First, let's cut the carrots. Choose the cutting size at your discretion. You can cut into strips, circles, semi-circles or grate.

Cut the onion into cubes (although you can stop at half rings).

We clean the bell pepper and chop it into small pieces.

Pour vegetable oil into a frying pan, add the onion and fry it until transparent (5 minutes), then add carrots and pepper. Sauté vegetables for 7 minutes.

Now peel and cut the potatoes.

We also clean the eggplants (since their skin is quite tough) and cut them into small pieces.

If your pan is not large enough or you are making a double batch, transfer the onions, carrots and peppers to the pan and fry the following vegetables in the pan. We cook everything in a deep pan, so we add potatoes and eggplants to the sautéed vegetables.

Meanwhile, cut the zucchini.

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Cut the cabbage into cubes or shred into strips.

Add the cooled ingredients to the pan. Fry for 5 minutes.

Add a little water, salt and pepper, cover with a lid and simmer for 30-35 minutes. Five minutes before readiness, add chopped herbs.

Serve the finished dish hot either on its own or with any meat addition.

We invite you to prepare a dish that vegetable lovers will definitely appreciate. Our offer is a vegetable stew with zucchini and potatoes. These “popular” ingredients are supplemented with carrots, onions, cabbage and tomatoes. Such a vegetable union will not leave anyone indifferent. Vegetable stew with zucchini and potatoes can be served with fish or meat appetizers. It can also be served as a full lunch or dinner; the dish can be considered vegetarian and lenten.

Taste Info Main courses of vegetables / Second: zucchini and eggplant

Ingredients

• Zucchini – 1/2 piece;
• Potatoes – 3-4 pieces;
• Onions – 1 piece;
• Bell pepper – 1-2 pieces;
• White cabbage – 1/4 head;
• Tomato – 1-2 pieces;
• Carrots – 1 piece;
• Vegetable oil – 60 ml;
• Salt - to taste;
• Ground pepper - to taste;
• Fresh herbs - 2-3 sprigs.

How to cook a delicious vegetable stew with zucchini, potatoes and carrots

Prepare all ingredients stated in the food list according to the quantities indicated. Vegetable stew will be cooked in a frying pan. Choose dishes with high sides or take a stewpan. Start preparing the vegetable dish by shredding the cabbage. Just first remove the top leaves from the head of cabbage. Chop white cabbage in the same way as for borscht or cabbage soup. Pour any vegetable oil into the frying pan, then add the chopped cabbage. Immediately season the ingredient with a little salt and stir.

Start simmering the cabbage over low heat. At the same time, prepare the remaining ingredients for the stew. Peel the zucchini and carrots. Remove the seeds from the zucchini (if the fruit is not young). We use overripe zucchini, cut off the peel, and remove the seeds. Cut the zucchini into small cubes. Do the same with carrots. Add the chopped ingredients to the cabbage.

Peel the onions and remove the seed capsule from the bell pepper. Chop the onion and cut the sweet bell pepper into strips or cubes. Place these vegetable components in the pan as well. Stir the ingredients periodically.

Wash the potato tubers for vegetable stew, remove the peel with a vegetable slicer (or a regular knife). Cut the potatoes into wedge-shaped pieces. Add the potato slices to the rest of the ingredients in the pan.

The only vegetable we have left is tomato. Chop a clean tomato into cubes and add to the pan.

Season all the crushed ingredients again with salt and ground pepper. Simmer the vegetable stew over low heat, covered, for about half an hour until all ingredients are cooked. If necessary, add a little boiled water. Instead of water, you can add tomato juice or broth if desired.

At the end of cooking, sprinkle the finished vegetable stew with chopped fresh herbs. If this ingredient is not available at the time of preparing the dish, replace it with dried herbs.

An appetizing vegetable stew with zucchini and potatoes is ready! Bon appetit!

Cooking vegetable stew with zucchini, cabbage and potatoes.

Let's move on to preparing the vegetable stew and cook the zucchini first. Wash them, peel them and cut them into 0.5-0.7cm cubes. Fry the chopped zucchini in a heated frying pan with vegetable oil. Allow the moisture to evaporate from the zucchini and then lightly fry it.

Place the fried zucchini in a saucepan.

and add grated or diced carrots to it and sauté the vegetables together. You can also add sweet pepper, cut into strips.

Add tomato to the sautéed vegetables. When preparing vegetable stew, you can use chopped fresh tomatoes or tomato paste, slightly diluted with water. Simmer the vegetables for a few minutes along with the tomato.

Pour the stewed vegetables into the pan with the zucchini.

Peel the potatoes, cut into cubes and fry lightly in vegetable oil.

We also put the lightly fried potatoes in a saucepan for our future stew.

Cut the cabbage into cubes and lightly fry.

Pour the cabbage into the pan. Now the vegetables in the stew need to be stewed. To do this, add a little water to the pan, salt and pepper to taste and simmer over low heat for 15-20 minutes from the moment it boils (the most important thing is to have time to cook).

Let's prepare everything you need to prepare the stew. Let's wash the vegetables. You can clean everything you need right away. But since stewing each individual product takes time to stew, we will clean everything during the cooking process.

Peel the onion and chop finely.

Take a frying pan with a thick bottom, heat it up and fry the onion in sunflower oil until golden.

Vegetables are added to the stew in order, according to the degree of hardness, so that it does not boil over. While the onions are frying, peel the potatoes and cut them into cubes. It is better to chop vegetables for stew finely, then the finished dish will look very appetizing.

Add the potatoes to the onions and continue to fry over medium heat. Stir occasionally and make sure that the potatoes do not burn.

While the potatoes and onions are frying, let's start with the zucchini. Thinly slice the skin and cut into cubes. You don’t have to remove the seeds from a young zucchini, but if the zucchini is large, then they are large and coarse. It is better to remove them and not use them in cooking.

Add zucchini and a mixture of Brussels sprouts and broccoli to the potatoes and onions. During the season, you can take fresh cabbage, and in winter use frozen semi-finished product.

Close everything with a lid and leave to simmer for thirty minutes, stirring occasionally so that the stew does not burn.

While our stew is stewing, finely chop the garlic and herbs for decoration. For us it's fresh green onions. You can use parsley, cilantro, dill, basil.

For brightness and a good mood at lunch, we’ll add canned corn to our stew. Corn can be replaced with orange or red bell pepper, cut into pieces. You can also add canned green peas. For flavor, add finely chopped garlic. If you like it spicy, you can add a little chili pepper.

At the last stage of cooking, add salt and spices and leave to simmer for another 10 minutes. For spices we use a mixture of peppers, Provençal herbs, turmeric, and suneli hops. Spices give a unique aroma to our dish, and also add many useful substances. You can also turn off the heat and leave the stew to simmer for another 30 minutes with the lid closed.

What can be prepared from any of your favorite seasonal vegetables or from those ingredients that grew in the garden in your own garden.

Such summer dishes are always healthy, full of vitamins, and the taste is incomparable - after all, vegetables nourished by summer air, sun and fertile soil are collected in one plate. And then, with a good mood, these wonderful vegetables are used to prepare a quick and simple dish - stew!

I suggest making a vegetable stew with eggplants, zucchini and cabbage, I like this combination: the blue ones are well fried, browned, the zucchini gives juice, and the stewed cabbage has its own original taste.

Today's dish is different from the standard one that is so often prepared in winter. We will make a vegetable dish without starchy potatoes, because eggplants already provide satiety. We will also add young zucchini, a little onion and garlic for flavor, and ripe tomatoes, which give a thick and expressive taste due to their juice.

Advice! Cook in a cast-iron frying pan or casserole with thick walls, then the vegetables will better retain their structure, will not overcook and will not absorb a lot of oil, giving up their juice in return. Vegetables stewed in a cast iron frying pan always taste better!

Ingredients:

• 1 large eggplant;
• 1 zucchini;
• 1/4 small head of cabbage or 300 g;
• 1 carrot;
• 1 onion (medium size);
• 2 cloves of garlic;
• 2 tomatoes;
• 1 tbsp. l. tomato paste;
• 2 black peppercorns;
• salt, ground black pepper;
• greenery for garnish, optional

Recipe for vegetable stew with zucchini and eggplant

Peel the onions and garlic. Cut the onion into rings or half rings and the garlic into small cubes. Cut the carrots into half rings.

Fry onion and garlic in vegetable oil.

As soon as they brown, the carrots.

Next - eggplants in large cubes. There is no need to soak the little blue ones in advance; let them stew and soak in vegetable juice. The eggplants should be fried until golden brown.

Add zucchini and cabbage at the same time. From now on, we simmer everything under the lid.

And after 2 minutes add the tomatoes.

And tomato paste. And also allspice peas.

Simmer under the lid until all vegetables are ready. And 5 before this moment, add salt and pepper to taste.

Place a juicy, thick vegetable stew with eggplants and zucchini on a plate and garnish with fresh herbs. I have basil leaves.

Bon appetit!