Stewed vegetables (vegetable stew) recipe with photos step by step

Ingredients

	Onion — 1 piece
	Eggplant — 1 piece
	Zucchini or zucchini — 1 piece
	Bulgarian pepper — 1 piece
	Cherry tomatoes — a handful can be of different colors
	Garlic — 2 cloves
	Ground pepper — 1/2 h l
	Salt — 1 tbsp.l. + to taste
	Vegetable oil — for frying
	Greens (basil) — to taste
	Grated cheese — 2-4 tbsp.l.

Today we will stew vegetables in a frying pan. Choose fresh, undamaged fruits, follow the recommendations and you will get an amazing dish!

1 piece Eggplant

1 piece zucchini or zucchini

1 piece Bulgarian pepper

a handful of cherry tomatoes can be of different colors

2 Garlic cloves

1/2 h l Ground pepper

1 tbsp.l. + Salt to taste

for frying Vegetable oil

to taste, Herbs (basil)

2-4 tbsp Grated cheese

How to cook Stewed vegetables (vegetable stew)

Stewed vegetables can be used as a separate dish and as a side dish to meat dishes. Vegetables contain a lot of fiber, which is necessary for our body for proper digestion, improving metabolic processes. In addition, stewed vegetables contain a lot of vitamins and trace elements, and there are very few calories. You can choose vegetables to your liking, remove what you don’t like, or vice versa add your favorite vegetable. I have been cooking vegetables according to this recipe for a long time, it turns out very tasty and healthy, the dish looks beautiful, and sweet tomatoes and fresh herbs give it an incredible flavor. you can also use marjoram, rosemary, basil, dill, oregano, nutmeg from seasonings. I recommend eating stewed vegetables immediately after cooking, do not leave for tomorrow. The taste and appearance will be completely different.

Step-by-step recipe

1.	We prepare all the ingredients. Let’s start cooking with eggplant. My vegetable, cut into cubes. Pour one liter of cold water into the container and add a tablespoon of salt. Put the eggplant cubes in cold water. Peel and chop the onion finely. Zucchini or zucchini is washed and cut into cubes. Tomatoes — in half. Garlic cloves need to be crushed.
2.	In a deep frying pan, fry the onion with vegetable oil for a few minutes.
3.	We throw the eggplants into a colander, let them drain. In principle, you can not soak eggplants, but then there may be a little bitterness in the dish. It is better to let them swim for 15-20 minutes. Add eggplant to the onion. Fry and cover with a lid, reduce the heat to medium. Cook for 5-7 minutes.
4.	Now add zucchini and tomatoes. Cover with a lid and simmer on low heat for another 15 minutes.
5.	It is important that the vegetables do not turn into porridge. Watch out, because it depends not only on the cooking time, but also on the vegetables themselves. At the end, add chopped garlic, seasonings, chopped herbs. Stir, cover with a lid, simmer for a couple of minutes and turn off the stove. Let it stand under the lid for a few minutes.
6.	Add a little grated cheese, and voila! You can try.
7.	Bon Appetit!

Original content from the site