Stewed vegetables are a very tasty but light side dish and one can prepare it more or less with every type of vegetable: it is the classic dish that put together the ingredients that remain in the fridge and that one doesn’t know how to cook. In my version I used carrots, zucchini and onions.
Time of cooking
20 minutes
Servings
2
What did I use
A non-stick pan, a wooden spoon, a potato peeler, a cutting board, a knife for vegetables
Ingredients
Cherry tomatoes: about 10
Carrots: 2
Zucchini: 2
White onions: 1
Olive oil, extra virgin: 2 spoons
Salt/pepper as required
Minced garlic: a pinch
How did I do
I cleaned and cut the onions in slices, the carrots and the zucchini in rounds and the tomatoes in 2.
I browned the slices of onion for a minute with half of the oil and I added the other vegetables.
I cooked at low fire for about 20 minutes, mixing often and without covering with a lid.
If the vegetables were going to dry too much, I added some water.
I put salt, pepper and garlic.
At this point one can add herbs (oregano, parsley, marjoram…)
I served dressing with the remaining oil.
Buon appetito!
Da provare!!!