Vegetable stew with zucchini

Unlike roast stew, stew is prepared by languishing, but otherwise there are no significant differences. In each case, vegetable zucchini stew can be cooked in different variations, using both meat products and vegetables. But today, in this recipe, we will consider in detail a stew exclusively with vegetables and many spices.

It is worth clarifying that dried herbs can be used and added to taste, as well as supplemented with any other spices. And instead of wine, use the juice of red grapes. And so let's get started ...

Zucchini and Zucchini Vegetable Stew

First of all, you need to peel the carrots and onions, rinse and chop all the vegetables in medium pieces, chop the garlic. Cut the tomatoes as if on a salad, put in a small bowl and combine with the pasta.

In a medium-large but deep saucepan, heat one tablespoon each of olive oil and butter over low heat. Add all the chopped ingredients and stirring lightly over low heat for about 5 minutes.

Next, lay out the tomato mixture. Seasonally, of course, it is better to use fresh tomatoes, and in this recipe, canned ones were used.

Pour in about 200 ml. red wine, which will add spice and special aroma to the dish. In our case, the wine will play the role of an exquisite spicy sauce.

Add salt, black pepper, a little dried basil, oregano, and we recommend adding a mixture of Provencal herbs for a richer taste of our stew. And lastly, add sugar and mix everything thoroughly.

Bring to a light boil, then cover with a lid, leaving it slightly open to evaporate excess moisture. Cook in stewing mode for no more than 40 minutes.

No, no, that's not all! After 40 minutes, put in good grated cheese, stir and continue cooking for 2-3 minutes. At this time, Vegetable Stew should thicken a little, which means the dish is ready.

We can safely say that vegetable zucchini stew is quite a democratic dish and therefore do not be afraid to experiment.