Lenten stew with roasted peppers

Vegetarian Stew with Roasted Peppers - a simple and tasty delight

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

If you are looking for a vegetarian recipe that will delight your taste buds, the vegetarian stew with roasted peppers is the perfect choice. This flavorful, colorful dish is quick to prepare and offers an unmistakable taste thanks to the roasted peppers and simple spices. Additionally, it is an easily adaptable vegan recipe that can be served with polenta or fresh bread.

Ingredients:

- 8 roasted peppers
- 2 medium onions
- 1 tablespoon tomato paste (preferably homemade)
- 1 tablespoon flour
- 1 teaspoon sweet paprika
- Salt and pepper to taste
- 1 sprig of dried thyme
- Finely chopped fresh parsley (for garnish)
- 3-4 cloves of garlic
- 2-3 tablespoons olive oil
- Water (approximately 500 ml, depending on the desired consistency)

Step by step:

1. Preparing the peppers: Start by roasting the peppers. You can roast them on a tray in the oven at 200 degrees Celsius for 20-25 minutes or on a grill until evenly browned. Once done, sprinkle salt over them and cover with foil or a towel for 10 minutes. This step will help loosen the skin.

2. Cleaning the peppers: After they have cooled, peel them and cut them into slices of 2-3 cm. Remove the seeds and stems, keeping only the flavorful flesh.

3. Preparing the sauce: In a pot, add the oil and sauté the finely chopped onion over medium heat until it becomes transparent (about 5 minutes). Add the tomato paste dissolved in water and let it boil for 2-3 minutes.

4. Thickening the sauce: In a small bowl, dissolve the flour with 2-3 tablespoons of water and add the mixture to the pot. Add water until you achieve the desired consistency and let it boil until the sauce thickens (about 10 minutes).

5. Adding the peppers: Add the roasted pepper slices and whole garlic cloves. Let it simmer for another 10 minutes for the flavors to combine perfectly.

6. Seasoning: Adjust the taste with salt, pepper, and sweet paprika, then add the thyme sprig. Let it boil for a few more minutes, then turn off the heat.

7. Serving: Sprinkle chopped fresh parsley on top for an extra touch of freshness. The vegetarian stew with roasted peppers is delicious served with a portion of warm polenta or fresh bread.

Practical tips:
- You can vary the recipe by adding other seasonal vegetables, such as zucchini or eggplant, for added texture and flavor.
- If you like it spicy, you can add a finely chopped chili pepper during the sautéing of the onion.
- Make sure to use quality peppers, preferably from local sources, for a more intense flavor.

Unique suggestion: For an elegant touch, you can serve the stew in ceramic or stone bowls, and on each portion, you can add a few drops of extra virgin olive oil for a deeper taste.

This vegetarian stew with roasted peppers is not just a simple recipe but also a reunion with the flavors of home, perfect for any meal, regardless of the occasion. Enjoy it with your loved ones and savor every bite!