Oven-baked vegetable stew is the most delicious and healthy side dish that will go with absolutely any dish, be it meat, poultry, porridge or pasta. Such a recipe can always be modified - this is what you have in the refrigerator at the moment, from which you can cook stew. I like the combination of fresh seasonal summer vegetables, I think many will agree with me. Everyone should like the result - vegetables are juicy, aromatic, soaked in garlic and each other.
Ingredients:
Eggplant - 1 pc.
Zucchini - 1 pc.
Carrots - 1 pc.
Bulb onions - 1 pc.
Sweet pepper - 1 pc.
Tomatoes - 2 pcs.
Garlic - 3 cloves
Salt, pepper, paprika, dry garlic - to taste
Vegetable oil - 2 tablespoons
Cooking process:
1. Prepare the entire set of products according to the list. You can immediately turn on the oven, setting the temperature to 180 degrees, let it warm up, and then do the vegetables.
2. Wash and dry the eggplant, cut the tails. If it is bitter, cut it into small cubes, sprinkle with salt and leave for 20 minutes alone, then rinse and squeeze. If you are sure that your blues have no bitterness, simply chop them up and set them aside for a while.
3. Then wash the zucchini, dry it. Cut into small cubes, similar to blue.
4. Peel, wash and dry carrots and onions. Cut the carrots into circles, the onion - into cubes or half rings - as you like.
5. Load all prepared vegetables into a deep bowl, in which it will be convenient to mix them. Peel bell peppers, rinse, cut into strips or cubes, add to vegetables.
6. Rinse ripe juicy tomatoes, cut out the place of growth of the stalk, cut into slices. Peel and chop the garlic. Add everything to vegetables.
7. Pour salt and pepper into vegetables, add paprika if desired. Mix.
8. Grease the form with oil, transfer the prepared vegetables into it. Top with dry garlic and lightly drizzle with oil - 1 tbsp. Bake for 25 minutes.
9. Diet vegetable stew with eggplant and zucchini is ready.
Bon Appetit!
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