And a side dish, and an independent dish, and tasty, and hearty, and healthy, and very light. It's all about the vegetable summer stew. Make the most of summer time and cook deliciously delicious vegetable dishes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
This stew recipe is made with young summer vegetables that are now abundantly sold. The main ingredients are courgettes and potatoes. It is a wonderful combination of tender and juicy young vegetables. After all, when the potatoes become crumbly, then the stew will no longer be so tasty. There is no meat in the dish, which allows you to serve any products as a side dish: cutlets, meatballs, steak, fish, mushrooms and much more.
Stews can be anything you like as additional products. In this case, I used young carrots and tomatoes. But also here, if desired, you can add onions, eggplants, cauliflower, etc. Such an assorted stew can be cooked for children from 7 months, but then you need to bypass such a thermal regime as frying, and immediately stew the products. And for the smallest, the products are mashed. You can also experiment with this dish, for example, if you add a little water or broth to a stew, then it can be performed as a first course. Then you get a thick, hearty soup. In general, the summer stew of young vegetables is a real hit of early summer: tasty, bright, vitamin-rich, light, hearty … The richness of the vegetable composition of June gives an excellent opportunity to cook wonderful dishes.
- Calorie content per 100 g - 70.6 kcal.
- Servings - 2
- Cooking time - 50 minutes
Ingredients:
- Zucchini - 1 pc.
- Young potatoes - 2 pcs.
- Carrots - 1 pc.
- Tomatoes - 2 pcs.
- Garlic - 2 cloves
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking summer vegetable stew
1. Prepare all vegetables. Peel potatoes and carrots. After that, wash all the vegetables and pat dry with a paper towel. Cut food to a single size, for example, into 1, 5 cm cubes or 3x1 cm bars.
2. Place the pan on the stove, add vegetable oil and heat. Put fried potatoes with carrots. Set the heat to medium and cook the vegetables until lightly golden.
3. Add the tomato zucchini to the potatoes. Stir and fry the food for another 5-7 minutes.
4. Next, add the peeled garlic passed through a press, salt, ground pepper, any herbs and spices. Stir in the ingredients, bring to a boil, reduce heat to low and cook under a closed lid for 15-20 minutes so that the vegetables become soft, but not crumbly. They will be stewed in their own juice. If you want the dish to be dietary, then put all the vegetables in a pan, pour a little water and immediately proceed to stewing the stew.
5. Put the finished meal on a plate and serve. If you do not overexpose it on the stove, then the vegetable pieces will remain intact and will not turn into a homogeneous mass. Serve warm with any side dish.
See also the video recipe on how to cook summer vegetable stew.
