A recipe for stewed vegetables for all gourmets
The recipe for stewed vegetables is a traditional recipe Italian cuisine. There are many variations, depending on what ingredients you use, and the possibilities are endless.
The recipe for stewed vegetables is easy and quick to prepare and serve warm, with the addition of Parmesan cheese, as desired and to taste, and with a dressing of high-quality olive oil.
Recipe for stewed vegetables, ingredients:
- red onion, 1 head
- carrots, 2 pieces
- Mediterranean celery, 1 branch
- Zucchini, 2 less
- blue eggplant, 1 smaller
- paprika, red sweet, 1 piece
- bell pepper, yellow sweet, 1 piece
- garlic, 2 cloves
- olive oil, extra virgin
- sugar, 1 tablespoon
- wine vinegar, 2 tablespoons
- so
- beaver
- parmezan
- Tost bread
Recipe for stewed vegetables, preparation:
- 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.
As we have already mentioned, as soon as you prepare the recipe for stewed vegetables, serve it while it is still warm. Add Parmesan cheese, finely grated or in strips, over the warm vegetables and cover with high-quality extra virgin olive oil, if desired. Above everything, add finely chopped Mediterranean celery leaves.
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