Vegetable ragout in lavash
Description
The recipe won't take much time. First, the vegetables are lightly sautéed in a pan to absorb the flavorful oil and reduce cooking time. Then they are baked in the oven. Here's the detailed recipe. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash and peel the vegetables. Cut the potatoes into small cubes, the zucchini and carrots into thin slices, and the onion into half-rings.
- 2
Step 2
Heat cumin in heated oil until aromatic and crackling. Add onion and carrot, and sauté for two minutes.
- 3
Step 3
Shred the cabbage, remove the stem and seeds from the pepper, and cut it into strips. Sauté the zucchini, cabbage, and pepper for 2-3 minutes. Transfer to a baking dish.
- 4
Step 4
Preheat the oven to 180 °C. Add cumin, dried garlic, and paprika to the heated oil. Fry the potatoes for 5 minutes until half-cooked, stirring occasionally. Transfer to a baking dish.
- 5
Step 5
Season with salt and pepper to taste, add tomato sauce, and mix. Bake in a preheated oven for 30–40 minutes, until the potatoes are cooked. Stir twice during this time.
- 6
Step 6
Let the stew cool slightly, then add chopped herbs and mix. Cut a sheet of lavash in half. Place lettuce leaves in the center, add 2-3 tablespoons of stew. Roll up the lavash into a roll, tucking in the edges.
- 7
Step 7
Warm in the oven for 5 minutes at 180°C. For a picnic, the lavash with stew filling can be prepared on a grill rack.
- 8
Step 8
Serve at the table.