Stewed vegetables - This is a traditional recipe of Italian cuisine.
This one the recipe can have many variations, regarding the ingredients. Serve the stewed vegetables warm, with the addition of Parmesan cheese, as desired and to taste, with a dressing of high-quality olive oil.
Stewed vegetables - Recipes and Cookbook online
Stewed vegetables - This is a traditional Italian recipe.
- 1 piece of red onion
- 2 pieces of carrot
- 100 g Mediterranean celery
- 2 pieces of zucchini (smaller)
- 1 piece of blue eggplant (smaller)
- 1 piece bell pepper (red sweet)
- 1 piece bell pepper (yellow sweet)
- 2 cloves of garlic
- 3 tablespoons olive oil (extra virgin)
- 1 spoons of sugar
- 2 tablespoons of wine vinegar
- so
- beaver
- parmezan
- Tost bread
- Wash and clean all vegetables. Cut the red onion into small rings. Finely chop the garlic. Take one branch of Mediterranean celery, cut off the leaves and save for later, and cut the branch into thin sticks. Cut carrots, zucchini, blue eggplant, red and yellow peppers into thin sticks.
- Heat a large pan and grease it with good quality extra virgin olive oil. Add all the vegetables to be stewed at a medium temperature. When it is half done, add sugar and wine vinegar. Stew a little more, until the vegetables are stewed. Season with salt and pepper, to taste.
- Pre-toasted toasted bread, flatten it with your hand and add 1-2 pieces to each plate, for serving. Pour the stewed vegetables on each plate over the toasted bread.
- Serve the stewed vegetables warm. Add Parmesan cheese, finely grated or cut into strips, over the warm vegetables. Drizzle with high-quality extra virgin olive oil, if desired. Above everything, add finely chopped Mediterranean celery leaves.
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