Vegetable stew with cauliflower
Description
The dish is prepared without unnecessary complications. Vegetable ragout can be served both as a main course and as a side dish to meat. It's suitable for both lunch and dinner. During fasting periods, this dish will provide your body with beneficial nutrients, and besides, it's simply delicious! The recipe for vegetable ragout with cauliflower is very simple. You can use any combination of vegetables. Here's the version I suggest. Let me tell you how to make vegetable ragout with cauliflower. The dish is ready to be served.
Instructions
- 1
Step 1
Peel and chop the onion. Fry it in a heated pan with oil for about 5 minutes.
- 2
Step 2
Separate the cauliflower into small florets and add to the pan with the onion.
- 3
Step 3
We also separate the broccoli into florets and add it to the pan. Cover with a lid and simmer over low heat for about 6-8 minutes.
- 4
Step 4
You can peel the zucchini and eggplant, but if you have young vegetables, there's no need to. Cut the zucchini and eggplant into small cubes and add them to the pan with the cabbage. Mix well and simmer covered for about 5 minutes.
- 5
Step 5
Now it's time for the tomato. If desired, you can peel it. Cut the tomato into cubes and add it to the vegetables in the pan.
- 6
Step 6
After 3-4 minutes, add tomato paste to the vegetables. Those who don't like tomato can skip this step. I like tomato—it adds a pleasant tanginess to the dish. If there is not enough liquid in the vegetables, add a little water along with the tomato paste. Stir the contents of the skillet well, cover with a lid, and simmer until almost done.
- 7
Step 7
About 2 minutes before the end of cooking, add salt, ground pepper. You can also add herbs.