Vegetable stew in the oven
8 servings
60 minutes
Oven-baked vegetable stew is a bright and aromatic recipe from Russian cuisine that embodies the warmth of home comfort. The roots of the dish go back to ancient times when simple yet hearty and nutritious meals were prepared from available vegetables in rural homes. Baked zucchini, carrots, and potatoes become soft; sweet peppers and onions add depth of flavor; balsamic vinegar brings a light tang that highlights the freshness of the ingredients. The spiciness of chili pepper adds zest to the dish, while garlic and thyme complete the composition with rich aromas. Vegetable stew can be served as a standalone dish or used as a side. It pairs perfectly with family dinners alongside meat, fish, or simply with rye bread. Enjoy your meal!
1
First, line the baking tray with parchment paper (I always do this), and pour a couple of drops of vegetable oil into it.
- Vegetable oil: 50 ml
2
Cut 2 large (3 medium) zucchinis or courgettes into small pieces.
- Zucchini: 700 g
3
Slice the large carrot into thin rounds using a food processor.
- Carrot: 3 pieces
4
Chop 2 large onions finely.
- Onion: 2 pieces
5
Cut the sweet pepper into strips.
- Sweet pepper: 3 pieces
6
Remove the seeds from the chili pepper and chop very finely.
- Red chili pepper: 1 piece
7
Cut 3 medium pink potatoes randomly (into strips, circles, stars, etc.). Do not peel!
- Red Potatoes: 3 pieces
8
Add thyme, salt, and pepper.
- Fresh thyme: 3 stems
9
Water the vegetables with balsamic vinegar.
- Balsamic vinegar: 100 ml
10
Mix them directly on the baking sheet and place in a preheated oven (200 degrees) for about 40 minutes, stirring a couple of times during this time.
11
Then add chopped tomatoes to the vegetables, mix again, and let the mix sit for another 20 minutes (depending on the oven).
- Tomatoes: 300 g
12
When the stew is ready, add finely chopped garlic and dill.
- Garlic: 4 cloves
- Dill: 1 bunch