up with an amazingly delicious meal!
First, I want to introduce you to the recipe for vegetable stew, which I love most. Easy to prepare, tasty and nutritious - especially for those who do not eat meat. In addition to zucchini and potatoes, it also contains eggplants, which give it juiciness and tenderness.
Ingredients:
- 1 zucchini;
- 400 g potatoes;
- 3 eggplants;
- 3 bell peppers;
- 3 tomatoes;
- 2 onions;
- 3 cloves of garlic;
- salt, pepper, herbs.
Preparation:
1. Take a deep bowl and place the eggplants cut into large pieces there. To remove the bitterness from them, you need to sprinkle them with salt, mix and leave for a while. In the meantime, let's move on to other vegetables.
2. Also cut the potatoes into large cubes and add water. Cook until almost done.
3. Cut the onion into half rings and fry in a frying pan until soft and golden. Add coarsely chopped sweet pepper to the onion. Stir and fry for 5 minutes.
4. Drain the eggplants in a bowl, then rinse them in water and dry them with a paper towel. Place them in a frying pan with the fried onions and peppers. Fry again for 5 minutes, close the lid and simmer until done, 8-10 minutes.
6. Take the tomatoes and make cuts on them to make it easier to remove the skin and pour boiling water over them. Then cut the peeled tomatoes into slices and add to the fried eggplants. Next, add the zucchini that we fried in advance. Season with salt and pepper.
7. Also add pre-boiled potatoes and garlic squeezed through a press. Mix all this and cover with a lid for 5 minutes. Now all that remains is to sprinkle the finished dish with herbs, such as dill or parsley.
Recipe for stew with zucchini, cabbage and potatoes in the oven
And this stew is prepared together with cabbage. In addition to potatoes and zucchini, it will also serve as one of the main ingredients. In addition, to make the dish especially tasty, aromatic and retaining nutrients, I cook it in the oven and in a ceramic pan that is suitable for baking.
Ingredients:
- 4 potatoes;
- 1 carrot;
- 1/2 small head of cabbage;
- 100 gr. champignons;
- 2 tbsp. vegetable oil;
- 2 tbsp. tomato paste or sauce;
- salt pepper.
Preparation:
1. Wash the potatoes and cut into large pieces. To do this, first cut the potatoes in half lengthwise, then each half into quarters.
2. The cabbage should also be cut into large pieces, and the carrots should be grated on a fine grater. Next, add them to the cabbage.
3. Place the champignons. Cut large ones in half, and put small ones whole. Add salt and pepper to taste and then pour in a couple of tablespoons of vegetable oil. Mix well.
4. Now we need dishes in which we will bake vegetables in the oven. I will bake it in a ceramic pan. It is just right for baking in the oven. Pots or a baking sheet will also work. So, put the ingredients on the dishes.
This dish can be called dietary, since there is no need to pre-fry the food.
5. Now let's prepare the sauce. Take a cup and add tomato paste (sauce) or ketchup with various spices to suit your taste - sweet, sour, spicy. Then pour in 200-250 ml of water so that the sauce dissolves in the water and the mass becomes homogeneous. Pour this mixture over the vegetables and close the lid.
6. Place the pan in the oven and bake at 150 degrees for 30-40 minutes. After this time, our vegetable dish will be ready!
Vegetable dish of meat, zucchini, eggplant and potatoes
Of course, I did not ignore the recipe for stew with meat. What could be tastier than stewed vegetables with meat! This hearty dish is extremely easy to prepare - all the ingredients are mixed together with tomato sauce and stewed for a long time in a common container. And the added herbs and garlic give it an amazing taste and aroma.
Ingredients:
- 3-4 potatoes;
- 2 zucchini;
- 0.5 kg of meat;
- 1 eggplant;
- 2 tomatoes;
- 2 bell peppers;
- 1 hot pepper;
- 3-4 cloves of garlic;
- 1 onion;
- 1 tsp salt;
- 1/2 glass of water;
- 1/4 cup vegetable oil;
- 1 tbsp. tomato paste;
- black and red ground pepper, parsley, basil.
Preparation:
1. Cut the meat into pieces and place in a deep plate. Then mix the spices in a bowl - salt, red and black pepper, and sprinkle them over the meat. Then pour in a quarter cup of vegetable oil and stir.
By the way, meat can be replaced with minced meat.
2. We will cook in the oven, so you will need a flat baking dish. Place the meat with spices on the bottom and then all the vegetables cut into large pieces. Let's start with potatoes.
3. Next, cut the onions and tomatoes into quarters, and the garlic, as well as the zucchini, into large cubes. Add the whole hot pepper. We also don’t mince the parsley, but chop it coarsely. Now take the bell peppers, cut them in half, remove the seeds and cut into thick slices.
4. Salt, pepper and mix well. And this is what happened.
5. Take half a glass of water and mix with a spoon of tomato paste. Pour the resulting tomato sauce over our dish.
6. Soak parchment paper in cold water and cover the top. This must be done so that the products are thoroughly stewed.
7. Place in a preheated oven and bake at 200-220 degrees for 45 minutes. You need to check the readiness of the potatoes by piercing them with a fork. If it is baked, then we can assume that all the vegetables are baked. OK it's all over Now. Before serving, place in a deep plate and garnish with herbs. I usually serve this dish with sour cream.
Cooking stew with zucchini, potatoes and cabbage in a slow cooker
I really like to cook various vegetable dishes in a slow cooker, including stews. Cooked in a slow cooker, it turns out, surprisingly, even more rich and satisfying. Thanks to it, I don’t have to fry anything, so this food will especially appeal to those who are on a diet.
Ingredients:
- 500 gr. cabbage;
- 3 potatoes;
- 1 zucchini;
- 1 bell red pepper;
- 1 carrot;
- 1 onion;
- 1 tomato;
- 1 stalk of celery;
- 2 tbsp. vegetable oil;
- 1 glass (160 ml) water;
- 3/4 tbsp. salt;
- greens (dill, parsley)
Preparation:
1. So, the principle is the same - cut the vegetables and place them in the multicooker bowl. Let's start by chopping the cabbage - chop it finely, then peel the zucchini, and cut the onion into small cubes.
2. Pour a couple of tablespoons of vegetable oil into the bottom of the multicooker bowl and add chopped onion and zucchini.
4. Grate the carrots on a coarse grater, and cut the tomatoes and potatoes into pieces. Next, place them on top of the cabbage. Tamp down lightly. Sprinkle ground black pepper on top and add spices.
5. Now take a glass of water and dissolve 3/4 tbsp in it. salt. Pour the resulting liquid over the vegetables. At first they will be stewed using water, and then they will be cooked in their own juice.
6. Select the “Extinguishing” mode and set the timer for 1.5 hours. Meanwhile, finely chop the dill and parsley and sprinkle them after cooking. Bon appetit!
And if you want to cook a stew in just half an hour and also without using oil, use this video recipe.
Zucchini, potato and chicken stew with sour cream
And I saved this recipe for chicken lovers. The dish also comes out filling and tasty. Only this time, vegetables and chicken meat should be fried so that they do not lose their shape during stewing and become juicier. This stew will become even more appetizing if you add a spoonful of sour cream when serving.
Ingredients:
- 300 gr. chicken meat;
- 1 zucchini;
- 3 potatoes;
- 300 gr. green beans;
- 3 tomatoes;
- 1/2 head of cabbage;
- 1-2 carrots;
- 1-2 onions;
- 3-4 cloves of garlic;
- 2 tbsp. tomato paste;
- salt pepper;
- sour cream to taste.
Preparation:
1. Cut the chicken into small cubes and fry until golden brown.
2. Chop the onion into medium cubes and grate the carrots on a coarse grater. Heat a frying pan with vegetable oil and fry the onions first, and then the carrots.
4. Now take a pan and add fried onions, carrots, beans, and chicken.
5. The zucchini should also be cut into cubes and placed in a separate frying pan. Pepper and simmer for 10 minutes, stirring. As soon as the zucchini begins to change color, place it in the pan.
6. Chop the cabbage and simmer it separately until half cooked in a small amount of water and also add it to the pan with the rest of the vegetables. Add garlic, chopped tomatoes and tomato paste there. Mix well.
7. Close the lid and let simmer until fully cooked over low heat for 15 minutes. And when it’s cooked, you can add your favorite spices and salt. I usually serve with sour cream, which gives the dish extraordinary tenderness and a pleasant creamy taste.
I've only given a few recipes for zucchini and potato stew, but in fact, there are over 100 of them! Therefore, you simply must try such a healthy and incomparable dish, which has so many variations in preparation.
I love summer and the beginning of autumn. Warm, good, dry. And most importantly - full of fresh vegetables. I get the most delicious and light dishes from them. And if you cut everything carefully, it will also come out beautiful. And we're not talking about potato dishes. Today I will share a great simple recipe that I picked up from my mom. We will prepare the perfect vegetable stew with zucchini and eggplant, baked in pots in the oven!
Kitchen appliances: a saucepan for scalding tomatoes, a slotted spoon, a cutting board, a good sharp knife, 3 roast pots with lids.
Ingredients
If you have everything you need, it’s time to start choosing the components of our dish.
The key to a delicious, aromatic vegetable stew cooked in the oven is fresh and quality products:
- Tomatoes choose larger ones - they are easier to cut. Good tomatoes are beautiful, red, firm, without soft spots or cracked skin. The stalk (if the seller left it) should be green, there should be no dark, light or green spots on the vegetable. Sweet pink tomatoes look especially delicious in this stew.
- Eggplant choose carefully. A young vegetable will be tender and tasty, an old one may taste bitter. Good eggplants are rich, dark purple in color, with a green stem. The vegetable should be elastic. The skin is smooth, shiny, without spots or soft areas.
- Bell pepper should be beautiful, juicy, elastic. You can take red, but there is a high chance that it will be “spicy”, so don’t risk it and buy yellow pepper. A good pepper will have a shiny and smooth skin, without spots or soft areas, and the stalk will be only green and without any traces of rot.
- Choosing zucchini, pay attention to its appearance. It should be beautiful, hard, ringing when tapped, without rotten areas or strange spots. The skin should be easily pierced with a fingernail - this is a sign that the zucchini is young and has not yet been stored. You can take a dark green vegetable, then the taste of the stew will be more intense. If you choose yellow or light green, the stew will be more tender.
- Carrot during the season you can take a large one, the main thing is that it is not too large in diameter. The place where the tops once were should not show signs of rot. The root vegetable itself should be a beautiful bright orange color, firm, without soft areas or black spots.
- Spices(ground black pepper, basil and oregano) are usually sold in bags. Pay attention to the integrity of such a package - if it is damaged, the aroma will not be the same. Also check the expiration dates of the seasonings - this is also very important for the taste and aroma of the stew.
Once all the ingredients are gathered in the kitchen, it's time to begin the process of creating this delicious dish!
Step-by-step preparation
Before you start cooking vegetable stew in pots in the oven , you need to peel and wash all vegetables under running water. And now you can cook:
- Take 800 grams of fresh tomatoes and place them in boiling water for a few seconds. Then scoop them out with a slotted spoon and place them on a cutting board. Remove skins and stems from the tomatoes and chop finely with a knife. Place the chopped tomatoes in pots, dividing them into three equal parts.
- Peel 1 large carrot, weighing about 160 grams. Divide it into 3 approximately equal parts and cut into small cubes. Distribute the chopped carrots among the pots.
- Peel the core and seeds from a sweet pepper weighing about 150 grams, cut it into small cubes and divide equally between three pots.
- Peel and cut 500 grams of eggplant into medium cubes. Also divide the chopped eggplants equally between the pots.
- Cut a large zucchini weighing about 350 grams into medium cubes and distribute it among three pots.
- Now add salt and ground black pepper to taste to the pots, sprinkle the vegetables with basil and oregano. Add a small amount of vegetable oil to each pot for taste.
- Cover the pots with lids and place in a cold oven. Set the temperature control to 180°C and leave the stew to cook for 40 minutes.
- After this time, carefully remove the lids from the pots, mix their contents with a spoon and leave in the oven at the same temperature for another 15 minutes.
- Vegetable stew in pots is ready!
Bon appetit!
Recipe video
This video clearly shows how to cook vegetable stew with zucchini and eggplant in pots, baking vegetables in the oven . It demonstrates how to properly cut and place vegetables in pots so that the stew turns out flavorful and beautiful.
How to decorate a dish
If you take the time to beautifully, carefully cut the vegetables, the dish itself will come out very appetizing, bright, I would even say colorful. And the fact that it is immediately portioned out into beautiful pots will only add color to the treat. To add bright fresh colors and aroma to the stew, you can pour fresh finely chopped herbs (dill, green onions, celery - whatever suits your taste) into each portioned pot or garnish the portions with separate sprigs of curly parsley.
- Tomatoes must be peeled, otherwise during heat treatment it will curl and spoil the texture of the dish.
- In principle, you can grate carrots, it won’t come out as beautiful, but it will be much faster.
- It is very important to thoroughly remove the seeds from the sweet pepper - they will taste bitter in the dish.
- If you come across young eggplants, this is ideal, but pre-soak the blue “older” ones for 15-20 minutes in cold salted water, let the excess bitterness come out of them.
- Before slicing the zucchini, try running your fingernail through the skin. If this was achieved with difficulty, it is better to peel the skin with a knife, otherwise the pieces of zucchini will come out a little harsh.
This dish can be served on plates, but, in my opinion, it looks much more beautiful in pots. Vegetable stew is an ideal light dinner for the whole family as a stand-alone dish. And for those who like a hearty meal, the stew can be supplemented with a side dish of rice or buckwheat.
Cooking options
Stew in the oven turns out very tasty. But you can cook something no less appetizing. It won’t come out in portions, but it’s also very healthy. For those who don't like eggplants, there is a great recipe. It's much easier than cooking in the oven, but who knows? If you like more hearty dishes, this would be an ideal dinner. Well, for those who are on a not too strict diet, I recommend an excellent recipe, this is relatively dietary meat, especially if you take fillet.
There are a lot of options on the theme of vegetable stew. Some people add asparagus to the classic recipe, others add white cabbage or cauliflower. I usually don’t bother too much about a recipe and simply stew together all the vegetables that come to hand, the main thing is to do it wisely, and it will turn out great.
If you know options for adding to my mother’s recipe or you have your own interesting ideas on vegetable stews, share your thoughts in the comments!
In the oven - a dish that is not only tasty, but also healthy, especially for the stomach. This food is perfectly absorbed by the body, and zucchini, which is a mandatory ingredient, is able to control the precise functioning of the intestines and is useful for various disorders in it. Now we will learn two interesting ways to prepare this wonderful dish.
Vegetable stew - in the oven with meat. List of required ingredients
Without tenderloin or brisket, such a dish will turn out to be dietary, but for the stronger half of humanity, food should be satisfying, so now we will describe a recipe that will contain veal. First, let’s find out the names of the products for preparing stews and in what quantity they need to be taken:
- veal - 500 g;
- zucchini - 1 pc.;
- potatoes - 500 g;
- carrots - 2 pcs.;
- bitter onions - 2-3 pcs.;
- tomatoes - 1 pc.;
- paprika powder - 20 g;
- boiling water - 250 ml;
- salt - 30 g;
- vegetable oil - 40 g;
- greens - at your discretion.
The amount of ingredients taken is designed for 4 servings.
How to prepare a healthy and satisfying meal
Vegetable stew in the oven is prepared as follows:
- Wash the veal under water, take a sharp knife and cut the meat into small pieces. Then place them in a preheated frying pan into which you pour vegetable oil. Fry the veal over medium heat until a brownish crust appears.
- Reduce the heat and add all the necessary spices to the meat in the saucepan. Mix all the ingredients and wait until you start to smell a pleasant aroma from the pan.
- Peel the zucchini and cut it into small cubes. Repeat the same with potatoes, carrots and onions. Then place the prepared vegetables in a saucepan with the meat, salt them and fry for 3 minutes over medium heat.
- Cut the tomato in half and grate it to obtain tomato juice. And then pour it into the pan with the meat and vegetables. Important! Do not cover the container with a lid, otherwise the vegetables will release juice and lose their attractive appearance.
- Prepare dishes for baking the dish in the oven; a regular ceramic pan is suitable for this. Place meat at the bottom of the container, then vegetables and fish soup and pour boiling water over everything.
- Wash the greens, chop them finely and place them in the bowl last.
- Preheat the oven to 220 degrees, then place the prepared pan with the contents in the cabinet. Wait for the container with the contents to boil, then turn the burner to 180 degrees and cook the dish for a quarter of an hour.
Vegetable stew baked in the oven will be ready when you feel an incomparable aroma in your kitchen. This dish should be served in portions, putting sour cream on top of each person’s plate and additionally sprinkling with herbs.
List of ingredients for the second stew recipe
In addition to the classic method of preparing this delicacy, you can experiment and add cheese to the dish. Vegetable stew in the oven, the recipe for which will be described a little later, requires the following products:
- eggplant - 2 pcs.;
- zucchini - 2 pcs.;
- sweet pepper - 2 pcs.;
- Feta cheese - 250 g;
- young potatoes - 0.5 kg;
- tomatoes - 3 pcs.;
- olive oil - 80 ml;
- garlic - 3 cloves;
- oregano, thyme - to taste;
- salt - 30 g;
- boiling water - 150 ml.
Method of preparing food with the addition of cheese
- Wash the vegetables, cut them into cubes of the same size (this applies to eggplant, peppers, potatoes and zucchini).
- Rinse the tomatoes under water, cut them in half, and then grate them.
- Remove the peel from the garlic and squeeze it out using a special device - a garlic press.
- Prepare a deep baking dish, first place the chopped vegetables in it, then pour healthy oil over them, sprinkle with herbs (if adding them), add grated tomatoes, garlic mass, salt, mix all the ingredients. At the very end, add boiling water.
- Preheat the oven to maximum temperature, place the dishes with food in it and close the door. The dish should be cooked at a temperature of 180 degrees for 40 minutes.
- Cut the cheese into small pieces, then take out the hot container and sprinkle it on top of the vegetables, put it back in the cupboard and cook for another 10 minutes.
The delicious vegetable stew in the oven is ready, all that remains is to place it on plates and top it with chopped parsley, dill or cilantro.
Now you know what you can feed your children and husband so that they remain happy and well-fed. Vegetable stew in the oven can be prepared for both breakfast and dinner. The dish is not heavy and has only a positive effect on the body. And in combination with meat or cheese, such a dish will become original and tasty.
What could be better for fans of vegetable dishes than vegetable stew? And if it is made from vegetables grown in your own garden, it simply has no price. This dish is amazingly simple to prepare – even a novice young housewife can handle it. And you can cook it both in the oven and on the burner. A vegetable stew can include a variety of vegetables (as they say, whatever you can get your hands on). And the more different vegetables there are in a dish, the more aromatic, tastier and brighter its taste will be. And the proportions of different vegetables can be either equal or vary (some more, some less). In addition to vegetables, vegetable stew also allows the presence of meat or mushrooms. This is optional. I prefer pure vegetable taste and try to put all vegetables in equal proportions.
Vegetable stew in the oven on the website I only cook in the oven and without a drop of sunflower oil.
cabbage, potatoes, zucchini, tomato, eggplant, onion, bell pepper, carrots, salt.
Standard set of products for vegetable stew on the site Cooking vegetable stew in the oven according to photo recipe steps:
Preparing the vegetables. First, peel and rinse all the vegetables.
Vegetable stew in the oven on the website We chop the vegetables: chop the onion not very finely, grate the carrots on a coarse grater (or you can cut them into cubes), cut the potatoes into small slices, peppers and cabbage into strips.
Vegetable stew in the oven on the website We also cut the zucchini and eggplant into large strips, and the tomatoes into slices.
Vegetable stew in the oven on the website 
Vegetable stew in the oven on the website Place the vegetables in a ceramic pan (Ceramic roasting pot). Vegetables are usually planted in rows. Mostly white vegetables are placed on the bottom and colored ones on top. I start with cabbage, then add some carrots and peppers.
Vegetable stew in the oven on the website 
Vegetable stew in the oven on the website 
Vegetable stew in the oven on the website 
Vegetable stew in the oven on the website Well, on top are the rest of the carrots and tomatoes.
Vegetable stew in the oven on the website 
Vegetable stew in the oven on the website In a glass of water, dilute a teaspoon of salt (there is no need for excess salt) and pour it into a saucepan with vegetables.
Vegetable stew in the oven on the website 
Vegetable stew in the oven on the website Cover the pan with a lid (if not, with foil) and keep it in an oven preheated to 220°C for an hour to an hour and a half. When the vegetables become soft, the dish is ready. It couldn't be simpler. I usually immediately place the prepared vegetable stew in a larger frying pan and stir. This gives all the vegetables a nice color.
Vegetable stew in the oven on the website All that remains is to place the stew on plates and sprinkle with herbs.
