Stewed vegetables - recipe

Summer is the time for vegetables and sometimes you do not even know what to cook from. We will tell you today some recipes of stewed vegetables. The dish turns out to be incredibly useful, tasty and nutritious.

Recipe for stewed vegetables with meat

Ingredients:

• low-fat pork pulp - 400 g;
• Bulgarian pepper - 2 pieces;
• carrots - 3 pieces;
• bulb - 1 piece;
• tomato - 2 pcs .;
• spice.

Preparation

Meat washed, processed, sliced ​​and fried until ready, pouring to taste. Bulb, carrots and sweet peppers are cleaned, cut into large cubes and thrown into meat. Similarly, we crush tomatoes and complement them with our dish. At will, we season the stew with spices, pour a little water and stew for another 10 minutes. At the very end, sprinkle a dish of your favorite fresh herbs: dill, coriander or parsley.

Recipe of stewed zucchini with vegetables

Ingredients:

• zucchini - 1 piece;
• carrots - 2 pieces;
• bulb - 1 piece;
• tomato paste - 3 tbsp. spoons;
• Bulgarian pepper - 1 pc .;
• spice;
• vegetable oil - 2 tbsp. spoons;
• coriander - 1 bunch.

Preparation

Zucchini thoroughly washed, dried, cut the peel, cut in half and scrape gently with a spoon, the middle and seeds. Then, cut the vegetable with a knife into small pieces. Bulgarian pepper is processed, cut into cubes, and grated carrots. The bulb is cleaned and cut into cubes. Now we take the kazanok, pour oil into it and put the dishes on the fire. Spread zucchini, carrots, peppers and onions, cover with a lid and stew for 10 minutes. Without losing time, we prepare a tomato filling: mix in a bowl of tomato paste with water, we throw salt and pepper. Then pour the gravy into the vegetables and weigh the dish for 15 minutes. Before serving, sprinkle it with chopped greens of coriander and spread out on plates.

Recipe for stewed eggplants with vegetables

Ingredients:

• eggplant - 1 piece;
• Bulgarian pepper - 2 pieces;
• zucchini - 1 pc .;
• tomatoes ripe - 2 pcs .;
• bulb - 1 piece;
• vegetable oil - 2 tbsp. spoons;
• spice.

Preparation

First, we process and prepare all the vegetables: eggplant and zucchini cut into cubes, pepper shred by slices, and remove the tomato from the tomato. We clean the onion, shred the semicircles and spread all the vegetables in a frying pan with butter. Season with spices, pour a little water, cover the dishes with a lid and stew for about 30 minutes. Finished dish sprinkled with crushed fresh herbs, and spread out on plates.

The recipe for stewed vegetables in the oven

Ingredients:

• eggplant - 1 piece;
• potatoes - 5 pcs .;
• carrots - 2 pieces;
• Bulgarian pepper - 1 pc .;
• bulb - 1 piece;
• spice;
• fresh greens.

Preparation

Eggplants washed, dried and cut into small pieces. Then put them in a colander, sprinkle with salt and leave for 20 minutes. After that, rinse them thoroughly with water, squeeze them and put them into a bowl. Potatoes are cleaned, cut into slices and combined with grated carrots. Stirring vegetables and podsalivaem to taste. The Bulgarian pepper is released from the seeds, washed, shredded with strips, and the onion is pulverized in half rings. In a heated frying pan pour olive oil, throw a ray and pass it for 2 minutes. Then add eggplant, pepper and fry until done. Greens onions and dill are washed, finely chopped. Now take the clay pots, spread the vegetables layers: potatoes with carrots on the bottom, then eggplant with onion and pepper. Pour a little water, cover with lids and send them to a heated oven. Stew the stew until cooked at a temperature of 180 degrees. The prepared dish is served on a table in pots, sprinkled on top with fresh herbs and watered with chilled sour cream as desired.