Vegetable Stew Recipes. Flavorful and Colorful Season Meals

Wash and peel all the vegetables, including tomatoes.

Dice the onion and cook it in some oil in a pot you can later put in the oven. Chop the celery and pepper and add them to the onion. Next add the squash and eggplants, chopped.

Dice the peeled tomatoes and add them, with their juice, in the pot. Next, the carrot, cut in rounds. Mix and let boil.

Finally add the potatoes chopped in cubes and 3 of the garlic cloves, minced.

Sprinkle salt, pepper, thyme and pour the 200 ml. of water blended with the tomato paste. Put the pot into the oven and cook it at 220 degrees for 45-60 minutes, without mixing.

Five minutes before turning off the oven add the rest of the garlic, minced, and mix slowly.

Chop the parsley and sprinkle it before serving.

Vegetable Stew Recipes. With beans, corn and mushrooms

Ingredients:

• 4-5 potatoes
• 3 carrots
• 1 celery
• 3 bell peppers
• 2 squashes
• 3 champinions
• 1 can of peeled tomatoes
• 1 small can of corn
• 1 eggplant (optional)
• 1 can pre-boiled beans (optional)
• 2 tbsp olive oil
• salt, pepper
• basil (ideally fresh)

Instructions: 

Chop the potatoes, carrots and celery into medium-sized cubes and put them in an oven tray. Spray oil, sprinkle salt and pepper, then pour water up to half the height of the vegetables. Put a lid on or cover the tray with aluminium foil and put into the oven.

Next chop the squashes and eggplant into cubes and the mushrooms and peppers into slices. Try the potatoes, celery and carrots with a fork to see if they have softened so you can add the other vegetables, including the beans and corn, after draining. The tray should stay in the oven for another 15 – 20 minutes.

When all the vegetables are done, add the canned tomatoes and basil and keep the tray in the oven for 5 – 10 minutes, without a cover. Serve with fresh chopped basil.

Vegetable stew recipes. Greek style

Ingredients:

• all kinds of vegetables of your choice (eggplants, squash, carrots, onion, potatoes, garlic, cauliflower, tomatoes, peppers, green beans, peas, celery etc.)
• parsley
• kosher salt
• black pepper
• thyme branches
• laurel leaves
• olive oil

Instructions:

Prepare a tray coating it with olive oil.

Place the vegetables in layers: first the ones that are slower to cook, cut into smaller pieces (potatoes, carrots, celery, eggplant), then the ones that cook faster, cut into bigger pieces (squash, beans and peas), last adding cauliflower, tomatoes and peppers. The last layer will be tomato slices.

Between the layers place some onion, garlic, black peppercorn, laurel leaves, thyme branches. Also sprinkle kosher salt and olive oil.

Don’t mix the vegetables and don’t add water, they have enough water.

Cover the tray with parchment paper, well moist.

Put the tray into the oven, at medium heat, for 30 – 40 minutes. The vegetables should cook in their own juice and stay whole.

If you set the heat well, the vegetables will be done when the paper is dried.

Take the tray out of the oven and let it rest for about 10 minutes, enough time for the vegetables to absorb the sauce and keep from drying.

Sprinkle chopped fresh parsley.

At the end, when the food is on the plate, the Greeks add some goat cheese slices and some black olives.

Credits: bucataras.ro, retetepractice.ro, despremancare.ro

Photo credits: retetepractice.ro