Quick vegetable stew with basil and chili
4 servings
20 minutes
Quick vegetable stew with basil and chili is a vibrant dish of Italian cuisine that combines freshness and richness of flavors. It resembles traditional caponata but is prepared much faster, making it perfect for a light dinner. The main ingredients – zucchini, bell pepper, onion, and cherry tomatoes – add juiciness to the stew while dried basil enhances the aroma. Chili pepper adds spiciness, making the dish particularly interesting for lovers of heat. It's important that the vegetables retain their texture; therefore, they are cooked quickly while constantly stirring. This stew can be served as a standalone dish or as a side to meat and fish. It pairs excellently with crispy baguette and a glass of white wine, turning an ordinary dinner into a gastronomic delight.
1
First, we cut the zucchini, bell pepper, and onion into large pieces. We cut the cherry tomatoes in half.
- Zucchini: 3 pieces
- Sweet pepper: 3 pieces
- Sweet red onion: 2 pieces
- Cherry tomatoes: 10 pieces
2
In a well-heated wok pan, add a little olive oil, then put in the zucchini and very finely chopped chili pepper. Stirring frequently, fry for no more than five minutes.
- Zucchini: 3 pieces
- Chili pepper: 1 piece
3
Then we add bell pepper and continue frying, stirring frequently.
- Sweet pepper: 3 pieces
4
After 1-2 minutes, add the onion and fry for 2 minutes, stirring frequently. Then add the tomatoes and sprinkle with a couple of pinches of dried basil to taste. To prevent the tomatoes from releasing too much juice, remove the pan from the heat and continue stirring.
- Sweet red onion: 2 pieces
- Cherry tomatoes: 10 pieces
- Dried basil: pinch
5
In a minute, the dish is ready to eat; only then do we salt and pepper to taste, so the vegetables don't release juice and become soft.
- Dried basil: pinch