Stew is a dish with the addition of variousingredients. His country of origin is France. Initially, the stew was served as a snack and at the beginning of the feast. It consisted mainly of stewed vegetables, but for greater nutritional value and satiety, meat, mushrooms and even fish were often added there. For piquancy and aroma, it was seasoned with various spices and fresh herbs.
Modern chefs make zucchini stew -This vitaminized and low-calorie vegetable gives the snack a pleasant taste and benefits the body. Zucchini goes well with other vegetables, such as potatoes, beans and any kind of meat. Stew of zucchini and eggplant quickly cooked and is a real magic wand for any hostess. If you do not have time to cook, then make this a full dish of the available products.
It can be served cold and hot.Quickly chop the vegetables, throw them into the pan or in the oven, seasoned with sour cream and cheese - a light and nourishing snack will please you with excellent taste. And if there is a multivark at home, the cooking process will be even easier. Stew of zucchini and eggplant, cooked in a slow cooker, retains all the beneficial microelements. Let's make this wonderful main course today, borrowed from the French.
We need to cook vegetable stew in a slow cooker:
- squash;
- Eggplant;
- onion;
- carrot;
- Bulgarian pepper;
- greens, garlic;
- cream.
The number of products take at their discretion. Cut into small cubes zucchini, onions and eggplants. Carrots need to grate. Sweet pepper cut into half rings. Chop garlic with greens.
We expose in the multicooker mode "frying" andheat the oil. We spread the zucchini, up eggplants, then carrots, onions, peppers and herbs with garlic. Mass a little salt and pour the cream, then mix.
Меняем режим на «тушение» либо «выпечку», close the lid and torment 60 minutes. Such a simple zucchini and eggplant stew can be cooked at any time of the year. It is healthy, not very fat (if you do not pour in the cream) and fragrant. If you are cooking for a festive table, then add meat to the dish.
The following recipe with potatoes and vegetables in a slow cooker
We will need for stew eggplants, zucchini, potatoes, onions, tomatoes, pepper, salt, tomato paste (20 grams), dill, cilantro, garlic.
Cooking process:cut into thin circles eggplants, zucchini, potatoes, tomatoes (pre-peel). Onions passeruem on oil. For the sauce: add some water to the tomato paste, put chopped greens and garlic into it.
Spread layers of vegetables in a slow cooker: eggplants, tomatoes, zucchini, onions, potatoes. Each layer is pepper, salt and pour a tomato sauce. Cook for about an hour by turning on the baking option.
Recipe: Zucchini and Eggplant Stew at Home
Necessary products: onion head, fresh carrots, one zucchini, one eggplant, fresh tomatoes (2 pcs.), Dill, garlic salt.
Grind onions. Rub the carrots. Pour some vegetable oil into the frying pan, heat it, send the onion in there - passeroem until golden brown, add carrots.
Add diced zucchini, eggplants and tomatoes to the onion-carrot mass. All vegetables mix well and fry for 10 minutes. At the very end, season with herbs and garlic salt.
