Vegetable stew

Name: Vegetable stew - Melina F.
Ingredients: a small eggplant; diced 200 grams of small mushrooms a small zucchini; diced 2 cloves of garlic; chopped a red onion a cup of tomato juice a tablespoon of herbes de Provence mix a red bell pepper; diced 2 tablespoons of olive oil 2 carrots; sliced

Sezon - Vegetable stew by Melina F. - Recipia

Vegetable stew is one of the options I use quite often when I have various vegetables left in the fridge from other recipes. Usually, I cook on the weekend or when I know I have an hour free, because all I have to do is chop the vegetables, prepare a tomato sauce, put everything in a tray, and let the oven do its job. It helps me especially when I want something light, without needing to spend too much time in the kitchen. Quick info Total time: about 1 hour and 10 minutes Preparation time: 15-20 minutes (depending on how fast you chop the vegetables) Baking time: 50-55 minutes at 190°C Servings: 3-4 Difficulty: easy Recipe type: vegetarian main dish, suitable for lunch or dinner Ingredients 1 small eggplant, diced 200 g small mushrooms 1 small zucchini, diced 2 garlic cloves, chopped 1 red onion 1 cup of tomato juice (approx. 200-250 ml) 1 tablespoon of herbes de Provence 1 red bell pepper, diced 2 tablespoons olive oil 2 carrots, sliced Salt and pepper, to taste Preparation method 1. Start by chopping all the vegetables. Dice the eggplant and zucchini, slice the carrots, and try to keep the red bell pepper and mushrooms as equal in size as possible. Chop the onion and garlic finely. 2. In a large pan, add one tablespoon of olive oil and heat it gently. Sauté the onion and garlic over medium heat for 2-3 minutes until they soften slightly. Sprinkle a little salt and pepper. 3. Add the tomato juice over the sautéed onion and garlic, stir and let it cook for another minute. Remove the mixture from the heat. 4. Choose a heat-resistant tray. Spread the tomato juice mixture with onion and garlic evenly at the bottom. 5. On top, place the eggplant, zucchini, carrots, and mushrooms, all already chopped. Do not mix them into the sauce, just lay them on top. 6. Finally, distribute the diced red bell pepper over the entire surface. Drizzle everything with the remaining tablespoon of olive oil. 7. Sprinkle the herbes de Provence over all the vegetables. Add more salt and pepper after tasting a bit, so it’s not too salty from the start. 8. Cover the tray (with a lid or foil). Place it in the preheated oven at 190°C and let it bake for 50-55 minutes. During this time, the vegetables will release water, but by the end, the liquid should be almost absorbed. 9. Remove the tray and let it sit for 10 minutes before serving. It can be eaten warm or at room temperature. Why I make this recipe often I often cook this stew because I don’t need complicated ingredients. It works with vegetables that I can always find, I don’t have to stand over the stove, and in the end, I have a complete meal with little effort. It’s good the next day, for lunch or alongside plain rice. The recipe is quite flexible and does not require constant attention. Tips and variations Tips The vegetables should be cut to about the same size to cook evenly. If you want to reduce excess liquid, you can uncover the tray 10 minutes before the end. Use fresh vegetables, not frozen. The texture will be noticeably different. Substitutions You can replace the zucchini with courgette or even potatoes if you have nothing else. White onion works just as well instead of red onion. Herbes de Provence can be substituted with dried thyme or basil, but the taste will be slightly different. Variations You can add other vegetables you like, as long as you don’t add too much liquid (yellow bell pepper, chopped celery). If you’re not fasting, you can sprinkle a little cheese on top towards the end and leave it uncovered for another 5 minutes. Serving ideas I serve it with plain rice, or sometimes with toasted bread. It also goes well as a side dish with roasted meat or fish if you don’t want just vegetarian. Frequently asked questions 1. Can I use frozen vegetables? I do not recommend it for this recipe because they release too much water and the final texture will be mushy. 2. Is it necessary to cover the tray in the oven? Yes, in the first part, to cook the vegetables without burning the top. If you want to reduce the liquid better, uncover towards the end. 3. Can it be made without oil? You can reduce the amount or not use any at all, but the vegetables won’t be as tender. 4. What type of mushrooms should I choose? Small champignon mushrooms are the most suitable, but you can use others if they are firm. 5. Can I add other spices? Yes, you can add sweet or spicy paprika if you want a more intense flavor, but try not to overpower the taste of the vegetables. Nutritional values Estimated per serving from 4: Calories: around 110-120 kcal Protein: 3-4 g Carbohydrates: 17-20 g Fat: 4-5 g It’s a fairly light recipe, with low fats from olive oil, mainly fiber and vitamins from the vegetables. Storage and reheating The stew keeps well in the fridge, covered, for up to 3 days. It can be easily reheated in the microwave or on the stove over low heat, possibly with a tablespoon of water added if it seems too dry. The texture remains good even after reheating. I do not recommend freezing, as the vegetables become too soft.

Vegetable stew

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