Vegetable One-Pot Stew

This is a variation of the traditional Italian one-pot stew made with fresh seasonal vegetables and spices.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 1 piece Bell pepper, red, fresh

  • 250 g Cauliflower, fresh

  • 200 g Carrot, fresh

  • 250 g Onion, raw

  • 250 g Potatoes, white

  • 250 g Small pumpkins

  • 200 g Eggplant, raw

  • 2 spoons Spices, paprika

  • 2 pod Garlic, fresh

  • 0.25 bouquet Parsley, fresh

  • 1 teaspoon Spices, mayonnaise, dried

  • 1 teaspoon Spices, thyme, dried

  • 2 spoons Oil, olive

  • 1 teaspoon Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Wash and clean the bell pepper, cauliflower, zucchini, and eggplant thoroughly. Cut all the vegetables into pieces of any size. Peel, wash, and dice the potatoes into bite-sized cubes. Peel, wash, and finely chop the onion and garlic.

  2. Heat 2 tablespoons of oil in a large pot and quickly sauté the onion until golden brown. Then add the remaining vegetables to the pot and mix well. Sprinkle with chopped garlic, paprika, and spices, and mix again. Pour a liter of water over all the ingredients, cover the pot, and simmer on moderate heat for about 30 minutes.

  3. Wash, shake dry, and finely chop the parsley. Remove the cooked stew from the heat and divide it into bowls. Sprinkle with chopped parsley and serve.

Nutrition Information (Per 100g)

  • Calories: 51.09 kcal
  • Fat: 1.33 g
    • Saturated Fat: 0.13 g
  • Carbohydrates: 7.85 g
    • Sugars: 1.96 g
  • Protein: 0.95 g
  • Fiber: 2.03 g

Advice

Instead of dried herbs, you can also use freshly chopped herbs.