A chic vegetable side dish to your table. Plus, the vegetable stew with potatoes and zucchini is a great meatless dish, for fasting or for vegetarians.

Summary

Ingredients

• Potatoes – 6-7 pcs.
• Zucchini – 1 pc.
• Bulgarian pepper – 1-2 pcs.
• Tomatoes 3-4 pcs.
• Carrots – 1 pc.
• Bulb onions – 1 pc.
• Garlic – 4-5 cloves
• Vegetable oil – 4 tbsp
• Salt to taste

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Instructions

1. Peel the onions and carrots. Dice the onion and coarsely grate the carrots.
2. Heat the cauldron, pour 4 tablespoon. tablespoons of vegetable oil. Fry the onions, stirring occasionally, until golden brown. Then add the carrots and fry the vegetables for 4-5 minutes, stirring occasionally.
3. Peel potatoes. Cut into cubes.

   

4. Cut the zucchini into large cubes (you don’t need to peel the young zucchini).
5. Pepper to clear of seeds, cut into strips.
6. Send potatoes, zucchini, and peppers to the cauldron. Mix. Cover and set on the smallest fire. Simmer vegetables, stirring occasionally, until potatoes are cooked, about 20-25 minutes.

   

7. Peel and chop the garlic. Chop the tomatoes.
8. When the potatoes are done, add the tomatoes. Stir and simmer for 5 minutes.
9. After 5 minutes, add garlic to the cauldron, season with salt to taste, bring to a boil and turn off.

   

10. The vegetable stew with potatoes is ready. Let stand for 10 minutes. Decorate the vegetable stew with herbs. Serve as a separate dish or side dish.

Enjoy your meal!