Vegetable Stew in the Oven
⏳ Time
1 hour 10 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Makes a lot. The whole process took me 1 hour — 1 hour 10 minutes. While the vegetables were working for me in the oven, I got a bunch of other things done...delicious.
Ingredients
- Salad Potatoes - 3 pieces
- Onion - 2 pieces
- Orange Bell Peppers - 3 pieces
- Carrot - 3 pieces
- Mild Chili Spice - 1 piece
- Tomatoes - 10.6 oz
- Thyme - 3 sprigs
- Garlic - 4 cloves
- Dill - 1 bunch
- Vegetable Oil - 1 fl oz
- Courgette - 24.7 oz
- Balsamic Vinegar - 3 fl oz
Step by Step guide
Step 1
First, line a baking tray with parchment paper (at least, that's what I always do), and pour a couple of tablespoons of vegetable oil onto it.
Step 2
Cut 2 large (or 3 medium) zucchinis into small pieces.
Step 3
Slice a large carrot into thin rounds using a food processor.
Step 4
Chop 2 large onions finely.
Step 5
Cut the bell pepper into strips.
Step 6
Remove the seeds from the chili pepper and chop it very finely.
Step 7
Cut 3 medium red potatoes into random shapes (sticks, rounds, stars, etc.). Do not peel!
Step 8
Add thyme, salt, and pepper.
Step 9
Drizzle the vegetables with balsamic vinegar.
Step 10
Mix them directly on the baking tray and place in a preheated oven (392°F) for about 40 minutes — stir a couple of times during this time.
Step 11
Then add the chopped tomatoes to the vegetables, mix again, and leave the mixture for another 20 minutes (depending on your oven).
Step 12
When the stew is ready, add the finely chopped garlic and dill.
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