Vegetable Stew with Young Zucchini in a Skillet
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
12
Description
Vegetable stew with young zucchini in a skillet
Ingredients
- Salad Potatoes - 17.6 oz
- Orange Bell Peppers - 7.1 oz
- Garlic - 3 cloves
- Young zucchini - 17.6 oz
- Carrot - 3.5 oz
- Onion - 7.1 oz
- Tomatoes - 7.1 oz
- Salt - to taste
- Safflower Oil - 3 fl oz
- Herbs - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Peel the potatoes. Rinse well under running water. Pat dry. Cut into small cubes.
Step 3
Pour about 30–40 ml of sunflower oil into a skillet.
Step 4
Add the potatoes to the skillet, season with salt to taste, and place on the heat. Fry the potatoes uncovered over medium heat until cooked through.
Step 5
Pour about 50–60 ml of sunflower oil into a second skillet.
Step 6
Peel the onion, rinse well under running water, cut into small cubes, and add to the skillet with oil.
Step 7
Peel the carrot, rinse well under running water, pat dry, cut into small cubes, add to the skillet with the onion, and place on the heat. Cook over medium heat with the lid slightly ajar, stirring occasionally, until golden.
Step 8
Peel the bell pepper, rinse well, and cut into medium-sized cubes or strips.
Step 9
Add the bell pepper to the skillet with the cooked onion and carrot, and sauté briefly, stirring occasionally.
Step 10
Rinse the young zucchini well, pat dry, peel if necessary, and cut into cubes.
Step 11
Add the diced zucchini to the skillet with the sautéed onion, carrot, and pepper. Fry until the zucchini is cooked through, stirring occasionally.
Step 12
Add the fried potatoes to the skillet with the vegetables.
Step 13
Rinse the tomatoes well, pat dry, cut in half, and grate on a fine grater into a suitable container.
Step 14
Add the grated tomato puree to the skillet with the vegetables.
Step 15
Peel the three cloves of garlic, rinse well, crush through a press, and add to the skillet.
Step 16
Gently mix all the vegetables, season with salt to taste. Simmer over low heat with the lid slightly ajar, stirring occasionally, for about 10 minutes. Then cover with a lid and let it rest for about 10–15 minutes. When serving, optionally garnish with herbs.
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