Easy, Healthy Stewed Vegetables

Low-calorie, healthy, tasty, aromatic. Vegetables in a cauldron stewed on the stove are such a simple dish that even a teenager can handle it. The main thing is to put vegetables in a cauldron in a certain sequence and sprinkle each layer with spices. Everything else will be ready without your participation.
cook time: 2h
Logan Winslow
Easy, Healthy Stewed Vegetables

Nutrition Facts (per serving)

70
Calories
3g
Fat
9g
Carbs
1g
Protein

Ingredients (8 portions)

Basic:

Garlic (small head) 6 clove
Tomatoes 600 g
Salt to taste
Ground black pepper to taste
Potato 1 kg
Zucchini 1 kg
Parsley (bunch) 30 g
Carrot 300 g
Vegetable oil 100 ml
Paprika (dried pieces or spices for vegetables) 2 tbsp
bell pepper (large) 1 pc
Eggplant (large) 1 pc

Recipe instructions

Step 1

Step 1
How to stew vegetables in a cauldron on the stove? Prepare all the necessary ingredients. Wash all vegetables thoroughly and dry.

Step 2

Step 2
Cut the potatoes into large cubes. If the potatoes are young, with thin skin, then you don’t even need to peel them, just rub them thoroughly with a brush to wash off all the dirt.

Step 3

Step 3
Cut the carrots into large cubes. If the carrot is young and of small diameter, then you can chop it into medium circles.

Step 4

Step 4
Cut the eggplant into large cubes. If you wish, you can peel it, but in this case the eggplant will most likely be completely boiled.

Step 5

Step 5
Cut the zucchini into large cubes. Young zucchini does not need to be peeled.

Step 6

Step 6
Cut the tomatoes into large slices. This dish requires strong, juicy and ripe tomatoes.

Step 7

Step 7
Peel the head of garlic and separate it into individual cloves. Cut large cloves in half lengthwise.

Step 8

Step 8
Remove seeds and stems from bell peppers. Cut the pulp into large squares.

Step 9

Step 9
Wash the greens, dry and finely chop. In addition to parsley, you can also take dill and fresh spinach. The more green the better.

Step 10

Step 10
Heat vegetable oil in a cauldron over medium heat. For such a quantity of vegetables you need a cauldron with a volume of 4.5 liters. Add potatoes and half the garlic. Sprinkle with dried paprika, salt and pepper.

Step 11

Step 11
Place carrots and some tomatoes on top of the potatoes. Sprinkle everything with spices.

Step 12

Step 12
Place the zucchini on top of the carrots and also sprinkle with spices.

Step 13

Step 13
Place the eggplant cubes on top, the remaining garlic cloves and sprinkle the spices on top again.

Step 14

Step 14
Place the remaining tomatoes and bell peppers on the eggplants.

Step 15

Step 15
Sprinkle everything with spices and chopped herbs.

Step 16

Step 16
Cover the cauldron with a lid, reduce the heat to low (I use mode 3 out of 9) and simmer the vegetables for about an hour and a half. There is no need to mix them. There is also no need to add water, because in the cauldron the vegetables are stewed in their own juice.

Step 17

Step 17
Place the prepared stewed vegetables on plates and serve. Bon appetit!

Additional rubrics

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