Ragout from zucchini, carrots and tomatoes. Recipes of vegetable stew
Ragout from zucchini, carrots and tomatoes is consideredone of the most popular summer dishes. In its composition there is a large number of various vegetables. Therefore, it turns out not only tasty, but also quite useful. In today's article, the most interesting recipes for cooking stew will be described.
According to the technology described below,quickly and without much trouble to make a light aromatic stew from zucchini, pepper, carrots and tomatoes. This low-calorie dish does not contain a single gram of meat, so it will become a real find for those who adhere to a vegetarian diet. To prepare it you will need:
- The average zucchini.
- 4-5 potatoes.
- Sweet Bulgarian pepper.
- A couple of cloves of garlic.
- Large carrots.
- Onion bulb.
- A pair of ripe large tomatoes.
- Salt, spices, herbs and olive oil.
Before you make a stew of zucchini, you needto engage in vegetables. They are washed, if necessary, peeled and crushed. Carrots are rubbed on a large grater, onions cut into small cubes. Then they spread out in a frying pan, greased with preheated olive oil, and lightly fried. While the onion with carrots will be parsed, you can cut the potatoes. After five minutes, it is sent to the onions and carrots and continue to fry.
Soon after that, the frying pan is laid outthin strips of Bulgarian pepper and diced squash. All this is fried for ten minutes, without forgetting to stir occasionally and, if necessary, add lean oil. Otherwise, the contents of the frying pan can burn. When the vegetables are slightly softened, they are shipped tomato slices, salt, spices, chopped garlic and chopped greens. Frying pan cover and reduce the fire to a minimum. After about twenty minutes, a stew of zucchini, carrots and tomatoes with potatoes can be removed from the plate and served on the table. It can be used not only as an independent dish, but also as a side dish to fried or baked meat.
Option with green peas
This recipe is interesting in that it impliesuse oven. Thanks to this, this vegetable dish retains the bulk of useful vitamins and trace elements. Before you prepare a delicious stew of zucchini, be sure to check whether there is everything in your house. In this case, you will need:
- 6-8 potatoes.
- The average zucchini.
- A pair of onion bulbs.
- A glass of drinking water.
- 200 grams of cabbage.
- A couple of large ripe tomatoes.
- A glass of green peas.
- A tablespoon of paprika.
- 3 cloves of garlic.
In addition, in advance, take care that at the right time you have at your fingertips found salt, thyme, bay leaf, greens and lean oil.
Algorithm of actions
Before you make a stew of zucchini and greenpeas, you need to do preliminary preparation of vegetables. They are washed, if necessary, peeled and crushed. Potatoes and zucchini cut into small cubes, onions and tomatoes - small pieces. Cabbage is shredded in thin strips.
All this is sent to the heat resistant form, the bottom andthe walls of which are oiled with lean oil. The first layer is laid out potatoes. Top chopped greens and onions. They put on a zucchini, cabbage and tomatoes. All this season with salt, spices and dried herbs, and then sprinkle with green peas and chopped garlic. Then pour water and a couple of tablespoons of lean oil into the mold and cover the container with a lid. Bake a stew with zucchini in the oven, heated to a traditional one hundred and eighty degrees. After about an hour, check whether potatoes are ready. If it remains solid, the mold is returned to the oven. If everything is in order, then the dish is laid out on plates and served on the table.
Variant with green beans
This simple and low-calorie dish is idealsuitable for an easy family dinner. It is prepared from inexpensive and affordable products, the bulk of which is always in each pantry. To make a stew of zucchini, carrots and tomatoes, you will need:
- 400 grams of green beans.
- Onion bulb.
- A couple of carrots.
- 80 milliliters of lean oil (preferably olive oil).
- Bay leaf.
- 5 ripe tomatoes.
- A couple of small zucchini.
- A teaspoon of salt.
- 7 peas of black pepper.
- A pair of bunches of fresh greens.
Sequence of preparation
Beans are dipped in salted boiling water withadding bay leaf and boiling for ten minutes. Then it is thrown into a colander, cooled, freed from hard areas, cut into pieces about three centimeters long and folded into a separate bowl.
The remaining vegetables are washed, cleaned and crushed. In a deep saucepan, greased with lean oil, fry the onion rings and grated carrots. Once they get a golden hue, they add crushed tomatoes. All is well mixed and after three minutes, the cooked beans and the diced squash are sent to the sauté pan. There also add salt and spices. Stew ragout of courgettes, carrots, onions and tomatoes on minimum fire until the softness of the vegetables. The prepared dish is decorated with chopped herbs and served on the table. Use it only when hot. After cooling, it loses some of the taste.
Option with broccoli
According to the technology described below,tasty and vitaminized dish. It is optimal for an evening meal. Caloric content of ragout from zucchini, carrots and tomatoes is quite low. In 100 grams of the dish contains only 34 calories. To prepare it you will need:
- 250 grams of frozen peas.
- A pair of medium carrots.
- 300 grams of broccoli.
- A couple of zucchini.
- 100 grams of garlic.
- A pair of sweet green peppers.
- 35 milliliters of olive oil.
- Salt, spices and fresh herbs.
Technology of preparation
All the vegetables are rinsed in cold water, cleaned andis ground. The leek is cut with thin circles, the squash is diced, the pepper is straw, the carrots are half rings. Broccoli is sorted into inflorescences. The cherries and parsley are cut with a very sharp knife.
In a thick-walled frying pan with high sidespour lean oil and warm it. Then put onions and carrots and lightly fry them. A few minutes later they are sent to them with wild garlic and sweet pepper and continue to simmer on a moderate fire. It is important to stir vegetables constantly, otherwise they will burn.
After another ten minutes, add to the frying panzucchini, broccoli and green peas. All this is salted, seasoned with spices and poured into 100 milliliters of water or broth. As soon as the liquid boils, the container is covered with a lid and continues to cook. After about a quarter of an hour a stew of zucchini, carrots and tomatoes is removed from the stove, sprinkled with chopped parsley and insisted for five minutes.
Option with eggplant and chicken
This recipe is interesting in that it suggestsuse of multivarkers. This allows you to significantly speed up the cooking process and minimize effort. Due to the presence of meat components, the dish is sufficiently nutritious and nutritious. To make such a stew, you will need:
- A pair of eggplants.
- 500 grams of chicken fillet.
- A couple of zucchini.
- 3 potatoes.
- 4 ripe tomatoes.
- A couple of carrots and bulbs.
- 3 cloves of garlic.
- Salt, spices, greens and lean oil.
This recipe is good in that it allowsfantasy. For example, instead of chicken fillet it is allowed to use any other lean meat. And if you want, you can do without this component at all. It should also be remembered that the key to successful preparation of a dish is the correct cutting of vegetables. It is important that all the pieces are approximately the same size.
All vegetables are washed, cleaned and cut. Young zucchini and eggplant can not be released from the peel. It is so thin that they hardly feel in the prepared dish.
Washed and dried chicken fillets are cut mediumpieces and put in a bowl multivarka, which is already filled with lean oil. The meat is roasted until a ruddy crust is cooked, and then chopped onions and crushed carrots are added to it. All mix and continue to cook. After ten minutes, the remaining vegetables, salt and spices are sent to the appliance. If necessary, pour half a glass of boiled water into the multivark.
Prepare a stew of zucchini, carrots and tomatoes inmode "Quenching" for an hour. The residence time of a dish in a multivark may vary, depending on the model and power of the appliance. Therefore, you need to focus on the softness of vegetables. After the timer signal informing about the completion of the program, chopped garlic is added to the stew and waited until it is infused. Serve this low-calorie dish without any mayonnaise and other fatty sauces. If desired, the ready-made vegetable stew with chicken fillet can be put into serving pots and decorated with branches of fresh greens.