Vegetable stew is exactly the dish that needs to be prepared in the summer, when there are an abundance of zucchini, eggplants, tomatoes, bell peppers on the shelves. The dish is healthy and delicious!
Cooking description:
The vegetable stew with potatoes and zucchini is quick and easy to prepare. The dish is vegetarian and lean. Suitable for everyone who adheres to a healthy lifestyle and prefers food containing a minimum of calories. The set of vegetables can be anything to your taste, but potatoes, onions, carrots, and zucchini should remain unchanged. In addition to salt and black pepper, you can add any spices.
Purpose: For lunch / For dinner
Main ingredient: Vegetables / Potatoes / Zucchini
Dish: Main dishes / Stew
Diet: Lean dishes / Vegetarian food
Ingredients:
- Potatoes - 3-4 Pieces
- Carrots - 1 Piece
- Onion - 1 Piece
- Zucchini - 1 Piece
- Bulgarian pepper - 1 Piece
- White cabbage - 150 Grams
- Garlic - 2 Cloves
- Sunflower oil - 20 Milliliters
- Salt - To taste
- Ground black pepper - To taste
Servings: 6
How to make Vegetable Stew with Potatoes and Zucchini
Prepare the ingredients for your vegetable stew. Peel, wash and chop the onions. Place in a cauldron or nonstick saucepan. Peel, wash and chop the carrots. Add to onions. Pour in the sunflower oil and simmer the carrots and onions, stirring occasionally for 7-8 minutes. After the potatoes, peel, wash and chop not very finely. Place in a saucepan. Wash and peel the zucchini. Young ones with thin skin can not be peeled. Cut the courgettes into cubes and add to the saucepan. Cut the cabbage into thin strips and place in a saucepan.
