Vegetable stew with eggplant, zucchini and meat

On summer days, when fresh vegetables are ripening and you don’t want high-calorie food, you can prepare a zucchini casserole in the oven or even a zucchini cake. There are a lot of recipes for various light and healthy vegetable dishes, but one of the most popular dishes in the summer, it seems to me, is vegetable stew. The advantage of this dish is that it can be prepared from any vegetables without following exact proportions and recipes. And it is very difficult to spoil it, so it is accessible even to a novice housewife or owner (why not).

But still, I decided to stick with my favorite combination of zucchini and eggplant. And we will add other vegetables and meat to them. When mixing different ingredients, a completely different taste is obtained. This means it's easy to achieve a varied menu just by changing a couple of ingredients. Now make sure of this.

Vegetable stew from zucchini, eggplant and potatoes

In the autumn abundance of vegetables, I really want to pamper myself and my loved ones with something light and very tasty. If now is such a day, then vegetable stew is an excellent dish on a fast day

We will need:

Eggplants – 500 g
Zucchini or zucchini - 500 g
Bell pepper – 500 g
Potatoes - 300 g
Carrots – 300 g
Tomatoes – 300 g
Onions - 300 g
Vegetable oil – 50 ml
Garlic - 3-4 cloves
Sugar - 1 tbsp. spoon
Salt - to taste
Ground black pepper - to taste

Preparation:

Wash the eggplants well, remove the stem, and chop into small pieces. Place in a deep bowl, sprinkle with salt, and leave for 20 minutes. This must be done to remove excess bitterness from the vegetable.

Peel the potatoes, rinse under running water, and cut into cubes. Place on the stove, add water, and bring to a boil. Boil the vegetable over medium heat for 10 minutes.

Wash the zucchini or zucchini, whichever you prefer, and cut off the skin if desired. Chop into pieces similar to potatoes.

Remove the stalk and seeds from the bell pepper, wash it well and cut into strips.

Peel the carrots and onions, rinse and chop. Pour vegetable oil into a frying pan, heat it, fry over medium heat for 2-3 minutes, stir so as not to burn. We send it to the cauldron.

Wash the tomatoes, cut out the stem and chop into cubes.

We also fry the chopped peppers

Place the eggplants in a colander, rinse, and squeeze out the water in your hands. Place in a frying pan to fry. Drain the water from the potatoes and place them in a cauldron with the vegetables.

Salt and pepper the vegetables, add your favorite seasonings, combine everything, mixing well.

Let it boil, then simmer, covered, over low heat for 15 minutes.

A delicious sauté of eggplants and zucchini is ready. Bon appetit!

Recipe for vegetable stew of eggplants and zucchini with chicken in the oven

Traditionally, in many recipes, the stew is simmered over low heat in a cauldron. Personally, I liked baking this dish better in the oven. It is in it that the vegetables do not boil, but remain in their original form, in pieces. I use chicken as a complement to vegetables. All products are available, and cooking is not difficult.

We will need:

Chicken thighs without skin - 4 pcs.
Eggplants - two small or one large
Zucchini - two small or one large
Bell pepper - 2 pcs.
Potatoes - 3 pcs.
Tomatoes - two small or one large
Carrots - one
Onion - one head
Garlic - 2 cloves
Parsley - a bunch
Dill greens - a bunch
Vegetable oil - how much will it take?
Salt - to taste
Pepper - to taste

Preparation:

Peel the potatoes and carrots, wash them well, and cut them into large pieces.

Wash the eggplants, cut off the stem and chop coarsely.

Wash the zucchini, cut off the edges, and remove the skin if desired. Cut into large pieces.

Remove the bell pepper from the stalk and seeds and cut into squares.

Peel the onions and chop them. Chop the garlic into cloves, pass it through a press, or finely chop it.

Rinse the greens under cold water, dry with paper towels to remove excess moisture, and finely chop.

Place prepared vegetables in a large saucepan. Salt, pepper, pour in 4 tablespoons of sunflower oil. Mix everything well.

Heat the oven to 180 degrees. Grease a baking tray with vegetable oil and lay out the vegetables. Place chicken thighs on top, season them with salt, pepper, and a little oil. Place in the oven for 30 minutes.

While our stew is being prepared, cut the tomatoes into large pieces, season with salt, pepper, and vegetable oil. Stir and leave to soak on the table.

After 30 minutes, remove the baking sheet from the oven, lay out the tomatoes, and let them simmer for another 10-15 minutes. During this time, the vegetables should become soft, but under no circumstances fall apart.

Bon appetit!

Stewed vegetables with eggplants and zucchini - recipe

After all the ingredients have been prepared, you can begin cooking the stewed vegetables in a frying pan. Peel the skins from the bulbs. Cut into cubes.

Wash the zucchini. If the skin is thick enough, it is better to remove it. Cut it into cubes.

Wash the sweet peppers. After that, cut it into two parts. Remove the center with the seeds. Cut into medium-sized cubes like the rest of the vegetables.

Lastly, prepare the eggplants for the stewed vegetables. Wash them and cut off the ends at both ends. The skin can be removed or left on. This is optional. If you cut the eggplants together with the skin, then after cutting they will need to be salted, mixed and left for about ten minutes so that the bitterness disappears from them. I removed the skin from the eggplants and cut them into 2 by 2 cm cubes.

Place all vegetables in a frying pan. Pour in sunflower oil and 50 ml. water.

Despite the fact that the zucchini will release juice during stewing, it will not be enough to stew a large number of vegetables, so water, although in a small amount, will need to be added. Simmer the vegetables over low heat, stirring.

The stewing time for this vegetable stew is about 15 minutes. Five minutes before the end of stewing, add salt and spices.

Stewed vegetables with eggplants and zucchini can be considered ready when all the vegetables are soft, but not boiled to the point of porridge. Remove the pan from the stove. Transfer the stew to a plate.

Sprinkle with fresh chopped herbs. Serve stewed vegetables with eggplants and zucchini as a main side dish. Enjoy your meal. I will be glad if you liked this recipe for stewed vegetables with eggplants and zucchini and find it useful.

Recipe for vegetable stew (ratatouille) cooked in the oven

Ratatouille is a very tasty, vegetable, vegetarian dish. It doesn't take long to prepare the vegetables. But they will languish in the oven for quite a long time. So be patient, it's worth it. This is delicious.

We will need:

For the pepperade sauce:

Bell pepper - 2 pcs.
Tomatoes - 2 pcs.
Onion - 1 head
Garlic - 2 cloves
Thyme
Bay leaf
Basil
Salt - to taste
Pepper - to taste
Olive oil - 2 tbsp. l. (for frying)

For ratatouille:

Zucchini - one
Zucchini - one
Eggplant - one
Tomato - 3-4 pcs.
Olive oil - 2 tbsp. l.
Garlic
Thyme
Salt - to taste
Pepper - to taste

Preparation:

First, let's prepare the ingredients, bake the bell pepper in the oven, but first free it from the seeds and stalk. Rinse under running water. Place on a baking sheet and place in an oven preheated to 200 degrees for about 20 minutes. The appearance of baked skin indicates that the pepper needs to be removed.

To make the sauce, you need to peel the tomatoes. Cut them with a cross and place them in boiling water for a couple of minutes. After this you can very easily get rid of the skin. Cut into small cubes.

Peel the onion, divide the garlic into cloves and finely chop. Heat vegetable oil in a frying pan and fry the onion until golden brown. Then add the garlic.

Place chopped tomatoes, thyme and bay leaf. After stewing a little, take out the greens, they were needed to add flavor and aroma

Grind the bell pepper, add to the tomatoes, and leave on the fire for a short while. Let's wait until the liquid evaporates slightly.

Cut the eggplant, tomatoes, zucchini and zucchini into slices. In a baking dish, first pour the pepperade sauce and place the vegetable on top. We alternate them at our discretion. Lubricate our dish with a mixture of olive oil, spices, garlic and herbs. Cover with foil and bake in an oven preheated to 160-170 degrees. It will take about 1.5 hours to cook, then remove the foil and brown the vegetables on top for another 30 minutes. Check for readiness, it may take a little more or less time.

Bon appetit!

Vegetable stew with meat and potatoes

I don’t know about you, but vegetables are my favorite side dish. Of course, to make it more satisfying, you have to add pork (shoulder) or beef to this dish. If you don’t do this, it won’t be as satisfying and your husband won’t appreciate it. Yes, and my little men. In fact, I don’t see anything wrong with this, besides, the broth turns out to be so rich and even somewhat reminiscent of soup, so sometimes I make this luxury for lunch or dinner.

I decorate the vegetable stew with parsley and add some finely chopped dill. This is to whet your appetite even more. Although... there’s always more than enough of it anyway.

Ingredients:

meat 300-400 gr.
onion 2 heads.
carrots 1-2 pcs.
bell pepper 2 pcs.
potatoes 2-5 pcs.
zucchini 2-3 pcs.
tomatoes 4-5 pcs.
greens of your choice
vegetable oil
salt and pepper to taste

Cooking process:

Cut the head of peeled white onion into small cubes. And in order to have fewer tears, remember, place the head in the refrigerator for 2 hours in advance, and then take it out and act.

Take the meat only chilled, or defrost it in advance, cut into pieces similar to cubes. So that it cooks quickly and turns out tender and soft.

Then place the pieces in a frying pan with vegetable oil and fry under a closed lid over medium heat for about 10 minutes. Oh, the smell is fragrant.

Meanwhile, while the pork is roasting, cut the carrots into strips. Remove the core and stalk from the bell pepper. Chop it into arbitrary shapes into small pieces.

After the meat has released all its juices, add the onions first and stir. Season with salt and pepper until the onions soften and release their liquid. Fry on the lowest heat under the lid, less than 5 minutes have passed, the onion has become transparent, so add the carrots, salt and pepper. Frying time is again about 5 minutes.

Peel the potatoes and cut into large cubes. All pieces should be the same size.

And as you guessed, place the sweet bell pepper in the frying pan and stir. Cover with a lid and fry for another 4 minutes.

Chop the zucchini, like the potatoes, into square-shaped plastic. If you find a vegetable that is too old, cut off the peel and remove the seeds. But it’s better to take young “exhibits”.

The potatoes and zucchini need to be placed in the frying pan together, but this is how it should be done. First, spread the potatoes over the entire surface, and then the zucchini, that is, it should lie on top so that it releases the juice and saturates all the other vegetables below. Don't forget to add pepper and salt to your liking. Simmer for 5 minutes.

In the meantime, let's move on and chop the tomatoes. You can remove the skin; to do this, keep them in boiling water for a couple of minutes and it will come off easily. You don’t have to remove it, decide for yourself, if the tomatoes are young, then you won’t even feel the skin in them, it will be soft.

Well, after some time, place them in the pan. Season and continue roasting for 15 minutes.

Eggplant and zucchini stew with minced meat and potatoes

Today I offer a recipe for vegetable stew with minced meat. We use pork and beef in a 1:2 ratio, that is, twice as much beef. Try to cook this dish, it is very tasty and satisfying.

We will need:

Mixed minced meat - 0.3 kg
Sunflower oil - 4 tbsp. spoons
Onion - one head
Carrots - 2 pcs.
Eggplant - one
Potatoes - 5 pcs.
Zucchini - one
Salt - to taste.

Preparation:

Wash and peel the vegetables in advance. Heat the sunflower oil in a frying pan, in it we will first fry the vegetables and then simmer them.

Finely chop the onion with a knife, grate the carrots on a coarse grater, and place in a frying pan. Fry for 5 minutes.

Then add the minced meat and fry along with the vegetables. If your minced meat was from the freezer, then it is necessary that all the liquid from the pan evaporate. And then the meat should be fried, stirring periodically so that the mass does not burn.

Next we lay out the zucchini, they are cut into small cubes. Combine everything and mix well.

After simmering a little, add the chopped eggplants and mix.

The last ingredient is potatoes, also cut into small cubes.

Simmer the contents for 15-20 minutes. At the end, season the dish with salt, pepper and your favorite spices. Our dish is ready, let's serve it to the table. Bon appetit!

Delicious vegetable stew with eggplants, zucchini and cabbage

We bring to your attention a vegetable stew with eggplants, zucchini and cabbage. Excellent company: the little blue ones turn beautifully red, the zucchini and tomatoes share their juice, and the stewed cabbage gives its original taste. And all together - just lick your fingers! Let's try to cook!

You will need:

one large eggplant
one zucchini
1/4 (300 g) head of cabbage
one carrot
1 PC. medium onion
2 teeth garlic
2 pcs. tomatoes
1 tbsp. l. tomato paste
2 mountains black pepper
salt, ground black pepper to taste
greenery for garnish, optional

Cooking method:

Wash the zucchini and eggplant and cut into cubes

Peel the onion, wash it, cut it into rings or half rings

Finely chop the garlic with a knife

Peel the carrots, rinse and cut into semicircles

Brown the onion in a small amount of vegetable oil

Following the onions, add chopped carrots.

Next, add the eggplants and fry them together with the vegetables until golden brown.

Add zucchini cubes and shredded cabbage

Add tomato slices

Don't forget about the tomato paste and allspice peas, mix

Simmer the vegetables under the lid until fully cooked

5 minutes before removing from heat, salt and pepper the dish to taste

Serve the stew hot, garnished with herbs.

Bon appetit!

Cooking vegetable and meat stew

This dish is an ideal family lunch or dinner, especially during the fresh vegetable season.

We will need:

Pork (pulp) - 400 g
Potatoes - 4 pcs.
Zucchini - one
Eggplant - one
Carrots - one
Onion - one head
Petiole celery - 1 stalk
Tomato sauce - 5-6 tbsp. l.
Vegetable oil - 3-4 tbsp. l.
Garlic - 1 clove
Fresh greens - a few sprigs
Hot pepper - to taste
Salt - to taste
Ground black pepper - to taste

Preparation:

Place tomato sauce and garlic, passed through a press, into a deep container. Remove the seeds from the hot pepper, chop it finely, put it on a plate, add salt and pepper to taste. Add 1.5 cups of water and mix well.

Chop the pork into medium cubes and fry in a frying pan with the addition of sunflower oil until half cooked. Place the meat in a saucepan with a thick bottom.

Peel the potatoes and carrots, rinse them well, and fry them in a frying pan until golden brown.

Chop the eggplant, zucchini and celery into pieces and lightly fry in a frying pan. Place in a saucepan with meat and vegetables.

Sauté finely chopped onion in a frying pan and place in a saucepan.

Pour the prepared ingredients into tomato sauce, salt and pepper, mix well. The vegetables should be completely covered; add a little water if necessary. Place the pan on the stove, and after boiling, simmer for about half an hour over low heat, until the potatoes are soft.

At the very end, add finely chopped greens to the stew and turn off the stove. Let it brew hot for 20 minutes. We serve a delicious stew with meat, complementing it with white bread. Bon appetit!

Stewed vegetables with eggplants and zucchini in sour cream - recipe

Before stewing vegetables, it is advisable to prepare all vegetables. Peel the onions, garlic and carrots. Finely chop the garlic with a knife. Grate the carrots and cut the onion into cubes.

Peel the eggplants. Wash the zucchini and tomatoes. Cut the zucchini, eggplant and tomatoes into cubes.

Fry the onions and carrots in salted oil until the vegetables are soft. Then add the zucchini and eggplants. Simmer the vegetables over low heat for 4-5 minutes.

Add garlic, salt, black pepper, tomatoes and sour cream to them. Simmer over low heat for another 2-3 minutes.

Serve stewed vegetables with eggplants and zucchini in sour cream immediately after cooking.

If you want to get not just a tasty vegetable side dish, but a hearty dish, then add potatoes. Stewed vegetables with eggplant, zucchini and potatoes are a complete second course, which is simply ideal for lunch or dinner.

Ingredients:

Zucchini - 1 pc.,
Eggplants - 1 pc.,
Potatoes - 5-6 pcs.,
Onion - 1 pc.,
Carrots - 1 pc.,
Cabbage - 200 gr.,
Water - 1 liter,
Salt - to taste
Black pepper - a pinch
Sour cream - 4 tbsp. spoons,
Tomato paste - 2 tbsp. spoons,
Bay leaf - 1-2 pcs.
Vegetable oil

How to cook vegetable stew in a slow cooker

A multicooker is an irreplaceable thing and every housewife must have it. Food turns out much tastier in it than just in a frying pan. The ingredients are simmered, boiled, there is no hassle, and the dishes always turn out well.

We will need:

Potatoes - 3 pieces
Carrots – 1 pc.
Sweet pepper - one red, one yellow
Zucchini - one
Eggplant - one
Tomato – 2 pcs.
Garlic
Salt, pepper - to taste
Vegetable oil

Preparation:

Wash the eggplant, cut off the stem, and peel off the skin. Cut into medium pieces and place in salted water for 40 minutes to remove the bitterness.

Peel the potatoes and zucchini and cut them into large pieces.

Peel the carrots and chop them into circles. Remove the stem from the pepper and cut into cubes. We take peppers of two colors, so the stew will be brighter.

Drain the water from the eggplant and chop it into cubes. Chop the tomatoes into large slices.

Peel the onion and cut into half rings. Pour sunflower oil into the multicooker bowl, set the “Frying” mode and sauté the onions.

Layer the peppers and potatoes. Then zucchini and eggplant

Next are tomatoes and carrots. Salt and pepper. We set the extinguishing mode, time 35 minutes. There is no need to stir during the stewing process.

After time has passed, open the lid, stir, add finely chopped garlic. Close and leave to heat for another 15 minutes. Bon appetit!

Stew of zucchini, eggplant, bell pepper with tomatoes and potatoes

Delicious baked vegetables with spices and cheese. Delight your household and guests with a delicious and very beautiful stew made from the gifts of autumn

We will need:

Eggplants - 2 pieces
Bell pepper - 2 pieces
Zucchini or zucchini - 2 pieces
Potatoes (new) - 5 pieces
Canned tomatoes – 400 g
Garlic - 3 cloves
Feta cheese - 250 g
Olive oil - 5 tablespoons
Oregano - to taste
Thyme - to taste
Bay leaf - to taste
Salt - to taste
Ground black pepper - to taste

Preparation:

Wash the eggplants, cut off the stem and chop into small cubes.

Chop the zucchini

Cheese, preferably soft varieties, chopped into cubes. Wash the potatoes, peel them and cut them into slices. Place everything in a baking dish, sprinkle with olive oil, and mix everything well.

Place in an oven preheated to 180 degrees for 40 minutes. Sprinkle with crumbled cheese and place in the oven for another 10 minutes. Bon appetit!

Vegetable stew with zucchini, eggplant and cabbage

The stew is prepared very simply, you need to chop the vegetables to the same size and place in the oven until cooked. It turns out not bland, like most dietary dishes, but will please those who support a healthy lifestyle. The dish has a bright taste and looks very appetizing on the plate.

We will need:

Medium eggplant
Medium zucchini
Big carrot
Large bell pepper
Medium tomato
Onions – 1 pc.
Garlic – 2-3 cloves
Olive oil – 40 ml.
Cabbage - half a head
Salt, Mediterranean herbs - to taste