Stewed vegetables in sauce
4 servings
20 minutes
Braised vegetables in sauce are a true embodiment of the lightness and sophistication of European cuisine. Inspired by Mediterranean traditions, this recipe combines fresh zucchini, bell peppers, tomatoes, and green beans to create a vibrant palette of flavors and aromas. The vegetables are marinated in rich teriyaki sauce, acquiring a subtle sweet-salty depth, while sesame oil and seeds add soft nutty notes. The dish is perfect as a standalone light meal or as a side that complements meat or fish beautifully. The rich flavor of the vegetables shines particularly bright when paired with green tea, creating a harmony of aromas and textures. The simplicity of preparation and elegance of presentation make this recipe an ideal choice for those who appreciate taste and aesthetics in every meal.
1
Wash all vegetables, cut zucchini into small cubes. Remove seeds from bell pepper and cut into small pieces. Make cross cuts on tomatoes and dip them in boiling water for a minute.
- Tomatoes: 4 pieces
- Young zucchini: 1 piece
- Sweet pepper: 3 pieces
2
Then soak in cold water for a minute, take them out and peel. Cut the flesh of the tomatoes into small cubes. Rinse the green beans and trim the ends. Peel and chop the garlic with a knife.
- Tomatoes: 4 pieces
- Green beans: 150 g
- Garlic: 3 cloves
3
Place the vegetables in a shallow dish, pour with Teriyaki sauce, and let marinate for an hour. Then pour vegetable (sesame or olive) oil into the pan and sauté the vegetables over high heat for 3-4 minutes, stirring. Add sesame seeds, salt, and pepper to taste to the sautéed vegetables in the sauce and mix.
- Teriyaki sauce: 75 ml
- Sesame oil: 2 tablespoons
- Sesame: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Cook for another 2 minutes and remove the pan from the heat. The stewed vegetables in sauce are ready, transfer them to plates and serve as a side dish or as a standalone dish with green tea. Enjoy your meal!