Vegetable stew - a healthy dish that can be served independently or as a side dish. If you care about the figure, make a stew based on low-calorie vegetables, such as zucchini. Use different varieties - the stew will turn out not only tasty, but also very beautiful.
Pick your recipe
You will need
- Multi-colored zucchini:
- - 4 young green squash;
- - 4 yellow squash;
- - 8 medium-sized ripe tomatoes;
- - 3 cloves of garlic;
- - 100 g mozzarella;
- - olive oil for frying;
- - salt;
- - freshly ground black pepper;
- - a mixture of dried Provence herbs.
- Sicilian vegetable stew:
- - 3 young zucchini;
- - 2 medium-sized eggplants;
- - 8 small ripe tomatoes;
- - 6 potatoes;
- - 8 multi-colored sweet peppers;
- - 2 onions;
- - 2 stalks of celery;
- - a bunch of fresh basil;
- - olive oil;
- - salt;
- - freshly ground black pepper.
Instruction manual
1
Multi-colored zucchini
Make an original and beautiful dish in Provencal style. Use yellow and dark green young zucchini - in combination with bright red tomatoes and snow-white cheese, they look very decorative.
2
Wash the zucchini and cut them into circles. Crush the garlic in a mortar, grate the mozzarella. Pour the tomatoes over boiling water, remove the skin, cut the flesh into large pieces.
3
Heat olive oil in a pan and fry the zucchini, stirring them with a wooden spatula. Then put tomatoes, garlic in a pan, add dry Provence herbs and salt. Simmer until excess moisture evaporates. Check availability - zucchini should become soft, but not lose shape. Sprinkle the stew with grated cheese and heat for a few more minutes. Sprinkle the dish with freshly ground black pepper before serving.
4
Serve in Provencal style with baked fish or chicken. Ragout can also be served as an independent dish, accompanied by fresh white bread and a glass of chilled rose wine.
5
Sicilian vegetable stew
It turns out very delicious stew with zucchini, eggplant, potatoes and sweet pepper. To make the dish tasty, lay the vegetables one at a time, then they will retain their shape and remain juicy.
6
Cut eggplant into cubes and soak for an hour in cold salted water to get bitterness. Drain, rinse and dry the vegetables. Peel and dice potatoes and zucchini. Chop the onion. Peel celery from hard fibers, chop into small pieces. Pepper free from partitions and seeds, cut into strips. Scald the tomatoes, remove the peel, wipe the pulp through a sieve.
7
Heat olive oil in a saucepan, fry the onion until golden brown, then put the celery and finely chopped basil greens. Stir, cook for a few minutes. Put tomato puree in a pan, bring to a boil, add potatoes and eggplant. After 4 minutes, put in a mixture of zucchini. Salt, pepper, stir and simmer the stew on low heat for 15-20 minutes. Pour some water into the mixture as needed.
8
Put sweet pepper in stew and simmer another 7-10 minutes. Turn off the stove and let the stew stand under the lid. Serve cold with dried cereal bread or ciabatta.