Stewed vegetables mix

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!