Oven-Baked Potato Vegetable Stew

Bright, summery, without meat — simple, tasty and healthy! Vegetable stew with potatoes has a special taste, because it is baked in the oven. It’s very easy to make, any cook can do it! Bright, healthy, for lunch or dinner. An easy, tasty side dish for meat, fish or poultry. Try it!
cook time: 1h
Owen Truitt
Oven-Baked Potato Vegetable Stew

Nutrition Facts (per serving)

92
Calories
6g
Fat
9g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Olive oil 4 tbsp
Salt to taste
Potato 2 pc
Carrot 1 pc
Bulb onions 1 pc
bell pepper 1 pc
Eggplant 1 pc
Cherry tomatoes 50 g
Herbal mixture (1 tsp) to taste
Zucchini 1 pc

Recipe instructions

Step 1

Step 1
How to make vegetable stew with potatoes in the oven? Prepare the necessary products. I used medium sized vegetables. Potatoes can be complemented with any set of vegetables, choose at your discretion. You can also change the proportions of vegetables. Instead of cherry tomatoes, you can use a regular tomato. Wash all vegetables well.

Step 2

Step 2
Cut the pre-peeled onions into medium cubes.

Step 3

Step 3
Also cut the washed and peeled carrots into medium cubes.

Step 4

Step 4
Heat 2 tbsp in a frying pan. olive oil. Add prepared onions and carrots. Sauté vegetables over medium heat for 5-7 minutes.

Step 5

Step 5
Peel the potatoes and wash them. Cut the potatoes into small cubes.

Step 6

Step 6
Add potatoes to the pan with vegetables, stir. Fry the vegetables until half cooked.

Step 7

Step 7
Cut off the green part from the eggplant. Cut the vegetable into small cubes.

Step 8

Step 8
Peel the bell pepper and remove the seeds. Cut the pepper into cubes as well.

Step 9

Step 9
Cut zucchini or zucchini into cubes in the same way. If the zucchini is young, without seeds and with thin skin, you don’t have to peel it. If the vegetable is ripe enough, cut off the skin and remove the seeds.

Step 10

Step 10
Place the prepared bell peppers and eggplant in the pan and stir. Add the remaining olive oil. Cook vegetables over medium heat for 5 minutes, stirring occasionally.

Step 11

Step 11
Add chopped zucchini.

Step 12

Step 12
Salt the vegetables, sprinkle with aromatic herbs and spices to taste, mix well.

Step 13

Step 13
Transfer the vegetables to a baking dish.

Step 14

Step 14
Place cherry tomatoes or a medium tomato cut into slices on top. To make the stew more juicy, cover the top of the pan with foil.

Step 15

Step 15
Bake the vegetable stew in an oven preheated to 180C for 25-30 minutes. Remove the foil 10 minutes before the end of cooking. Check vegetables periodically for doneness. If they become soft, the stew is ready. The cooking time may not coincide with the specified one, as it depends on the operating characteristics of a particular oven.

Step 16

Step 16
Vegetable stew with potatoes is ready. Bon appetit!

Additional rubrics

Related recipes