Vegetable stew with potatoes and courgettes - how to cook vegetable stew with potatoes, zucchini, eggplant and cauliflower, a step by step recipe photos

Summer indulges us with his gifts, and you can enjoy its tasteful bounty. Therefore, very often I cook a variety of vegetable dishes that emphasize the taste of each component, and together create a great combination. Vegetable stew allows different composition combined meals, depending on the preferences and availability of certain ingredients. Today I propose to prepare a stew with potatoes and courgettes, aubergines and cauliflower. Step by step recipe decorated with photos and will help you to feed a family in such a tasty and healthy dish.

We need fresh vegetables, which in the off-season can be replaced by frozen:

• a pair of eggplant;
• 5-7 young potatoes;
• medium cauliflower;
• couple of young squash or zucchini;
• carrots;
• onions;
• vegetable oil;
• salt;
• mixture peppers or other mixtures of herbs and spices to the vegetables;
• fresh green feed.

How to cook vegetable stew with zucchini, potatoes, eggplant and cauliflower

Prepare the vegetable component - wash and blot with a towel.

Eggplant young, so there is no need to remove the skin. Just cut into cubes and place in a bowl, sprinkling salt. Leave on for 30 minutes to remove bitterness.

Onion cut into small cubes and fry in oil until soft.

Carrot peel and cut into cubes. Shift to the onions and fry for 3-5 minutes.

Put zazharku at the bottom of the pot (or the pot Kazanka), which will languish stew.

Next to roast potatoes sent. I do not brush it, but my rough side china sponge. Cut potatoes as well as eggplant, lowered into the hot oil to fry pan and easy to flush, prisolit end.

Put on top zazharki potatoes.

Cabbage divide into florets and fry for 8-10 minutes in butter, a little prisolit.

Place the third layer it in a pan.

Eggplant need to fry in oil for 3-5 minutes. Transfer to a saucepan.

Zucchini, also, do not clean from the skin if they are young and small scale. You just need to cut them into cubes and fry in oil for 3-5 minutes, pour the salt and spices. Lay on top of vegetables.

Pan put on a small fire. Add hot water - 2/3 cup and cover. Simmer stew for 30-40 minutes as necessary to press a little more water and salt.

The finished juicy vegetable ragout with courgettes and potatoes, eggplant and cauliflower on a plate, garnish with fresh herbs and hot to the table.

This colorful ragout of vegetables can be used as a separate dish, as well as the addition of pasta, side dishes, cereal or fish-meat. You can apply to it the cream or sauce, if you like the combination.