Vegetable stew without potatoes

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make vegetable stew without potatoes? Very simple and fast! Prepare all products according to the list. The set of vegetables can be absolutely anything to your taste. You can also use fresh and frozen vegetables at the same time. I have frozen cauliflower, broccoli and green beans. Remove frozen vegetables from the freezer in advance and leave them at room temperature.

2. STEP 2

   

   Peel the onions, carrots and garlic. Cut the pepper in half and remove the core. Cut off the tail of a young zucchini. Peel the zucchini if ​​desired. Rinse everything under running water.

3. STEP 3

   

   Place the frozen vegetables in a colander and hold under the tap (under running cold water) to remove any remaining ice crust, if any. Next, place all the vegetables on a paper napkin and dry lightly.

4. STEP 4

   

   In a frying pan with a thick bottom and high edges, heat a small amount of odorless vegetable oil. Cut the onion into medium-sized cubes and fry. Cook, stirring, until translucent.

5. STEP 5

   

   Cut the bell pepper into large cubes and the carrots into circles or semicircles. Add to the pan.

6. STEP 6

   

   Stirring, cook over high heat for a minute or two.

7. STEP 7

   

   Place broccoli, cauliflower (pre-disassembled into small florets) and zucchini, cut into circles or semicircles, into the pan.

8. STEP 8

   

   Stirring occasionally, fry everything for about 5 minutes over moderate heat.

9. STEP 9

   

   Next, add beans, chopped garlic and tomatoes to all the products. Instead of regular tomatoes, I used cherry tomatoes. They taste sweet, which made the finished dish richer. Salt, pepper and add your favorite spices. Mix everything, cover with a lid and leave until all the products are ready. It took me 5-7 minutes.

10. STEP 10

    

    Sprinkle the finished stew with finely chopped herbs: parsley, dill, young onions, etc. Serve hot or cold. Bon appetit!