Ghiveci, mancare sau tocana de legume, aromata si gustoasa. Cu vinete si dovlecei.
81.4 هزار بار بازدید -
2 سال پیش
-
Recipe for tasty autumn vegetable
Recipe for tasty autumn vegetable stew. It can also be made during fasting, or for a vegan lifestyle:
Ingredients (2 large portions, 4 small portions):
• A medium onion (100 g)
• 40 ml cooking oil
• 1 medium candy apple red bell pepper (150 g)
• 5-6 pieces of Bulgarian peppers or 1 green bell pepper (150 g)
• 1 larger potato, peeled (200g)
• A small handful of green beans (60 g)
• 2 baby zucchinis (100 g)
• A large tomato (300 g)
• A small eggplant (150 g)
• A bunch of parsley or dill
• Optionally a hot pepper
• Salt
• 1/2 teaspoon of sweet paprika
• And ground black pepper
We wash all the vegetables, then prepare them for cooking.
Cut the onion into cubes and the Bulgarian peppers into large pieces (with the seeds). Bulgarian peppers are not hot, and can be replaced with a green bell pepper. We also cut the red bell pepper into large pieces.
The potato must be cut into thinner pieces, so that it can be cooked at the same time as the other vegetables. Zucchini on the contrary. We cut it into thicker pieces, so that it doesn't get mushy when cooking.
Green beans, with the tops and tails cut off, must be cut in half or even smaller pieces.
I also used something that is not in the list of ingredients. I don't usually use it, but I had a green tomato in the fridge and it was a shame to throw it away. I cut it into slices and put it together with the other vegetables.
I cut about two-thirds of the ripe tomato into cubes and grate one-third for more sauce.
Take a not very large pot, put it on the heat and add 4 tablespoons of oil. We put the onion in the pan and leave it until it becomes glossy and slightly yellowish. Then add the peppers, sauté them for a minute until they start to smell good then add the potato, green beans, largely cut zucchini and the green tomato.
Add water (about 100 ml), a teaspoon of salt and let it boil, on medium heat, with the lid on, until all the vegetables are soft. It shouldn't take more than 10-12 minutes.
While these vegetables are cooking, cut the eggplant into rounds. For those who fear that eggplant can be bitter, I mention that this happens very rarely, only in eggplants that did not have water during development. Salting and pressing the eggplants will not eliminate this taste, at best, it will diminish it. If you come across a bitter eggplant, it's better not to use it and you can detect it simply by tasting it (raw).
Take the eggplant rounds and put them exactly as they are, in a hot pan, without oil, to brown them on both sides. Thus, they will keep their shape better in food and will be tastier.
After the vegetables have cooked, add the tomatoes, a little more water if needed, the ripe eggplants cut into large pieces, and leave for another 2-3 minutes for the flavors to blend.
At the end, adjust the taste for salt, add half a teaspoon of sweet paprika, and freshly ground black pepper. For those who want, add a few thin slices of hot pepper. Sprinkle with chopped green parsley (or dill if you like it).
Our tasty autumn vegetable stew is ready! It is wonderful and aromatic!
I really hope you try it soon and let me know in the comments if you liked it!
Hugs, all the best!
Ingredients (2 large portions, 4 small portions):
• A medium onion (100 g)
• 40 ml cooking oil
• 1 medium candy apple red bell pepper (150 g)
• 5-6 pieces of Bulgarian peppers or 1 green bell pepper (150 g)
• 1 larger potato, peeled (200g)
• A small handful of green beans (60 g)
• 2 baby zucchinis (100 g)
• A large tomato (300 g)
• A small eggplant (150 g)
• A bunch of parsley or dill
• Optionally a hot pepper
• Salt
• 1/2 teaspoon of sweet paprika
• And ground black pepper
We wash all the vegetables, then prepare them for cooking.
Cut the onion into cubes and the Bulgarian peppers into large pieces (with the seeds). Bulgarian peppers are not hot, and can be replaced with a green bell pepper. We also cut the red bell pepper into large pieces.
The potato must be cut into thinner pieces, so that it can be cooked at the same time as the other vegetables. Zucchini on the contrary. We cut it into thicker pieces, so that it doesn't get mushy when cooking.
Green beans, with the tops and tails cut off, must be cut in half or even smaller pieces.
I also used something that is not in the list of ingredients. I don't usually use it, but I had a green tomato in the fridge and it was a shame to throw it away. I cut it into slices and put it together with the other vegetables.
I cut about two-thirds of the ripe tomato into cubes and grate one-third for more sauce.
Take a not very large pot, put it on the heat and add 4 tablespoons of oil. We put the onion in the pan and leave it until it becomes glossy and slightly yellowish. Then add the peppers, sauté them for a minute until they start to smell good then add the potato, green beans, largely cut zucchini and the green tomato.
Add water (about 100 ml), a teaspoon of salt and let it boil, on medium heat, with the lid on, until all the vegetables are soft. It shouldn't take more than 10-12 minutes.
While these vegetables are cooking, cut the eggplant into rounds. For those who fear that eggplant can be bitter, I mention that this happens very rarely, only in eggplants that did not have water during development. Salting and pressing the eggplants will not eliminate this taste, at best, it will diminish it. If you come across a bitter eggplant, it's better not to use it and you can detect it simply by tasting it (raw).
Take the eggplant rounds and put them exactly as they are, in a hot pan, without oil, to brown them on both sides. Thus, they will keep their shape better in food and will be tastier.
After the vegetables have cooked, add the tomatoes, a little more water if needed, the ripe eggplants cut into large pieces, and leave for another 2-3 minutes for the flavors to blend.
At the end, adjust the taste for salt, add half a teaspoon of sweet paprika, and freshly ground black pepper. For those who want, add a few thin slices of hot pepper. Sprinkle with chopped green parsley (or dill if you like it).
Our tasty autumn vegetable stew is ready! It is wonderful and aromatic!
I really hope you try it soon and let me know in the comments if you liked it!
Hugs, all the best!
2 سال پیش
در تاریخ 1401/07/14 منتشر شده
است.
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