Vegetable stew is a healthy dish that can be served on its own or as a side dish. If you care about your figure, make a stew with low-calorie vegetables such as courgettes. Use different varieties - the stew will turn out to be not only tasty, but also very beautiful.
It is necessary
- Multi-colored zucchini:
- - 4 young green zucchini;
- - 4 yellow zucchini;
- - 8 medium-sized ripe tomatoes;
- - 3 cloves of garlic;
- - 100 g mozzarella;
- - olive oil for frying;
- - salt;
- - freshly ground black pepper;
- - a mixture of dried Provencal herbs.
- Sicilian Vegetable Stew:
- - 3 young zucchini;
- - 2 medium sized eggplants;
- - 8 small ripe tomatoes;
- - 6 potatoes;
- - 8 multi-colored sweet peppers;
- - 2 onions;
- - 2 stalks of celery;
- - a bunch of fresh basil;
- - olive oil;
- - salt;
- - freshly ground black pepper.
Instructions
Step 1
Multicolored zucchini
Prepare an original and beautiful Provencal-style dish. Use yellow and dark green young zucchini - in combination with bright red tomatoes and snow-white cheese, they look very decorative.
Step 2
Wash the zucchini and cut into slices. Crush the garlic in a mortar, grate the mozzarella. Pour boiling water over the tomatoes, remove the skin, cut the pulp into large pieces.
Step 3
Heat the olive oil in a skillet and stir-fry the courgettes with a wooden spatula. Then put tomatoes, garlic in a frying pan, add dry Provencal herbs and salt. Simmer until excess moisture evaporates. Check the doneness - the zucchini should be soft, but not out of shape. Sprinkle the grated cheese over the stew and heat for a few more minutes. Sprinkle freshly ground black pepper over the dish before serving.
Step 4
Serve Provençal zucchini with baked fish or chicken. Stew can also be served as a stand-alone meal, accompanied by fresh white bread and a glass of chilled rosé wine.
Step 5
Sicilian vegetable stew
The ragout with zucchini, eggplant, potatoes and bell peppers is very tasty. To make the dish tasty, lay the vegetables one by one, then they will retain their shape and remain juicy.
Step 6
Cut the eggplants into cubes and soak in cold salted water for an hour to release the bitterness. Drain the water, rinse and dry the vegetables. Peel and dice the potatoes and courgettes. Chop the onion. Peel the celery from tough fibers, chop into medium-sized pieces. Pepper free from partitions and seeds, cut into strips. Scald the tomatoes, remove the skin, rub the pulp through a sieve.
Step 7
Heat the olive oil in a saucepan, saute the onions until golden brown, then add the celery and finely chopped basil greens. Cook everything for a few minutes while stirring. Put the tomato puree in a frying pan, bring to a boil, add the potatoes and eggplant. After 4 minutes, add the zucchini to the mixture. Season with salt, pepper, stir and simmer the stew over low heat for 15-20 minutes. Add a little water to the mixture as needed.
Step 8
Place the bell peppers in the stew and simmer for another 7-10 minutes. Turn off the stove and let the stew sit under the lid. Serve cold with toasted bread or ciabatta.
