Vegetable stew in pots in the oven

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make vegetable stew in pots in the oven? Prepare your food. The set of vegetables and herbs can be absolutely anything - choose according to your taste, availability and season. The stew can be prepared by pre-frying the vegetables in a frying pan. For this case you will need vegetable oil. You can use plain water instead of vegetable broth.

2. STEP 2

   

   Wash the potatoes well, peel and cut into arbitrary pieces. I cut it into large cubes.

3. STEP 3

   

   Peel the onion and chop it too. I cut the onion in half, then each half in half again and quartered into pieces.

4. STEP 4

   

   Peel and cut the carrots. You can do it like me, in circles, or in cubes, it’s a matter of taste. Or grate the carrots on a coarse grater, but in this case they will hardly be noticeable in the stew.

5. STEP 5

   

   Wash the eggplant, cut off the tail, cut into pieces. I chose to cut almost all vegetables into large cubes so that the stew would be beautiful.

6. STEP 6

   

   Do the same with the zucchini. If you do not have a young vegetable, then first cut off the thick peel from it and cut out the seeds.

7. STEP 7

   

   Remove the core and seeds from the bell pepper and then chop it.

8. STEP 8

   

   Chop a clean, dry tomato. You can first remove the skin from it.

9. STEP 9

   

   Wash and dry the greens. Chop it finely.

10. STEP 10

    

    Take heatproof pots. Place the vegetables in them according to this principle - those that take the longest to cook on the bottom, and the fastest ones on top. I put in the potatoes, onions and carrots first.

11. STEP 11

    

    Then eggplant and zucchini.

12. STEP 12

    

    And on top there is pepper and tomato.

13. STEP 13

    

    Sprinkle vegetables with herbs. Add salt, pepper, sugar. Pour in broth or water. Do not get carried away with the liquid, as the vegetables will release a lot of juice when stewing. Pour in a little lemon juice.

14. STEP 14

    

    Place the pots on a baking sheet and cover them with lids. I got two 500 ml pots and two smaller ones.

15. STEP 15

    

    Preheat the oven to 180°C. Simmer the stew for 40-50 minutes, depending on the set of vegetables. Remove the finished stew, cool slightly and serve.

16. STEP 16

    

    You can sprinkle it with herbs when serving and place it on the table directly in the pots in which it was baked. Or put it on plates. Bon appetit!

Comments on the recipe

lasi

20.09.2023

4.5

I am preparing a vegetable stew with potatoes, zucchini and cabbage in a frying pan.

Julia

20.09.2023

4.7

I usually cook vegetable stew in a frying pan, but this time I was busy and didn’t have extra time to stand at the stove to monitor the cooking. Vegetable stew in pots in the oven is an excellent option in this case. I placed the chopped vegetables in pots, salted and peppered them, added a little lemon juice and put them in a preheated oven for 40 minutes, waiting for the result while doing other things. The vegetables released their juice and were stewed well in the vegetable juice. For additional taste and aroma, I added finely chopped garlic and fresh parsley to the vegetables. Vegetable stew in pots in the oven turned out to be aromatic, dietary, but at the same time satisfying and very tasty. Thanks to the author for the recipe! Inspiration and new culinary ideas!

bte

20.09.2023

4.7

I will cook!

Faith

20.09.2023

4.8

I usually cook stew like this. I fry the chopped vegetables, roll them in flour, and then simmer them in a saucepan. But I haven’t tried baking it in the oven. On the author’s advice, I lightly fried the vegetables, then put them in pots and put them in the oven for 20 minutes. When roasted, the vegetables really gave a lot of juice and it made a delicious gravy. The stew turned out juicy, tender, dietary. My family and I liked it. I’ll cook it like that, thank you))).