Vegetable stew with zucchini
In contrast to the hot, stew being prepared by longing, and no significant differences in the rest. In each case, a vegetable stew with zucchini can be cooked in different variations, using as meat products and vegetables. But today, in this recipe, a detailed look at stew exclusively with vegetables and a variety of spices.
It should be clarified that the dried herb can be used to add taste and complement any other spices. And instead of wine to use the juice of red grapes. So get started ...
The recipe vegetable ragout of zucchini and zucchini
First of all, you need to clean the carrots and onions, washed and cut into medium-sized pieces all vegetables, chop the garlic. Cut tomatoes into how to put in a small salad bowl and combine with the pasta.
In a moderately large, but deep skillet, heat the in the not high heat one tablespoon of olive oil and butter. Lay out all the chopped ingredients and stirring lightly fry over low heat for about 5 minutes.
Next, put the tomato mixture. Season, of course, it is better to use fresh tomatoes, but in this recipe were used canned.
Pour about 200 ml. red wine, which will give the dish a special flavor and zest. In this case, the wine will be playing the role of a refined spicy sauce.
Add salt, black pepper, a little bit of dried basil, oregano and suggested adding a mixture of Provencal herbs, with the result that our taste stew to make more richer. And finally, put the sugar and mix everything thoroughly.
Bring to a light boil, then cover with a lid, leaving slightly ajar to evaporate excess moisture. Cooking in the extinguishing operation no more than 40 minutes.
No, no, that's not all! After 40 minutes, put grated cheese of good grades, stir and continue to cook for 2-3 minutes. At this time, ragout of vegetables should thicken slightly, and that means the dish is ready.
We can safely say that the vegetable ragout of zucchini fully democratic course and therefore do not be afraid to experiment.