Vegetarian stew
Description
The dish is prepared without unnecessary complications. If you want to know, the finished dish can be served at the table.
Instructions
- 1
Step 1
Wash and clean young early potatoes (using a brush) so that no soil remains on the skin. Cut the potatoes into large pieces with the skin on. Place the pieces into a non-stick baking dish with high sides.
- 2
Step 2
Wash and peel the carrots, then scrape them with a knife. Cut them into cubes or strips measuring two to three centimeters. If you chop the vegetables too finely or thinly for the stew, they will simply fall apart during cooking and turn into a "mush".
- 3
Step 3
Wash the sweet peppers and remove the seeds. Cut the flesh into cubes (approximately the same size). You can use green peppers or any other sweet peppers. Red, yellow, and orange peppers will also look very bright and vibrant in the dish.
- 4
Step 4
Remove the garlic head from its husk. If you plan to eat the garlic cloves in the stew, peel them. If not, leave them unpeeled.
- 5
Step 5
Wash the zucchini and, without peeling, cut into fairly large cubes. This vegetable will add special tenderness to the stew.
- 6
Step 6
Now it's time for the onion. You can use regular yellow onion, although you may also use sweet "Crimean" onion, which has a beautiful purple color. Peel and slice the onion into half-rings.
- 7
Step 7
Place all the chopped ingredients on top of the potatoes in a heatproof baking dish. Sprinkle with spices and salt, drizzle with oil and vinegar. Mix thoroughly. Preheat the oven to 180 degrees. Bake the vegetable stew for forty minutes until fully cooked.