Choose a recipe for stewed vegetables. Any of them is useful

Vegetables are irreplaceable in the human diet. They are good and useful in fresh as well as cooked and stewed. These dishes bring in the body fiber, vegetable proteins and fats, as well as vital microelements. Therefore, the purpose of this article will be a description of the methods of cooking vegetables, which will suit different ages, both in consistency, in content, and in digestibility. Low caloric content is an undoubted advantage of such food before other culinary delights.

The most popular recipe for stewed vegetables today is called ratatouille. It is prepared by many, although they do not always know the true name of the dish. The origin of the word is French, but it is prepared all over the place, so we will not argue about where Ratatouille was first made. Better immediately take the bull by the horns and begin cooking stewed vegetables this method.

For this, stewed vegetables are suitable for almost all vegetables, known today and are always available on the shelves of markets. Buy 1 small squash, 1 eggplant, 1 onion, 3 tomatoes, 1 sweet pepper (color is not important), stock up on basil and dry seasoning. Still need 2 cloves of garlic and 3 tablespoons of olive oil.

Preparation of stewed vegetables start with the fact that wash the eggplant and zucchini. If the zucchini is thick, then it will have to be removed. These vegetables are cut into circles in the thickness of 1-2 centimeters, and then are divided into 4 parts, mixed, salted and cleaned for a short time to isolate the juice, which must be drained, because it will contain bitterness from the eggplant. Now wash this mixture, dry with a towel and here you already cut the washed sweet pepper with 2x2 squares, after removing seeds and stem. The same cubes crumble tomatoes and onions, and the garlic is crushed (note: do not choke). In a saucepan or a deep frying pan, heat the oil, in which the onions are fried to a clear state. Then add all the other ingredients that you prepared in advance, except tomatoes. Salt, pepper, add the seasoning to your taste and fry the mixture with the lid open on all sides, often stirring, for about 10 minutes. Now it is the turn of tomatoes, putting them you cover the vegetable mixture with a lid and stew Ratatuy until ready. This will take a little more than 10 minutes. You get an appetizing dish that does not stay on the table.

Another recipe for stewed vegetables, which we recommend to take on arms for those who are concerned about excessive weight gain - dishes from stewed vegetables cooked in the oven. The components of this meal are as follows: 2 aubergines, 1 zucchini (young), 300-400 grams of grams, 2 small onions or 1 large, 3 tablespoons of any vegetable oil, salt and seasonings for flavor (usually recommend for this hops-suneli ). As additional ingredients that improve the taste and properties of the dish, this recipe for stewed vegetables presupposes the presence in it of any kind of cabbage that is known to date, carrots rubbed through a large grater, bell pepper, cut into small squares and a few cloves of garlic.

How to cook: eggplant and my young zucchini, peel and cut into cubes. With tomatoes you need to peel (to facilitate the process you must scald them with boiling water) and cut into random pieces. Onions are finely chopped, the remaining ingredients are added depending on availability. Salt, pepper, season, mix and put everything in a heat-resistant dish (can be in a jar), which for insurance against spilling out the juice is put on a pallet. You begin to cook in a cold oven, which heats up gradually to 220 degrees and simmer the vegetables for exactly one hour.

Using this recipe of stewed vegetables, you will always return to it. We assure you.