Vegetable stew with zucchi, eggplants and potatoes. How to cook delicious vegetable stew with zucchild and eggplant

Arrangement of the site 19.10.2019

Arrangement of the site

In the cooking it is believed that a good salad will work out if no more than 5 different ingredients are used in it. And such a well-known dish, as stew is much delicious, the more different vegetables in it will be used. Recipes stew can be divided into two large categories - meat and vegetable. Unlike stew in which meat is used, you can cook any much faster.

For instance, vegetable stew with potatoes, eggplants and zucchi Preparing in a pan in just 20 minutes. Such an easy-to-cook vegetarian dish will become an excellent garnish for dinner or lunch. Despite the low calorie, which is not a bit of 70 kkal per 100 gr., The dish satisfy enough due to potatoes.

Ingredients:

Potatoes - 4-5 pcs.,
Half zucchini,
Half eggplant,
Carrot - 1 pc.,
Bulgarian pepper - 1 pc.,
Onions - 1 pc.,
Salt and spices
Vegetable oil.

Vegetable stew with potatoes - recipe

Before cooking, all the vegetables should be washed. Carrots, onions and potatoes Clean from the peel. Now you can proceed to cutting vegetables. Potatoes cut into cubes.

Thin mugs lie carrots.

Also cubes of small sizes Cut the Bulgarian pepper.

Vegetable stew with potatoes. Photo

One of the most simple seasonal dishes is vegetable stew with eggplants and zucchini. Light, bright, very useful and tasty. A real find for those who adhere to the principles of balanced nutrition or vegetarianism. The recipe for vegetable stew with zucchini and eggplants is very successful and in the composition of the ingredients and the fact that it does not require any culinary skills. So that the vegetables do not digest and retain their natural taste, cutting are large, and prepare on low heat. Observing the sequence of adding products, in 25-30 minutes you can easily prepare a delicious second dish to dinner or light dinner.

Ingredients

To prepare a delicious stew from vegetables, you will need:

zucchini large - 1 pc (600-700 g);
fleshy ripe tomatoes - 3-4 pieces;
eggplants are small - 2 pcs;
onion - 1 pc;
sweet pepper - 2 pcs;
carrot - 1-2 pieces;
sunflower oil - 4-5 tbsp. l;
black pepper - 0.5 h. l;
paprika - 1 tsp;
molotai turmeric - 0.5-1 h. l;
parsley - 1 beam;
salt - 1 tsp. + in stew to taste.
water or vegetable broth - 0.5 glasses.

How to prepare vegetable stew with zucchi and eggplant. Recipe

Vegetables are not completely fine, so that the pieces remain entirely. Mature zucchini with dense skin and seeds necessarily clean, cutting a thin layer of the peel and sulfing a soft middle or removing only seeds. We cut the zucchini pulp cubes. Eggplants apply a little smaller zucchini. It is not necessary to clean them, the skin gives a kind of taste, but if you do not like it, then sliced \u200b\u200bthe skin. Tomatoes and peppers are cut by pieces of an arbitrary shape, onions with chinching semirings, carrots slices.

Eggplants need to be prepared. We sprinkle a large salt (1 teaspoon) for more intensive selection of bitter juice. Mix, let it stand for 15-20 minutes.

First in preheated oil we send onions. Heating, he will give his aroma of oil, softens and demuriate a little. Following the carrots, fry for a few minutes.

Add sweet pepper. Fire increase slightly. Pepper will give juice to be evaporated and slightly fry vegetables.

Fiering peppers, lay tomatoes in the pan. We season vegetable stew with spices: turmeric, red and black and add chili for sharpness. Although the sharp stew will succeed and thanks to eggplants. So do not overdo with pepper, it is better to add to the plates if you want.

We lay off the zucchini, we sat down and put the cover with a lid for about ten minutes. If the zucchini is not juicy, then we pour some water, otherwise the vegetables will be burned.

We leave stew on weak fire and engaged in eggplants. Bitter juice pour. Cubes are immersed in a bowl with cold water, rinse from bitterness. Then we pour out into the colander, we substitute under the flow water and rinse again. Press, but not much. Pour in the pan with vegetables. We again cover the lid and leave languish with a weak heating for 15 minutes.

With slow carving, the vegetables will soften, but will retain the form. A vegetable stew from zucchini with eggplants, pepper and tomatoes will be juicy and very tasty. Multicolored vegetables cubes look very appetizing!

There was a little more than half an hour, and a delicious vegetable stew with zucchini and eggplants is completely ready. Not necessarily to serve it hot. Colding, vegetables acquire a completely different taste, more rich, piquant. You can apply as a cold snack, and in the hot form it goes well as a garnish to boiled rheaver as an independent dish. Bon Appetit!

Now summer and is the time to prepare various dishes in which seasonal products growing at this time of year in abundance. Vegetable stew recipe with eggplants and zucchini is a seasonal summer dish, which turns out delicious as hot and cold. There is a lot about the benefits of fresh vegetables, but it will say from myself that eggplants are truly the king of vegetables. Eggplants have a rich mineral composition: potassium, iron, manganese, calcium, magnesium, sodium, chromium, zinc, sulfur, iodine, etc. Also contain organic acids, fiber, vitamins B, vitamin A, C and R. , eggplants or cinema as we also call them - this is a product that contains little calorie. The same small-calorie product is a zucchini. The zucchini from eggplant is characterized by the fact that it is watery and thus in combination with a good mineral composition has functions of regulating the water-salt balance in the human body.

Ingredients

- Zucchini large 1 pc
- eggplants small 3 pcs
- onion 1 pc
-Pomidors of medium size 2 pcs
- vegetable oil 50 g
- Parsley / Dill 100 g
- Bulgarian pepper 1 pc
- Sol
- Pepper black ground
- Provencal herbs
- garlic 3 teeth

Cooking

To prepare a vegetable stew with zucchini with the addition of eggplants, you must first cut down the onions quite finely, cut the bell pepper straw and fry these vegetables on the vegetable oil to golden color. Then if a large zucchini, then you need to cut it on the quarter, add to the bow with Bulgarian pepper and start to extinguish the vegetable stew in the pan until zashchka will not soften. Since eggplants have a softer structure, they must be cut by semirings and add to the zucchini, onions and Bulgarian peppers 5 minutes after the beginning of extinguishing stew from vegetables with zucchini. At this stage can be salted, add dried olive herbs and ground black pepper.

After that, you need a delicious vegetable stew mix and stew on medium heat further. Periodically steag from zucchini, onions, Bulgarian pepper and eggplant need to mix, but not so often so that vegetables do not lose their integrity. If, during the extinguishing of vegetable stew from onions, zucchini, Bulgarian pepper and eggplant to burn vegetable oil, then it is necessary to pour it a bit. This is because the eggplants with frying absorb many oils. Water when cooking vegetable stew with zucchini is better not to add. Vegetable stew with eggplants, onions, bell pepper and zucchi during extinguishing and so highlights a lot of juice and better vegetable stew with eggplant recipe with zucchini cooking in its own juice. 10 minutes before the end of the preparation of stew from vegetables, it is necessary to add tomatoes chopped with slices and chopped garlic.

Then mix the delicious vegetable stew with zucchini, tomatoes, garlic and eggplants and stew until readiness. Stew from vegetables with eggplants, onions, tomatoes, zucchi, garlic and bell pepper should be prepared for no more than 30 minutes. With a longer thermal processing, fresh vegetables lose their vitamins and useful properties. At the end of cooking in a vegetable stew in a pan, a recipe with zucchini, tomatoes and eggplants need to add chopped dill, parsley, mix and can be served. In the recipe, a fresh greens must be present in the recipe of stew from vegetables and not necessarily to let her wash and soften together with other vegetables. Let it be better in fresh and juicy in the finished tasty stew from vegetables.

What can be prepared from any and favorite seasonal vegetables or from those ingredients that grew on the garden in their own garden.

Such summer dishes are always useful, vitamin, and the taste is dislike - after all, vegetables, tramored summer air, sun and fertile soil are collected in one plate. And then from these wonderful vegetables, with a good mood, a quick and simple dish is preparing - stew!

I suggest make a vegetable stew with eggplants, zucchini and cabbage, I like this combination: the cinema is well delighted, rumbling, zucchini give juice, and stewed cabbage - their original taste.

Today's dish differs from the standard, which is so often prepared in winter. We will make vegetable dishes without starch potatoes, because the satiety of so give eggplants. We also add young zucchini, a little replied onion and garlic for fragrance, and ripe tomatoes that give a thick and expressive taste due to their juice.

Tip!Cook in a cast-iron frying pan or a cauldron with thick walls, then vegetables will preserve their structure better, do not digest and will not absorb a lot of oil, giving your juice in return. Vegetables stew in the cast iron pan always tastier!

Ingredients:

1 large eggplant;
1 zucchini;
1/4 small cabbage kochana or 300 g;
1 carrot;
1 onion (medium size);
2 cloves of garlic;
2 tomatoes;
1 tbsp. l. tomato paste;
2 peas of black pepper;
salt, black ground pepper;
greens for decoration at will

Recipe for vegetable stew with zucchi and eggplants

Onions and garlic cleansing from the peel. Cut rings or half rings onions, and garlic with small cubes. Carrots cut half rings.

Fry on the vegetable oil onion and garlic.

How to smash - carrots.

Next - eggplants with a large cube. It is not necessary to soak the shiny in advance, let them stew and drink with vegetable juice. Eggplants should be fried to a golden crust.

Zucchini and cabbage put together at the same time. From that moment on, everything under the lid.

And after 2 minutes we lay the tomatoes.

And tomato paste. As well as scenarfish peppers.

Tomm under the lid until all vegetables are ready. And 5 to this point - Solim and Pepper to taste.

We lay on a juicy, thick vegetable stew with eggplants and zucchini on the plate, and decorated with fresh greens. I have basil leaves.

Bon Appetit!

Ragu from eggplants and zucchini - a dish primarily dietary, vegetable and useful. It is quite suitable for vegetarian nutrition and in the post. Many cookies are fried vegetables, but I advise those who are contraindicated all roasted, prepare my version of such a stew. Butters are practically no All products are undergoing heat treatment. The dish is obtained very tasty and not at all fat.

For cooking eggplant and zucchini, we will need such products (see photos): eggplant, zucchini, carrot, onion, pepper Bulgarian sweet, tomatoes or tomato juice, flour, sunflower oil, salt, sugar.

The onions must be flushed and cleaned, and then cut into any way. In a saucepan with a thick bottom (or deep frying pan, a casserole), pour some vegetable oil and lay out chopped onions.

Carrots clean, wash and cut arbitrarily, but better circles. Add to the pan to the bow.

My zucchini and cutting cubes. If he is young, then it is not necessary to clean. Add to a saucepan.

Mike eggplant. Cutting a fruit and tail of vegetable. Cut the circles with a thickness of approximately 1 cm. Large mugs cut into two parts. Each circle is collapsed in flour.

We lay out in a pan to onions, carrots and zaq.

Bulgarian pepper, we remove the seed box and finely cut.

Add tomato juice to the listed vegetables or crushed fresh tomatoes.

Pour a glass of water into the pan and put on the stove. Cover the lid and shop on medium heat. After 15 minutes, the vegetables will be allowed a lot of juice. Mix all ingredients in a saucepan. Solim to taste and if the tomato is sour, add sugar. Something before the preparedness of vegetables is 20-25 minutes.