A step-by-step recipe with a photo of a vegetable stew of peppers, asparagus and tomatoes at home. Cooking technology and selection of products. Useful properties, calorie content and video recipe.
In the midst of fresh vegetables and herbs, I suggest a recipe for a vegetable stew. This dish can be prepared for every taste. With unchanged eggplants and zucchini, with the usual bell peppers and tomatoes, classic onions and carrots, with different types of cabbage, hearty beans and potatoes … A huge variety of summer vegetables allows you to constantly experiment and cook simple stews with a new taste. So experiment and cook your favorite foods. After all, vegetable stew is a versatile helper that allows the hostess to show her culinary imagination.
This review presents a recipe for a fragrant and juicy summer vegetable stew of peppers, asparagus and tomatoes for a friendly family dinner! This is not only a delicious, but also a healthy dish that all family members will gladly eat. Hearty, nutritious and delicious. For cooking, you need a cauldron or deep frying pan. This is a vegetable, lean, dietary and very healthy dish. Therefore, it is suitable for vegetarian and fasting meals. The food is delicious to use both warm and chilled. If you wish, you can fill it with eggs and make a chic omelet. Also, this versatile vegetable side dish goes well with any meat or fish dish.
See also how to make a lean vegetable eggplant stew.
- Caloric content per 100 g - 95 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Carrots - 2 pcs.
- Vegetable oil - for frying
- Asparagus beans - 250 g
- Spices, herbs and herbs (any) - to taste
- Salt - 1 tsp or to taste
- Tomatoes - 1 pc.
- Sweet pepper - 2 pcs.
- Parsley - small bunch
- Ground black pepper - pinch or to taste
Step-by-step cooking of a vegetable stew of peppers, asparagus and tomatoes, a recipe with a photo:
1. Wash the asparagus beans under running cold water and boil. To do this, dip the pods in a saucepan of boiling salted water and boil again. The asparagus must be completely submerged in water. Simmer the heat until moderate and cook the beans for 5 minutes. Then tip the pods into a sieve to drain all the water.
2. Place the boiled asparagus on a countertop and leave to cool and dry. Then cut off the ends on both sides and cut it into pieces into 3-4 pieces, depending on the size.
3. Peel the carrots, rinse with cold water and dry with a towel. Cut it into bars, cubes, wedges, or any other shape.
4. Wash and dry the bell peppers. Cut in half and remove the stem with the seed box and septa. Cut the fruit into medium-sized strips. But the shape of the cut of the vegetable is not important.
5. Wash the tomatoes and dry with a towel. Cut it into medium sized pieces. Do not chop the fruits very finely, otherwise they will turn into mashed potatoes during cooking. Take tomatoes that are firm and firm to keep their shape well and cut into larger pieces.
6. Wash the parsley, dry it with a paper towel and chop finely.
7. Prepare all the herbs and spices. This recipe uses dried ground onions and green onions, garlic cloves, hot red peppers, and salt.
8. Combine all spices in a deep bowl and stir.
9. Pour vegetable oil into a frying pan and heat well. Send the carrots to the skillet and fry them over medium heat until they are lightly crusty. Carrots love oil and absorb it actively. Therefore, add it to the pan if necessary.
ten. Add bell peppers to the skillet and continue frying vegetables, stirring occasionally.
11. Add the asparagus beans to the pan, stir and fry the vegetables for 5-7 minutes.
12. Add tomatoes to food and season with prepared spice mixture. Stir and sauté the vegetables for 5 minutes. Do not cook them for longer so that all the pieces retain their shape and do not turn into mashed potatoes. Sprinkle with fresh herbs before serving. The food can be eaten both warm and chilled. Pour eggs over the vegetable mixture if desired and prepare an omelet. It will turn out to be a very tasty dish.
See also the video recipe on how to cook vegetable stew: zucchini, tomatoes, peppers, onions, carrots and garlic.
