Date of publication: 09/28/2017

Vegetable stew in the summer, in any form, cold or hot, is 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 various 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 and cut off the ends on both sides, cut them 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. Use sweet peppers whenever possible. 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. Place them in boiling water for 2-3 minutes, after which you can take them out and put them in cold water so that you can 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 a hot one, don't forget to stir it right away.

10. When the onion becomes transparent, add Bell pepper. Mix everything again. At the same time you can add hot pepper, if you love. 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, black ground pepper, you can also add red. 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 peppers, 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. B ready salad We send all the chopped greens. We have here and green onions, and parsley, and green feathers 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 give juice and with it the bitterness drains away.

2. We also cut the potatoes into large cubes. We will cook the potatoes separately. Pour some water into the pan, add salt, add the 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 the chopped in large pieces Bell pepper.

Vegetable stew is tasty dish, which is easily absorbed by the body, helps saturate it with vitamins and useful minerals. You can prepare this dish from a wide variety of vegetable combinations. Potatoes, zucchini, sweet peppers, onions, carrots, tomatoes, eggplants, all types of cabbage, squash, black Eyed Peas, pumpkin, beets.

Which vegetables to choose in the cooking process is a matter of taste. For example, some people really like a rustic stew made from turnips, potatoes, Jerusalem artichoke, and young corn of milky ripeness. Others like stews with rich spicy taste, so celery root, parsley, garlic, herbs, spices and even lemon juice. Real gourmets cook vegetable stew with mushrooms or beans - green peas, chickpeas, beans. Soften and improve taste palette you can by putting a little cream or sour cream in the cauldron.

You can prepare an appetizing vegetable stew at any time of the year, using not only fresh, but also frozen, canned vegetables. Before cooking, vegetables are peeled, cut into strips or cubes, sautéed in animal fat or oil (butter, vegetable), or immediately stewed. Heat treatment You can cook vegetables on the stove, or use an oven or multicooker.

Vegetable stew is served both hot and cold. It can be a stand-alone dish or an excellent addition to meat snacks, for porridge, spaghetti. The site presents excellent variations of vegetable stews.

Vegetables are healthy and tasty all year round. Therefore, I suggest you prepare a vegetable stew with eggplant and potatoes for lunch. There is little time spent, but maximum pleasure. After all, the vegetables in this dish are harmonious...

Listing the universal autumn recipes, we should especially highlight the stew - it can be prepared from various vegetables without observing strict proportions. Our dish today includes pumpkin, zucchini, eggplant, peppers, onions, and carrots.

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. To make the dish look aesthetically pleasing, all ingredients must be cut into equal pieces. It is preferable that it be fine cutting, 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 calls for 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 benefit for health and a minimum of calories - cooking the dish should be without extra 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 decreasing 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. Various recipes will delight any gourmet, giving an ordinary dish a special taste.

Italian taste of summer

Lung Italian dish will great snack on a summer day. Bright colors and unusual combinations flavors will give pleasure to 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 The best choice is pumpkin squash.

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 - hearty mexican dish, which 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. Large tomatoes also divide into 4 parts, cut into half rings.

If used canned beans and corn, then drain the water. It is preferable to choose fillet from chicken meat. Cut the chicken into randomly shaped pieces of medium size.

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

This delicious French dish is 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 would 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 big amount 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 richer taste you should use different varieties 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, for a vegetable stew with meat in an Irish slow cooker to be 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 in 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 full readiness potatoes.

Spanish flamenco with pisto

Pisto - traditional vegetarian dish Spain. The recipe for vegetable stew with zucchini is completely simple. And the advantage of this dish is that it is beautiful in all its manifestations: it is served as independent dish and as a side dish, eaten hot or 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 excess liquid, then there is no need to cover it with a lid.

Bell pepper - the highlight of the program

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

• 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 color range. 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 hearty dishes, in particular, vegetable stews. The main component in it after potatoes is a large number of meat products. How to cook such a vegetable stew with meat to please the man you love? Simply and easily!

• 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- 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. Such an ordinary, but healthy and tasty dish should definitely be present at family table. And what is noteworthy: different cuts products does not in any way affect the taste of the dish.

• 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 on a 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.

Vegetable stew can be prepared at any time of the year, but it is in the summer that it acquires its special taste, which can be called “fresh”. Moreover, just collected vegetables also contain maximum amount vitamins so necessary for our health. So let's not hesitate! We urgently go to the garden or market and to the stove to cook a delicious stew!

A few words about the stew

Vegetable stew was born after the classic one, consisting of meat ingredients. French dish“to stimulate appetite” had several prototypes in the culture of ancient civilizations, but its modern version has reached us precisely in the European format.

Stew, as a dish, requires many components. It consists of small, pre-fried pieces different types products combined together and stewed in a thick delicious sauce. Vegetable stew is prepared from both fresh (summer) and canned (winter) vegetables. In the warm season, a lot of fresh herbs are put into this dish, and closer to autumn, mushrooms begin to appear in it.

Secrets of cooking stew

A delicious vegetable stew is prepared from two or three types of vegetables, combined with each other or in equal proportion, or so that one is the leader, and the rest are accompanying, helping the taste to unfold.

Each vegetable has its own density, which affects its cooking time. “Dense” potatoes and carrots are put into the stew first, and only then are the softer, quickly stewed vegetables. It is customary to add onions at the beginning, garlic and cheese a minute before the dish is ready.

When choosing spices for stews, you need to take into account the compatibility of the latter with certain types of vegetables: for example, basil is best suited to tomatoes, cumin - to cabbage, garlic - to eggplants. Fresh herbs and pepper harmonize well with all vegetables.

The aesthetic side of the issue in preparing stew is no less important than the taste. Do you want the finished dish to look beautiful? Cut vegetables into pieces of the same size and shape.

Vegetable stew can be prepared in two ways:

1. Collect all the vegetables together in a ceramic dish or pan with thick walls and simmer them either on the stove or in the oven (the latter option is preferable, as it allows you to get a more delicious stew).

2. Fry each type of vegetable separately, then do the same as indicated in point one.

Delicious recipes Vegetable stew includes both classic Russian dishes and those that are loved in other countries of the world.

Potato stew

№1. Four potatoes, two small carrots and one onion, cut into slices, fry, then pour tomato sauce and simmer for twenty minutes. As soon as the stew is almost ready, add one hundred to one hundred and fifty grams to it green peas, salt and black pepper. Before serving, sprinkle the dish with finely chopped dill or parsley.

№2. Cut one kilogram of potatoes into cubes and fry. Add to it two finely chopped onions, six hundred grams of diced eggplant, two red bell peppers and fry again. Add one tablespoon of fresh oregano, three cloves of garlic, salt and pepper to the stew. Boil six hundred grams of tomatoes for one minute, remove the skin, chop coarsely and add to the stew. Mix everything thoroughly and bake in the oven for forty-five minutes. Decorate the finished dish with one bunch of finely chopped parsley.

№3. Cut five hundred grams of potatoes into large cubes and cook until half cooked. Cut three hundred and fifty grams of champignons and one onion into pieces and fry in vegetable oil. Mix potatoes with broth, mushrooms, onions, two hundred grams of chopped white cabbage, one carrot, salt and pepper. Simmer for five to ten minutes. Serve with chopped fresh herbs.

Cabbage stew

№1. Twenty grams dried mushrooms soak in warm water, then cook in it for about thirty minutes. Cut one and a half kilograms of kohlrabi into cubes and cook for ten minutes in salted water. Mix together one tablespoon wheat flour, sautéed in butter, five tablespoons of dry white wine, two hundred grams mushroom broth, two hundred grams heavy cream and four hundred grams of cabbage broth. Cook the resulting mass for ten minutes, stirring continuously. IN ready sauce add mushrooms and kohlrabi, add salt, pepper and one and a half tablespoons of chopped chervil and cook over low heat for five minutes. Sprinkle the finished dish with one tablespoon of chervil.

№2. Boil the leaves of one head of cabbage in salted water and place on a greased baking sheet. In them we put a rice mass prepared from lightly fried two or three onions, one hundred and fifty grams of boiled and also a little fried rice, several chopped eggs (to taste), fifty grams grated cheese, salt, black pepper and parsley. Cover the rice mass cabbage leaves. Fill the baking tray with the stew hot water and put it in the oven. As soon as the dish is almost ready, fill it with eggs beaten with fifty grams of grated cheese.

№3 . Cut five hundred grams of cauliflower into inflorescences and cook in salted water until half cooked. Fry one head of finely chopped onion and a small carrot in vegetable oil. Add four coarsely chopped tomatoes to them and simmer for five minutes. Pour in the stew vegetable broth, put two diced potatoes in it and simmer under the lid for ten to fifteen minutes. Before finishing cooking, add to the stew cauliflower, ground coriander, pepper and simmer until the potatoes are ready.

Zucchini stew

Peel three hundred grams of zucchini, cut into cubes, fry in vegetable oil until golden color and transfer to a saucepan. In the remaining oil, fry one head of finely chopped onion and two tomatoes, divided into slices, then combine them with zucchini. Add one hundred and fifty grams of finely shredded cabbage, pour small quantity water and simmer until the vegetables soften. In the almost finished stew, add one hundred and fifty grams of sour cream, add salt and simmer for five to ten minutes.

Eggplant stew

On one tablespoon butter fry one chopped onion mixed with one clove of chopped garlic. Add to the container three bell peppers cut into rings, three eggplants cut into cubes, three zucchini cut into slices, divided into eight slices each, four tomatoes, black pepper and bay leaf. Simmer the stew over low heat. Bake the prepared vegetable mass in the oven, sprinkling it with one hundred grams of grated cheese.

Chanfotta (Sicilian stew)

In a large saucepan, fry one onion, one stalk of celery and basil for two minutes. Add seven hundred grams of pureed tomatoes to them, mix thoroughly and bring to a boil. We put seven hundred grams of diced potatoes, two eggplants and two zucchini into the stew. Salt, pepper, simmer over low heat for twenty minutes. Add seven hundred grams of yellow bell pepper and simmer for another five to ten minutes.

Vegetable stew with coconut milk

For five minutes over low heat in three hundred milliliters of water, cook two hundred and thirty grams of potatoes, one hundred and fifty grams of carrots and one hundred and twenty grams of green beans (potatoes and carrots are best cut into large cubes - five centimeters each). Add diced eggplant to the vegetables, pour two hundred grams into the stew coconut milk, add salt, bring to a boil and simmer over low heat for five to seven minutes. Fry six curry leaves, seeded and finely chopped, in olive oil for twenty seconds. dried pepper chili, one teaspoon of cumin, one teaspoon of coriander and half a teaspoon of turmeric. Mix spices with vegetables. The stew is ready.

Indian vegetable stew

In one tablespoon of vegetable oil, fry one small, finely chopped onion until golden brown. Add a crushed clove of garlic to it, fry for another minute, then add one teaspoon of cumin seeds, a quarter teaspoon of chili powder, the same amount of turmeric and salt (to taste). Mix everything thoroughly. We send one to the stew Green pepper chili and four pieces of diced boiled beets. Fry vegetable mixture two minutes. Add three chopped carrots to the stew and fry for another five minutes. Pour one glass of coconut milk over the vegetables and bring to a boil. Serve the finished dish with fresh herbs.

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 all have one thing in common and important rule, vegetables are stewed in their own juice or in a specially prepared sauce and sour cream. Spanish stew this is nothing more than pisto, 🙂, in France they gave it this name - ratatouille, in Italy they call it caponata, in Georgia - generally the funny name ajapsandali with hot pepper Chile.

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. 🙂

Feed like this healthy treat You can use 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
• Onion - 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, zucchini and eggplant are always 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 take it out and immediately put it in 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 next action This is bell pepper, put it in there too.

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 look, when it’s summer outside and you really want something stewed and tasty. How to cook so that everyone just “eats their fingers” :) A budget option, so to speak, economical, 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. And 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, also remove it with a special knife or vegetable peeler.

2. Remove the skin from the tomatoes by pouring boiling water over them in a bowl, then hot water change 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 onion 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.
• Onion - 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, mix.

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... regular option 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, 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
• greenery

Cooking method:

1. Cut fresh young potatoes into small pieces. Using a special knife, 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. Chicken meat or chicken fillet cut 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 the jar canned peas. Place on a plate and stir. Vegetable stew, its preparation will give you unusual taste 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 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 option uses unusual spices, you can take 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 easy option 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 in 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 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, this is 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 and place potatoes, eggplants, zucchini, onions there, 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.

Well, that's all for me. I wish everyone have a great day and a cheerful, mischievous mood. Until next time. Bye bye!

P.S. Anecdote of the day: On the porch near the store, an elderly woman stands and sells tomatoes. Huge inscription:
— Tomatoes from Chernobyl. A man comes up and says:
- What are you talking about?! Will anyone buy them, why did I write that!
- They take it, my dear, they take it just like that. Some for the mother-in-law, some for the son-in-law...