Stewed vegetables
3 servings
25 minutes
Stewed vegetables are a simple yet incredibly aromatic dish that has delighted gourmets across Europe for centuries. It is based on a skillful combination of fresh vegetables: juicy zucchini, sweet peppers, tender leeks, and vibrant cherry tomatoes. All are slowly simmered in olive oil, revealing their natural flavor nuances. The light sweetness of carrots harmoniously complements the composition, while garlic at the end adds a piquant touch to the dish. This recipe is versatile—it can be served as a side to meat and fish dishes or enjoyed on its own. Its delicate texture, rich aroma, and the benefits of fresh ingredients make it an ideal choice for a light dinner or cozy lunch.
1
We cut the zucchini and pepper into medium-sized cubes. We only need the white part of the onion, cut into rings. We cut the cherry tomatoes into quarters and grate the carrot on a coarse grater.
- Zucchini: 1 piece
- Cherry tomatoes: 6 pieces
- Leek: 1 piece
- Red sweet pepper: 1 piece
- Carrot: 1 piece
2
Pour olive oil into a heated pan and add vegetables in the following order: onion, carrot, zucchini, pepper, cherry. Add salt. At the end, garlic can be added. Simmer for about 20-25 minutes.
- Olive oil: 10 ml
- Leek: 1 piece
- Carrot: 1 piece
- Zucchini: 1 piece
- Red sweet pepper: 1 piece
- Cherry tomatoes: 6 pieces
- Olive oil: 10 ml
