Ingredients
| Onion — 1 piece | |
| Garlic — 2 cloves | |
| Eggplant — 1 piece | |
| Carrots — 1 piece | |
| Pepper — 1 piece | |
| Tomatoes — 2-3 pieces | |
| Zucchini (zucchini) — 1 piece | |
| Salt — to taste | |
| Spices — to taste | |
| Vegetable oil — 2 tbsp.l. |
For juiciness, it is better to use only fresh, juicy vegetables.
How to cook Vegetable stew with garlic
I want to share with you a recipe for stewed vegetables. The dish is perfect for a lean dinner and not only, but it is prepared very quickly. Stewed vegetables melt in your mouth — the dish turns out incredibly tasty.
Step-by-step recipe
| 1. |
1. Wash and peel all the vegetables (if necessary). |
| 2. |
2. Pour vegetable oil into the heated cauldron. |
| 3. |
3. Cut the onion very thinly, in half rings and send it to the cauldron. Finely chop the garlic. Lightly fry everything. |
| 4. |
4. Carrots, zucchini, tomatoes, bell peppers and eggplant are cut into strips. We throw carrots to the onion. |
| 5. |
5. Next, add the zucchini and eggplant cut into strips. Fry everything until golden brown. |
| 6. |
6. Bulgarian pepper is also sent to the cauldron. |
| 7. |
7. Tomatoes are sent to the cauldron last. We continue to fry everything over low heat. |
| 8. |
8. Add salt, spices and cover with a lid. We do not add fire. Beautiful ruddy vegetables will be stewed in their own juice. |
| 9. |
9. Simmer for another 10 minutes and our light, delicious dish is ready. Before serving, you can decorate with herbs. |
