Vegetable stew with seasonal vegetables
4 servings
40 minutes
Vegetable stew with seasonal vegetables is a dish infused with the spirit of traditional European cuisine. It offers an aromatic abundance of fresh vegetables combined into a harmonious ensemble of flavors. The light sweetness of bell peppers, the tenderness of zucchini, and the richness of eggplants create a balanced and vibrant taste, complemented by subtle notes of dill and garlic. Tomatoes add a pleasant tang and rich color to the dish, while a touch of sugar deepens the flavor further. This recipe is perfect for a summer table when vegetables are at their peak freshness. The stew can be served as a standalone dish or used as a side for meat or fish. It warms on cool evenings and refreshes on hot days while remaining light, nutritious, and incredibly tasty.
1
Slice one onion into half rings. Take a pot or a thick-bottomed pan, preferably a kazan. Place it on the stove, turn on the maximum heat and pour in sunflower oil generously to cover the bottom by a couple of millimeters. Add the onion to the hot oil, reduce the heat to medium and fry until golden.
- Onion: 1 head
- Vegetable oil: 100 ml
2
After that, start adding the other vegetables to the pot. First - two bell peppers, cut into large pieces.
- Sweet pepper: 2 pieces
3
Cut off the ends of the eggplants. Cut the eggplants in half, then cut each half in half again. Cut each quarter into large pieces and place them in a pot. Do not remove the skin from the eggplant; otherwise, it will turn into mush. Eggplant is a grateful product; it absorbs the flavors of all neighboring ingredients. Stir the vegetables in the pot every two minutes.
- Eggplants: 2 pieces
4
Take two small zucchinis. Cut the zucchinis into pieces the same size as the eggplants. Place them in a pot. Add two pinches of salt. The salt will draw moisture from the zucchini, allowing the vegetables to cook thoroughly.
- Zucchini: 2 pieces
- Salt: to taste
5
Take the tomatoes. It's better to peel them beforehand. Make cross cuts on the tomatoes, blanch them in boiling water and leave for two minutes. After two minutes, immerse them in ice water, or even better in a bowl with ice. Then peel the skin off. Cut the tomatoes in half. Cut the tomatoes into four wedges, then cut each wedge in half again. Place the tomatoes in a pot and immediately add sugar to it. Cover the pot with a lid.
- Tomatoes: 4 pieces
- Sugar: to taste
6
Chop four cloves of garlic very finely.
- Garlic: 4 cloves
7
Finely chop a few sprigs of dill. Add dill and garlic to the pot. Season with salt and pepper if needed. Turn off the stove. The stew is ready, but it needs to simmer uncovered for another 5 minutes.
- Dill: to taste
- Ground black pepper: to taste