Summer Vegetable Stew

A simple vegetable dish for a side dish or Lenten menu! Vegetable stew is an easy and quick to prepare dish made from seasonal young vegetables, which turns out bright, juicy and light. Supplementing a set of vegetables with your favorite spices and seasonings will make the dish especially tasty and aromatic.
cook time: 50 min
Caleb Huxley
Summer Vegetable Stew

Nutrition Facts (per serving)

58
Calories
4g
Fat
6g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
bell pepper 1 pc
Greenery to taste
Eggplant 1 pc
Young zucchini 1 pc

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients according to the list. The set of vegetables can be changed according to taste and desire. Wash the eggplants and cut them into small cubes. I used eggplant varieties without the inherent bitterness of this vegetable, which are now on sale. But if the vegetable is caught with bitterness, then it’s easy to get rid of it, just sprinkle the chopped eggplant with salt and leave for 20 minutes. After the specified time, thoroughly wash the eggplant and squeeze out the juice.

Step 2

Step 2
We also wash the young zucchini and cut it into cubes. If the vegetable is mature enough, with hard skin and formed seeds, then peel it and finely chop the pulp with a knife. Wash the bell pepper, cut out the stalk with the seed pod, cut the pulp into small cubes or strips.

Step 3

Step 3
Peel the onions and finely chop them.

Step 4

Step 4
Wash the carrots, peel and cut into small cubes.

Step 5

Step 5
Wash the tomatoes, cut out the place where the stalk attaches, cut the pulp into cubes. If the skin of the tomatoes is hard, then remove it by pouring boiling water over it and then immersing it in a bowl with cold water. After a temperature change, the skin is easily separated from the pulp.

Step 6

Step 6
Pour vegetable oil into a frying pan with a thick bottom or into a saucepan. Letʼs warm it up. Fry the eggplants in oil for two minutes.

Step 7

Step 7
To go with the eggplants, add onions, carrots, bell peppers, and zucchini. Stir and fry the vegetables over high heat for a couple more minutes. If the vegetables have released little juice, you can add a small amount of water so that the vegetables do not start to burn to the bottom of the pan during stewing.

Step 8

Step 8
Then add tomatoes. Stir, reduce heat to low. Cover the pan with a lid and simmer the vegetables under the lid for 25 minutes.

Step 9

Step 9
Seven minutes before the end of the stewing time, add salt and ground black pepper to taste, you can add any other seasoning to taste, mix and bring the dish until fully cooked. Vegetables should be soft and tender in taste. Serve the vegetable stew to the table, sprinkled with chopped fresh herbs, sour cream and fresh bread. Bon appetit!

Additional rubrics

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