Autumn vegetable stew

Name: Autumn vegetable stew
Ingredients: 50 ml oil; 2 medium onions (300 g); 1 teaspoon Vegeta; 1/2 teaspoon ground pepper; 2 medium carrots (120 g); 300 ml water; 2 medium peppers (300 g); 100 g green beans; 1 medium eggplant (350 g); 1 medium zucchini (300 g); 3 medium potatoes (600 g); 3 medium tomatoes (450 g); 2 tablespoons tomato paste; 15 g dill; 1 teaspoon salt; 15 g parsley

Season - Autumn vegetable stew by Dina L. - Recipia

Autumn vegetable stew simmers on the stove, then spends 40 minutes in the oven, where the liquid reduces and thickens around the vegetables. The potatoes, green beans, eggplant, zucchini and tomatoes come together in a thick sauce, and I choose firm eggplants with smooth skin; this autumn vegetable stew can be eaten on its own or alongside a main course. Prep: 20 minutes. Cook: 89 minutes. Total time: 109 minutes. Serves: 6. Approximately 225 kcal and 6 g protein per serving.

Ingredients

50 ml oil
2 medium onions (300 g)
1 teaspoon Vegeta
1/2 teaspoon ground pepper
2 medium carrots (120 g)
300 ml water
2 medium peppers (300 g)
100 g green beans
1 medium eggplant (350 g)
1 medium zucchini (300 g)
3 medium potatoes (600 g)
3 medium tomatoes (450 g)
2 tablespoons tomato paste
15 g dill
1 teaspoon salt
15 g parsley

Preparation

1. Preheat the oven to 180°C. Peel the vegetables; slice the carrots and cut the potatoes and the other vegetables into pieces about 2 cm across. Finely chop the dill and parsley. 2. Heat the oil in an ovenproof pot and sauté the chopped onion for 4 minutes, until translucent. Sprinkle in the Vegeta and pepper. 3. Add the carrots and water. Boil for 10 minutes, until the carrots start to soften. 4. Add the peppers, green beans, eggplant and zucchini. Boil for 12 minutes, until the vegetables have softened slightly. 5. Add the potatoes and boil for 18 minutes, until tender. 6. Add the chopped tomatoes and tomato paste. Boil for 5 minutes, then put the pot in the oven, uncovered, for 30 minutes, until the liquid has reduced. 7. Stir in the dill and salt, then return the pot to the oven for another 10 minutes. Sprinkle with the chopped parsley to serve.

Notes

Store in a covered container in the fridge for up to 3 days; add a little water when reheating if it has thickened. You can replace the green beans with peas, adding them to the pot at the same time as the zucchini. If the tomatoes are very juicy, use only 200 ml water so the sauce doesn't stay too thin. I serve it with bread, either as a main course or alongside meat. Start almost two hours before the meal, since the vegetables also need time in the oven.