Vegetable stew with zucchini, eggplant, peppers and tomatoes

Vegetable stew with zucchini, eggplant, peppers and tomatoes is a colorful and healthy dish that will relieve you of hunger for a long time and energize you until the evening. Despite the fact that most recipes do not include the addition of meat components, the dish is notable for its satiety. We recommend that you use homemade seasonal vegetables, as they amaze with their bright taste and unique aroma, which are preserved even after heat treatment in a frying pan or in the oven.

Vegetable stew with zucchini and eggplants, peppers, tomatoes in a frying pan

Vegetable stew with zucchini and eggplant, peppers, tomatoes in a frying pan is a dish that should be on everyone’s table during the summer season, because in addition to its great taste, such a stew will fill you with vitamins and a good mood, thanks to its bright colors!

1. 
   Vegetable stew with zucchini, eggplant, peppers and tomatoes is very easy to prepare. Cut the zucchini and eggplant into cubes of equal size. Sprinkle the purple vegetable with salt and leave it like that for 15-20 minutes, then rinse it under running water and let it dry.
2. 
   We clean the seed capsule from the sweet pepper and cut it into arbitrary slices.
3. 
   Using any convenient method, remove the skin from the tomatoes and chop the pulp.
4. 
   Heat vegetable oil in a frying pan and sauté onion half rings and finely chopped garlic for about 3 minutes over moderate heat.
5. 
   Add the pepper, stir and fry on maximum heat for about 3 minutes.
6. 
   Add the zucchini and eggplant cubes, stirring and frying the ingredients for a few more minutes.
7. 
   Now put the tomatoes into the frying pan, stir and cover with a lid. Simmer on low heat for 20-25 minutes, add salt and pepper 10 minutes before readiness.
8. 
   Place the delicious stew on portioned plates and garnish with fresh herbs. Bon appetit!

Stew with eggplants, zucchini, bell peppers and tomatoes in the oven

Stew with eggplants, zucchini, bell peppers and tomatoes in the oven is a light and healthy dish that contains a minimum amount of fat and maximum benefits. To prepare, we need simple and affordable ingredients that grow in every garden bed.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 3-4.

Ingredients:

• Eggplant – 1 pc.
• Zucchini – 1 pc.
• Tomatoes – 2 pcs.
• Bell pepper – 1 pc.
• Onion – 1 pc.
• Carrot – 1 pc.
• Garlic – 1-2 teeth.
• Provençal herbs – ½ tsp.
• Olive oil – 2-3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Before starting the process, we clean and rinse all the necessary components.

Step 2. Cut the eggplant into quarter rings of medium thickness, sprinkle with a tablespoon of salt and after 15-20 minutes, rinse with water and squeeze. Cut the young zucchini into cubes.

Step 3. Cut the onion into half or quarter rings, finely chop the pulp of the bell pepper and garlic cloves, cut the carrots into rings.

Step 4. Heat a tablespoon of olive oil in a frying pan and fry the carrots for 2-3 minutes - place the ruddy slices in a baking dish.

Step 5. We keep the eggplants on the fire for 2 to 4 minutes and send them after the carrots.

Step 6. Add a little more olive oil to the frying pan and sauté the onion until transparent and soft – pour into the pan.

Step 7. We do the same with sweet peppers and zucchini, it is important to fry the vegetables separately.

Step 8. Sprinkle the assorted vegetables with aromatic herbs, salt and ground pepper - mix well.

Step 9. Distribute tomato slices on top and cover the dish with foil - bake for 45 minutes at 180 degrees.

Step 10. Serve the dish hot, sprinkled with herbs. Bon appetit!

Vegetable stew with zucchini, eggplant, tomatoes and peppers in a slow cooker

Vegetable stew with zucchini, eggplant, tomatoes and peppers in a slow cooker is a juicy and nutritious dish, the ingredients of which are brought to readiness by stewing in a rich broth. Due to this, each slice is maximally saturated with the taste and aroma of other components.

Cooking time – 50 min.

Cooking time - 10 min.

Portions – 4-5.

Ingredients:

• Bell pepper – 1 pc.
• Onion – 1 pc.
• Zucchini – 1 pc.
• Eggplant – 1 pc.
• Carrots – 1 pc.
• Tomatoes – 1 pc.
• Garlic – 1 tooth.
• Parsley - 3-4 sprigs.
• Vegetable oil – 3 tbsp.
• Vegetable broth – 1 tbsp.
• Granulated sugar – 1 pinch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Thoroughly wash the vegetables and remove the peels and husks, chop them: carrots into rings, onions and garlic finely chopped, and eggplants, zucchini and bell peppers into cubes.

Step 2. Pour vegetable oil into the bowl and start the “Frying” program, fry the onions and carrots with frequent stirring.

Step 3. After 4-5 minutes, throw the zucchini and pepper into the slow cooker, mix and brown.

Step 4. After a few minutes, add the eggplant.

Step 5. At the moment when the purple fruit has acquired a golden hue, we supplement the composition with tomato pulp, crushed using a grater with large holes.

Step 6. Pour the ingredients with broth and sprinkle with salt, granulated sugar and ground pepper - stir.

Step 7. Simmer for 30 minutes, and 10 minutes before the beep, add chopped garlic and herbs. At the end of the program, let the food brew for at least 10 minutes under the lid.

Step 8. Bon appetit!

Vegetable stew with potatoes, zucchini, eggplant, peppers and tomatoes

Vegetable stew with potatoes, zucchini, eggplant, peppers and tomatoes is a seasonal dish that will captivate you from the first fork. This dish can be served at the table, for example, supplemented with meat, but it is also good on its own, so it is also suitable for a lean diet.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Potatoes – 300 gr.
• Eggplants – 300 gr.
• Zucchini – 400 gr.
• Bell pepper – 2 pcs.
• Tomatoes – 300 gr.
• Greens – 1 bunch.
• Vegetable oil – ¼ tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Remove the skin from the eggplant and cut into large segments, place in a sieve or colander and generously salt. After 10-15 minutes, rinse under water and allow time to dry completely.

Step 2. Cut the peeled potato tubers into 4-6 pieces depending on size.

Step 3. Heat vegetable oil in a frying pan with high sides and add the prepared vegetables.

Step 4. Brown the ingredients.

Step 5. Peel the zucchini and bell pepper, cut into small pieces.

Step 6. Pour the pepper and zucchini into the frying pan with the potatoes, stir and simmer for about 3 minutes.

Step 7. Pour boiling water over the tomatoes and remove the peel, cut into slices and send to the main mixture. Season with ground pepper and salt to your taste.

Step 8. Reduce the heat to minimum and cover the dishes with a lid, simmer until soft and all ingredients are ready.

Step 9. Before serving, sprinkle with chopped herbs and enjoy. Bon appetit!

Stew with zucchini, eggplant, tomatoes, peppers, onions and carrots

Stew with zucchini, eggplant, tomatoes, peppers, onions and carrots is a mouth-watering combination of ingredients that you can't resist, even if you're not a big fan of vegetables. For brightness and richness of aroma, we suggest you complement the dish with spices such as bay leaf, garlic and sweet paprika.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 5.

Ingredients:

• Zucchini – 2 pcs.
• Eggplants – 2 pcs.
• Sweet pepper – 2 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Tomatoes – 3-4 pcs.
• Garlic – 1-2 teeth.
• Ground sweet paprika – 2 tsp.
• Laurel leaf – 1-2 pcs.
• Sunflower oil – 100 ml.
• Greens – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash and clean the ingredients. Cut the zucchini into small cubes.

Step 2. In a similar way, chop the eggplants and pour them into a bowl, add salt and place a weight on top - after 30 minutes, rinse the vegetable with water and squeeze it thoroughly with your hands.

Step 3. Without wasting time, cut the onion into half rings, the carrots into small cubes, and the bell pepper pulp into strips.

Step 4. Sauté onions and carrots in heated sunflower oil for 60 seconds, season with ground paprika.

Step 5. Add eggplant cubes and stir frequently until light brown, add bell pepper.

Step 6. Next, add the zucchini, stir and fry for another 3-4 minutes.

Step 7. At the same time, grind the pulp of three ripe tomatoes on a coarse grater, combine the pulp with garlic, passed through a press.

Step 8. Pour the tomato puree into the vegetables, add seasonings and salt - mix and cook under the lid until cooked (about 10 minutes).

Step 9. Serve the food and invite the family to the table. Bon appetit!

Vegetable stew with meat, zucchini and eggplant

Vegetable stew with meat, zucchini and eggplants is a complex dish, which, when prepared, you can feed a large family tasty and satisfying, spending very little time at the stove. Thanks to joint stewing, the meat slices are completely saturated with vegetable juice.

Cooking time – 1 hour 20 minutes

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Meat – 400 gr.
• Onion – 1 pc.
• Potatoes – 5-6 pcs.
• Small zucchini – 1 pc.
• Eggplant – 1 pc.
• Sweet pepper – ½ pc.
• Tomatoes – 2 pcs.
• Garlic – 2-3 teeth.
• Tomato paste – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - to taste.

Cooking process:

Step 1. Cut the peeled onion into half rings, cut the meat into arbitrary segments. Turn on the “Baking” mode in the multicooker for 40 minutes, pour in vegetable oil and lay out the prepared ingredients.

Step 2. About 15 minutes before the end of the program, add cubes of peeled potatoes to the bowl and stir.

Step 3. Without wasting time, peel and randomly chop the zucchini, sweet peppers, tomatoes, eggplant, and garlic.

Step 4. Transfer the assorted vegetables into a slow cooker, sprinkle with salt and ground pepper, add grated tomato paste - mix thoroughly and bring to readiness in the same mode (20 minutes).

Step 5. Place the appetizing and satisfying dish on plates and immediately begin tasting. Bon appetit!