Vegetable stew with pumpkin and zucchini
Description
The dish is prepared without unnecessary complications. Vegetable ragout is one of the most common dishes. It is appreciated by vegetable lovers, those watching their figure, and those who need to follow a diet. I suggest a version of vegetable ragout with zucchini and pumpkin. During the season of this wonderful vegetable, it would be a shame not to use such an ingredient in your dishes. Vegetable ragout with pumpkin and zucchini is simple to make and won't take much time. The main thing is to pay attention to the quality and freshness of the ingredients. Take note and serve the finished dish at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making vegetable stew.
- 2
Step 2
Peel the carrots and onion, rinse them. Cut the onion and carrots into quarters. Transfer to a heavy-bottomed pot or saucepan.
- 3
Step 3
Add sunflower oil to the saucepan and sauté over low heat until soft.
- 4
Step 4
Wash the zucchini, peel it, and cut into cubes, but not too small. If the zucchini is young, like mine, there's no need to peel it. Add to the pot.
- 5
Step 5
Peel the pumpkin, rinse it, and cut into small pieces of any shape. Add to the pot with the other ingredients.
- 6
Step 6
Add tomato juice, season with salt and pepper, and cover with a lid. Simmer the vegetables over medium heat for 15–20 minutes.
- 7
Step 7
At the end, add minced garlic and chopped parsley or dill to the cooked vegetables, then mix the stew.
- 8
Step 8
Transfer the stew to a plate, garnish as desired, and serve hot.