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Vegetable stew with zucchini, eggplant and potatoes in the oven

0
2098
Kitchen European
Calorie content 34.7 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 1.1 gr.
Fats * 0.2 g
Carbohydrates* 7.2 gr.
* per 100 gr. product
Vegetable stew with zucchini, eggplant and potatoes in the oven
Content

Vegetable stew is a healthy and juicy dish that can be cooked in a slow cooker, on the stove, or in the oven. Today I want to share a recipe for a vegetable stew with zucchini, eggplant and potatoes, cooked in the oven. This dish can be served any day for dinner or a family lunch, or used as a side dish at a festive feast.

Ingredients

Cooking process

step 1 out of 9
Peel the onions, rinse under cold running water, and then cut into small cubes.
step 2 out of 9
Wash the zucchini under running water, dry, cut off the ends, and then cut into medium-sized cubes. If you are using large zucchini, first peel them of seeds and core, and then chop.
step 3 out of 9
Rinse the eggplants thoroughly under water, then dry and cut into medium cubes.
step 4 out of 9
Wash the tomatoes thoroughly, then pat dry on a kitchen towel, remove the stem and cut into small cubes. Rinse the carrots well under water and then peel them with a vegetable peeler. Grate the peeled carrots on a coarse grater.
step 5 out of 9
Place a deep skillet with a thick bottom over medium heat and heat well. Pour in a small amount of vegetable oil, then add the chopped onions. Stir occasionally and fry for a few minutes until softened. Then add the grated carrots, mix thoroughly and fry for a few more minutes.
step 6 out of 9
Then lay out the zucchini and eggplants, stirring occasionally, fry for 5-7 minutes. Then remove from heat and set aside.
step 7 out of 9
Rinse the potatoes well under water, and then, using a vegetable peeler, peel them. Cut the peeled potatoes into medium cubes. Take another frying pan, heat it well over medium heat, brush with a little vegetable oil, lay out the prepared potatoes, salt and pepper. Fry the potatoes for 5-7 minutes, stirring occasionally.
step 8 out of 9
Prepare special pots. First put the potatoes on the bottom, then distribute the fried vegetables, salt a little and add black pepper to taste. Then lay out the chopped tomatoes. Distribute the required amount of drinking water to the pots. Pour in lemon juice as desired. Rinse your favorite greens thoroughly, and then shake off excess moisture. Chop the greens with a sharp knife and sprinkle the vegetable stew with it.
step 9 out of 9
Cover the pots of vegetables with lids and place in a preheated oven. Cook the dish for about 35-40 minutes at 190-200 degrees. After the time has elapsed, carefully remove the dish from the oven and serve directly in the pots or on the portioned plates.

Bon Appetit!

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