Vegetable stew with eggplants and zucchini in the oven. Stew in the oven Stew in the oven

Vegetables are a losing weight person's best friend. The simplest thing you can do is cook stewed vegetables in the oven. Vegetable stew with zucchini, eggplant and cabbage turns out very appetizing, despite the diet. But I won’t tell you how to achieve an incomparable taste while maintaining an absolute diet. Just kidding, read on - I won’t hide anything.

When frying, vegetables absorb a lot of fat, so it is recommended to avoid this cooking method when on a diet. Vegetable stew in the oven is prepared with a minimum of oil; instead, liquid is used, preferably tasty. This can be diet or tomato juice. Of course, you can add water, but it certainly won’t add any flavor to the dish.

The set of products can be anything, use available products depending on the season. I love variety, so my stewed vegetable stew definitely contains eggplant and zucchini, as well as onions and carrots. But peppers, cabbage, beans are situational vegetables, I use them if they are available. Variety is the key to rich taste.

A few ingredients does not mean simple and tasteless, for example, mine with tomatoes is simple in composition, but it reveals an abyss of taste due to the combination of cheese and vegetables. So experiment. In summer, use seasonal products; in winter, you can prepare stewed vegetables from frozen ones, which are sold in every supermarket.

In addition to the stew, for dietary variety, I can recommend it - a very fragrant and original dish.

I'm cooking vegetable stew in the oven. However, if you are limited in kitchen appliances, you can also use a stove. In this case, vegetables should be prepared according to the same principle.

Vegetable stew with eggplants and zucchini in the oven

Ingredients

• 1 small carrot
• 1 large onion
• 200 g zucchini
• 200 g eggplant
• 100 gr bell pepper
• 200 g green beans
• 200 g cauliflower (this is a great option to cook)
• 1 tbsp. l. vegetable oil
• salt, pepper, herbs

Vegetable stew kcal per 100 g - 50 kcal
proteins/fats/carbohydrates - 6.2/ 2.3/ 5.9

How to cook stewed vegetables in the oven

• The baking dishes are heated in the oven, preheated to 200 degrees. The hot form is brushed with oil.
• Grate the carrots, cut the onion into small pieces, pour into a hot, oiled baking sheet, mix and place in the oven for 5 minutes.
• At the second stage, add diced zucchini, eggplant, and cauliflower disassembled into inflorescences to the dietary vegetable stew. If one of the ingredients is missing, preparing the dish with a different set of ingredients will not spoil the dish. If frozen vegetables are used, they are added at this stage. As correctly written in detail in a separate article, it is available here.
• Pour a few tablespoons of broth or water into the bowl with vegetables and place in the oven for 10-15 minutes. Then add bell pepper, fresh green beans, salt and spices. Mix.
• Stewed vegetables are cooked in the oven for about 30 minutes. It is necessary to stir the vegetables periodically and add liquid as needed.

In total, the vegetable stew spends 45-60 minutes in the oven - depending on the degree of doneness you like the vegetables. If you keep them in the oven longer, the pieces will bake and become completely soft, but they will retain their shape. For those who like vegetables with a slight crunch, 45 minutes is enough. Fresh herbs are added just before serving.

Don't know what to serve with vegetable stew with zucchini and eggplant? Meat would be an excellent addition -

What could be better for fans of vegetable dishes than vegetable stew? And if it is made from vegetables grown in your own garden, it simply has no price. This dish is amazingly simple to prepare – even a novice young housewife can handle it. And you can cook it both in the oven and on the burner. A vegetable stew can include a variety of vegetables (as they say, whatever you can get your hands on). And the more different vegetables there are in a dish, the more aromatic, tastier and brighter its taste will be. And the proportions of different vegetables can be either equal or vary (some more, some less). In addition to vegetables, vegetable stew also allows the presence of meat or mushrooms. This is optional. I prefer pure vegetable taste and try to put all vegetables in equal proportions.

Vegetable stew in the oven on the website

I only cook it in the oven and without a drop of sunflower oil.

cabbage, potatoes, zucchini, tomato, eggplant, onion, bell pepper, carrots, salt.

Standard set of products for vegetable stew on the site

Cooking vegetable stew in the oven according to photo recipe steps:

Preparing the vegetables. First, peel and rinse all the vegetables.

Vegetable stew in the oven on the website

We chop the vegetables: chop the onion not very finely, grate the carrots on a coarse grater (or you can cut them into cubes), cut the potatoes into small slices, peppers and cabbage into strips.

Vegetable stew in the oven on the website

We also cut the zucchini and eggplant into large strips, and the tomatoes into slices.

Vegetable stew in the oven on the website
Vegetable stew in the oven on the website

Place the vegetables in a ceramic pan (Ceramic roasting pot). Vegetables are usually planted in rows. Mostly white vegetables are placed on the bottom and colored ones on top. I start with cabbage, then add some carrots and peppers.

Vegetable stew in the oven on the website
Vegetable stew in the oven on the website
Vegetable stew in the oven on the website
Vegetable stew in the oven on the website

Well, on top are the rest of the carrots and tomatoes.

Vegetable stew in the oven on the website
Vegetable stew in the oven on the website

In a glass of water, dilute a teaspoon of salt (there is no need for excess salt) and pour it into a saucepan with vegetables.

Vegetable stew in the oven on the website
Vegetable stew in the oven on the website

Cover the pan with a lid (if not, with foil) and keep it in an oven preheated to 220°C for an hour to an hour and a half. When the vegetables become soft, the dish is ready. It couldn't be simpler. I usually immediately place the prepared vegetable stew in a larger frying pan and stir. This gives all the vegetables a nice color.

Vegetable stew in the oven on the website

All that remains is to place the stew on plates and sprinkle with herbs.

A stew of various vegetables is rightfully considered the most popular, but at the same time simple dish. Basically, all you have to do is take any food, chop it randomly and simmer over low heat in a large saucepan.

But even here there are little secrets. After all, all vegetables differ in their original structure, so it is very important to follow the sequence of their laying, and to achieve a more interesting taste, fry them separately.

In addition, the most incredible experiments are allowed in the preparation of vegetable stew. You can stew only vegetables, or you can add meat, minced meat, mushrooms and other products to them. It all depends on what exactly is in the refrigerator today.

Vegetable stew - recipe + video

Young vegetables, prepared according to the original recipe with video, will retain all their beneficial properties and turn into a delicious dish.

• 4 medium zucchini;
• 3 young eggplants;
• 2 bell peppers;
• 6 medium tomatoes;
• 1 large onion;
• 2 garlic cloves;
• 2–3 tbsp. olive oil;
• 1 tsp salt;
• ½ tsp. pepper;
• ½ tsp. ground nutmeg;
• a little dry or fresh thyme.

Preparation:

1. Cut the tomatoes crosswise from the sepal side, pour boiling water over them and leave for 5 minutes. Then remove the skin and chop the pulp into cubes.
2. Cut the zucchini into slices, the eggplant into large cubes, the pepper into strips, and the onion into thin half rings.
3. Heat olive oil in a cauldron and add all the prepared vegetables at once. Fry them with active stirring for about 5-7 minutes.
4. Add salt, pepper and nutmeg, top with a sprig of thyme and peeled cloves of garlic.
5. Cover with a lid, reduce heat to low and simmer for at least 40–45 minutes.
6. Before serving, remove the garlic and thyme and stir the contents of the cauldron.

Vegetable stew in a slow cooker - step-by-step recipe with photos

The multicooker is simply designed for dishes that require slow and even simmering. Vegetable stew in a slow cooker turns out especially tender and tasty.

• 2 zucchini;
• a small fork of young cabbage;
• 6–7 pcs. new potatoes;
• 2 medium carrots;
• 1 large onion;
• 3 tbsp. tomato puree;
• Bay leaf;
• salt pepper;
• garlic to taste.

Preparation:

1. Cut the zucchini and carrots into equal cubes.

2. Chop the peeled potatoes into large cubes.

3. Chop the onions and finely chop the cabbage.

4. Set the multicooker to steam mode for 20 minutes. Load all the vegetables inside except cabbage.

5. After the signal, add tomato, young cabbage, chopped garlic, salt and pepper to taste. If you use old cabbage, you can add it with all the ingredients at once.

6. Extend the program time by another 10–15 minutes. Don't forget to stir the contents of the bowl a couple of times.

Vegetable stew in the oven - super recipe

This super recipe will tell you in detail how to prepare the most exquisite vegetable stew in the French way. And then you will be able to surprise your guests and household members with an incredibly light and beautiful dish called “Ratatouille”.

• 1 long eggplant;
• 2 sized zucchini;
• 4 medium tomatoes;
• 3–4 garlic cloves;
• 1 sweet pepper;
• 1 onion;
• 1–2 tbsp. vegetable oil;
• salt and pepper;
• 2 bay leaves;
• some fresh herbs.

Preparation:

1. Cut three tomatoes, zucchini and eggplant into equal rings 0.5 cm thick.
2. Place the mugs vertically in an oiled baking tray of a suitable size, alternating them. Drizzle with oil, toss in bay leaves and season generously with pepper.
3. Cut the pepper and onion into small cubes and fry in oil.
4. Remove the skin from the remaining tomato, grate the pulp and add it to the fried peppers and onions. Add a little water (about ¼ tbsp.) and simmer for about 5 minutes. Salt the tomato sauce to taste. At the end, add chopped herbs and garlic.
5. Pour the prepared sauce over the baking tray with the vegetables and place it in the oven preheated to 180°C for about one hour.

Vegetable stew with zucchini - a very tasty recipe

If there are only zucchini left in the refrigerator, then following this recipe you can get an amazing stew that will go perfectly with any porridge, pasta and, of course, meat.

• 2 small zucchini;
• 2 bell peppers;
• 2 carrots;
• 1 large onion;
• 4 tomatoes;
• salt and pepper to taste;
• greenery.

Preparation:

1. Wash the zucchini, cut each one lengthwise into 4 pieces, and then chop into smaller pieces.
2. Quickly fry until golden in a little oil and transfer to a saucepan.
3. Cut the carrots into large slices, and the onion into small cubes. Fry them in the remaining oil until soft.
4. Add the tomatoes cut into slices. Season with salt and pepper. Cover with a lid and simmer for 5–7 minutes.
5. At this time, remove the seed capsule from the peppers, cut them into strips and place them in a pan with the zucchini.
6. Pour the tomato-vegetable sauce in there, stir, add a little more salt if necessary.
7. Simmer over low gas until the liquid in the saucepan is reduced by half and the zucchini becomes soft.
8. At the end, add chopped greenberries and, if desired, a little garlic.

Vegetable stew with potatoes - classic recipe

Vegetable stew with potatoes can be prepared at different times of the year using any vegetable products. But a dish made from young vegetables is especially tasty and healthy.

• 600–700 g small new potatoes;
• 1 large onion;
• 1 large carrot;
• 1 small zucchini;
• ½ small head of cabbage;
• 2–4 tomatoes;
• 1 large sweet pepper;
• 3 tbsp. tomato;
• garlic, pepper and salt to taste.

Preparation:

1. Wash the young potatoes clean and peel them if desired. If the tubers are small, this is not necessary. If they are large, additionally cut them in half or into quarters.
2. Heat vegetable oil in a deep frying pan and fry the potatoes. Once it turns golden, transfer to a separate container.
3. Add the diced zucchini to the frying pan, and a little later add the pepper, cut into strips. Fry a little and add to the potatoes.
4. In a practically dry frying pan, simmer finely shredded cabbage. Also add it to the vegetables.
5. Add a little oil to the pan, throw in finely chopped onion and coarsely grated carrots.
6. Fry until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes; you can get by with just tomato.)
7. As soon as they soften a little, add the tomato, add a little water (about ½ cup), salt and pepper. Simmer the sauce over low heat for about 15 minutes.
8. Pour the prepared sauce over the fried vegetables and stir. If necessary, add more boiled water and add salt to taste.
9. Cover loosely with a lid and simmer everything together for 20–30 minutes. About 5-7 minutes before turning off, throw in the chopped garlic and herbs.

Vegetable stew with chicken

Tender chicken meat and fresh vegetables go together just perfectly. In addition, this is an excellent option for a light but satisfying dish for a family dinner.

• 1 kg of zucchini;
• 0.7 kg eggplants;
• 0.5–0.7 kg chicken fillet;
• 4 small onions;
• the same amount of tomatoes;
• 3 large potatoes;
• 2 sweet peppers;
• 2 carrots;
• 1 small garlic head;
• spices and salt to taste;
• greens optional.

Preparation:

1. Cut the carrots into thin slices, and the onions into quarter rings. Fry them in oil until golden brown.
2. Cut the chicken fillet into small slices and add them to the frying pan with the onions and carrots. Fry everything together over medium heat for about 10 minutes.
3. Cut the eggplants and zucchini into equal cubes. Sprinkle the first ones with salt and leave for 5-7 minutes to remove the bitterness.
4. At this time, throw the potatoes, cut into large strips, into the pan.
5. After another 5-7 minutes, add the zucchini, and then the washed and drained eggplants. Fry everything together for about 5 minutes.
6. Pour about 100–150 hot boiled water into the vegetables, cover with a lid and simmer on low for 20 minutes.
7. Cut the peppers and tomatoes into circles, place on top of the stew, simmer without stirring for 3-5 minutes.
8. Salt and season to taste, add herbs and pressed garlic. Stir gently and simmer for another 10–15 minutes.

Vegetable stew with meat

Meat and vegetables make a complete dish, including everything you need for a hearty lunch or dinner.

• 500 g beef or lean pork;
• 500 g potatoes;
• 1 large torch and carrot each;
• ¼ small head of cabbage;
• 1 sweet pepper;
• salt, pepper, bay leaf;
• small chili pepper.

Preparation:

1. Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
2. Cut the carrots into thick strips, the onions into quarter rings, and send them to the meat.
3. Once the vegetables are fried, throw randomly chopped potatoes into the pan. Stir, fry a little and reduce heat to medium.
4. Last place the bell pepper, cut into strips, and shredded cabbage. Add half a glass of hot water, salt, throw in bay leaf, chopped chili pepper (without seeds) and season to taste with spices.
5. Cover with a lid, after 5 minutes of simmering, stir gently and continue simmering for about 45–50 minutes.
6. About 5-10 minutes before the end, remove the bay leaf, add chopped garlic and, if desired, fresh or dry herbs.

Any vegetable in a stew can be the main one. It all depends on the quantity of a particular product. To prepare a vegetable dish from eggplants, you need to take a little more of them.

• 2 large (without seeds) eggplants;
• 1 small zucchini;
• 2 carrots;
• 2 tomatoes;
• 1 onion;
• 2 bell peppers;
• 2 tbsp. vegetable oil;
• 100 ml vegetable broth (or just water);
• 1 tsp Sahara;
• 2 tsp freshly squeezed lemon juice;
• salt, pepper, garlic to taste;
• greens if desired.

Preparation:

1. Cut the eggplants with the skin into large cubes, sprinkle generously with salt and leave for 10–15 minutes.
2. Roughly chop the zucchini, onions, carrots and peppers. Remove the skin from the tomatoes and chop the pulp.
3. Wash the eggplants, dry them a little and place them together with the onions, zucchini and carrots in a preheated frying pan with the required amount of oil.
4. Fry the vegetables over high heat for about 5-7 minutes until they soften and brown a little.
5. Add pepper and tomato pulp. Add sugar, salt and season to taste. Add broth or water. Cover with a lid and simmer for about 30–40 minutes.
6. Almost before turning off, pour in lemon juice, add chopped garlic and, if desired, herbs, stir. Let the vegetable stew sit for 10-15 minutes before serving.

Vegetable stew with cabbage

To prepare vegetable stew, you can use not only traditional white cabbage. A dish made from cauliflower is even tastier and more original.

• medium head of cauliflower;
• 1 onion;
• 1 carrot;
• 1 small eggplant;
• the same zucchini;
• 2–3 medium tomatoes;
• 1 bell pepper;
• salt, pepper, herbs.

Preparation:

1. Place the head of cauliflower in boiling water and cook for about 10–20 minutes. As soon as it can be easily pierced with a knife, drain the water and cool the forks. Divide it into individual inflorescences.
2. Cut the carrots into large, fairly long strips, and the onion into half rings. Fry until golden brown in vegetable oil.
3. Add the eggplant cubes, followed by the zucchini. As soon as the vegetables are covered with a brown crust, throw in the pepper, cut into quarter rings.
4. After another 5-7 minutes, add tomatoes, cut into slices or cubes. Add salt and season with spices to taste.
5. After 5 minutes of simmering, transfer the boiled cabbage to the frying pan, stir gently with a spoon, add a little water so that a liquid sauce forms at the bottom.
6. Cover with a lid and simmer on low gas for about 10–20 minutes until fully cooked. Before serving, sprinkle with herbs, and pour sour cream over each serving.

How to cook vegetable stew? Recipe Variations

Vegetable stew is a fairly simple dish that can be prepared all year round, even every day. Fortunately, the abundance of summer and autumn vegetables provides ample scope for improvisation and experimentation.

Vegetable stew with cabbage and potatoes

• 0.9 kg of white cabbage;
• 0.4 kg potatoes;
• 0.3 kg carrots;
• 2 onions;
• 3 tbsp. tomato;
• salt pepper;
• 10 g dry basil;
• 3 bay leaves.

Preparation:

1. Cut the onion into half rings and fry in a small amount of oil until transparent. Throw in the grated carrots and fry until golden brown. Add a little oil if necessary.
2. After 3-4 minutes, place the potatoes, cut into large cubes, into the pan. Fry for another 3-5 minutes.
3. Add coarsely shredded cabbage and stir.
4. After 5 minutes, reduce the gas, add tomato, diluted with water to 300 ml, to the vegetables. Season to taste with spices and salt.
5. Stir and simmer covered for at least 40 minutes. Before serving, remove the bay leaf and let the vegetable stew rest for another 10 minutes.

Stew with cabbage and zucchini

• 2 zucchini;
• 1 fork young cabbage;
• 2 onions;
• 1 medium carrot;
• salt, spices, vegetable oil.

Preparation:

1. Fry onion rings and grated carrots in a frying pan.
2. Add the zucchini cubes and cook for 10 minutes over medium heat.
3. Cut the cabbage into checkers and add to the already fried vegetables. Stir, add a little water if necessary.
4. Simmer for about 25–30 minutes. Add salt to taste and season with suitable spices.
5. After another 5-10 minutes, remove from heat.

Stew with zucchini and eggplant

• 1 eggplant;
• 2 zucchini;
• 3 medium carrots;
• 1 large onion;
• 2 sweet peppers;
• 0.5 l of tomato juice;
• salt, sugar, pepper.

Preparation:

1. First of all, chop the eggplants into large pieces, sprinkle them with salt and give time for the bitterness to go away. After 15–20 minutes, rinse the blue ones with water and squeeze them out.
2. Pour a little vegetable oil into the bottom of a thick-walled bowl. Throw in randomly chopped onions, followed by grated carrots.
3. After the vegetables are lightly fried, add the pepper, cut into strips.
4. After 3-5 minutes, cut the zucchini into cubes according to the size of the eggplants. Simmer over low heat for 5–7 minutes.
5. Now add the blue ones, and after 10 minutes of slow simmering, add the tomato juice. In summer and autumn it is better to use fresh, twisted tomatoes.
6. Add salt, a little sugar and your favorite spices to taste. Don't forget to stir, and after another 10-15 minutes the stew is ready to be served.

Vegetable stew is a special dish. It is prepared all over the world according to a variety of recipes. Many possible combinations of vegetables allow you to get new tastes every time. However, the taste of a dish depends not only on the ingredients included in its composition and their ratio. It is largely influenced by the method of preparation. Not all housewives cook vegetable stew in the oven, and it is completely in vain, since this cooking method makes the dish uniquely tasty and aromatic. It will be especially pleasant if you take into account several important points when preparing it.

Cooking features

In order to prepare a delicious vegetable stew, it is not enough to cut the vegetables, put them in a pan, add water and simmer. Without knowing some rules, instead of a tempting vegetable dish, you end up with a shapeless mass that does not evoke any appetite. So, before you start cooking, you need to know a few simple but important rules. Moreover, the technology for preparing vegetable stew in the oven has its own specifics.

• Young vegetables are best suited for preparing vegetable stew. They are healthier, more tender, and cook faster.
• Some vegetables may take different times to cook. For this reason, it is advisable to either fry vegetables that take a long time to cook until combined with other ingredients, or add them first.
• To prepare vegetable stew in the oven, it is recommended to cut them into fairly large pieces. Then they turn out tastier and look more appetizing.
• If you want the dish to be dietary, you can bake vegetables in the oven without pre-frying, using a minimal amount of oil to lubricate the pan. Cheese, butter, and cream will help add richness to vegetable stew. It will be even more satisfying if you include meat or mushrooms in its composition.
• You can cook vegetable stew in the oven using various sauces, which give it unique flavors.
• To prevent vegetables from burning while baking in the oven, you can cover them with foil.

Vegetable stew in the oven can be prepared both in the form and in pots. The cooking technology in these cases will be slightly different. For this reason, you need to rely on the instructions that accompany the recipe you choose.

Classic vegetable stew in the oven

• potatoes - 1 kg;
• zucchini - 0.3 kg;
• onions - 0.2 kg;
• white cabbage - 0.2 kg;
• green peas - 0.2 kg;
• tomatoes - 0.3 kg;
• water - 0.2 l;
• vegetable oil - 50 ml;
• dried ground paprika - 20 g;
• fresh dill - 50 g;
• fresh parsley - 50 g;
• garlic - 4 cloves;
• salt, pepper - to taste.

• Peel the potatoes and cut them into thin slices.
• Chop the young zucchini into slices about 2-3 mm thick.
• Peel the onions and cut them into thin half rings.
• Wash the tomatoes, dry them, cut them into circles or semicircles (depending on the size of the fruit).
• Finely chop the cabbage.
• Finely chop the greens with a knife.
• Cut the garlic into thin slices.
• Grease the mold with oil.
• Place the potatoes on the bottom of the pan and sprinkle with a little paprika, salt and pepper.
• Place the onion on the potatoes and sprinkle with herbs.
• Place the next layer of zucchini. Salt and pepper them.
• Place the cabbage on the zucchini and sprinkle the green peas on it.
• Cover everything with a layer of tomato slices. Place garlic on tomatoes. Sprinkle everything with the remaining paprika.
• Pour water into the mold.
• Drizzle the remaining oil over the vegetables.
• Cover the pan with foil and place in the oven.
• Turn on the oven. Once the temperature reaches 180 degrees, cook the stew for an hour.

Vegetable stew baked in a mold in the oven looks very bright and appetizing. The harmonious taste of vegetables will not leave anyone indifferent. Besides, there is nothing superfluous in this dish; it will bring you nothing but goodness.

Vegetable stew with meat in pots

• pork - 0.5 kg;
• tomatoes - 0.5 kg;
• potatoes - 0.75 kg;
• zucchini - 0.25 kg;
• onions - 100 g;
• garlic - 2 cloves;
• vegetable oil - 20 ml;
• sour cream - 50 ml;
• salt, seasonings - to taste.

• Wash the pork, remove any membranes, trim off excess fat. Dry the piece of meat and cut into medium-sized cubes.
• After peeling the onion, cut it into thin quarter rings.
• Peel the potatoes and cut them into cubes approximately the same size as the meat.
• Remove the skin from the zucchini using a vegetable peeler. Cut the vegetable lengthwise and remove the seeds with a spoon. Cut the zucchini into cubes. If your vegetable is very young, you don’t have to peel it: just wash and dry it, after which you can cut it.
• Cut the garlic into small pieces.
• Cut the tomatoes into small cubes.
• Heat the oil in a frying pan and fry the meat in it until it is covered with an appetizing crust. Add onion, salt and pepper. Fry for another 5 minutes and divide into pots.
• Place potato cubes on the meat and zucchini on it. Place tomatoes on top of zucchini. Season and add salt. Sprinkle with chopped garlic, brush with sour cream.
• Place the pots on a baking sheet and place it in the oven.
• Cook vegetable stew in pots for 70 minutes at 200 degrees.

Vegetable stew with meat, cooked in pots in the oven, is a very satisfying dish that will replace a full lunch.

Vegetable stew in the oven in French (ratatouille)

• eggplants - 0.5 kg;
• zucchini - 0.5 kg;
• tomatoes - 0.5 kg;
• olive oil - 50 ml;
• Parmesan cheese - 50 g;
• salt, pepper - to taste;
• fresh basil - 20 g.

• Cut young zucchini and eggplants into disks about 3-4 mm thick. Cut the tomatoes into approximately the same circles.
• Place the eggplants in salted water for half an hour, then rinse them thoroughly and dry with a kitchen towel.
• Grease a round glass ovenproof dish with olive oil.
• Place vegetables in a spiral shape, alternating them as follows: eggplant, zucchini, tomatoes. To fit more vegetables into the pan, place them overlapping.
• Salt and pepper the vegetables and drizzle them with the remaining oil.
• Place the pan with vegetables in the oven and turn it on at 180-200 degrees. It is better to cover the pan with foil so that the vegetables do not burn.
• After half an hour, remove the foil. Continue baking the stew for another 15 minutes.
• Finely grate the Parmesan and sprinkle it over the vegetables. Place basil leaves on top. Return the pan with the vegetable stew to the oven for another 15 minutes.

Despite the simplicity of the recipe, the vegetable stew prepared according to it has an amazing taste, and looks so festive and appetizing that it is not a shame to offer it to guests.

Vegetable stew with apples

• eggplants - 0.5 kg;
• apples - 0.3 kg;
• garlic - 2 cloves;
• tomatoes - 0.5 kg;
• fresh parsley - 50 g;
• tomato paste - 50 ml;
• vegetable oil - as much as needed;
• salt, seasonings - to taste.

• Cut the eggplants into circles, add salt and place in a sieve. After 20 minutes, rinse under running water and dry.
• Wash the apples. Without cutting the fruit, cut out the core. Cut the fruit into thin rings.
• Wash and cut the tomatoes into slices with a sharp knife.
• Pass the garlic through a press, mix it with tomato paste, finely chopped parsley, and vegetable oil.
• Lightly fry the eggplants in a frying pan in vegetable oil, divide them in half.
• Place the first half of the eggplants in a mold and brush with sauce. Place apples on them, also brush with sauce. Place the remaining eggplants in a third layer and grease them too. Place the last layer of tomatoes and cover them with the remaining sauce.
• Place the dish with vegetables in an oven preheated to 200 degrees and cook the vegetable stew for half an hour.

Vegetable stew with apples has a slightly unusual, but very harmonious taste. Don't be afraid to experiment - in this case you don't risk anything.

Good afternoon friends!

Today we are preparing vegetable stew according to the most delicious recipes. It can be prepared from any vegetables at your discretion, and you can vary the number of ingredients. This is a universal dish; it can be served as a second dish or a side dish with meat.

Stew recipes are interesting because the basis of the dish is the same for all - chopped stewed vegetables, and the additives to them can be very different: meat, mushrooms, seafood, legumes. The cooking methods are also interesting - you can simmer in a frying pan, bake in the oven, or, as has become fashionable recently, cook in a slow cooker.

Have you ever cooked this dish? How did it turn out for you?

Each vegetable has a different cooking time. How to make sure that in the final product it retains its shape, hardness and biological value, and does not turn into caviar. Read on, I’ll tell you more about this later.

Vegetable stew recipe

I love autumn for its abundance. I look at the beds and rejoice at the colors and variety of the grown crop. I get inspired for culinary exploits, and the first thing that comes to mind is vegetable stew. Let's cook it together, improvise and add everything we have to the dish.

Ingredients:

• onions - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 2 pcs.
• eggplants - 2 pcs.
• olive oil - 2 tbsp. l.
• bell pepper - 2 pcs.
• garlic - 4 cloves
• green hot pepper
• bay leaf - 2 pcs.
• apple cider vinegar - to taste
• seasonings: oregano, basil - bunch
• greens: parsley, dill - bunch
• salt - to taste
• sugar - to taste
• chicken broth - 100 gr.

Preparation:

Simple rules to follow when preparing stew:

• chop all vegetables fairly large
• place food only in a hot frying pan
• fry until half cooked
• lay in a certain sequence
• add salt only at the end of cooking

Place the frying pan on the fire and add oil.

Cut the onion into large squares; it will stew well during the cooking process. When the oil is warm, add the onion to the frying pan. After 2 minutes it becomes transparent.

Grate the carrots on a coarse grater and combine with the onion, mix, cover with a lid, and leave on low heat.

Cut the potatoes into medium cubes and add them to the frying pan with the carrots and onions.

It is better to take yellow bell peppers. Beautiful color scheme gives an aesthetic appearance to the dish and increases appetite. Peel the pepper from seeds and cut into medium slices. We send it to the frying pan.

Cut off the tail of the eggplant and cut into medium rings. If it turns out to be bitter, chop it up and put it in a bowl, salt it well and leave for 20 minutes. It will release juice, it must be drained and the bitterness will go away along with the juice. We will fry the eggplants in another frying pan.

Cleaning young zucchini. If you get caught with seeds, remove them with a spoon. Cut into larger pieces and add to the vegetable mixture. Add a little salt and mix.

To make the stew juicy, add 100-150 grams of chicken broth.

Add stewed eggplants there.

Chop the young white cabbage and simmer for 7 minutes.

Peel the tomatoes. To do this, dip them in boiling water for a few seconds and immediately under cold water. The peel is easily removed. We chop and wait until the cabbage is stewed and only then add the chopped tomatoes.

If there is no tomato, you can add tomato juice or paste.

Peel the garlic, mash it with the flat side of the knife and chop it. Crushed garlic imparts its taste and aroma to the dish faster.

Add your favorite seasonings. I take oregano, basil, a little fennel.

Now you can add salt and simmer for another 4 minutes.

Right now we need to add those ingredients that will determine the taste of the dish. If you need sourness, add apple cider vinegar, for bitterness - hot pepper, for sweetness - sugar.

Chop parsley and dill. Sprinkle on top. The vegetable stew is ready, let it brew for 20 minutes. When hot, it has the most intense flavor. Serve cold.

Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant

This is one of the simplest and most delicious recipes. I make this dish all summer, changing ingredients as new vegetables ripen. Low in calories, rich in vitamins and easily digestible, it is well suited as a side dish to any meat.

Ingredients:

• onions - 2 pcs.
• carrots - 2 pcs.
• zucchini - 2 pcs.
• potatoes - 2 pcs.
• eggplants - 2 pcs.
• cauliflower - 1 pc.
• chicken broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: oregano, basil, bay leaf - to taste

Preparation:

1. Cut the carrots and onions into medium squares and sauté in a small amount of oil.
2. Cut the potatoes into slices and fry.
3. Boil the cauliflower and separate it into individual pieces.
4. Boil green beans.
5. Combine all the vegetables except cabbage in a deep frying pan, pour in 100 grams of broth and simmer.
6. 10 minutes, add diced zucchini and simmer for another 10 minutes.
7. At the end of the stew, add the stewed cabbage, add crushed garlic, bay leaf, and spices.
8. When serving the stew, generously sprinkle with herbs.

A simple recipe for vegetable stew with meat in a slow cooker

Using kitchen appliances frees you from spending a long time in the kitchen. This results in a stew with soft and juicy meat, tasty potatoes and cabbage. Cooking time 1 hour.

Ingredients:

• beef meat - 500 gr.
• potatoes - 1000 gr.
• onions - 2 pcs.
• carrots - 2 pcs.
• white cabbage - 300 gr.
• tomato paste - 1 tbsp. l.
• vegetable oil - 2 tbsp. l.
• salt, spices - to taste

Vegetable stew with chicken and potatoes

This is one of the best recipes for vegetable stew with meat. It turns out to be a light, satisfying, budget dish. Also attractive is the large selection of available ingredients and the speed of preparation.

Ingredients:

• chicken breast - 500 gr.
• onions - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 500 gr.
• vegetable broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: basil, bay leaf - to taste
• tomato sauce - 1 tbsp. l.
• black peppercorns - 6-8 peas
• greens: parsley, dill - to taste

Preparation:

1. Cut the chicken breast fillet into medium pieces and fry in olive oil in a cauldron until half cooked, for 10-15 minutes.
2. Select medium-sized potatoes, peel and cut in half. Fry in boiling oil until golden brown. Place in a cauldron with meat.
3. Cut young carrots into medium rings. If it is rough, then it is better to grate it on a coarse grater. Peel the onion and use medium half rings. Mix both ingredients and simmer lightly, then add to the meat and potatoes.
4. If desired, add cabbage and green beans. Boil them in a small amount of salted water and send them to the cauldron.
5. Add finely chopped garlic, black peppercorns, bay leaf, basil sprigs, tomato sauce, and salt.
6. Fry two tablespoons of flour in a frying pan and dilute with the vegetable broth in which you cooked the cabbage and beans.
7. Mix everything carefully, pour in the broth, close the lid and simmer for 20-30 minutes over low heat.
8. Place the finished chicken stew on a large dish and sprinkle chopped dill and parsley on top. Bon appetit!

How to cook vegetable stew in a saucepan

Any vegetable except cucumber will do for this simple recipe. The result is a light, low-calorie, but very tasty dish.

Ingredients:

• zucchini - 1 medium size
• carrots - 2 pcs.
• onions - 2 pcs.
• sweet bell pepper - 1 pc.
• tomatoes - 2 pcs.
• garlic - 2 cloves
• salt, pepper - to taste

That's probably all. Thank you for reading to the end. Stay tuned for new recipes.