Colorful Zucchini Vegetable Stew

A bright Lenten side dish with any taste — for the holiday table! You can prepare vegetable stew with zucchini in a cauldron on the stove from any vegetables with any spices and herbs. And the taste will be different. You can combine colors to make the dish even more vibrant and colorful!
cook time: 1h
Noah Merrick
Colorful Zucchini Vegetable Stew

Nutrition Facts (per serving)

49
Calories
3g
Fat
5g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Tomatoes 1 kg
Salt to taste
Ground black pepper to taste
Vegetable oil 60 ml
bell pepper (red and yellow) 2 pc
Eggplant 400 g
Herbal mixture (Provençal 1 tsp.) g
Zucchini 300 g

Recipe instructions

Step 1

Step 1
How to make vegetable stew with zucchini in a cauldron on the stove? Very simple! To begin, prepare the necessary ingredients according to the list. You can replace or add vegetables and spices to your taste. If your herbs de Provence mixture already contains salt, add additional salt to the dish with caution.

Step 2

Step 2
Wash the zucchini and cut into slices. You can replace the zucchini with regular pale green zucchini. If you find yellow zucchini, you can use them too — they will add bright colors to the dish. Squash is also suitable here.

Step 3

Step 3
Wash the eggplants and dry. If the eggplants are oblong and small in diameter, cut them into circles; if they are large, then into large cubes. If the eggplants are bitter, salt them and leave for 20-30 minutes, then rinse and dry. Please note that not all varieties of eggplant are bitter.

Step 4

Step 4
Peel the bell pepper from seeds and stems and cut into medium slices. It is better to take multi-colored peppers so that the dish turns out not only tasty, but also beautiful.

Step 5

Step 5
Peel the tomatoes and cut into cubes or slices, as you like. If you wish, you can remove the seeds from the tomatoes first. I left it — they don’t bother me, and they also add volume.

Step 6

Step 6
Peel the onion and cut into small cubes. Finely chop the garlic.

Step 7

Step 7
In a cauldron over high heat, heat 1 tbsp. l. vegetable oil. Add the zucchini and fry, stirring, for about 2-3 minutes. Transfer the zucchini to a plate.

Step 8

Step 8
If necessary, pour a little more oil into the cauldron and fry the bell pepper for 2 minutes. Remove the pepper from the cauldron.

Step 9

Step 9
Pour another 1 tbsp into the cauldron. l. oil and fry the eggplants until light golden brown. Also transfer the vegetables to a plate.

Step 10

Step 10
Pour the remaining vegetable oil into the cauldron. Add onion and garlic. Quickly fry over medium heat until the onion is translucent.

Step 11

Step 11
Add tomatoes, herbes de Provence, salt and pepper to the onions. Simmer the sauce over medium heat for 10-15 minutes. The onions and garlic should soften and combine with the tomatoes. You will get a delicious aromatic tomato sauce.

Step 12

Step 12
Add the previously fried vegetables to the sauce and mix gently. Simmer everything together at a low simmer for 10-15 minutes or longer until the vegetables are ready. Eggplants take the longest to get ready. At the same time, the vegetables should retain their shape.

Step 13

Step 13
Divide the hot vegetable stew among plates and sprinkle with herbs. Bon appetit!

Additional rubrics

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