Braised vegetables with cheese
Description
The recipe won't take much time. I'm suggesting my own selection of vegetables for this dish, but you can choose other vegetables to your liking—perhaps add some potatoes or use different mushrooms. The key is to simmer the vegetables until fully cooked before adding the cheese, so it doesn't burn while you're finishing the vegetables. I usually serve these cheesy stewed vegetables with rice. Hearty and delicious, they make a wonderful lunch or dinner :) Serve hot.
Instructions
- 1
Step 1
Finely chop the onion.
- 2
Step 2
Wash, clean the mushrooms and slice them into rings.
- 3
Step 3
First, sauté some onion until it becomes translucent, then add the mushrooms. Simmer everything together for about five minutes.
- 4
Step 4
Peel the zucchini. I always peel off half of the skin. The skin also contains many beneficial nutrients, but to make it softer during stewing and release enough juice, it's better to peel them a bit.
- 5
Step 5
Slice the zucchini into half-rings and add to the onions and mushrooms.
- 6
Step 6
Sauté the zucchini for a short time. They should become slightly soft and pale. Cut the tomatoes into wedges and add them to the sautéed vegetables.
- 7
Step 7
Cook all the vegetables well for about 10 minutes. Then grate the cheese on a coarse grater and add it to the vegetables.
- 8
Step 8
Vegetables with cheese are simmered for five minutes. The cheese will melt completely and blend with the vegetable juices. You'll end up with amazing stewed vegetables with cheese! Enjoy!