Stewed summer vegetables with boiled potatoes
Description
The dish is prepared without unnecessary complications. Young summer vegetables are perfect for those following a vegetarian diet. With this dish, it's easy to do without meat. It's simple and quick to prepare, and turns out very tasty. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. First, prepare the carrots and onions: peel the onions and chop them into small cubes, slice the peeled carrots into rounds. Heat vegetable oil in a cauldron, then add the carrots and onions, and simmer over low heat.
- 2
Step 2
2. While the carrots and onions are simmering, take the zucchini, wash them, dry with a towel, then cut into small cubes. Add the zucchini to the pot. Mix everything well.
- 3
Step 3
3. Shell the green peas from the pods, transfer to a colander, rinse thoroughly under running water, and let the water drain off. Add to the vegetables and mix.
- 4
Step 4
4. Mince the garlic, cut the chili pepper in half, carefully remove the seeds and finely chop. Rinse the tomatoes, let the water drain off, then cut into small cubes. Rinse and chop the herbs. Once the vegetables are ready, add the tomatoes, pepper, herbs, garlic, spices, and salt.
- 5
Step 5
5. Simmer the stew over low heat for about five minutes. Then remove from the stove and let it steep. Boil the small young potatoes (with skin) separately. Serve the vegetable stew with herbs and potatoes.