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Vegetable stew in a slow cooker with zucchini

1700

Kitchen Italian

Calorie content 40.9 kcal

Portions 6 port.

Cooking time 95 minutes

Proteins * 1.2 gr.

Fats * 3.5 gr.

Carbohydrates* 6.9 gr.

Vegetable stew in a slow cooker with zucchini

Content

I propose to cook a wonderful healthy vegetable dish in a slow cooker. Vegetable stew turns out to be extraordinary in taste and very aromatic. This dish will definitely appeal to all lovers of vegetables and those who, for whatever reason, do not eat meat.

Ingredients

Cooking process

First of all, cut the cabbage into small pieces, after washing and drying it if necessary.

Wash zucchini and potatoes, dry and peel with a vegetable peeler. Wash the tomatoes thoroughly and pat dry. Wash bell peppers, peel from seeds and core. Peel the onions and garlic and rinse under running water.

Cut the prepared courgettes and potatoes into medium-sized cubes. Cut the tomatoes into medium cubes, after removing the stalk. Cut the bell pepper and onion into small cubes. Chop the garlic finely with a sharp knife.

Pour the required amount of vegetable oil into the multicooker bowl, put finely chopped onions and cook on the "Baking" mode for 10 minutes, stirring constantly with a spatula.

Then put the vegetables in layers in the multicooker bowl. Place the zucchini and potatoes first. Then cabbage and bell peppers. Finally, place the chopped tomatoes and chopped garlic. You don't need to stir vegetables. Close the lid of the appliance, on the multicooker panel, set the "Quenching" mode, the cooking time is 1 hour.

After the beep, open the lid of the multicooker, turn off the appliance, salt and pepper the dish, mix well. Rinse the greens thoroughly and shake off excess moisture. Serve the finished vegetable stew in portions, garnish with fresh herbs.

Bon Appetit!