Recipe for stewed vegetables - Recipes & Cookbook
Recipe for stewed vegetables, a real refreshment on hot summer days. It is recommended that you always make a larger quantity than you need, so you can always combine it with some other dishes, the following days (mashed potatoes, baking potatoes, pies, pasta...).
This is a special meal, but for those who cannot imagine a meal without a piece of meat, it can always be a great side dish. Stewed vegetables are a characteristic dish of Mediterranean cuisine, and there are many variations, which arise mainly from the time of year and the availability of certain types of vegetables.
This dish belongs to the group of lean and vegetarian dishes, so it can be prepared on any occasion. The amount of calories consumed with this dish is almost negligible. If you are too "thin" for lunch, this dish must become your indispensable dinner. In addition to the fact that this is a moderate and healthy meal, you will definitely lose weight with it.
Try to make at least 50% of your food intake every day vegetables, and consume as much of it raw as possible. If not raw, then - stewed, grilled or baked is the best. Use fried vegetables as little as possible.
Lovers of pasta and pasta can add an integral type when serving, which will enrich the taste, but will not increase the calorie intake too much.
Recipe for stewed vegetables - Recipes & Cookbook
- Zucchini (medium, 2 pieces)
- blue eggplant (medium, 2 pieces)
- bell pepper (large, yellow, 1 piece)
- bell pepper (large, red, 1 piece)
- red onion (2 heads)
- cloves of garlic (3 pieces)
- teaspoon thyme (spice, 1)
- teaspoons basil (spice, 1/2)
- 7 dl thick tomato juice
- cherry tomatoes (10 pieces)
- so
- beaver
- olive oil
- dry stale bread (or toasted bread)
- Wash all the vegetables well. Zucchini, eggplant and pepper, chop up into medium-sized cubes. Cut the red onion into rings. Finely chop the garlic chop up.
- Heat the pan to medium temperature, and add 2 tablespoons of olive oil.
- Sauté the zucchini for 3 minutes. After 3 minutes, take out the zucchini in a separate dish.
- Sauté the eggplant for 3 minutes. After 3 minutes, take out the eggplant in a separate bowl.
- Sauté red onion and garlic for 3-5 minutes.
- Add 2 tablespoons of olive oil to a large stew pot. Add stewed red onion and garlic, and already stewed pepper. Add cherry tomatoes and thick tomato juice. Add the thyme and basil spices. Salt and pepper to taste. Simmer for about 25 minutes.
- Add previously stewed zucchini and eggplant, and stew for another 5 minutes.
- Serve warm in a deep dish (bowl), in which you previously placed pieces of dry old bread (or toasted bread), then pour over the stewed vegetables.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
Read more:
The Recipes and Kuvar online portal is ranked among the TOP 50 websites in Serbia!
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
